Source: Martí Guixé



Nowadays, the quality of the products and the originality of the recipe are just as important as their presentation and design. This is the origin of the new design discipline called Food Design. It was initiated in 2002 through the Associazione per il Disegno Industriale (ADI), and Martí Guixé, an industrial designer of Catalan origin, has been a pioneer in it since 1997 after adapting food to contemporary lifestyles and creating design works that are edible.

 

In this way, Food Design can be defined as the combination of gastronomy and design. This trend not only aims to transform food in the most surprising way possible, but also to bring new meanings and emotions to all those experiences related to food, making them something deeper. Therefore, the concept revolves around the creation of new flavours, innovation, distinctive and original dishes, to explore and discover all the senses that food and gastronomy can bring to us. According to the International Food Design Society, there are six subcategories of Food Design: design with food, design of food products, design for food, design inspired by food, design of food spaces and design of dishes. In addition, this trend serves as an important tool for getting products into foreign markets. 

 

One of the most interesting aspects of Food Design is that of designs with edible foods, which provides a sensorial experience, inviting interaction and manipulation of the design also with the taste and smell senses. One example is the Candy project by Berta Diana, a student at Elisava. This is an edible product that replaces tea bags, made from caramel sugar and reductions of various infusions. 

 

The world of gastronomy is advancing tremendously and increasingly factors are appearing that are almost as important as taste, such as Food Design, where our area is a pioneer.

 

 

 

Candy Project of Berta Diana

Source: DiarioDesign.com