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Create: Eating, Design and Future Food Hardcover – November 1, 2008
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an enormous industry with changing standards and perceptions. crEATe. investigates
recent trends and visual developments within food, design, hospitality and
packaging design. This sourcebook documents and illustrates manifold examples
and concepts that are the driving forces in contemporary food, both influencing
and inspiring today's visionary chefs, designers, and consumers.
Six extensive chapters shed new light on the central topics and various approaches
relevant in contemporary food with incisive texts including profile features of
visionary creatives accompanied by visuals. It starts by examining the treacherous
landscape of food politics with environmental and production concerns in
"Food Activists," The return of "Wholehearted" home-style cooking is addressed
as well as the sophisticated choices of nutritional "Smart Food," "Packaging" confronts
new challenges in delivering high impact aesthetic and brand experiences
while being cost effective and sustainable.
The concepts and interior design approaches of "Food Spaces" are also evolving
into luxurious canteens, cooking laboratories and store designs. The various
attitudes of how people are embracing food are defined in "Typologies," Finally,
crEATe. further explores "Future Solutions" by illuminating emerging trends that
will follow, illustrating how food will look as well as how we will respond to it emotionally
Based upon research by trend analysts Chris Sanderson and Martin Raymond from
the London firm The Future Laboratory, the multifaceted examples in thisinformative
volume are diverse. Portrayed in striking ways, they range from product design,
industrial design and the interiors of restaurants and hotels to branding and
consumerism. crEATe. surely indicates how food is gaining new meaning in our
lifestyle as well as in top-notch contemporary design.
Top Customer Reviews
Gestalten and London-based think group The Future Laboratory (who conducted the research in the book) do a great job at providing, no pun intended, good food for thought. Why do some foods taste better than others -- is it just because the packaging is modern? There's also some pretty good case studies on people and their kitchen habits (and pantry) and I find particularly fascinating.