Food=DesignDenise Kortlever, Wednesday, February 13, 2013
Why is tea in a teabag? Why is so much food wasted in restaurants? Katja Gruijters always starts her project by questioning the obvious. Whilst eating is a basic need for people, it is also part of our culture and thus linked to rituals and human interaction. Gruijters wants to positively contribute to our eating culture and as such designs innovative food products, like flower candies, edible plates and lace chocolate tiles. Nowadays, her main focus is on the sustainability of our food. Strange European food legislation (there are strict rules governing the size and shape of fruit and vegetables, i.e. bananas have to be perfectly curvy) convinced Gruijters that now is the time to redefine the way we perceive food and embrace real, honest products. She therefore works on projects that – quite literally – give food for thought, such as a no-waste restaurant and dinners completely made from leftovers.
She doesn’t consider herself a food designer as food is already designed by nature. Instead, Marije Vogelzang prefers to call herself an ‘eating designer’, focusing on the preparation, history and culture surrounding food. Her philosophy consists of eight inspirational points that form the basis of all her designs: the senses, nature, culture, society, technique, psychology, science and action. Vogelzang is most interested in the social-psychological aspects of food, i.e. how it evokes such strong memories and emotions. She has designed fascinating projects like an all-white funeral meal, a ‘lickable’ chocolate wall and a ‘Dutch tap water’ tasting to raise awareness of the value of tap water. She’s also the founder of restaurant Proef in Amsterdam and Rotterdam, where pure, organic food is served on large wooden boards to share. Definitely worth a visit!
Proef Amsterdam, Gosschalklaan 12
Proef Rotterdam, Mariniersweg 259