Known for their mugs and cups designed to provide optimal fluid dynamics (aka the best possible set-up for pouring and drinking coffee), the newest creation from notNeutral—a division of Rios…
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From gluten-free sorbet bars to ice cream for dogs, we’re always on the look out for new ideas within the realm of frozen treats. The latest to pique our interest is the recordOutboundLink(this,…
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These spoons shaped for eating specific snacks by Dutch designer Ineke Hans have to be popped out of a plastic frame before use.
Ineke Hans‘ five Special Spoons for Royal VKB have different ends for scooping or stabbing small foods.
The set includes a tiny spoon for sampling spicey sauces, a pointy fork for retrieving gerkins from the jar and a perforated scoop to fish for olives.
The plastic cutlery is packed like a model kit, so the user has to break each spoon out of their frame. Each spoon has a small indent, which allows it to balance on the rim of a jar.
Hans has also created a bowl to hold washed berries. The Fresh Berry Bowl comes with a perforated bottom to allow the wet fruit to drain and a matching saucer for catching excess water.
Dried food can also be stored in the bowl by using the saucer as a lid.
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come like a model kit appeared first on Dezeen.
Product news: London designer Roger Arquer has created a salt and pepper mill with removable silicone lids for mixing and serving seasoning (+ slideshow).
Arquer‘s Pinch&Grind product range, designed for Dutch brand Royal VKB, also includes mixing jars with the same square silicone lids for blending and storing herbs and spices.
“Taking salt or herbs between your fingers and adding them to your food has become common practice,” said Arquer. “The silicone lids of the mill and jars allow users to open them easily, and pinch directly from them. Also, by turning the lid upside down it can be used as a pinch dish.”
The transparent mixing jars are available with a range of red, white, green and yellow coloured lids. The taller mills are available with black lids and have a transparent section to reveal the seasoning inside.
Arquer has also designed a triangular-shaped jug with a different sized pouring spout at each point. A large spout is designed for pouring thick batter, a medium one for vinaigrette, and a thin one for filtering fruits and ice or to drizzle salad dressing. “It is perfectly capable for pouring anything you mix, in any consistency,” said Arquer.
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Photographs are courtesy of Roger Arquer.
Here are two project descriptions from the designer:
Pinch&Grind
Pinch&Grind takes a new inside into spices. There is the traditional salt and pepper mill, with the addition of mixing jars for preparing your own blends.
Taking salt or herbs between your fingers and adding them to your food is nowadays a common practice known as “pinching”. We are often extracting some salt or peppercorns from the mill itself to add to a spice mix.
The silicon lid of the mill or jars, allows to open them easily, and pinch directly from them. Also by turning the lid upside down it can be used as a pinch dish.
The transparent jars with coloured lids (red-chilly based, white-salt based, green-herb based and yellow-curry based) so that you can easily identify a particular spice mix you have created. The contents of the jars can then be simply transferred into the mill followed by switching the coloured lid to the mill so then you know which spice mix is in the mill.
The main body and the top have a square profile for a better handling. The top lid is made of silicon, which gives an excellent grip, even if the hands are oily (when cooking).
Spouts
Spouts is a multifunctional jug with three different pouring ends. Its soft triangular shape holds a different spout on each corner. A wide and raised spout for pouring thick batter, a medium one for vinaigrette, and a thin one for filtering (fruit, mint, ice…) or drizzle salad dressing. It is perfectly capable for pouring anything you mix, in any consistency.
Spouts have a big enough base so it is ideal to use with a hand blender to prepare your favourite smoothies or shakes. Spouts have the international measuring indicator (cups, ml and fl.oz) discreetly engraved one each of the three different sides walls. So it is possible to accurately measure the ingredients desired to create your mixes. As the indicators are so discrete, they can be used for preparing and serving directly onto the table.
Incase of any leftovers, then simply close the Jug with our airtight silicon lid to keep the ingredients fresh for longer, in or out of the fridge.
The post Pinch&Grind by Roger Arquer
for Royal VKB appeared first on Dezeen.
London Design Festival 2013: a range of cast iron cookware by British designer Jasper Morrison for Japanese brand Oigen has gone into production (+ slideshow).
Morrison worked in collaboration with 160 year-old Japanese cast iron manufacturer Oigen to create the Palma cookware range.
Palma includes cooking pots and pans with lids, a frying griddle, a kettle and a condiment server. The products are all made from cast iron and intend to follow the tradition of Oigen’s production techniques.
The cookware is on display this week at Morrison’s Library of Design pop-up at his east London shop.
The shop is open for visitors to browse 100 of the designer’s books and four products, including his Fionda chair for Mattiazzi, until 22 September.
Other products by Jasper Morrison featured on Dezeen recently included an outdoor chair for Spanish brand Kettal and the Please watch for fashion brand Issey Miyake.
See all our coverage about Jasper Morrison »
See all our stories about London Design Festival 2013 »
See Dezeen’s map and guide to London Design Festival 2013 »
Photography is by Nacása&Partners.
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Jasper Morrison for Oigen appeared first on Dezeen.
All kinds of new approaches to cooking and kitchenware were on offer in the renewed COOK+DESIGN exhibit at Maison & Objet in Paris this year, and many of the most eye-catching designs were also often the most functional. An evident theme throughout was…
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An elasticated egg cup, a fork that bends to pick up food and a glass tumbler with a cheeky bottom all feature in a collection of utensils by Royal College of Art graduate James Stoklund (+ slideshow).
Danish designer James Stoklund said he wanted to “challenge the traditional way we eat or pick up food but at the same time consider the food and its consistency in a playful way.”
Stoklund’s rubbery egg cup, named Fresh Eggs, has a white silicone surface that stretches to hold different sized eggs. They can be pushed into the holder from underneath through a hole in the elastic membrane.
Lick it Clean is a round plate that also features an elasticated surface and stretches when pressure is added, allowing the user to scoop up all the food.
Stoklund’s curved fork has a flat surface and features eight long prongs that bend when pressure is added to pick up food from a normal plate.
An extra-long stainless steel spoon, called Extend the Pleasure, offers users a longer and bigger spoonful.
A glass tumblr, named Shake that Booty, appears to sit at an angle and rest on two bum cheeks.
Pour Thing is a white silicone milk jug that looks like a tea cup and forms a spout when the liquid is poured in one direction.
Pass the Salt is a salt shaker that features an empty egg attached to a spoon. The egg is fixed in place via two tiny interlocking tubes. Salt is dispensed from the egg when the spoon is tipped downwards.
Stoklund, who graduated from London’s Royal College of Art this summer, said that he wanted to challenge traditional tableware design.
“Everyone knows the feeling of having a spoon in their mouth or the sound of a fork against the plate,” he said. “These are experiences we have known since we were born. However, most of us do not question the function of these everyday life utensils and what a simple change can do.”
Here’s a film featuring the utensils in use:
Other kitchen products featured recently include an angular flat-pack whisk and a tilting mixing bowl by Prianka Sisodiya, patterned rolling pins that make edible plates and a set of cutlery with slim handles like chopsticks.
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The post A utensil is not just a utensil
by James Stoklund appeared first on Dezeen.
An angular flat-pack whisk, a tilting mixing bowl and a pastry binding ring make up this range of baking tools by graduate designer Prianka Sisodiya.
The Elbow Grease products by Kingston University graduate Prianka Sisodiya subtly adapt archetypal kitchen utensils. “The objects appear to look normal yet surprise people when they use them” said Sisodiya.
All three items in Sisodiya’s range are designed to make it easier to mix batter for pastry or cakes. “Subtle details differentiate them from ordinary baking tools,” said Sisodiya.
The angular metal whisk can be flattened by pressing the wires together on one half. It is pointed and angular rather than curved to allow users to scrape a bowl when using it while flat.
Sisodiya has also created a bowl that has flat corners around the base, to allow it to rest at an angle when the bowl is tilted during mixing.
The third item in the range is a pastry binder – an angled wire ring that slips onto the finger to help the user to stir butter and flour.
The project will be on display at Tent London in September, as part of a show by graduate design collective Nous that will also feature Aaron Dunkerton’s enclosed cavity brick fitting and Alice Kim’s maternity vest for plants.
Similar projects featured on Dezeen include patterned rolling pins that make edible plates, a meat grinder that squeezes out biodegradable bowls, five different sized measuring spoons to bake the perfect loaf of bread and a set of cutlery with slim handles like chopsticks.
See more kitchenware design»
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Photographs are by Prianka Sisodiya.
The post Elbow Grease by
Prianka Sisodiya appeared first on Dezeen.
Product news: this pencil cup and stationery holder that appears to be sinking into the desk has been designed by Luka Or for Israel design brand Monkey Business.
The Titanic pen caddy sits slanted on a flat surface. Tel Aviv-based designer Luka Or designed it to store pencils, paper clips and other stationery items.
The pencil holder measures 12 x 8 x 8.5 centimetres and is sold with paper clips. It is available in a range of three colours: red, charcoal and white.
Luka Or founded his own studio in 2003, after graduating from Holon Academic Institute of Technology (HIT), where he also teaches design.
Other desk tidies we have featured on Dezeen include a cast desk tidy by Benjamin Hubert and Magnus Pettersen’s range of solid concrete desk accessories.
See more product news from Monkey Business »
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Photography is from Monkey Business.
The post Titanic by Luka Or
for Monkey Business appeared first on Dezeen.
Graduate designer Katharina Unger has designed a table-top insect breeding farm that allows people to produce edible fly larvae in their homes (+ slideshow).
“Farm 432 enables people to turn against the dysfunctional system of current meat production by growing their own protein source,” said Unger.
As part of the project, she bred and ate black soldier fly larvae in a prototype system, then designed a machine to replicate the process on a domestic scale. “I ordered larvae and built up my own fly colony to see if the process works,” she told Dezeen. It was very exciting to watch the larvae migrating up the ramp, new flies emerging, mating and laying eggs.”
In her design for the farm, soldier fly larvae are dropped into a chamber at the top of the appliance, where they develop into adult flies and move to a larger chamber. Here they mate and produce larvae, which fall down into a “kindergarten” area, mature and become trapped in a harvesting pot, ready for consumption. A few of the harvested larvae are selected to be dropped back into the top of the machine and start the cycle again.
“Black soldier fly larvae are one of the most efficient protein converters in insects, containing up to 42% of protein, a lot of calcium and amino acids,” the designer adds. After 432 hours, 1 gram of black soldier fly eggs turns into 2.4 kilograms of larvae protein, so Unger predicts that people could harvest approximately 500 grams of larvae a week, producing two meals.
“The larvae I bred have a very distinctive taste,” she told us. When you cook them, they smell a bit like cooked potatoes. The consistency is a bit harder on the outside and like soft meat on the inside. The taste is nutty and a bit meaty.”
Her favourite recipe with the insects so far is larvae and tomato risotto: “I like to mix parboiled rice with wild rice together with the larvae, put a lot of tomato sauce in it and a bit of parmesan cheese. A bit of parsley or basil on top and you have a perfect meal.”
Above movie shows breeding of fly larvae in the prototype system
“With my design I am proposing a new lifestyle,” the designer told Dezeen. “It’s about a potential new western culture of insect eating and breeding… It is really about making people see that there is a great variety of food on our planet that we rarely consider.”
Unger explained that by 2050 meat production will need to increase by 50 percent to meet population increase, predicting that because we already use one third of croplands for the production of animal feed, it will be necessary to develop alternative food sources and production methods.
Above movie shows cooking and eating insects
She added that her system so far uses just one out of 1000 edible insects in the world and she wants to develop the idea further in collaborations with manufacturers and researchers.
Above movie shows how the proposed appliance would work
Unger completed the project whilst studying Industrial Design at the University of Applied Arts Vienna, and was taught by Hartmut Esslinger of Frog and Fiona Raby of Dunne & Raby.
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The post Farm 432: Insect Breeding
by Katharina Unger appeared first on Dezeen.
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