In my editorial for the first issue of the International Journal of Food Design, of which I am the Founding Editor, I have created a collection of definitions from various professionals in the field, as well as from the Editorial Board and Advisors for the journal. This is the most comprehensive collection of Food Design definitions assembled thus far, and it includes the thoughts of the most prominent minds in this field.
These are some of these definitions.
Food Design is, simply, the connection between food and Design. Food Design is the design process that leads to innovation on products, services or systems for food and eating: from production, procurement, preservation, and transportation, to preparation, presentation, consumption, and disposal.
Dr. Francesca Zampollo – Food Design researcher and consultant. Founder of International Food Design Society.
Food Design is the design (Gestaltung) of edible objects, this includes all processes – from the cultivation/breeding to the preparation of food – and all decisions that are taken to determine food as an object; more precisely the design of taste, consistency, texture, surface, the sound of chewing, smell and all other object properties.
Food Design is part of a larger discipline I call Eating Design. Food Design is the actual and literal design of food where food, as matter and thus material, is being designed. This could be to enhance the eating experience, but it could also be to communicate an ideology or to fight food waste. Food design is an important part of Eating Design. Eating Design is the practice of designers working on the subject of food. The outcome is not necessarily the material of food. It can also be a system or a service. Eating design covers a large field connected to science, psychology, nature, culture and society.
Food design is the design of food, which is thought, perceived, contextualized, ritualized, implemented and consumed as an object.
Martí Guixé. Generalist Designer
Food Design: designing with the medium of food and/or designing items, services, spaces and systems related to food.
Dr. Barry Kudrowitz – Assistant Professor and Director of Product Design. College of Design, University of Minnesota, USA.
Food Design is where the craft of cooking begins. Every dish begins as an idea – a scent, an image, a feeling – that is ultimately built, refined and polished into a memorable bite.
James Briscione – Chef. Director of Culinary Development at the Institute of Culinary Education in New York
Food Design is the art of displaying food in a way that enhances its integrity while drawing the guest to it with visually stunning, mouth-watering presentation.
TJ Girard – Designer, and Bob Spiegel – Chef. Owners of Pinch Food Design
Food Design: Activities to conceive in the mind and to enable the creation of a new food product, specifying its ingredients, recipe, preparation, packaging, presentation, instructions for storage, and instructions for serving.
Eating Design: Activities to conceive in the mind and to enable the creation of a new way of preparing and consuming a selection of foods, specifying the characteristics of the foods and the environment in which they are consumed, the tools used to store, prepare, cook, eat and transport the foods, and the way to dispose of its waste.
Dr Rick Schifferstein – Associate Professor. Department of Industrial Design, Delft University of Technology, The Netherlands.
To read all definition you can download the editorial HERE.
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