food design Small
Edition Angewandte / De Gruyter
Sonja Stummerer & Martin Hablesreiter
More than a thousand times a year – before every meal – humans cut, cook, mix and combine, (i.e., they shape) what they have harvested, slaughtered or bought into their food. No matter whether it is fruit, vegetable, grain or meat, humans process the basic products to make them edible and tasty, to preserve them or transport them. Edible objects are transformed (“designed”) into food in order to make them palatable and easy to consume, or to convey cultural messages. Thus, food is a design material. This book is dedicated to the exploration of these sensory, functional and cultural design parameters that are at the heart of food design.
The wish to design food is as old as civilization. Why do humans shape food? And what are the motivations behind these design processes? What is the origin of the shapes and forms food comes in, and who is it that actually decides what the things people eat every day are like? The book analyzes edibles as design objects and explores how edible artifacts express, represent and embody meanings.