Typically, food design is not an area that pops into our head when thinking of things than can be ‘designed’. But food, is a large part of everyone’s life and a very large percentage of the economy depends on food. We’re all food designers. And I don’t necessarily mean in the way we choose which instagram filter to put over our pasta; but, we design how we eat, what we eat and how we structure our lives around food. These believe it are not, are all designed decisions.
Recently, here at New School the New School for Public Engagement and the Integrated Design program here at Parsons sponsored an event called Food Design: You Eat What You Are. Initially, I had no plans of going to the lecture but as random fate would have it I ended up there on that Thursday night and I’m so glad I did!
Brian Sullivan; pastry chef & product designer
Brian has a pretty diverse background, he has worked in design for over 15 companies and in culinary fields for 5 years. Brian’s interests are in pushing the boundaries of food and design. Visually surrounding food, some of the questions within Brian’s work addresses how one’s perception of food can change based on color and how design theory can be used in plating amongst others.
Stephani Bardin; artist, curator & instructor
Stephani’s approach is more so a composite of food design and technology. Stephani’s work is vast but includes scientific research, as well as immersive and interactive installations all surrounding food. Stephani is also an instructor here at Parsons!
One of Stephani’s newest projects is La Casita Verde, different than a community garden it is more so an open lab to teach people about what’s in their food and how important the soil is. Located in south Williamsburg, Stephani also claims that this will make urban gardening more efficient because its not trying to create a solution for food scarcity; but rather,get people more aware of their carbon footprint. Workshops at La Casita Verde will include food health, technology and composting!