This document provides an overview of several new designs and collections related to kitchenware, tableware, and food presentation. It describes utensils, dishes, and serving pieces created by various designers for unique dining experiences, restaurants, and brands. The designs aim to challenge norms, encourage experimentation with food, and celebrate cooking and meals through thoughtful, artistic pieces. Materials include wood, clay, stone, glass, and metals.

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Treasured items that are no longer hidden
behind cabinet doors, cookware of
timeless beauty, utensils that compete
with food for attention… To the joy of
enthusiastic chefs, kitchenware and
tableware move to the top of the creative
rankings: both designers and brands
indulge in a journey that reveals emotions
and passions evoked by products in and
for the kitchen. Found on these pages is
the state of the art in design related to the
making and serving of food.
tools for gastronomical
experimentation
PATRIZIA COGGIOLA
Steinbeisser, founded by Martin Kullik and Jouw
Wijnsma, is a creative studio that aims to challenge
the contemporary eating culture. Having launched
the initiative Experimental Gastronomy at the
Lloyd Hotel & Cultural Embassy in Amsterdam,
they are now presenting a collection of tableware
for chef Edwin Vinke.
Experimental Gastronomy describes a food experi-
ence with artistically created tableware. For each
edition, the curators invite artists and renowned
guest chefs to create an exclusive and entirely plant-
based dining experience, with ingredients derived
from biodynamic or organic agriculture, sourced
from different local regions. In October 2015, the
two-Michelin-star chef Edwin Vinke (awarded Chef
of the Year in 2011 by Gault et Millau), of restau-
rant De Kromme Watergang, is serving an exclu-
sive dinner at the Lloyd Hotel & Cultural Embassy
in Amsterdam. The dinner, with all ingredients
sourced from the Netherlands, features historical
and curious flowers, herbs, and vegetables, to be
eaten by means of a special collection of tableware:
cutlery created by Stian Korntved Ruud and Sarah
Hurtigkarl, and dishes by Patricia Domingues, Mat-
thias Dyer, Tatjana Giorgandse, Deborah Rudolph,
Tala Yuan, and Valentin Loellmann.
Especially for the occasion, designer Stian Korn-
tved Ruud has created a unique series of wooden
spoons. In his work, wood, harvested from na-
tive forests, is shaped by hand with an axe to form
spoons, knives, gouges, and other tools. Patricia
Domingues, Matthias Dyer, Tatjana Giorgandse,
Deborah Rudolph, and Tala Yuan are contemporary
jewellery artists who graduated from the University
of Trier in Germany. They are creating a series of
dishes to match the dinner courses, made entirely
of natural materials like calabash, clay, and stone.
Objects made by Sarah Hurtigkarl, a gold- and sil-
versmith who studied at the Royal College of Art
in London, are on the border between cutlery, art,
and jewellery. ‹
steinbeisser.org
lloydhotel.com
Daily Spoon assortment by Stian
Korntved Ruud (1/2)
Installation by Sarah Hurtigkarl (3/4)
Steinbeisser’s Experimental
Gastronomy at Nobelhart
& Schmutzig, Berlin, 2015 (5/6)
Food servings by chef Edwin Vinke
at De Kromme Watergang (7/8)Two-Michelin-star chef
Edwin Vinke
DAMN°52 magazine / FOOD
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BJÖRN DAHLSTRÖM
Designer for Iittala
Since its launch in 1998, the Tools range of cook-
ware by Björn Dahlström has established itself as a de-
sign classic for cookery enthusiasts, along with Iittala’s
Sarpaneva cast iron pot. Tools has been developed with
the insight of professional chefs and material know-
how, and comprises of a broad range of easy-to-use
products that fulfill all aspects of cooking and serving.
Now, Iittala is adding a long-awaited selection of fry-
ing pans. The pans are uncoated and are of the same
three-layer composition as the others. “Tools has taken
its place as a collection of products with extremely
high standards. We were not sure if we were shooting
a bow at a target, but in the end, Tools showed that
consumers are willing to invest in quality. I think that
products which prove to be long lasting, both from a
visual and a technical point of view, and have life spans
like this, are more relevant than ever. We need to come
away from trends and throwaway consumerism”, Dahl-
ström reflects. Among the various design recognitions,
Phaidon Design Classics has included Tools in its se-
lection of 999 objects of aesthetic value and timeless
quality: “Rather than the utensils competing with the
food for attention, the simple form of the casserole pot,
for example, and its understated matte, brushed-steel
finish allow the food to be shown to its best advantage.
Where a shiny, mirrored surface shouts machine-made,
the matte finish of this cookware has a more tactile, do-
mestic feel.” He goes on: “The elegant range surpasses
the expectations of the original brief, and is realised as
a beautiful object.”
iittala.com
KNINDUSTRIE
This Foodwear collection of pans, salad bowls, cooking plates, and accessories
was designed by Rodolfo Dordoni for KnIndustrie, and was realised for the purpose
of cooking as well as for the graceful serving of dishes. Each container has a dual
use: thanks to an easy system for hooking and unhooking the handle, the pan turns
into a tray, the salad bowl into a casserole, the low casserole into a fruit dish.
Moreover, when the handles are removed, the utensils are easy to stack, thus
consistently saving space. The lids come in bronze-coloured glass or polished steel,
and the particular size and shape of the knob makes it possible to turn the lid upside
down, instantly transforming it into a cake stand on which to serve quiches, tarts,
biscuits, or whatever the creativity of the cook brings into being.
knindustrie.it
ALBERTO ALESSI
President and head of marketing strategy,
communications, and design management at Alessi
Attentive observers of reality and subverters of the
functions of everyday objects, Gabriele Chiave and Lor-
enza Bozzoli offer a cowbell for grating cheese. Cheese
please is a grater whose unmistakeable form is particular-
ly suitable for translation into a new function. The han-
dle makes it easy to hold, and the curved bell provides
a generous surface area for sliding over, while its narrow
mouth ensures that the grated cheese falls directly onto
the plate below. “This project”, says Alberto Alessi, “is a
fine example of the use of metaphor, or perhaps allegory,
or who knows what other figure of speech. Not infre-
quently applied in the field of design, figures of speech
have almost become fundamental in regard to so-called
playful objects. This is apparent in Chiave and Bozzoli’s
projects, in which, for example, a cowbell alludes to
parmesan cheese and a chestnut-shaped pill box evokes
(to those who recall it) the ancient custom of keeping a
small portion of chestnut powder handy to put under
your nose in the event of a severe cold.”
alessi.com / lorenzabozzoli.com / gabrielechiave.com
Cheese please, designed by Gabriele Chiave and Lorenza Bozzoli, 2015
ANTONIO ARICÒ
During Stockholm Design Week last February, Italian designer
Antonio Aricò presented OLDWAYS, a small collection of
crafted pieces that refer to past traditions through their basic,
simple forms and the reuse of materials. These wooden
kitchen tools are a collaboration between Aricò and his
grandfather, who handcrafted the objects based on the
designer’s drawings.
antonioarico.com
DAMN°52 magazine / FOOD

3. 134 135
FIRDAWS FOURCROY
Designer
Graduating from Central Saint Martins this year,
Firdaws Fourcroy has created a set of cutlery that is de-
liberately difficult to eat with, aiming to help users relate
to behaviour caused by schizophrenia. “Homemade schiz-
ophrenia is a set of objects that turn you schizophrenic.
This project explores the ways in which social norms
are sedentary, and how their barriers can be transgressed
by achieving madness. In madness, the egocentric fo-
cus is not based on materialistic needs but on the self.
Individuals who are attached to value systems other
than materiality have trouble existing in a society where
materiality is the central focus. Normality is defined by
shared beliefs, unspoken rules of social behaviours. This
creates a common definition of reality, which is what the
majority of a group considers normal. Capitalism, mate-
rialism, and the emphasis on productivity are normality
in the modern world. This cutlery aims to defamiliarise
the protagonist with his automatic behaviours, allowing
the shaping of different realities.”
The cutlery is designed to disrupt everyday rituals
and render the user unproductive: it puts the user in a
position of discomfort so that they might become aware
of their own automatic habits. For example, a ‘one grain
at a time’ rice fork, a too-large spoon, a spoon full of
holes, and a weak knife. The heads of the utensils are
heavier than the handles, too, creating an imbalance,
and within the heads are magnets that draw the cutlery
pieces together, creating conflict between the user and
the objects.
ceadesign.it
studiomk27.com
CASSINA
Jaime Hayon
Jaime Hayon presented a new collection
of objects designed for Cassina called
Réaction Poétique, inspired by the or-
ganic shapes of Le Corbusier’s architecture
and l’Esprit nouveau artwork: four table
centrepieces, a tray made up of two coffee-
bean shapes, and two small side tables, all
rigorously produced in solid ash wood and
stained black with a low-gloss finish.
The Réaction Poétique Collection was
created in commemoration of the 50-year
anniversary of Le Corbusier’s death.
hayonstudio.com
cassina.com
VISTA ALEGRE
FROM
In ancient Greek theatre, the orchestra sat on a small circular stage surrounded by the
audience. Inspired by this scenery, the plates in the Theatre collection place the chef’s
creation at the centre of attention. The carefully crafted porcelain praises the art of
cooking and makes its presentation into a true show.
fromindustrialdesign.com
myvistaalegre.com
SEGNO ITALIANO
Garth Roberts
Designer Garth Roberts was approached by
the founders of Segno Italiano with the idea of
creating a new food warmer. While researching
traditional food warmers and basic methods
of keeping food warm at the table, Roberts
realised a wealth of approaches to this object,
from the highly ornamented to the basic,
hand-wrought utensil. “This return to basics
also prompted my decision to work with one
of the most fundamental materials in kitchen-
ware and in cooking: copper.” Mirror-polished
copper surfaces and multicoloured solid slabs
of hewn marble are all combined by skilled
craftsmen, in the truest sense. The product is
comprised of three sections: a three-legged
marble base, a heating unit, and a container.
segnoitaliano.it
garthglobal.com
VOLVO
Van Eijk & Van der Lubbe
A cast crude-iron cooking pot designed specifically for Volvo,
complete with a large Volvo logo cast into its base: this was one
of several results of a project commissioned by the Scandinavian
car brand to designer-duo Van Eijk & Van der Lubbe. The aim was
to explore the future of modern transport and create a new mobile
encounter. Time spent travelling becomes quality time: meeting your
fellow passengers, finding out about those sitting across from you,
engaging with each other. Open, inviting, and ready for thoughts and
ideas. And since the best conversations take place at the table over
a good meal, this cast-iron pot is a metaphor for all the ingredients
needed for a pleasant journey.
vevdl.com
volvocarsdesign.nl
DAMN°52 magazine / FOOD

4. 136 137
HENK BOSSCHERS
Director of Binnenwerk Vormgevers
and designer for HI-MACS®
Dutch designer Henk Bosschers has combined his
talent with that of Jonnie and Thérèse Boer, owners of
the Librije, a Michelin three-star restaurant located in
Zwolle (Netherlands), to create modern dishware. After
a training-day exploring the properties of the HI-MACS
material, the Dutch designer created a series of test mod-
els that won over the restaurant owner and eventually
resulted in an incredibly unique product. According to
Bosschers, one of the factors that led him to choose the
acrylic stone was the fact that “the material is ideal for
contact with food; it’s very easy to clean, scratch resist-
ant, dishwasher safe, and practically unbreakable. De-
signing a plate may seem simple, but this is not the case
if you are looking to produce grand creations. Bringing
design to the simplest elements and turning it into some-
thing more than everyday objects, goes beyond the basic
utilitarian concept of dishware. It was also essential to be
able to take full advantage of the material. We chose HI-
MACS because it’s nice to work with and has a matchless
potential for being shaped into different forms, creating
openings, making adjustments, or carving undulating
lines. All of these options are possible, thanks to the
thermoformability of the acrylic stone.” The result is a
set of rectangular pieces where the immaculate white
colour dominates. Besides its unusual shape, what dif-
ferentiates this dishware is the small, curvy indentations
that provide a decorative touch while proving a very use-
ful way of arranging sauces on the plate.
binnenwerk.com / himacs.com / librije.com
SAN LORENZO
San Lorenzo has launched a collection of cook-
ware made of pure silver and pure iron, the result
of a lengthy research process begun in 1992
on the use of .999 fine silver, together with the
development of a new system (now protected
by international patent). PAN 999, as the series
is called, utilises iron on the outside and silver
on the inside. Silver has many important quali-
ties, as has been known for ages: it is actively
bactericidal, virucidal, and fungicidal; it is the
best heat conductor among metals, spreading
the heat uniformly; and it makes it possible to
cook quickly at low heat, thus preserving the
antioxidant properties and nutritional values of
foods and preventing them from burning.
pan999sanlorenzo.it
MATTEO BAZZICALUPO &
RAFFAELLA MANGIAROTTI
Founders of deepdesign and designers for Smeg
Together with Matteo Bazzicalupo and Raffaella
Mangiarotti of deepdesign, Smeg delved into the not-
too-distant past and re-emerged with sinuous lines and
warm colours, put together with the latest technology.
Symbolic objects, icons that transform the space that
they occupy, the new, retro 1950s small appliances
recollect the past, from the 2x2 and 2x4 slice toast-
ers, to the standard or variable temperature kettles, to
the blender and stand mixer. “Individual elements in
this collection come together, capture the eye, allure
and suggest. The great potential of the new Smeg 50s
Retro Style collection of small appliances is just this,
details that add value to the whole. Curved and com-
pact products, star characteristics of the kitchen, are
developed for people who want to dabble at being a
chef, but not only that. They are for those who love
to surround themselves with strong aesthetics without
compromising on high quality and performance.”
deepdesign.it
smeg.it
THOMAS
Johanna Kleinert
The new Kitchen by Thomas launched in February, is already the winner
of the Red Dot Design Award 2015. It describes a series of approximate-
ly 40 pieces, which can be combined with each other as well as with all
items in the Thomas porcelain series, a skilful mixture of porcelain, glass,
metal, and silicone, highlighted in grey and green colours. The decanter
with its matching glasses adapted to drink measure standards, the food
containers that seal in the aroma, and a two-piece bowl were developed
by designers Johanna Kleinert, together with Nicol Boyd and Tomas Ro-
sén of the Scottish–Swedish studio Office for Product Design. Thomas is
one of the brands of Rosenthal, Germany.
thomas-porzellan.de
officeforproductdesign.com
DAMN°52 magazine / FOOD

5. 138 139
FORNASETTI
Last spring, Fornasetti presented
an exhibition in the nave at Les Arts
Décoratifs in Paris, with more than a
thousand pieces, both historical and
new creations for the table and for
tea tasting.
fornasetti.com
lesartsdecoratifs.fr
THE TASTE OF DESIGN
Il Gusto del Design (The Taste of Design) takes place in Milan
4-30 September, in Via del Vecchio Politecnico. This is an
exhibition of design projects connected with food, which is
the theme of Expo 2015. A special edition of Les Espaces du
design, the annual selection of objects by Swiss designers,
has been brought from Canton de Vaud to Italy for the first
time, in parallel with its participation at the Swiss Pavilion in
Milan, where the Canton is the guest of honour at the end of
September.
istitutosvizzero.it
designdays.ch
BOWL BY Alexis Georgacopoulos FOR ENO STUDIO
STUDIO MAKKINK & BEY
Developed as a result of the collaboration with a family of craftspeople in
northern India, Dutch designers Studio Makkink & Bey created Blue Pottery*,
a collection of Jaipur-clay ceramics. Plates, bowls, cups, and vessels are
hand-painted with imagery that references Indian dancers portraying different
characters with their hands, each with their own symbolism.
* ‘blue pottery’ is not necessarily one colour and can be decorated with blue, green and
yellow dyes.
studiomakkinkbey.nl
BARBECOOK®
Smoker XL by barbecook®
combines the ancient technique
of smoking food with the charm of an outdoor fire pit. The XL
smoker has a second adjustable air supply so that extra
oxygen can be added during the smoking process, thereby
generating more smoke and creating even more flavour.
Smoking is the purest way of preparing food because it
doesn’t require any fat or oil. Another advantage is that cold,
smoked food keeps longer. Smoking has long been practised
as a method of extending shelf life, although today — with
outdoor living and the discovery of new culinary challenges
becoming increasingly popular — we primarily smoke food in
order to enjoy it immediately afterwards. In the barbercook
collection, there is also a campfire tripod, where adjustable
chains accommodate a cooking grid, barbecue pan, or stew
pot, adding another dimension.
barbecook.com
DAMN°52 magazine / FOOD
FRANCIS CAYOUETTE
Co-founder of UNIT 10 DESIGN and designer
for Stelton
Scandinavian design company Stelton has been a
significant player in the field of interior design since
the 1960s. The story is that it was founded as a trading
company by Niels Stellan Høm and Carton Madelaire,
who initially tried to sell athletic shoes and furniture, but
the business never succeeded. So instead, the two men
began to collaborate with Danish Stainless in Fårevejle,
which at the time made domestic utensils in stainless
steel. Together, they produced a very popular sauce boat,
which quickly became a European bestseller.
One of the recent products in the Stelton catalogue
is the award-winning Theo range (2015 iF Design
Award) designed by Francis Cayouette, which is avail-
able in stores from September. It is an attractive coffee
maker for slow-brew filter coffee, made of matte black
stoneware with a shiny glaze, sporting a lid of bam-
boo. With its beautiful contrasting textures, the Theo
range is both rustic and elegant. The filter funnel has
only three holes at the bottom, so the run-through time
is naturally reduced. The coffee pot also comes with a
collar made of heat-insulating silicone, which provides
a good grip and prevents burnt fingers.
“There is a strong tradition of coffee in Scandinavia,
and due to the global revival of filter coffee, I thought it
would be interesting to go back into its history and see
how it was made in Scandinavia in the old days. One ex-
ample is the coffee maker/pot from the Madame Blå se-
ries, a popular enamel kitchenware collection produced
in Denmark up until the 1960s. I’ve been inspired by the
traditional filter coffee known here for years. I went to
Berlin two years ago, where I discovered that several new
coffee bars had opened and many of those specialised in
‘slow brew coffee’. This kind of coffee drinking also links
back to a traditional way of making coffee in the 1950s
and 60s, and the nostalgic reflections that follow. For
both the teapot and the new coffee brewer in the Theo
collection, I have referred to this period in Nordic archi-
tecture as well as in interiors. Filter coffee brewing is also
the easiest way of making a very good cup of coffee, and
I like the idea of 'going back to basics’.”
A wider trend sees the coffee maker as an excel-
lent substitute for a household appliance, as there is no
need for electricity. “People tend to move around and to
live in smaller urban spaces, to want fewer things and
want to be more mobile, so why be stuck with a big
electric coffee machine, when you can keep it simple,
use less energy, and make a very tasty cup of coffee
using a pour-over method? I really see a need for easy,
non-technical household appliances. After all those
years of big latte machines and coffee-to-go, it’s nice to
enjoy the simple pleasure of making and tasting coffee.
My idea was to create a new version for the needs of
today using the potential of modern production tech-
niques, and to make it fit into the Stelton universe,
with it’s strong tradition of Scandinavian design.”
“There is something interesting about being in con-
trol of the process of cooking, and actually feeling what
is happening. It is much more satisfying than press-
ing a button. It makes us somehow more connected to
the tangible world, especially when we spend so much
time in our digital life behind a screen.”
stelton.dk / unit10design.dk

6. 140 141
DAMN°52 magazine / FOOD
VEERLE WENES
Founder of valerie_traan gallery and art director at
valerie_objects
valerie_objects is a newly presented collection
initiated by Axel Van Den Bossche, Frank Lambert,
and art director Veerle Wenes. With the mission of
translating signature works into affordable design
objects, the Antwerp-based label shapes its collection
by working with designers, architects, and artists.
Veerle Wenes, an independent curator and the owner
of design gallery valerie_traan in Antwerp explains:
“valerie_traan gallery is a place for objects and sub-
jects, for topics and themes, for functional and sub-
jective ways of looking at things.” Carefully thought
about, designed, and fashioned by intelligent hands,
the collection was launched last May at the Musée
des Arts Décoratifs in Paris. The kickoff investigated
the field of cutlery, showing six prototypes by Jinh-
yun Jeon (KR/NL), Muller Van Severen (B), Maarten
Baas (NL), Studio Simple (B/NL), Koichi Futatsuma-
ta (JPN) and Studio Wieki Somers (NL). “Basically,
all of the designers had the same goal: to create a
set of tools to eat with. Most of them are into furni-
ture or lightning, but I was curious about what they
would do with a much smaller item such as an eating
utensil. A product so tactile (hands, mouth…) and
therefore even closer to the human body than a chair.
Three of these will be produced at a larger scale, the
other three will remain as prototypes for the mo-
ment. In December, along with the valerie_objects
cutlery collection, a new exhibition on cutlery will
be presented in the valerie_traan gallery space: Cul-
tured Manners, by Octave Vandeweghe.
valerie-objects.com
valerietraan.be
Photos: Frederik Vercruysse / Portrait by Eline Ros
DAMN°52 magazine / FOOD
Studio Wieki Somers (1)
Maarten Baas (2)
Jinhyun Jeon (3)
Koichi Futatsumata (4)
Studio Simple (5)
Muller Van Severen (6)
1 2
4
3
5
6
BE
HIGHLY
INSPIRED IN
PARIS
PARIS / JANUARY 22-26, 2016
PA R I S N O R D V I L L E P I N T E
INFO@SAFISALONS.FR
SAFI ORGANISATION, A SUBSIDIARY OF ATELIERS D’ART DE FRANCE AND REED EXPOSITIONS FRANCE / TRADE ONLY / DESIGN © BE-POLES - IMAGE © DR - ZIMINDMITRY
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7. 142 143
The exhibition Cucine & Ultracorpi (Kitchen & Invaders) is currently
being presented at the VIII Triennale Design Museum in Milan.
Here, curator Germano Celant has focused on the evolution of
design in the kitchen sector, reflecting back — from the most
sophisticated artistic interpretations to the slavishly humble daily
routine that happens around every domestic cooker.
Running back
to the kitchen
The main protagonists in the presentation are the
so-called automated invaders, the ultracorpi, the
impressive creatures born from futuristic novelties
that have defined progress since the onset of in-
dustrialisation in the mid-19th century. Sometimes
they came into our kitchens and remained there,
and sometimes they departed after a very short
time. Some have prevailed in our everyday lives, re-
placing traditional cooking practices. The purpose
of the Cucina e Ultracorpi exhibition is to trace,
with a touch of irony, the evolution of kitchens
and household appliances from their early begin-
nings to the present day. Under consideration are
the huge socio-historical achievements, the multi-
equipped professional appliances and domestic
cooking elements that have changed the lifestyles
of generations of modern families. Contrarily, the
cornerstone of a thrift shop and a modernist de-
sign gallery cast our minds back to the middle of
a historical flow that marks the primacy of kitchen
design as a contemporary asset in our lives. This
curatorial selection tells of the gradual but inexora-
ble mutation of utensils into machines and robots.
This is an army of ‘invaders’ that has spread out
and overtaken a great deal of human activity in the
kitchen. From refrigerators to microwave ovens,
coffee makers to toasters, waste disposal units and
ductless hoods to kettles and blenders, deep fryers
and ice-cream makers, all of these appliances have
expanded from the early days of industrialisation to
the era of the mass market, and from automation to
digital innovation. ‹
Gas apparecchi Fargas, by
Fortunato Depero, 1947 (1)
Ideal Express, SIMERAC
(Società Industriale Materiale
Elettrico Rag. A. Cotechini),
Ferrara, 1920-30 (2)
MG23, by Michael Graves
for Alessi, 2001 (3)
Drawing for La Granita (Girmi),
by Luca Meda, 1984 (4)
Minitimer, Terraillon edizione
Italora, by Richard Sapper,
1971 (5)
Scavolini advertorial, 1986 (6)
Cucina elettrica tipo CN3
(Electric cooker type CN3
with three hot plates and
oven), by Tecnomasio Italiano
Brown Boveri (TIBB), Milan,
1949 (7)
Mio pè, by Gabriele Fiocco,
2011 (8)
Casa Elettrica (kitchen),
by Gruppo 7, IV Triennale di
Milano, 1930 (1)
Gaetano Pesce, Pescecappa,
Elica, 2009 (2)
DAMN°52 magazine / FOOD
PATRIZIA COGGIOLA
Cucine & Ultracorpi, at Triennale Design Museum, Milan until 21 February 2016.
triennale.org
1 2
1 3 4
2
5
7
8
6

8. 144 145
MARC O. ECKERT
CEO of bulthaup
Among the latest novelties presented by bulthaup
in 2015 are the bulthaup b3 kitchen in the new car-
amel colour, as well as the bulthaup solitaires. With
their velvety texture, the bulthaup b3 unit-fronts fea-
ture the new soft-touch paint, an extra special, tactile
experience. Their matte surface finish offers a highly
attractive appearance, to appeal alongside the square
preparation unit, bulthaup solitaire, which is accessi-
ble from all sides. Its solid oak or walnut top is treated
with food-safe oil developed specifically for the pur-
pose, much like that of a chopping board. The block’s
natural beauty emerges through repeated use, creating
a one-of-a-kind piece. “The solitaire can be utilised in
various ways and opens up numerous creative possi-
bilities — whether it is deployed as a surface for cut-
ting and preparing foods, or as a table for a cocktail
reception. The boundary between the kitchen and the
living space continues to blur. Treasured items, such as
cutlery passed down from one’s grandparents, are no
longer hidden behind cabinet doors. Instead, they can
be displayed to great effect in the bulthaup presenta-
tion element. Our conviction, rooted in the value of
our framework, is to foster a high level of trust through
the integrity of our products and materials. For us,
this is a basic, clear conviction, as we see bulthaup as
timeless and authentic. A key consideration is that in-
dividuals strive to find fulfilment through the demands
they place on the world. This is why humanity’s values
are so important. We want to come closer together, and
based on this, we have created the solitaire family. To
meet this growing need for togetherness.”
bulthaup.com
MINOTTICUCINE (right)
Incline is an outdoor kitchen in red stone edited by Minotticucine. Not far from Minotti
headquarters, in a small village of early Christian origin in Northern Italy, ancient
churches have three basic concepts: monochromaticity, monomateriality, and majesty.
In addition, the areas around Minotticucine have always been known as places of stone
working. It was then easy for the company to draw on the wisdom and the high quality
of these features. Minotticucine therefore started to design kitchens with stone
surfaces. The sink, too, is made using the same material, recalling ancient traditions.
minotticucine.it
PHILIPPE MALOUIN
Designer for Caesarstone
Movements, an interactive installation by London-
based designer Philippe Malouin, was Caesarstone’s
core event during the recent Milano Design Week. Cae-
sarstone is a leading manufacturer of premium quartz
surfaces, and Movements is a two part installation that
examines the unexpected use of its surface material and
process-based design. Experimenting with the inherent
characteristics and textures of the Caesarstone collec-
tion, Palazzo Serbelloni housed an interactive installa-
tion made of an eight-piece swing-set created from the
new 2015 surface designs. “For me, the starting point
was to explore the material”, says the designer. “The
idea was to spend time in the workshop, except that
this was no ordinary workshop but a fully equipped,
solid surface transformation facility. Caesarstone is an
extremely versatile material that is easy to predict and
to work with, and it offers a variety of colours and fin-
ishes. I therefore experimented with a series of tech-
niques and applications, ranging from the mundane to
the more unusual.” Caesarstone has taken on the new,
raw trend of industrial design, and pushed it further
with its Concrete series. This makes a genuine design
statement, combining coarse concrete with durabil-
ity, performance, and style: an industrial look, with a
clean, sleek, and sophisticated interpretation.
caesarstone.com / philippemalouin.com
PJ MARES
The NOMAX kitchen is a high-end perfor-
mance kitchen with loads of personality.
Made by hand in Belgium, it comprises of
a powder-coated steel structure combined
with beautiful materials. In the version
shown here, the framework is in in black
with walnut veneer fronts and one marble
front, solid walnut drawers, and a brushed
stainless steel shelf in PJ MARES green.
pjmares.com
DAMN°52 magazine / FOOD
VALCUCINE (below)
Gabriele Centazzo
Genius Loci, the new kitchen designed by Gabriele Centazzo that was launched by
Valcucine at Milan’s Fuorisalone 2015 event, makes the drawer the centre of the kitchen
experience. The kitchen system’s innovative and original drawers are inspired by
antique desks and come in a variety of different finishes, such as distressed copper or
bronze, or with handcrafted surfaces of inlaid and carved wood or inlaid marble. Genius
Loci also has enlarged base units that provide greater storage capacity.
valcucine.it

9. 146 147
MONICA FÖRSTER
Designer for Cosentino
Cosentino, the world’s leading producer of innova-
tive surfaces for architecture and design, launched a
collaboration with Monica Förster Design Studio dur-
ing the recent Stockholm Design Week (at the same
time, Förster was awarded Designer of the Year by Elle
Decoration). Focusing on the material Dekton, a sophis-
ticated mixture of the raw materials used to manufac-
ture glass, porcelain, and quartz surfaces, the first act of
this collaboration issued a collection of table accessories
named Twilight. Dekton was initially presented in 2014
as a material with huge potential for the architecture
and design field, given its unique resistance to heat and
thermal shock. This inspired the designer: “Dekton feels
like a hi-tech, futuristic material. Its unique qualities;
its resistance to heat and thermal shock; and the fact
that it is ultra compact makes it a very exciting mate-
rial for me, as a designer, to explore. We have therefore
created a collection that is based on these qualities”, ex-
plains Förster. “It consists of two families, Tealight and
Moonlight. Tealight is an ensemble of trays with an in-
tegrated tea light holder, which creates a nice ambience.
The Tealight collection also includes a coaster for oil and
vinegar.” Since Dekton is extremely compact, it’s easy to
wipe clean if it gets soiled by the smoke from the out-
door candles.
cosentino.com / monicaforster.se
DORNBRACHT
Tara Ultra is the new interpretation of
the Tara Classic, a product specifically
designed for the kitchen by Dornbracht.
The typical Tara geometry, with its par-
ticularly tall and slender spout, allows
for great freedom in working with large
pots and pans. Another striking design
for the kitchen is the Dornbracht faucet,
Sync, which features a pull-down spout
— specially designed to fit the faucet’s
slim form, offering both spray and lami-
nar flow modes.
dornbracht.com
BRIGITTE ZIEMANN
Head of design at Blanco
BLANCO ATTIKA™ by STEELART, is an exclusive
series of sink bowls by STEELART’s high-tech sink divi-
sion. This drop-in sink set new standards in the crafts-
manship sector, with its elegant and exclusive frame,
solid appearance, and soft contours. Having already
received a number of international design awards for
its excellent design, a further model has recently been
added to the range: the flat-bowl ATTIKA. As the de-
signer explains, “Sinks and made-to-measure stainless
steel worktops are created in small series with precision
craftsmanship and much passion for detail, in accord-
ance with the client’s wishes. The sinks appeal for their
timeless aesthetics and functional details, beautiful
style, and uncompromising quality.” Decades of experi-
ence in the processing of stainless steel is applied to
their manufacture. “The ATTIKA is an architecturally
inspired idea – as the name implies, the exposed geom-
etry of the frame reflects the ridge construction of an
attic roof. Historically, this type of architecture spans
from the Renaissance to Classicism, as a solution for
hiding the edges of the roof. From the beginning, we
had it in mind to create a system: a small range of bowls
in different sizes, complete with useful functions and
accessories.”
The ATTIKA bowls can be combined individually
with STEELART mixer taps and other practical control
elements, such as a detergent dispenser. A particularly
elegant effect is achieved by the interplay between an AT-
TIKA sink and the BLANCOCULINA-S Duo mixer tap.
blanco-germany.com
BORA
During the last edition of imm cologne, the German
Design Council bestowed the Interior Innovation
Award to BORA Basic, a high-performance induction
cooktop and effective extractor. Vapours are drawn
downwards into the centre of the cooktop by two
near-silent fans that work in parallel. Downdraught
cooktop extractors like Bora eliminate the need for
a traditional hood, allowing freedom in regard to the
kitchen layout and an unobstructed view of the living
space when cooking, while generating an extremely
low level of background noise.
bora.com
DAMN°52 magazine / FOOD
ESTEL
MORE Kitchen by Estel offers a range
of solutions inspired by the real dynam-
ics at play in new offices, merging practi-
cal solutions that draw on Italian style
and culinary culture, with the new trend
of supplying a fully equipped kitchen en-
vironment in Smart Offices. A cook top,
therefore, that welcomes people eating
& meeting, as part of a contemporary
vision of the workplace. MORE Kitchen
can be a solution for all workplaces in
which an open and interactive kitchen
area is desired.
estel.com

10. 148 149
HANS-JOACHIM NABER
Director and product manager at Naber
This year, Naber received a ‘Best of Best’ Iconic
Award in the Communication Category, for its Con-
cept Kitchen. The company’s new venture is called
n-by-Naber, a young brand: flexible and innovative,
minimalist and functional, natural and individual, it
stands for products that aspire to good design and high
functionality, fully centred on the importance of a com-
munication strategy. Built and realised in collaboration
with the creatives at Frankfurt agency Pixelgarten and
with product designer Kilian Schindler, the German
Design Council, which presents the aforementioned
award once a year, has recognised the successful com-
bination of product philosophy, brand image, booth
architecture, and print & online activities, in a sector
where a coordinated image strategy is still far from
standard. “Companies that are able to maintain a sus-
tained dialogue with their B2B target groups through
holistic communication”, explains Hans-Joachim
Naber, developer of the Concept Kitchen, “stay in the
public eye as a farsighted source of inspiration, and are
therefore always one step ahead. The award has sur-
prised me. We have succeeded in a very short time to
give our mobile interior programme an unmistakable
face and image.”
n-by-naber.com
pixelgarten.com
kilianschindler.com
Drawing © Naber GmbH/Bureau Kilian Schindler
Photos © Naber GmbH
NOVY
Novy introduces a cooker hood with an EcoSmart label that
consumes 85% less energy. The Novy ONE features a
low-consumption motor that is super silent, and also
incorporates LED lighting, to ensure that energy use is
drastically reduced. With its perimeter extraction method, the
cooker hood is able to capture 90% of all cooking fumes and
odours. A device that is discreet, efficient, and quiet.
novy.be
MICHAEL WUNRAM
CEO and art director at Eggersmann
At the fair LivingKitchen 2015 in Cologne, Eggers-
mann presented a semi-professionally equipped cook-
ing workshop named work’s. Its unusual eye-catching
feature is a transom in black powder-coated aluminium
that spans the distance above the working units. Onto
that, a stainless steel suspension system is fixed, for the
storage of kitchen tools, oils, pots, spoons, and eve-
rything else you generally need on hand for cooking.
Adjacent to this is a specially designed exhaust device
made of stainless steel, forming a perfect unity with
the illuminated LUX cabinet. Cooking preparations
take place at the middle unit below the transom. The
100mm-thick, natural oak worktop invites chopping,
mincing, and cutting. The cooktop, work area, and
sink unit already form the basis for a cooking event.
Table Marc, at more than five metres long, is also made
of natural oak. Short paths, easy access, a well organ-
ised structure, and enough space for cooking, alone or
in company — the vision behind the layout of work’s is
'artisanal' cooking.
eggersmann.com
MUT
MUT is a Spanish design studio founded by Alberto Sánchez and composed of a multidisciplinary
team. One recent project is FLOAT, a kitchen system born out of the will to create hybrid pieces of
furniture able to comfortably adjust to either the kitchen or the living room. “Thanks to its adaptability,
this kind of furniture goes beyond domestic borders, fitting into many different environments, such as
offices, hotels, and restaurants. The FLOAT collection offers a radically innovative proposal, hoping
to return the kitchen to its status as a fully habitable space.” These five pieces of furniture have been
nourished by classicism, but aim to be innovative. Removable drawers and trays provide access to
utensils from both sides, thus making teamwork easier. Two outdated traditional pieces have also
been revived for this purpose: the glass cabinet and the serving cart. Halfway between the living
room and the kitchen, they bridge the gap between both spaces, while a room divider helps
delimitate the two without creating any actual barrier.
mutdesign.com
DAMN°52 magazine / FOOD
ARPA INDUSTRIALE
FENIX NTM, a super opaque nano material, was developed by an international team of
specialists at Arpa Industriale in Italy. This external surface is characterised by next
generation acrylic resins, hardened and fixed through an electron-beam curing process.
The use of nanotechnology allows the surface to regenerate itself: any micro scratches can
be thermally healed. It is also highly resistant to scratches, abrasion, rubbing, dry heat,
impact, acid solvents, and household reagents, while featuring enhanced antibacterial
properties that render the surface hygienic, easy to clean, waterproof, and mould-free.
arpaindustriale.com

11. 150 151
ALPES
Nico Moretto
Liberi in Cucina is a new project involving free-standing stainless steel kitchens
that can be configured to fit almost any space. Designed by Nico Moretto, this
collection offers independent, autonomous, modular elements for washing,
cooking, food preparation, waste separation, and ventilation, allowing the kitchen
to evolve over time by progressively adding new features and changing its own
configuration in accordance with growing requirements, or indeed accompany-
ing the inhabitants to new spaces or alternative situations. Side by side, lined
up against the wall, facing one another within the space, or used as an island, a
wide range of choice is on offer, from the selection of materials for the countertop
(steel, Corian®
, wood) to the organisation of the storage units (drawers, deep
drawers, doors that carry equipment internally).
alpesinox.com
liberincucina.com
SIEMATIC
German kitchen manufacturer SieMatic introduced three new collections in
accordance with the prevalent design trends in kitchen and living spaces.
Bernard Otulakowski, Managing Director at SieMatic UK, commented on the
PURE style collection: “This is for those who appreciate minimalist interiors, and
admire exceptional materials and discreet top-of-the-range features. The
SieMatic PURE style collection can create kitchens with an atmosphere of
soothing balance, where the kitchen integrates into the architecture
unobtrusively. Its minimalist simplicity places the focus on the materials and
craftsmanship. Sensitively selected colours are combined with clear lines and
generous surfaces.”.
siematic.com
AXOR
With the new Axor Citterio Select kitchen mixers, Hansgrohe relies on high-
quality design paired with freedom of movement in the kitchen. The water flow
can be opened and closed using the Select button located on the front end
of the mixer, while the temperature and volume can be pre-set. Opening and
closing the water flow is possible with the back of the hand or with the elbow,
such as when holding a pot or when both hands are dirty, with the lever
remaining in the open position and the flow rate and water temperature at the
previously chosen setting.
hansgrohe.com
axor-design.com
ABIMIS
Professional, international
catering know-how has been
turned into a household
kitchen: the Ego and Atelier
lines by Abimis are able to
customise any stage of the
cooking process by creating an
environment calibrated on the
movements of the user. Abimis
kitchens apply innovative
manufacturing technologies.
They are produced in AISI 304
steel, a biologically neutral
metal that does not release
odour or substances into the
food, and that is resistant to
corrosion and to temperatures
of up to 500°C, in addition to
being extremely easy to clean
and 100% recyclable.
abimis.com
DAMN°52 magazine / FOOD
MORTEN BO JENSEN
Chief designer at Vipp
To upscale Vipp’s classic pedal bin to achieve an en-
tire kitchen that is designed down to the last detail has
involved tapping into more than 75 years of expertise
in steel manufacturing. Everything from the grips to the
gas knobs, cooking hood, and tap are designed by Vipp.
Rather than offering infinite choices, Vipp provides three
types of modules with predefined designs and materials.
“Sometimes we’re asked if it comes in beige with a mar-
ble top. The answer is No. It is always in powder-coated
black or white, with a 4mm solid stainless steel top. Our
intention is to make a kitchen stripped of fading trends.
A kitchen that lasts, just like our 75-year-old waste bin.
In essence, we've designed a kitchen to match the Vipp
pedal bin. Some have referred to it as the Darth Vader of
kitchens, because of the black steel surfaces. We refer to
it as a ‘nomadic kitchen’, because you can keep it for a
lifetime and move it around with you — it is a freestand-
ing, modular solution.”
The kitchen is made of stainless steel and consists
of three main components: wall module, tall module,
and kitchen island. “The modules are available in vari-
ous sizes and can be assembled according to individual
wishes and requirements. Just as with the Vipp pedal
bin, we are bringing an industrial style into the home in
the shape of a high quality product that can withstand
many years of use.” Vipp’s largest kitchen to date has
been implemented in a residential project in Tel Aviv,
home of the president of one of Israel’s largest media
companies, and where his closest friends reside in the
rest of the building.
vipp.com
Vipp ceramics and glassware
have the same DNA as its steel
and aluminium products.

12. 152 153
STEFAN WALDENMAIER
CEO of Leicht
Earlier this year, LEICHT was awarded the Plus X
Award, one of the world’s top prizes for innovative tech-
nologies, sport, and lifestyle products. In the new collec-
tion, being presented in September at the house4kitchen
event in Germany, LEICHT provides kitchen planners
with a larger range of colours, shapes, and materials, thus
offering wider customisation possibilities. “The further
development of the brand and the process of positioning
also include the interiors of our kitchens. On this note,
the company is now launching a new interior frame sys-
tem, which perfectly reflects the clarity of the brand and
the efficiently minimalist concept of our kitchens, down
to the very last detail. Timeless, elegant, functional, and
homogeneous, it’s the perfect counterpart to the exterior,
determined as it is by architecture, colour, and material.
The colour of the new frame is coordinated to suit the
metallic grey of the carcass.” The result is a uniform ap-
pearance outside and inside – including the waste sepa-
ration systems, plastic cutlery trays, and even the new
anti-slip mats.
leicht.com
house4kitchen.de
DAMN°52 magazine / FOOD
SEBASTIAN HOLMBÄCK & ULRIK
NORDENTOFT
Designers and founders of HolmbäckNordentoft
A new design collaboration between Georg Jensen
and design studio HolmbäckNordentoft has resulted in
CAFU, a collection of timeless homeware items that are
decorative and functional. The studio’s design philoso-
phy is to create sustainable products and solutions that
are used and cared for, and that age beautifully with
wear and tear. Comprising 16 pieces of high-quality
design, crafted from mirror-polished stainless steel,
24k-gold-plated stainless steel, or handmade, coloured
glass, CAFU’s design language speaks of an effective
functionalism. Developed especially for Georg Jensen’s
LIVING Collection, the materials work in harmony
when styled together, yet are equally impactful alone.
The studio likes to let the design of their objects evoke
emotions: “The aesthetic elements generate excitement,
and a tangible meaningfulness and purpose generate
loyalty. … Those easy-to-arrange items that you pull
from the cupboard and use to create a certain mood,
according to the season. With Georg Jensen, the pol-
ished surfaces in steel, silver, or gold, really are its core
DNA. The colour of the glass was about creating a natu-
ral backdrop for the polished surfaces – and the blue
hue is a graceful contrast to flowers and branches..
georgjensen.com
holmbacknordentoft.de
Belgium
1/10 - 1/11/2015
4 MAIN EXHIBITIONS 1 MEETING
POINT FILM PROJECTIONS
5GUESTEXHIBITIONS 20SATELLITE
EXHIBITIONS 14 WORKSHOPS
3 SEMINARS & ROUND TABLES
7 EXTRA-MUROS EVENTS...
INTERNATIONAL TRIENNIAL DESIGN & SOCIAL INNOVATION
An initiative by
www.reciprocityliege.be
www.francebelgiqueculture.com
Service de
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AMBASSADE DE
FRANCE EN BELGIQUE
TOPICS
SUSTAINABLE FOOD SYSTEMS / DESIGN AND LOCAL COMMUNITIES / ARCHITECTURE AND REUSE / GRAPHIC ACTIVISM / FABLABS & NEW PRODUCTION
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GIOVANNA MASSONI (IT/BE) / NIK BAERTEN (BE) & VIRGINIA TASSINARI (IT/BE) / MAX BORKA (BE/DE) / HOMA DELVARAY (IR) / TOM HENNI (FR) /
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partners WWW.LIVING.CORRIERE.IT

13. 154 155
DIEGO GRANDI
Designer
Mollicola /015 is about a certain kind of placemat.
Designed by Diego Grandi, the project was presented
during the last Milano Design Week in the A Stomaco
Vuoto / On an Empty Stomach exhibition, a journey
into fasting as a meaningful, powerful act. Mollicola
/015, produced by Essent’ial, comes with a special,
pierced pattern: a sequence of holes makes up a starch
molecule — a carbohydrate present in most foodstuffs,
especially bread, pasta, rice, potatoes, etc. A placemat
is meant to preserve the integrity and cleanliness of the
surface on which it is positioned. However, this is a mat
that does not obey the rules of logic, but those of the
imagination: a thin layer of cellulose fibre contains a
specific pattern, a sequence of holes that at first glance
seems random but actually contains secret information
that only manifests itself after the deposit of crumbs.
The only function of this particular placemat is to
leave a trace, albeit symbolic, of what we eat, giving
cause for us to reflect on the value of daily food waste.”
diegograndi.it
essent-ial.com
CHRISTOPH THETARD
User studies have shown that a food
processor, a coffee grinder, and a hand
blender are the most need-driven
appliances in a kitchen. Christoph Thetard’s
idea was to place all of these items in the
same container and to power them using
human energy, thereby reducing electricity
consumption. In R2B2, these three
different kitchen appliances each function
via a single, rotating flywheel, which
requires the user to simply pump on a
pedal. All products and pieces in the set
include studies on longevity, high
functionality, easy cleaning, easy
demounting, and high quality appearance.
christoph-thetard.de
FRANCESCA LANZAVECCHIA
Designer and co-founder of Lanzavecchia + Hunn Wai
SUNPlace is a project created by design studio Lan-
zavecchia + Wai for the Le Affinità Selettive exhibi-
tion at Expo 2015, curated by Aldo Colonetti. This is
a solar-cooking device for a convivial cook-out with
zero emissions, a culinary experience that utilises an
inexhaustible source of energy. “SUNPlace is the result
of our explorations within the theme of communal
cooking and energy-saving technologies, intended to
provoke thought and discussion and to propose em-
powering possibilities for a considered and enlightened
future. SUNPlace is for cooking and sharing, using the
most basic energy source: the sun. You can experiment
and enjoy the experience and togetherness of solar
cooking, with the rays of the sun concentrated through
a fresnel lens onto a cast-iron grill. The station requires
the full involvement of all its users, who need to be
well-equipped and protected with gloves and special
glasses. This kind of teamwork also promotes interper-
sonal relationships. The idea is to recover the ritual of
the banquet as a shared moment. SUNPlace may well
become a new key to living outside, an evolution of the
ancient fireplace that warms, entertains, and feeds.”
lanzavecchia-wai.com
ALESSANDRO ZAMBELLI
Cucurbita, by Alessandro Zambelli, was presented during Expo 2015. It demonstrated
how the Mantua pumpkin can become a living skin and serve as a refined cladding on a
handmade object. The surface treatment is the result of careful research: a natural
coating is produced from a mixture of starch, sugar, and pumpkin. The binding of this
concoction to a wooden surface occurs by means of a chemical reaction between the
starches and fibres of the pumpkin and the porosity of the wood, thus eliminating the
use of chemical adhesives. Zambelli’s research aims to explore new processes and
finishes for furniture, in order to re-establish an ontological relationship between man
and object.
alessandrozambelli.it
DAMN°52 magazine / FOOD
At the transition that occurs through the act of cooking, lie many
cultural meanings, aftermaths, and investigations — worldwide.
New instruments are appearing, hybrids that cross between
nourishment, sustenance, and sustainability. In this modified
implementation of food and appliances, each project identifies a
particular focus or offers a tailored solution. It’s time to start giving
these the attention they deserve.
From the raw
to the cooked
PATRIZIA COGGIOLA

14. 156 157
LE AFFINITÀ SELETTIVE (images below)
In the exhibition Le Affinità Selettive at Expo 2015 in Milan this summer, some designers
identified new directions for the act of cultivating, eating, and cooking. Aurora, by Tec-
nificio, is a set of cell cultures for food. In the future, those who cannot afford to access
fresh and healthy ingredients, will have the opportunity eat in a balanced way through
the use of the Aurora tool, which can create synthetically assembled food. It comes
complete with the right amount of biological macromolecules, like carbohydrates, fats,
proteins etc: a deliberately provocative concept, in which the term ‘cultivate’ seeks to
create customised food via algorithms, based on needs, allergies, and intolerances.
tecnificio.com
ANALOGIA PROJECT
Giving up eating during certain periods of the year is a practice
that takes place among people distant in both geographical and
cultural terms. The goal of Fasting Religions, by Italian duo Ana-
logia Project, is “to bring together different religions, a feat which
is very delicate nowadays. Each religion has its own feast days,
each according to its own calendar. Thus, Fasting Religions is
based not only on the Gregorian calendar, but also on the cor-
responding dates in other religious calendars. It is interesting to
notice how the lunar calendar is the common ground for all, and
the origin of man’s attempt to measure time.” Fasting Religions
was presented in the A Stomaco Vuoto / On an Empty Stomach
exhibition during this year’s Milano Design Week, to reflect upon
the meaning of fastening. “It does not aspire to achieve scientific
validity; nevertheless, the project wishes to convey the strong
symbolic unity between different cultures.”
analogiaproject.com
MAKE: JAPAN
BreadBoard Baking is an edible electronics project presented at Maker Faire Tokyo
2015 / Make: Japan, and devised by artist Elico Suzuki and designer Emiko Kashi-
wagi. In BreadBoard Baking, a wire circuit is applied to items like an Edible Conduct-
ing Cake (containing silver leaf) and a Piano Cupcake, which respond to touch, create
sound, and can be eaten. This first step into the hybrid territory of food electronics,
with circuits wired to baked goods and point-to-point constructions, is a fun one..
breadboardbaking.tumblr.com
makezine.jp
ANDREW FU & MICHELLE CHEN
Funded in part by the Cornell Council for the
Arts, and conceived by Andrew Fu and Michelle
Chen, For Display Purposes Only is a series of
hybrid food objects that investigate the underlying
social, cultural, and economic narratives embed-
ded within the square watermelon form. Initially
conceived as a space-saving solution, the square
watermelon could occupy space much more
efficiently than its more curvaceous cousin, the
ellipsoid. The project was on display earlier this
year in the Tjaden Experimental Gallery at Cornell
University.
aap.cornell.edu
DOMESTIC FUTURES
Nationalmuseum, Sweden’s premier museum of art and design in Stockholm, is
currently showing Domestic Futures, featuring examples of futuristic design with the
potential to change everyday life. In the exhibition, designers from all over the world
speculate about the possible domestic life of the future. Examples include generat-
ing your own electricity, keeping self-grown organs in the fridge, and demonstrat-
ing how biology, science, and technology can be integrated into the kitchen, in
addition to: what we might be storing in the freezer or the pantry, and how we will
be recycling our waste or monitoring our health. It can also be about reverting to a
self-sufficient lifestyle, independent of grocery stores. Among the pieces exhibited
is Tribaling Mass Production by Ma’ayan Pesach, a dinner set that illustrates the
origins of food and of hyper consumerism, and James King’s Dressing the Meat of
Tomorrow (2006), an MRI scan of cows, pigs, and chickens made into moulds, for
the purpose of providing an appetising in-vitro steak on your plate.
Domestic Futures, at Kulturhuset Stadsteatern, Stockholm, 18 September - 15 November 2015.
nationalmuseum.se
Tribaling Mass Production by Ma’ayan Pesach, photo: Ronald Smit
James King, Dressing the Meat of Tomorrow, 2006
DAMN°52 magazine / FOOD
ATELIER TERATOMA (images above)
Eugenio Fernandez and Victor Nouman of Madrid-based
architecture and design studio Atelier Teratoma, have
researched the history of the picnic and given thought to
what this activity means today. The result is the Technopic-
nic. As the designers say, “The picnic is traditionally associ-
ated with the search for a natural environment in which to
share a meal. But what happens when we bring this idea to
a context defined by hard pavements, congestion, and new
forms of communication?”
atelierteratoma.com