eating/thinking/writing/playing
In a feedback session with correspondents, The Dutch Institute of Food&Design summarises opportunities and new pathways in food design that have opened up during the COVID-19 situation of 2020. You can read the DIFD piece here. Below are my reflections and favourite projects that fuse food and design from this year: A lack of ability…
Read More
Home and Hospitality is a thirty-piece city-owned community crockery set designed and crafted with love by artist Najma Abukar, in partnership with the potter Ruth Impey, with the support of Küche and the Centre for Contemporary Arts. The tableware set reflects traditional Somali pottery and geometric designs, the historical production of Glasgow’s export plates, the…
Read More
Gathered is a photographic exploration by Jack Mercer into the people and places that are behind some of Scotland’s most iconic foods and drinks. The book is the result of working with five different producers to create photographic essays that use portrait, still lifes, documentary and landscape photography to create a detailed visual representation of…
Read More
Aurélie Fontan is a sustainable fashion designer focused on biodesign and ethical manufacturing processes. She has been working at the ASCUS Art & Science Lab for two years, researching and practicing biodesign with slime mould and kombucha, applied to fashion artefacts. Aurélie is the recipient of numerous awards: Dame Vivienne Westwood Sustainable and Ethical Award,…
Read More
Food connects us to culture, the environment, it can be thought as simply fuel or fetishised for pleasure. It’s complex both in its form; its relationship to our bodies – both physically and psychologically; its journey from pre-production to post-consumption, and in the politics which informs that journey. As a designer, I like to find…
Read More