Food is not just a hot topic in design and cutting edge creativity today but also an enormous industry with changing standards and perceptions. Based upon research by trend analysts Chris Sanderson and Martin Raymond from the London firm The Future Laboratory, crEATe investigates recent trends and visual developments in and around food. The book examines everything from the way we eat, the interiors and furniture of innovative restaurants and shops, industrial design and the packaging of food to branding and consumerism.
crEATe, Eating Design and Future Food, Edited by Chris Sanderson, Martin Raymond, R. Klanten, S. Ehmann, S. Moreno
Buy it here: Amazon
Remy Martin has collaborated with Christophe Pillet to launch a limited edition design for Louis XIII cognac. Pillet is well known as a furniture designer and has worked with Philippe Starck and brands like Zanotta, Cappellini, Tacchini and Pallucco.
Louis XIII is made from 1200 different “eaux de vie” (fermented and distilled grape juice from Grande Champagne region in Cognac) aged anywhere between 40-100 years. Pillet has designed a contemporary set to accompany Louis XIII that pays homage to the heritage and artistry of this fine cognac.
With a Graphis Packaging Award, this design for a thanksgiving gift communicates in a simple and charming way.
Laurent-Perrier introduces a limited edition Coffret for its multi-vintage prestige cuvee, Grand Siècle champagne. The set includes a magnum of Grand Siècle and six hand blown Baccarat crystal champagne flutes. The design of the flutes was commisioned in 1965 to mirror the upturned shape of the Grand Siècle bottle.
Claudio Silvestrin Architects have completed the new Princi bakery in Via Speronari (Duomo), in the heart of Milan. Silvestrin has chosen a sand-coloured porphyry stone that matches the colour of the bread-flour. Slabs of smooth porphyry cover the floor, while rough porphyry is used to texture the wall that faces the stretched 19m-long bronze counter. The mighty impact of this earth-wall is softened by the gentle features of a waterfall.
Ever have that nagging feeling the the fruit knife should be on the right and not the left? Elise Rijnberg has created a tablecloth with a useful diagram in subtle embroidery. This goes a long way in solving one of the biggest dilemma in western culture.
Cloth, by Elise Rijnberg
Head chef, Izi Ani simply describes his food as ‘different’. Indeed, not your usual British dining experience.
Vanilla, London, UK, Link: Vanilla
Bauer in Stockholm’s Södermalm district is designed by graphic team, Dizel & Sate, known for bringing street culture to big brands like Diesel, Filippa K and Hugo Boss.
Still Life Series, by Erwan Frotin for Sketch Restaurant, London, United Kingdom
When in Milan, forget the Galleria, visit the Princi Bakery — some of the best baked goods we have had in Italy and produced in a significant work of architecture and design. The elements involved in making bread — earth, water, air and fire are all presented in a meaningful way.
The Princi bakery, Piazza XXV Aprile, Milan, Italy, by Claudio Silvestrin