Food Talks – Think, Talk and Design, an initiative of the MSc in Innovation in Science and Culinary Arts and Master’s in Food Design. The project Food Talks – Think, Talk & Act won in 2019 the Best Educational Project of the Hospitality Education Awards.

View the full season of talks by food and design creatives and researchers via the Food Design Master’s website. My talk on ‘Untangling Food System Complexity with Food Design’ can be viewed here:

Part One: Presentation

Part Two: Q & A


Works Featured 

Bompas and Parr – Cake Holes, photo by Jo Duck 

Project Gastronomia event ; Shift Food System Diagram 

Gillian Wearing, Signs 

Ana Gutman Design 

Eduard Pages Rabal  Squid Inc 

Jihyun David – Save food from the Fridge 

Marije Vogelzang – The Eggchange 

Centre for Genomic Gastronomy  – Brexit Banquet

Vessels and ceramics featured: Silo London/Potters thumb – recycled glass bowl; Pascal Baudar (wildcrafted ceramics); Maurizio Montalti;  Maria Roy; Emma Sicher (peel to peel) 

Steph Marsden and Harry Josie Giles – Autodineur 


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GOLDSTEIN, S., 2016. Youth and Food Literacy: A Case Study of Food Education at The Stop Community Food Centre. In Learning, Food, and Sustainability (pp. 181-200). Palgrave Macmillan, New York.

GUTHMAN, J., 2008. Neoliberalism and the making of food politics in California. Geoforum, 39(3), pp.1171-1183.

HOLLAND, J.H., 2014. Complexity: A very short introduction. OUP Oxford.

KLEIN, S.R., 2018. Coming to Our Senses: Everyday Landscapes, Aesthetics, and Transformative Learning. Journal of Transformative Education, 16(1), pp.3-16.

MARSDEN, S.J.,  Squid Inc: Designing Transformative Food Experiences in  Bonacho, R., Pires, M.J. and de Sousa Lamy, E.C.C. eds., 2020. Experiencing Food: Designing Sustainable and Social Practices: Proceedings of the 2nd International Conference on Food Design and Food Studies (EFOOD 2019), 28-30 November 2019, Lisbon, Portugal. CRC Press.

MASSARI, S., 2017. Food design and food studies: Discussing creative and critical thinking in food system education and research. International Journal of Food Design, 2(1), pp.117-133.

MEADOWS, D.H., 2008. Thinking in systems: A primer. Chelsea Green Publishing.

MEZIROW, J. and Taylor, E.W., 2011. Transformative learning in practice: insights from community.

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PARASECOLI,F., 2017. Food, Research, Design: What can food studies bring to food design education? International Journal of Food Design, Volume 2, Number 1, pp. 15-25(11)

PARASECOLI, F., 2018. Food, Design, and Innovation: From Professional Specialization to Citizen Involvement. The Bloomsbury Handbook of Food and Popular Culture, p.155.

PINE, B.,J., and GILMORE, J.,H., 1998. Welcome to the experience economy. Harvard business review, 76, pp.97-105.

RAVIV, Y., 2018. Food and Art: Changing Perspectives on Food as a Creative Medium. In: LEBESCO, K., and NACCARATO, P., The Bloomsbury Handbook of Food and Popular Culture. London: Bloomsbury Academic, an imprint of Bloomsbury Publishing Plc. pp.197-210.

ROBERTS, W., 2016. Afterword: Food 360: Seeing our way around learning about food. In J. SUMNER, ed. Learning, Food, and Sustainability: Sites for Resistance and Change, p.239.

ROZIN,  P., 1999. Food is fundamental, fun, frightening, and far-reaching. Social research, pp.9-30.

RYOU, J., 2012.  TEDxEutropolis. Save Food From the Fridge.  [online presentation]. Aachen, February 9th [viewed 20 April 2018]. Available from:

RYOU, J., 2011. Save Food From the Fridge. [online film]. September 13th[viewed 20 April 2018]. Available from:

SPENCE, C., 2017. Gastrophysics: The New Science of Eating. Penguin UK.