More than a thousand times per year, before every meal, people select, cut up, heat, mix and combine, and thus design raw materials and basic products for dishes and foods. What are the steps in the design process of treatment, and how associated decisions proceed from the selection of a food, to defining it as an eating object, all the way to consumption?
This book investigates where the forms of what we eat come from, which factors play a role in their design, and how eating objects also function as signs that convey their contents and meanings. The goal of this book is to expand and reflect upon our knowledge about the origin, content, and meaning of eating objects.
First publication on the theory of food design
Development, history, tasks, and goals of food design as a research discipline
Analysis of eating objects according to design semantics
Sonja Stummerer & Martin Hablesreiter, founders of the interdisciplinary studio for architecture, design, and art honey & bunny, Vienna