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Food design
The degree of sophistication attained by any product intended for our tables could make the most sophisticated technological devices turn pale. From genetic modifications to the latest consumer rituals, the production of food touches on complex decisions involving the roots of the design issue.
Domus 823/2000
From: Mechanization Takes Command, by Sigfied Giedion, Oxford University Press, 1948
The industrial production of crackers in Germany, 1930s. Photo Grazia Neri
Jell-O® dessert “Summer fruit cocktail”, from ‘Ladies’ Home Journal’, December 1949
The Noodle industrial production line
Mould for the production of the oatmeal Nutritivo biscuit. Photo Massimiliano Conte/Studio Di Bello
Canning according to Chevalier Appert in 1809
The Liebig meat extract
Diagram for the representation of sensorial characteristics and their order of perception
Advertisement for an industrially manifactured loaf, USA, 1948
Clarence Birdseye in 1929 setting up a machine for the continuous freezing of foods