The Eating Design is the design of food acts, the design of any eating situation where there are people interacting with food. This category it could be Considered the most complex; designing eating situations stay connected to the designers take into account many different aspects and uncountable variables.
A project of Eating design consider: the food and its techniques or the tools and procedures for production, preparation, distribution and consumption, the social and religious ceremonies, representations in art and in the collective and individual ; its market or the strategies and the language of marketing.
The most influential person for Eating design is the charismatic Dutch designer Marije Vogelzang.
One of his projects Eating design that can make people understand what forces brings with it the food is “Black Confetti”. Marije Vogelzang on this occasion works for the historical museum Het Schielandshuis of Rotterdam, a city heavily bombed by the Germans during the Second World War, and the current exhibition had its theme as the effects of those bombings.
The project title “Black Confetti” refers to the ash falling in the sky after a bombing, as seen through the eyes of a child.
Those same children after 60 years were invited to visit the exhibition commemorating which Marije Vogelzang took care of the refreshments.
It is not easy to translate with the food the traumatic experience of the war, the designers decided to bring the recipes popular during the war, with a portion measured, neither too much nor too little.
These food surprisingly brought with them the awakening of many memories of both negative and positive effects such as the feeling of fellowship, friendship and appreciation of the simplest things values and sentiments prevalent in the bad moments of the war.
The man is always the product of environment and education and every molecule of food that enters his body always brings with it a particle of the world.
To cite two terms of the history of furnishings and architecture, a designer chooses to be a solo (current designer) or a ensamblier (current interior architect / interior designer) then Food Eating designer or designers a new road has already drawn just follow it.
Bibliography
Eat Love. Food concept by eating-designer Marije Vogelzang – BIS Publishers, Amsterdam, 2008
Webliography
www.ifooddesign.org
