Monthly Archives: March 2008

The Food Guide

Victor Lombardi (of NBS fame) introduces the concept of the Food Guide to guide people during their dinner through the dishes, tastes and textures. Quite a concept. “(…) the food is the focus and the restaurant provides a food-centric experience.”

A Food Designer is Somebody Working With Food (…)

Food as material – “Food Design makes possible to think in food as an edible designed product, an object that negates any reference to cooking, tradition and gastronomy. Guixé as a Food Designer builds edible products that are ergonomic, functional, communicative, interactive, visionary but radically contemporary and timeless.”

It’s like creating art with code but never execute the code and see what happens.