Food design:
Il food design è una nuova tendenza nata dall’arte culinaria che radicalizza il rapporto tra arte e cucina ed il concetto dei due singoli termini per affrontarne diversi aspetti generalmente trattati come secondari o di minor rilievo e da questi estrarne esperienze sensoriali nuove e significative.
Questa materia riunisce conoscenze tecniche di cucina, di design, tecnologiche, chimico-fisiche, bi ochimiche, microbiologiche e matematiche allo scopo di esplorare il cibo e
l’alimentazione sotto un’altra luce. Qui si uniscono per la prima volta il cibo e l’estetica come argomenti chiave di ricerca.
Questa materia riunisce conoscenze tecniche di cucina, di design, tecnologiche, chimico-fisiche, bi ochimiche, microbiologiche e matematiche allo scopo di esplorare il cibo e
l’alimentazione sotto un’altra luce. Qui si uniscono per la prima volta il cibo e l’estetica come argomenti chiave di ricerca.
Internationally food design has developed in recent years. In Italy he had as a sounding board events expo "Food Design", Torino and the "Salone del Mobile in Milan with exhibitions and competitions associated with them have proposed to the general public new ideas and concepts to the topic. Since our country is intrinsically and culturally responsible in the food they have resulted in a thriving group of professionals, companies and institutions in this field have 
thought, work and invest, designers, chefs, designers, companies, universities and professors are taking the first steps in research of this discipline in giving it great visibility.
thought, work and invest, designers, chefs, designers, companies, universities and professors are taking the first steps in research of this discipline in giving it great visibility. research and work in this direction have the aim to transform and reshape the food and techniques, technology and tools attached to them to get better in terms of functional-food products, products from foodservice and mass consumption-and aesthetic-dishes from the competition, high food and dishes from the "museum of food."
Combining professional areas very far apart we were able to produce results that open up new materials and concepts.
The research investigates the interrelationship between organic and inorganic, handling, response, processing, behavior, processes and technologies resulting experimental set new results, and then to determine new standards.
Combining professional areas very far apart we were able to produce results that open up new materials and concepts.
The research investigates the interrelationship between organic and inorganic, handling, response, processing, behavior, processes and technologies resulting experimental set new results, and then to determine new standards.
between the two fields that generate this discipline, is clearly different, almost opposite nature, will have a first 
peculiarly and biologically essential to human life-food-and a second, superfluous, frivolous accessory -l 'art. Both were born to satisfy human needs, yet functional, the importance and the message they express very different. It 'just this assumption that values \u200b\u200band celebrates the encounter between these two elements, just like in a big pot or polychromatic color contrast makes it more flamboyant figure and a dish, like a good a contrast of flavors dish well studied (es.dolce / salty) creates a unique marriage of flavors, the antagonism between the kitchen and abstract art to life to a combination that by its very nature is violent and intense and passionate.
peculiarly and biologically essential to human life-food-and a second, superfluous, frivolous accessory -l 'art. Both were born to satisfy human needs, yet functional, the importance and the message they express very different. It 'just this assumption that values \u200b\u200band celebrates the encounter between these two elements, just like in a big pot or polychromatic color contrast makes it more flamboyant figure and a dish, like a good a contrast of flavors dish well studied (es.dolce / salty) creates a unique marriage of flavors, the antagonism between the kitchen and abstract art to life to a combination that by its very nature is violent and intense and passionate. The food design uses rules derived from the visual arts and architectural polysensoriality married to the individual and applies in areas such as industrial, interior or product design, ranging from the "mise en place", the environment-for example, room or kitchen, until the contents of the pot. All this is to determine harmony, expression, emotions and sensory capabilities of use to your audience.
The fact that this research took part in famous designers and important chef (the first demonstrations can be traced already in the French Nouvelle Cuisine in the late 70's) has attracted increased and even more the already great interest in food design.
Today we find him relating to seminars, university courses (Polytechnic of Milan and Turin), cultural activities and publications, solid premise for future collaboration between designers, chefs and industry.
The steps taken towards the search for food design have led to first results very prestigious and well known as those haute cuisine, they are very few people know, also, that the food design is already in our homes, in everyday life: the Pringles potato chips, for example, have been designed so that they form can be more anatomical language, and palate, increasing the sensory satisfaction. Or the Swiss Toblerone which was a gift from a design aesthetically appealing architecture, which calls, inter alia, that the most important mountain in Switzerland, the Matterhorn, and at the same time calls on a particular functional move to split the portions.
Today we find him relating to seminars, university courses (Polytechnic of Milan and Turin), cultural activities and publications, solid premise for future collaboration between designers, chefs and industry.
The steps taken towards the search for food design have led to first results very prestigious and well known as those haute cuisine, they are very few people know, also, that the food design is already in our homes, in everyday life: the Pringles potato chips, for example, have been designed so that they form can be more anatomical language, and palate, increasing the sensory satisfaction. Or the Swiss Toblerone which was a gift from a design aesthetically appealing architecture, which calls, inter alia, that the most important mountain in Switzerland, the Matterhorn, and at the same time calls on a particular functional move to split the portions. passing close by the crux in the history of architecture and art from the Staatliches Bauhaus-or simply "Bauhaus" - and putting himself in front of the lens interpretation, it is easier to understand conceptually and ethically if it is legitimate to the kitchen and the alternate design. The response that I get is: "definitely yes".
fact, this school of thought, before and works of art, relies on rationalism and funzionaliso.
The three points which make up the manifesto of the Bauhaus are
1. The real work of art, common understanding on the romance. Supporting structure is its architecture as an activity fundamental to life and society.
2. The democratic ideology: teachers (masters) and students work together, and the students after completion of study, become teachers.
3. The cancellation of the distinction between "artist" e "artigiano". L'artigiano è un artista che quando è illuminato fa fiorire la sua arte. L'arte non si puó insegnare, mentre l'artigianato sì.
fact, this school of thought, before and works of art, relies on rationalism and funzionaliso.
The three points which make up the manifesto of the Bauhaus are
1. The real work of art, common understanding on the romance. Supporting structure is its architecture as an activity fundamental to life and society.
2. The democratic ideology: teachers (masters) and students work together, and the students after completion of study, become teachers.
3. The cancellation of the distinction between "artist" e "artigiano". L'artigiano è un artista che quando è illuminato fa fiorire la sua arte. L'arte non si puó insegnare, mentre l'artigianato sì.
Valutando questi concetti sotto la luce del food design ecco che ne otteniamo un’incredibile rivelazione: il funzionalismo è chiaramente ed evidentemente applicabile all’arte culinaria. Possiamo così affermare che è completamente legittimo annoverare il food design come una piena e completa forma artistica.
Nel primo dei tre punti fondanti il pensiero di Walter Gropius ritroviamo una fortissima analogia tra l’architettura e la cucina, l’una come l’altra sono “attività cruciali alla vita e alla società”.
Regarding the second point, it is easy to compare the craft of cooks and chefs in one of the masters of art scholars.
But the third point is what gives strength and maintains that basted in my project: "The cancellation of the distinction between artist and craftsman. The craftsman is an artist who has brought to flower when illuminated his art. " Conversely we can say that the artist is a craftsman who makes flower when illuminated his art, that is it is right to provide the knowledge, techniques and basic skills to all those who are interested to make them "artists", then, in a Later, with the mastery of these skills and giving birth to their personal attitude and talent already residing in humans this of course will have the opportunity to rise to artist. These connections dusted off from bases of contemporary art have significant implications in developing a final concept to the theme that we analyzed.
addition to the fundamental contribution had inherited from the Bauhaus movement, the Food Design also draws from evolutionary pressures artistic movements such as Futurism, Expressionism and Pop Art and currents of thought and techniques such as Nouvelle Cuisine and Molecular Gastronomy. They work in studios, laboratories and kitchens, we deal with the bracketed, 3D modeling, new application technologies, chemistry texts, cookbooks, etc. ...
Nel primo dei tre punti fondanti il pensiero di Walter Gropius ritroviamo una fortissima analogia tra l’architettura e la cucina, l’una come l’altra sono “attività cruciali alla vita e alla società”.
Regarding the second point, it is easy to compare the craft of cooks and chefs in one of the masters of art scholars.
But the third point is what gives strength and maintains that basted in my project: "The cancellation of the distinction between artist and craftsman. The craftsman is an artist who has brought to flower when illuminated his art. " Conversely we can say that the artist is a craftsman who makes flower when illuminated his art, that is it is right to provide the knowledge, techniques and basic skills to all those who are interested to make them "artists", then, in a Later, with the mastery of these skills and giving birth to their personal attitude and talent already residing in humans this of course will have the opportunity to rise to artist. These connections dusted off from bases of contemporary art have significant implications in developing a final concept to the theme that we analyzed.
addition to the fundamental contribution had inherited from the Bauhaus movement, the Food Design also draws from evolutionary pressures artistic movements such as Futurism, Expressionism and Pop Art and currents of thought and techniques such as Nouvelle Cuisine and Molecular Gastronomy. They work in studios, laboratories and kitchens, we deal with the bracketed, 3D modeling, new application technologies, chemistry texts, cookbooks, etc. ...
In light of this, talking about food design implies that it can not be defined as just a trend but the evoluzionee innovation in the culinary arts.
Eugenio Pellicciari
Bibliography and sitorafia - http://eugeenblog.blogspot.com/2010/06/bibliografia-e-sitografia.html
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