Food by Design
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Never before have the twin necessities of food and design been such important elements of our culture. This work explores the relationship between these disciplines. Twenty five leading architects and designers, including John Pewson, Future Systems and Marc Newson, submit their favourite recipes together with idiosyncratic sketches and photographs showing the ingredients or the subject at work in the kitchen. You could try creating Phillipe Starck's boiled egg and sea urchin, Will Alsop's lobster thermidor with mango salsa, or Nigel Coates; truffle ice-cream, as well as reading their views on food: as self-expression, as a representation or design philosophy, or simply as a signifier of pleasure.
Format:Hardcover
Language:English
ISBN:1861542216
ISBN13:9781861542212
Release Date:August 2002
Publisher:Booth-Clibborn Editions
Length:150 Pages
Weight:1.60 lbs.
Dimensions:0.6" x 7.0" x 9.5"
Age Range:13 years and up
Grade Range:Grade 8 to Postsecondary
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