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Links 33 Food Design
12 record(s) were found..
Angélique Schmeinck Producties Views: 10846
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As one of the two female master chefs in the Netherlands, Angélique Schmeinck has been cooking at a star level for years. However, we also know her from surprising cooking items for television. With "Swinging in the Kitchen", she now has four books to her name, of which "A Mouthful of Art" has been called the most innovative cookbook in the world. Angélique presents Tasting Intermezzos, Inspiration Workshops, Culinary Jam Sessions and other delicious productions with her own company. These include the spectacular Culi-Air®, in which she uses a hot air balloon as a convection oven to prepare a dinner. Perception where everything revolves around flavour and aroma. Angélique tickles the senses of small and large organisations that are looking for a special activity for customer relations or employees by offering various programs that are talked about for a long time afterwards. She makes them an intense experience. That is her strength.

Chef Design Views: 10845
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Active as a food culture specialist. Taji promotes food culture through 3 means, design, taste, and communication. His background is in spatial design as of architecture and urban design, active chef and caterer. As a means of communication, he gave lectures and writes articles about design.

culiblog Views: 10920
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A culinary weblog by Debra Solomon, an artist and designer based in Amsterdam, the Netherlands. The blog focusses on food, food design and innovation.

El Bulli Views: 10866
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El Bulli has been voted the best restaurant in the world. It is situated in Roses, on the Costa Brava, approximately two hours north of Barcelona. The 35-course taster's menu is a grand experience of tastes, textures, and wonder. Ferran Adrià is an architect of molecular gastronomy and celebrated as "the Salvador Dali­ of the kitchen".

food creation Views: 10857
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Ayako Suwa, food creation Founder: After studying commercial design at Kanazawa College of Art, Ayako started working in advertising and editorial fields. She moved on to shop-direction at D&DEPARTMENT PROJECT, then to working at the Grand Hyatt Tokyo. From 2006, she started her own organization ‘food creation’ to “deliver the concept to stomach”. Offering ‘conceptual’ catering and creation with food, ‘food creation’ introduces unique new ideas for food.

Food Design Views: 10858
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The magazine for food product development. Focussing on food ingredients with functional properties in technical and nutritional respect, sensory evaluation, market trends, European food law and packaging.

Food Design Studio Views: 10877
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Food Design movement founded by Paolo Barichella. Views: 10884
Rating: 1   [rate this resource] [report errors] is a daily online news service available as a free-access website and provides daily and weekly newsletters to subscribers. The service seeks out news stories and data of value to decision-makers in food and beverage development in Europe. The team is led by award-winning journalists. They scan all available scientific, technical and industry sources and search out previously unpublished material, primary data and expert opinions in all areas of significance to the target audience.

Micro'be' Views: 10840
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Micro'be' Seamless Wear investigates the practical and cultural biosynthesis of clothing - to explore the possible forms and cultural implications of futuristic dress-making and textile technologies. Instead of inanimate weaving machines producing the textile, living microbes will ferment a garment. A grown seamless garment will not only rupture the meaning of traditional interactions with body and clothing; but also raise questions around the contentious nature of the living materials themselves.

Quantum Food Design Views: 10852
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Quantum Food Design (QFD), a leading carbohydrate engineering and advanced food technology company, is committed to providing pioneering science-based innovation, development, and formulation of next generation functional and fortified food and beverage products in order to improve human life, people's health and enjoyment of food.

Slow Food Views: 10849
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Founded by Carlo Petrini in Italy in 1986, Slow Food is an international association that promotes food and wine culture, but also defends food and agricultural biodiversity worldwide. An Overview of the Slow Food Movement Founded by Carlo Petrini in Italy in 1986, Slow Food is an international association that promotes food and wine culture, but also defends food and agricultural biodiversity worldwide. (see our History Section) It opposes the standardisation of taste, defends the need for consumer information, protects cultural identities tied to food and gastronomic traditions, safeguards foods and cultivation and processing techniques inherited from tradition and defend domestic and wild animal and vegetable species.

FOOD for design Views: 10841
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In exploring the materials the main focus lays on the food as in exploring the structure the primary focus lays on the process. The goal of this cross-fertilisation project is to add more senses / experience to design, it is a way of sustainable, random, natural thinking to in-spire others, giving food for the future.

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