10.14.2010
Well Done: a food company annual report that has to be cooked first
Well Done: croatian creative agency Bruketa & Zinić have designed an annual report for food company Podravka that has to be baked in an oven before it can be read.
5.04.2010
Esplode l'agricoltura pensile a New York
L’agricoltura urbana è un settore in crescita a nella giungla d’asfalto di New York, e con poca terra a disposizione coltivatori e apicoltori si sono orientati verso i tetti per sviluppare la propria passione. Andrew Cote usa la scala antincendio per salire in cima al suo edificio dell’East Village, dove cura 250 arnie. Cote, professore di letteratura giapponese, funge anche da presidente dell’Associazione Apicoltori di New York, ed è soddisfatto perché l’amministrazione a metà marzo ha autorizzato l’attività, dopo 11 anni di divieto. “Vogliono piantare un milione di alberi, ma gli alberi devono essere impollinati” ci spiega Cote. Il divieto li obbligava ad operare di nascosto, col timore di una multa da duemila dollari se li scoprivano. Oggi Cote è più che mai convinto che le api possano contribuire a mantenere verde la città. “Impollinano, tengono pulita l’aria. É un modo per mantenere il contatto con la natura”.
continua
4.12.2010
3.10.2010
Progettare con il cibo
riceviamo e volentieri segnaliamo:
CIBOH insieme al POLITECNICO di Milano organizza il seguente corso di formazione:
Progettare con il cibo 3-8 Mag 2010
Packaging creativo 22-23 Mag 2010
Fake Food 24-28 Mag 2010
www.ciboh.com
3.09.2010
2.21.2010
2.11.2010
1.15.2010
11.24.2009
DIVERS, bouquets to eat alive
Besides being healthy and tasty, vegetables are beautiful plants. But we don’t notice this attractive side anymore. Most of us think of them as being time taking side dishes. But they are one of the most important parts of our menu. Fresh vegetables and herbs give us endless possibilities to combine. And the seasons apply us naturally with the best variation you can get.
by Janina Loeve
11.18.2009
La reinvenzione del cibo
La reinvenzione del cibo. Culture del gusto fra tradizione e globalizzazione ai piedi delle Alpi
di Cristina Grasseni, Verona, Qui Edit, 2007
Etichette:
anthropology,
global,
how and where is food transformed?
11.11.2009
Waste by Tristram Stuart
With shortages, volatile prices, environmental disasters and nearly one billion people hungry, the world has a food problem - or thinks it does. Combining front-line investigation with startling new data, Waste shows how the way we live now has created a global food crisis - and what we can do to fix it.
Etichette:
social,
sustainability,
waste,
where is food eliminated?
Philips’ Biosphere home farming
Home Farming explores growing at least part of your daily calorific requirement inside your house. This biosphere home farm has been designed to occupy a minimum of floor space and instead to stack the various mini-ecosystems on top of each other. It contains fish, crustaceans, algae and edible plants, all interdependent and in balance with each other. Water filtration, recycling of nutrients and optimum use of sunlight are all central to its appeal.
Etichette:
design,
domestic,
where does food come from?
Dejection-moulding by Manuel Jouvin
French designer Manuel Jouvin has created packaging for cooked snails made of dyed snail excrement.
Etichette:
design,
food design,
how and where is food transformed?
11.26.2008
11.06.2008
10.27.2008
Karriere
Karriere is a café/restaurant/bar situated in Flæsketorvet in Copenhagen.
It is a venue with huge ambitions – and the credentials to go with them: world class artists across a range of artistic disciplines have defined the functions and design of the place, thereby making art part of a social space shared by a broad audience. At Karriere art is a natural part of meeting, eating, drinking, relaxing and having fun, spurring communication, reflection and play. Giving art an immedeate relevance and meaning in a exclusive yet informal environment.
10.16.2008
10.15.2008
10.13.2008
Field robot
Agricultural engineering has become a high-tech field with highest worldwide relevance with respect to food, energy as well as landscape conservation. There is a strong need for innovations and new ideas to create solutions with ecological, economical and social relevance. The future applications of autonomous small size robots and robot swarms in agriculture will be a revolution in this field. However, whenever technology meets nature, considerable technical and non-technical challenges have to be solved. The International Field Robot Event, founded by Wageningen University (The Netherlands) in 2003, has stimulated the development of autonomous field robots and has become a major platform for innovations, interdisciplinary cooperation and information exchange.
Etichette:
agriculture,
where does food come from?
ORTO D'ARTISTA: DALLA SEMINA AL RACCOLTO
10.09.2008
Salone Internazionale del gusto e Teatro del gusto
Evento nell'evento anche in quest'edizione del Salone, il Teatro del Gusto - un anfiteatro con 60 posti a sedere dotato di cucina a vista e un grande schermo - ha il suo posto nel pad. 5 , l'area didattica della manifestazione. Sul palcoscenico si avvicendano cuochi italiani e internazionali che eseguono in diretta i loro piatti simbolo.
10.07.2008
Vegetable Orchestra
The Vegetable Orchestra performs music solely on instruments made of vegetables. Using carrot flutes, pumpkin basses, leek violins, leek-zucchini-vibrators, cucumberophones and celery bongos, the orchestra creates its own extraordinary and vegetabile sound universe. The ensemble overcomes preserved and marinated sound conceptions or tirelessly re-stewed listening habits, putting its focus on expanding the variety of vegetable instruments, developing novel musical ideas and exploring fresh vegetable sound gardens.
Etichette:
bizarre,
music,
organic,
vegetables,
where is food thought?
10.06.2008
9.28.2008
Eco Point Crai - La spesa senza sprechi
Con Eco Point, Crai propone oggi un nuovo modo di fare la spesa nell’intenzione di avvicinarsi alla crescente sensibilità del pubblico alle tematiche ambientali.
Vicino all’idea della più antica bottega dello speziale ma in realtà basato su materiali di avanguardia e altamente innovativi, la novità di Eco Point consiste nella possibilità di acquistare sfusi, direttamente da pratici dispenser, prodotti della spesa quotidiana che ad oggi esistono solo confezionati: pasta, riso, cereali, legumi, frutta secca, caffè, spezie, caramelle, fino anche i detersivi liquidi nelle aree Eco Goccia.
9.22.2008
9.17.2008
VOICI LE CATALOGUE
À l’initiative de Francis Chevrier, dirécteur de l'IEHCA, l'Institut européen d'histoire e des cultures de l'alimentation, des universitaires et des chercheurs lancent un appel à Nicolas Sarkozy pour la mise en place d’un inventaire des pratiques, traditions alimentaires et culinaires de l’Union européenne.
Le patrimoine alimentaire du continent entier dans un catalogue scientifiquement menée?
http://www.iehca.eu/home.html
http://www.iehca.eu/docs/pj_site/Publications/food_history/sommaire_vol_2_2003_1.pdf
http://www.lastampa.it/redazione/cmsSezioni/societa/200809articoli/36506girata.asp
Etichette:
history,
science,
where does food come from?
9.09.2008
Alimentarium - Musée de l'alimentation
Alimentarium - Musée de l'alimentationUne fondation Nestlé
Plongez dans le monde fascinant de l'alimentation! Dans un cadre exceptionnel au bord du lac Léman, l’Alimentarium propose, en plus des expositions -permanente et temporaires-, une large palette d’activités aux visiteurs de tous âges: visites guidées, animations, démonstrations, ateliers en cuisine, espace Junior.
Etichette:
culture,
education,
history,
science,
where is food thought?
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