Archive | March, 2014

A new perspective on what luxury is

26 Mar

“Good food is no luxury for us, quite the contrary, bad food and then even paying for it, that is luxury!”

Free translation of something said by Imanol Jaca, Txogitxu, San Sebastian, Spain

Plucked from the article “Die fette alte Kuh und ihr Liebhaber” by Vijay Sapre (text) & Andrea Thode (photos) in Effilee, no. 24, Spring 2013


Der Mann hat Perspektive

26 Mar

“Gutes Essen ist für uns kein Luxus, im Gegenteil, schlecht essen und dann auch noch dafür zahlen, das ist Luxus!”

Imanol Jaca, Txogitxo, San Sebastian, Spanien

Aus dem Beitrag “Die fette alte Kuh und ihr Liebhaber” von Vijay Sapre (Text) & Andrea Thode (Fotos), Effilee, #24 Frühling 2013

Packaging grows veggies

25 Mar

vegetables1_kleinGrow vegetables. Harvest vegetables. Clean, sort and pack vegetables in consumer-sized portions. Wrap in packaging and label vegetables. But Sustainability! Reduce packaging: check. Re-use packaging: check. Recycle packaging: check. UK-based Bachelor-of-Arts student Ben Huttly came up with a method to 3R the packaging of veggies: a biodegradable tag afixed with biodegradable twine. Not that I’m convinced by the biodegradable packaging on the market but this one is at least different as follows: After use you take the tag and plant it. Being full of veggie seeds it will grow into your next serving. Ben’s self-imposed brief was how to inspire people to start growing fruit & veggies. Yes, the critics will be saying, “But why should veggies be packaged at all?”, “Laser-etching (used to save on inks & dyes) needs energy too?” but guys, this is still a step better for all the packaged veggies that you do find in retail.

Packaging cooks egg

22 Mar


While trying to get some background on Koop’s More Freedom for Hens campaign, I came across this delightful little Russian idea: The Gogol Mogol. Buy protectively packaged eggs with a pull-tag to start a chemical reaction in the packaging, heating and cooking your egg for ready consumption where and when you are. Conceived by KIAN, a Moscow- and Novosibirsk-based agency, designed by Evgeny Morgalev, according to here and here. The designers won a number of awards for this packaging-and-cooking concept, such as the Cresta award (Gold in the Design Category, 2013) and the Pentawards (Gold in the Concept Category, 2012). I’d like to see some tentative Life Cycle Assessment (LCA) of this … meantime I’ll enjoy a Gogol Mogol, otherwise known as a Russian Egg Nog type drink. The recipes revolve around eggs and sugar, with a grand variety of further ingredients, e.g. lemon, orange, vanilla, nutmeg, honey, rum, brandy, liqueur.  It’s reputation includes belonging in the cupboard of grandma’s remedies and a tonic for singers, nobility and everyone else. Find a yummy recipe on theydrawandcook or here.

Towards happier hens

21 Mar


A somewhat older (2004) but currently timeless ad on hen’s eggs. Run by the Swedish supermarket chain Coop Konsum, for its organic product line. Ad credits see here. Thoughts on happy cows see here.

Some nutritional advice for the Irish

17 Mar


Happy St. Patrick’s Day!

And you thought cutlery was for getting food from your plate to your mouth

12 Mar

Along comes Seoul-born Jinhyun Jeon, a Master of Arts graduate (Social Design) from Design Academy Eindhoven (remember fellow grad Jihyun Rou we mentioned here) and gives that idea a thorough shake-rattle-and-roll. Jinhyun’s MA thesis on Synthetic Sensorial Stimuli uses Synaesthesia as a source of design insight and then applies this to eating implements. Result: Sensorially stimulating tableware designed to make eating an experience rich beyond food.


The thesis is listed in the Graduate Show 2012 Project Directory here and here. Jinhyun started exploring how people visualize taste here,


then conceived the idea of cutlery as a sensorial appetizer here,


before designing a full tableware set using metal, plastics and ceramics here, which she sees leading to mindful eating and rediscovering a healthy and joyful relationship with food. Jinhyun worked with the 5 senses (hear, touch, see, taste, smell), 4 tastes (sweet, sour, salty, bitter) and 5 elements (temperature, colour, texture, volume/weight, form). (via dezeen)