Food Design, what it is and who does it.

This course answers the question: What is Food Design?

This course will show you it is more thank you think it is! Promised.

Food Design is a vast discipline that in one sense is about 23-25 years old, since the moment when it seems the term Food Design was first coined, but in another sense this discipline is as old as human beings, because the first time we put a piece of meat on a fire we were applying innovation to food, so we were food design-ing. After that we have continued applying our creative abilities to food, and today we enjoy extremely refined dishes that result from hundreds of cooking techniques, we eat in space in zero gravity, we have functional food, we are able to preserve food’s properties for decades, etc. We have also applied innovation to everything that is outside of our plate but directly correlated to it: production, procurement, transportation, transformation, distribution, presentation, consumption, and disposal. Therefore, Food Design propositions are more than food, but are applied to any point in the food chain. These innovations would not be possible without available research on psychology, engineering, material production, sociology, sustainability, biology, chemistry, architecture, all of the Design disciplines, etc. Food Design is a discipline that does not stand on its own but is intimately intertwined with all other disciplines of human knowledge.

Find all my Food Design books here: francescazampollo dot com/books