Why don’t we like blue tomatoes? Are potato-crisps still enjoyable when they sound like jelly? Why do we eat when we’re not hungry? How did the food you’re eating get on your plate?
Just some of the questions that come up as Marije Vogelzang designs eating around her 8 point philosophy of Senses, Nature, Culture, Technique & Material, Science, Psychology, The Action of Food and Society.
I stumbled on this Dutch “eating designer” recently and have been relishing her work. Breathtakingly delicious. She believes that nature has already designed food perfectly, so she focuses her creativity around the verb of eating – harvesting, cooking, sharing and digesting food