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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

Section of Cup Noodle Jack

Chocolate tempering process. Photos Ramak Fazel