Food Design
The sound of sausage – when a bite produces a distinct crunch, it tastes particularly delicious. Fish sticks, on the other hand, don’t make such a great noise, but they can be arranged decoratively in the pan. Also, why tea biscuits must have precisely 52 notches is still not clear. Food Design shows how form, color, smell, consistency, the sounds made during eating, manufacturing technique, history and stories influence food design. Should foodstuffs be considered designer products in the same way as Armani suits, Alessi coffee cups and Ferraris? Of course! Food Design makes a case for a design discipline that has received little attention, inviting its audience to take part in a sensual journey through the wonderful world of food.
Supported by the Austrian Cultural Forum in Cairo