Digital seasoning, the subtle power of microbes and tasty grams of happiness. 5 quirky food design projects in Eindhoven.
How can a restaurant be truly sustainable? The Zero Waste bistro at Wanted Design in Manhattan is made of recycled food packaging and composts all of its leftovers.
At the ELIT PROUN BAR Constructivist architecture cross-pollinates with the art of mixology. A composition of abstract volumes pays tribute to the work of Russian Avant-Garde maestro El Lissitzky.
Surface magazine celebrates its 25 anniversary with David Rockwell and pays homage to an American icon we all have watched in movies: the Diner.
Design lovers have too eat too. We picked 8 gourmet design experiences at Milan Design Week 2018. From Russian Avant-Garde inspired cocktail bars to a tribute to American diners, from edible future cities to a design journey into the joys of honey.
“Cake architect” Dinara Kasko celebrates the launch of Ruby brand-new type of chocolate with a dynamic landscape of pink and berry-flavoured pyramids.
Madrid-based architecture studio SelgasCano designed a forest of hight-tech and transparent waves at the multidisciplinary foundation of Martell cognac brand.
Inspired by Nordic gourmet traditions, Snøhetta, Thorstein Schmidt and René Redzepi conceived the wooden interior design of BARR restaurant in the former home of world’s renown noma restaurant.
Nendo designed the cake-inspired interior design of a Tokyo icecream and chocolate shop with soft volumes providing a sense of softness.
Feeding vs foodie-ing? With the FROM MRE TO MICHELIN project, photographer Henry Hargreaves “shot” army meals being plated as if they were served by a Michelin starred chef.
Molecular sausages and hotdog armchairs but also edible Rubik cubes and origami pasta. Archipanic picks 7 projects for Milan Design Week foodies and their hungry friends.
Perrier-Jouët Fleurs des Rêves: Bompas and Parr created colour changing flours for an dreamy installation that blends the vernaculars of French decadence, chemistry and an ultra-exotic flower shop.
Dean & DeLuca presents the surrealistic CHEESE installation by Charlap Hyman & Andre Herrero who paid homage to the history of the iconic foodstore in NYC.
Bompas & Parr blends meteorology with mixology to design an Alcoholic Architecture in the 1000 year old Borough Market in London. The installation is the first alcoholic weather system featuring a walk-in cloud of breathable cocktail.
From Prada flour to Tiffany yogurt. At Milan Expo, Peddy Mergui’s impossible posh packagings make people think on the relevance of marketing in food design.
Can shape and texture effect flavours? ArchiPanic met Oki Sato founder of Nendo and Maison&Objet designer of the year who presented a chocolate design project in a chocolate chill out lounge.
Triennale museum in Milan presents the food-design exhibition K-RATION by Giulio Iacchetti. On show hype-free meals’ packaging for soldiers on the field or astronauts in outer space.
Louise Knoppert has developed a set of tools for people who have difficulties eating and drinking in order to allow to everybody to allow everybody to enjoy the most convivial moments of the year.
At DesignMiami/ 2014, Chamber Gallery & Pin Up Magazine challenged the sweet tooth of Victor & Rolf, Alessandro Mendini, Studio Job and other estabilished designers who created bespoke cakes.
Forget gingerbread houses… Driven by an artsy sweet tooth, Caitlin Levin and Henry Hargreaves baked, sugar-coated and modeled the architecture of some of the most iconic art museums.
Bompas and Parr and Johnnie Walker® Blue Label™ Blended Scotch Whisky unveiled a multi-sensory project transforming a church organ into a musical flavour conductor for a theatrical whisky-tasting concert.
The Glenlivet Nàdurra Dram Chair by British designer Gareth Neal translates the heritage of whisky in a hand-crafted design for modern makers.
Milan Design Week days can be experienced combining creative exploration with palate-teasing sessions. ArchiPanic shortlisted a small selection of what we consider the more convivial and unconventional meeting points and food-design related projects in town, from breakfast to late night cocktails.
FRONT celebrates whisky serving ritual with Ballance, an eclectic and intriguing Ballantine’s 12 collector’s piece that honours craftsmanship in both taste and design