Thanks to Instagram, in 2013 everybody is a food photographer. The plethora of filters the social app provides has undoubtedly contributed to making culinary still lifes more visually intriguing, but it’s done little to heighten the medium of photography itself. Nikon aims to…
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À l’occasion de l’édition 2013 du festival de design de Vilnius, le studio lituanien Primprim a réalisé une série de plats populaires fait de papier. Associant à chaque plat une typographie différente, comme times pour les oeufs au plat, ils développent une relation entre les sens, le goût et la vue. À découvrir en images.
La designer américaine Danielle Evans associe son savoir-faire avec des matériaux naturels comme le thé, les épices, la farine ou encore le café, pour créer une série typographique étonnante. Un travail fait-main dont le rendu est d’une précision gourmande. Un beau projet à découvrir en images dans la suite de l’article.
If you think nothing could ace Cuppow, the revolutionary canning jar + travel mug solution, then hold onto your horses and take a look at BNTO! This canning jar + cup + lid takes food travel to the next level. It is a combination that allows you to travel with any kinda food BNTO style! Think salsa and chips, cheesy dip and crackers, mayo and salad, yogurt and muesli; wet and dry held separately thanks to BNTO’s unique compartment!
Taking inspiration by the original Japanese bento boxes, Cuppow’s BNTO allows you to carry foods that taste the best together but don’t travel well together! Basically canning jars are easy to clean, cheap, and make awesome lunchboxes. What we have here is a conveniently shaped insert that separates a canning jar into two compartments so you can mix or dip your food.
Currently the BNTO line holds 6 fluid ounces (3/4 cup) and is built to fit snugly under the standard metal lid of a wide-mouth canning jar.
Cuppow com¬mits 5% of their profits to domestic charities and social initiatives, so you can feel great while you eat great!
Cuppow is an American company that grew out of a need to develop everyday products that would help us decrease our own eco-footprint. American made and family-friendly, BNTO is 100% made in the USA from recycled food-grade polypropylene in our ongoing effort to divert as much unnecessary waste from the landfill as possible.
Designer: Cuppow [ Buy it Here ]
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(BNTO – Your Food Jar was originally posted on Yanko Design)
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by Emily Millett Claiming to make the “tastiest chutneys in the nicest possible way,” Rubies in the Rubble founder Jenny Dawson is as entrepreneurial as she is charmingly modest. Her award-winning company addresses the issues…
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At risk of feeding the trolls, I’d draw a casual comparision between the canning jar and the bicycle frame as two widely-used products that might be regarded as so perfect that they’ve scarcely changed since they were invented just prior to the turn of the last century. Sure, the bicycle frame has been subject to innovations in manufacturing processes and a broader range of use cases, perhaps, but let’s face it: at the end of the day, there’s not much you can do to improve on a simple glass jar with a sealable threaded lid.
Whereas the diamond frame has inspired all variety of accessories and add-ons—hand-brakes, derailleurs, shifters, etc.—the tried-and-true canning jar has inspired markedly less ingenuity until very recently, when the current generation of DIYers has taken to the humble houseware as a versatile vessel for foodstuffs, perishable and otherwise. Now, the same folks who brought us the Cuppow canning jar drinking lid are pleased to present their latest product, the BNTO (“ben-toh”), a new accessory that further extends the utility of the standard glass jar.
Canning jars are designed to store food safely and make an awesome lunchbox: they are easy to clean, cheap, and you can microwave them! The only problem is that sometimes the foods that taste the best together don’t travel well together. So we took inspiration from Japanese bento boxes and created a conveniently shaped insert that separates a canning jar into two compartments so you can mix or dip like a champ. BNTO should provide the perfect companion for all of your food adventures!
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Industrial designers Adrienne McNicholas and Michelle Ivankovic have launched a range of silicone caps designed to preserve leftover fruit and vegetables (+ slideshow).
Named Food Huggers, the brightly coloured caps slip over half-eaten tomatos, lemons, apples or kiwi fruit to form a seal with the cut side, keeping the natural juice in so the food stays fresh for longer.
The upper edges wrap around the produce to keep the caps in place and the four different sizes overlap slightly to there’s a good fit for any item.
There’s also an Avocado Hugger with a bobble that fits over the stone if it’s protruding or presses inwards if the stone has been removed.
The soft caps nest neatly inside each other for storage and come in four different colour palettes.
The products are available through Kickstarter until Friday 13 July.
Other clever kitchenware on Dezeen includes an extendable egg tray, an espresso maker for the microwave and silicone dishes for steaming food.
See more stories about kitchenware »
Read our Food and Design report we produced with Scholtès »
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and Michelle Ivankovic appeared first on Dezeen.
Living in a city like NYC it’s often easier to eat out than spend the time and energy cooking. And, for some of us, the most gourmet meal we’re qualified to cook is a peanut butter and jelly sandwich. For those of you…
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Los Angeles architects Kyle and Liz von Hasseln have set up a business that produces 3D-printed sugar sculptures for wedding cakes, table centrepieces and pie toppings.
The duo founded 3D printing company The Sugar Lab while studying at the Southern California Institute of Architecture (SCI-Arc), where they graduated last autumn.
Their sugar sculptures are made using a process similar to standard 3D printing: a mixture of alcohol and water is applied selectively in layers to wet and then harden the sugar.
“If you’ve ever made frosting and left the mixing bowl in the sink overnight, you know that moistened sugar gets quite hard,” said the designers. “That’s the underlying concept of 3D printing with sugar.”
The resulting pieces taste like normal sugar, but could be flavoured. The pair are working on a range of custom projects including cake toppers, centrepieces, pie-crust lattices and a four-tiered wedding cake with a 3D-printed sugar stand.
“That’s an exciting part of 3D printing sugar for us – transforming sugar into a structural, sculptural medium that can start to define the form of the food instead of the other way around, and even to support it structurally,” the designers added.
“We see 3D-printed sugar as the best place to start, in terms of 3D printing food,” they continued. “There’s an existing cultural ritual of desert and celebration that embraces experimentation and embellishment. It’s primed to embrace technology like 3D printing as a design tool, and we’re just tapping into that.”
Other sugar design projects on Dezeen include a patterned dance floor of sieved icing sugar, a machine for automatically decorating cakes and jewellery grown on threads suspended in sugar solution.
Other unusual food we’ve featured recently includes bio-engineered dishes that wriggle around on the plate, yoghurts, ice creams and cheeses with edible packaging and fruit labelled with laser tattoos instead of stickers.
We’ve also featured 3D-printed models of cereal, pasta and hamburgers, and you can read more about when we can expect to tuck into 3D-printed steaks in an extract from Print Shift, our one-off print-on-demand magazine all about additive manufacturing.
See more stories about food design »
See more stories about 3D printing »
Here’s some more information from The Sugar Lab:
What we do
The Sugar Lab is a micro-design firm for custom 3D printed sugar. With our background in architecture and our penchant for complex geometry, we’re bringing 3D printing technology to the genre of mega-cool cakes. 3D printing represents a paradigm shift for confections, transforming sugar into an dimensional, structural medium. It makes it possible to design, digitally model
and print an utterly original sugar sculpture on top of a cake.
All of our projects are custom. The design process begins from scratch, when we hear from you. Tell us your idea/theme/vibe. Give us a swatch of lace from your gown/a polaroid of the wrought iron gate at your venue/a postcard of your hometown skyline. Or just come to The Sugar Lab and brainstorm with us. It doesn’t even have to be a cake; centerpieces, chandeliers, cupcake toppers, sugar cubes, pie-crust-lattice, grapefruit sweeteners, all possible and possibly awesome.
How we got started We’re Kyle and Liz von Hasseln, a husband and wife architectural design team in Los Angeles. The Sugar Lab started about two years ago, when we were graduate students in architecture. We were living in a tiny apartment in Echo Park with a correspondingly tiny outdoor kitchen. We didn’t have an oven, and when we realized that meant we couldn’t bake our friend Chelsea a cake for her birthday, we decided to try to 3D print one, instead.
After a period of trial and error (during which her actual birthday came and went!) we managed to print a simple cupcake topper that spelled out ‘Chelsea’ in cursive sugar. Chelsea loved it! We thought other people might like 3D printed sugar, too, so when we graduated last fall, we spent the time to really optimize our process, and we started The Sugar Lab–officially–in our new studio here in Silver Lake.
Our process
After some brainstorming and messy hand sketching, we work to translate our ideas into 3D digital models. Our backgrounds in architecture serve us well during the modeling process, which has a lot to do with structural and material considerations as well as making design moves. We’re always aiming for a sculptural, dimensional form that maximizes what 3D printing brings to sugar.
As for the actual printing process, if you’ve ever made frosting and left the mixing bowl in the sink overnight, you know that moistened sugar gets quite hard. That’s the underlying concept of 3D printing with sugar. We use a mixture of water and alcohol, applied very precisely in a layer-wise manner, to selectively wet and harden the sugar substrate. The process is fundamentally similar to other 3D printing applications, we’ve just optimized the process for resolution and strength with sugar, rather than with a standard 3D printing material.
What’s so cool about 3d=printed sugar?
3D printing transforms sugar into a structural, sculptural element that can interact with food on different terms. 3D printed sugar can be used to sweeten or to ornament, but it can also start to define the form of the food instead of the other way around, or even to support it structurally. For example, we’re very excited to be working right now with some seriously talented cake artists at a well-known bakery in Hollywood to design a four-tiered wedding cake with a 3D printed sugar cake-stand, and 3D printed sugar-tiers supporting traditional cake tiers. What’s exciting for us is, in terms of the possibilities of 3D printed sugar, is how differently everyone thinks about how to use it. People are constantly suggesting things we’ve never thought of, and it’s very fun to try to implement those ideas.
The post The Sugar Lab by
Kyle and Liz von Hasseln appeared first on Dezeen.
Anyone with an eye for minimalist design will tell you, less is more. But do Dieter Rams’ sagely timeless words apply to restaurant design? Vancouver-based Scott and Scott Architects believe so. And with a budget of just over $15,000 and 750 square…
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