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Food

The Core77 Design Blog

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Posted by Ray  |  17 Apr 2014  |  Comments (0)

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It's never a perfect analogy, but it can be interesting when it comes close enough: Attempting to translate one creative discipline into another is, to mutilate the metaphors, more difficult than turning water into wine—rather, the old saying regarding "dancing about architecture" comes to mind. For Milan Design Week 2014, the Centrum Designu Gdynia ambitiously sought to distill a dozen products by Polish Pomeranian designers into culinary delights. Although the concept itself was executed to varying degrees of success, "Taste of an Object" offered a nice twist on the tried-and-true local design showcase.

Taking inspiration from Richard E. Cytowic's The Man Who Tasted Shapes (MIT Press 2003), the Gdynia Design Centre worked with razy2 design group to develop an exhibition in which "an object goes beyond the limits of how it's typically perceived."

"Flavors have shape," he started, frowning into the depths of the roasting pan. "I wanted the taste of this chicken to be pointed shape, but it came out all round." He looked up at me, still blushing. "Well I mean it's nearly spherical," he emphasized, trying to keep the volume down. "I can't serve this if it doesn't have points."
..."When I taste something with intense flavor, the feeling sweeps down to my arm into my fingertips. I feel it—its weight, its texture, whether it's warm or cold, everything. I feel it like I'm actually grasping something." He held his palms up. "Of course, there's nothing really there," he said, staring at his hands. "But it's not illusion because I feel it."

So goes the excerpt of Cytowic's book, a seed of source material that is planted in the geopolitical context of the Pomerania region of northern Poland, across the Baltic Sea from Sweden. Described as "a region of a turbulent history linked with and age-long fight for independence," Pomerania is also an incubator, "a base for brave yet developing, unique projects."

Mouthwatering though they may be, chef Rafal Walesa's gastronomic concoctions are only obliquely related to the products—but that's precisely the point. After all, one can only imagine that literal interpretations of, say, a radiator (there are actually three heating-related products in the show) or an urn might not be nearly as appetizing as the photogenic treats that were on view. (Note: The captioned images below alternate between food and product, with the dishes followed by the design that inspired them.)

TasteofanObject-WelnaPowietrze-1.jpgChocolate sponge cake is perhaps the ultimate comfort food

TasteofanObject-WelnaPowietrze-2.jpg"Welna & Powietrze" armchair by Malafor (Agata Kulik-Pomorska & Pawel Pomorski)

TasteofanObject-Pillou-1.jpgHard candy is intended to symbolize cast aluminum, while its lemon tea flavor conjures the contrast of heat on a cold winter day

TasteofanObject-Pillou-2.jpg"Pillou" radiator by None Grupa (Marta Szaban & Antoni Krzempek) for Terma

TasteofanObject-TearDrop-1.jpgRed wine jelly offers a twist on a drink for a solemn occasion

TasteofanObject-TearDrop-2.jpg"Tear Drop" by Aeon Form (Aleksander Bielawski, Robert Kowalczyk & Dominik Sedzicki)

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Posted by erika rae  |   9 Apr 2014  |  Comments (0)

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Much like "The Uncomfortable Series" from KK Studio, San Francisco-based photographer Lawrie Brown's play on food design is a slightly unsettling look at the food we interact with on a daily basis. Her series—aptly named "Colored Food"—features all kinds of familiar cuisines covered in colorful latex paint. Blue chicken, green corn, cereal floating in a mysterious pink liquid—every single one zeros in on some nerve that I just can't place.

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For those who were around—and heaven forbid, might have even enjoyed—Heinz's unfortunately named colored ketchup ("EZ Squirt"), this vibrant ice cream topping may bring back a few memories:

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Posted by hipstomp / Rain Noe  |   7 Mar 2014  |  Comments (0)

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Of all the product designs people are willing to wait in line for, it's been demonstrated that iPhones, iPads and game consoles get a big "yes." But will people stand in line for something more mundane, like a cup?

They will if it was "designed" by Dominique Ansel, the NYC pastry chef famous for his queue-creating Cronuts. Following an announcement via Instagram by Ansel, Eater.com reports that the Frenchman recently tried his first Oreo; after learning that it was meant to be eaten with milk—"[not] a natural combination in French culture"—Ansel pushed the alien concept further, crafting a milk-holding cup from a cookie.

His resultant Chocolate Chip Cookie Milk Shots are going to be unveiled this Sunday at SXSW. And if his Cronut sales are any indication, the lines for these things will probably start somewhere north by northeast.

Posted by hipstomp / Rain Noe  |  26 Feb 2014  |  Comments (5)

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Is the Huffington Post written and edited by teenagers? I was surprised to see, making the social media rounds, an article touting a "new" packaging technology for ice cream: Ben & Jerry's Cores, which combine several flavors together in the same container, keeping each separate but contiguous. The unattributed writer breathlessly refers to it as "[a] new (mind-blowing/world peace-solving) concept," wonders "What will Ben & Jerry's think of next?" and states "we can't believe no one has thought of this yet."

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Posted by Ray  |   7 Feb 2014  |  Comments (1)

NOWNESS-BompasParr-GherkinChandelier-2.jpgWe're saving these pickles for the end, but you can skip ahead if you must.

...the slush-caked roads of the Greater Tri-state Area, that is. (Ok, that was a really cheesy, but take the puns with a grain of salt. You've been warned.)

We Polar Vortexans have been experiencing some technical difficulties lately. Unlike the proverbial perambulating pretzels, the roads are not getting a-salted, and it's a kind of a problem. Many of the hardest-hit states in the Midwest and Northeastern U.S. are running low on sodium, and Quartz notes that they may have to turn to an arguably less savory solution, such as "cheese brine and other dairy waste products."

Indeed, Gizmodo picked up on Modern Farmer's report on the win-win waste disposal practice last November. The smell, apparently, is an issue (though 'tis the season for nasal congestion anyway), but it's definitely a creative whey to solve two problems at once.

CheeseCOMP.jpgL: Lotsa Mozza; R: More on Milwaukee's industrial-strength cheese grater at the Journal-Sentinel.

Of course, cheese runoff is just one of the upcycled waste products that the National Geographic examines in their alt-de-icer round-up, which concludes with some DIY (De-Ice-Yourself, duh) tips. "You can easily try the brine or juice methods. Combine salt with molasses or beet juice from your grocery store, or that green liquid in pickle jars. Mix it all up, pour it into a spray bottle, and spray away. If all goes well, you will achieve maximum meltage with minimal salt."

Lo and behold, the folks across the Hudson had turned to last of those options, so to speak, some three years ago. As early as 2011, certain municipalities in northern New Jersey were substituting in "a briny mixture of salt and water that resembles pickle juice" for NaCl (a recipe for dis-ice-ter, if you will). At seven cents a gallon, it's difficult to determine how much money they'll save on $63/ton salt, not least because it's not clear how much of each it takes to deice, say, a mile of road. (According to the Times, NYC's Sanitation Department started the season with 250K tons of road salt and have used 346,112 tons so far; more on the cost savings below).

In any case, the CBS reporter's attempt is decidedly non-superlative:

Bergen County? More like gherkin county.

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Posted by erika rae  |  29 Jan 2014  |  Comments (0)

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You might remember watching in awe as your grade school science teacher magically lit up an LED with a potato or three. There's not much to it—a natural acid serves as the electrolytic medium between a pair of terminals—but it's certainly a clever way to illustrate the basic principles of batteries and circuits. Now, photographer Caleb Charland is bringing back the science of natural batteries in a series of photos that might just evoke the same sense of wonder as those classroom demos from your childhood.

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Back to Light, features daisy chains of fresh fruit basking in a glow of their power, so to speak. The apples and limes are a little more photogenic than the tubers that traditionally serve as the humble battery, but given his sense of composition, we'd bet that Charland could make potatoes look this good too. Since the long-exposure photographs are illuminated solely by their subject matter to make for a kind of autonomous still life, the light source is paramount; the arrangements are either backlit or clustered around the bulb, huddled together in quasi-ritualistic fashion powering small light sources.

The project is not only intriguing for highlighting the unusual use of fruit in an energy-giving sense, but also for fueling our curiosity about just how many citruses it would take to sustain household lights.

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Posted by Ray  |  24 Jan 2014  |  Comments (0)

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Baby steps, as the saying goes. This week saw one of the wackier 3D-printing news items in recent memory: Expecting parents now have the option to celebrate gestation with a life-size model of their progeny in utero. 3D Babies uses ultrasound data to generate a fetus figurine, a kind of memento partum: "Your 3D Baby will be a treasured family remembrance of your pregnancy and new baby."

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If we're a decade out from the first generation of Facebook babies—a generation that has had its entire life documented, from delivery to present-day, in digital media—just give it a few more years for kids to be embarrassed by that weird ABS curio next to the baby pictures on the mantle... or stranger yet, a sculpture of a certain enfant célèbre (pardon my French), North West herself. If the availability of Kanye & Kim's kid is where it gets into possible hoax territory, let's just say it was kind of a stillborn idea from the start, elevating helicopter parenthood into something rather creepier.

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Posted by erika rae  |   7 Jan 2014  |  Comments (0)

EdibleFireworks-FloatingBubbles.jpgGiant floating bubbles filled with orange-scented smoke make their way to the noses of onlookers.

We hope you had a great New Year's Eve filled with friends, kitschy noisemakers and too many drinks. But the truth of the matter is this—you probably didn't catch fireworks as cool as the thousands of people who got to taste their light show in London. Food scientists Bompas & Parr (the partners behind the jelly project that blew our minds) teamed up with Vodafone and the mayor of London to create an edible experience for the area's annual New Year's Eve fireworks show on the Thames River.

EdibleFireworks-Sketches.jpgEarly sketches of the firework experience

Viewers stood clad with light-up armbands that flashed in beat to the show they were watching. The different colored fireworks corresponded to different scents and tastes that were projected into the audience through peach snow, edible banana confetti, strawberry smoke and floating bubbles filled with Seville orange scented smoke. Check out a video from the event:

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Posted by erika rae  |  30 Dec 2013  |  Comments (0)

C77YiR.jpgnikkorizushi-01.jpgThese design-inspired sushi rolls have us questioning our lunch choices.

Core77 2013 Year in Review: Top Ten Posts · Furniture, Pt. 1 · Furniture, Pt. 2
Digital Fabrication, Pt. 1 · Digital Fabrication, Pt. 2 · Digital Fabrication, Pt. 3 · Digital Fabrication, Pt. 4
Insights from the Core77 Questionnaire · Maker Culture: The Good, the Bad and the Future · Food & Drink
Materials, Pt. 1: Wood · Materials, Pt. 2: Creative Repurposing · Materials, Pt. 3: The New Stuff
True I.D. Stories · High-Tech Headlines · The Year in Photos

From Kickstarted CNC cookware to sandwich doodles, we've had quite the year in food hacks and innovations. Some of them completely unnecessary (I'm looking at you, Budweiser beer can design) and some were absurdly awesome flags made of regional food favorites.

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Beer

We started out the year with an influx of beer innovation in design in the form of a designer-centric drinking guide—to your brew's color, that is. The Beertone Color Reference Guide is an ode to Pantone's color swatch format that gives beer drinking designers an industry-friendly look at the brew they're throwing back.

Of course, mainstream drinkers were more likely to come across some of the new beer packaging we saw. Sam Adams' parent company, Boston Beer Co.—a group who had never previously dealt with the design of their cans—turned to IDEO to help them come up with the best of the best. And then there was that time that Budwesier developed a more "on-brand" shape with the curved form that matched their bow-tie logo. (We aren't quite sure whether that accomplished anything or not.) And IDEO isn't the only one getting involved in beer—Marc Newson took a stab at designing a storage system for Heineken, dubbed The Sub.

Lastly, PicoBrew helped us get our beer quicker with their Kickstarted brewing process in a week instead of the standard 6–8 weeks. It was just one of many crowdfunded foodie innovations this year, from a simple sous-vide device to an righty- and lefty-friendly ice cream scoop that made its debut in a classroom.

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Posted by erika rae  |   4 Dec 2013  |  Comments (0)

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'Tis the season to do all kind of holiday things. Amongst the multitudes of baked cookies and gift wrap, some of you may make it a tradition to make your own gingerbread houses—sometimes half-heartedly and half-eaten, depending on your tastes. No matter the level of strategy and effort you put into your sugary construction, I'm willing to bet that none of your attempts will ever turn out as appetizing and lifelike as the buildings food stylist Caitlin Levin and photographer Henry Hargreaves have put together.

With world-famous silhouettes to guide them, they've created a set of candy architecture that we'd all think twice about eating. The buildings are so lifelike that I had to keep reminding myself that every surface on all of the houses is edible. The series features several well-known art museums: Guggenheim, Louvre and the Tate Modern, to name a few. The duo wanted to show candy in a more serious light, one that isn't focused on the vivid colors and sweetness we're so used to associating with sugary treats.

Click the jump for more photos of the sugary architecture.

GingerbreadHouse-TateModern.jpgLondon's Tate Modern

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Posted by erika rae  |  15 Nov 2013  |  Comments (0)

Breathable-Tea-Drinker.jpgPhotos via NOTCOT

It's not like tea-drinkers choose tea for its immediacy or anything, but to push the "right here, right now" agenda even further, there's now a tea you can inhale instead of sip. London-based Camellia's Tea House debuted this new-age teatime experience at the 2013 Experimental Food Society Spectacular. The team set up a room full of vaporized teas and "sippers" tasted them with straws. Check out the video below to get a better visual for the presentation:

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Posted by Ray  |  25 Oct 2013  |  Comments (0)

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With Halloween festivities more or less underway this weekend, the holiday season is just around the corner and shopping aside, I imagine most of us are anticipating yet another stretch of eating, drinking and making merry. Here, we'll look at several stories related to the former. Service and packaging notwithstanding, some of these news items aren't explicitly related to design, but they certainly hold lessons for designers of all stripes.

First up, a couple of articles that examine food as a 'manufactured' product; not so much the industrial food complex but rather the entrepreneurial, product-driven side of how and what we eat. In contrast to, say, the riveting true stories behind Apple or Twitter—tech companies whose success is precisely why they remain compelling to the general public—food may seem an unlikely area of innovation. Yet it's an interesting topic for almost the exact opposite reason as bleeding-edge technology: Although food is essential to our continued existence in a way that iPhones and followers are not, we remain (at times blissfully) unaware of where, exactly, it comes from. From prepping potatoes by the pallet-load to harvesting hundreds of hectares of jalapeños, we got a closer look at the unsung line cooks and idiosyncratic entrepreneur behind New York City's Balthazar and Southern California-based Huy Fong Foods (of Sri Racha fame), respectively.

Balthazar-MarvinOrellanaforNYT.jpgPhoto by Marvin Orellana for the New York Times

I'll spare you the NYC-insider take (the restaurant is around the corner from Core HQ), but Willy Staley does well to establish the context of Balthazar's 'downtown-ness,' setting the scene with Soho's manufacturing heritage before diving into the details, which might apply to any major restaurant operation. Of course, this being Lower Manhattan, the stakes (cue rimshot) are higher, and restauranteur Keith McNally's iconic brasserie would not have become a veritable institution if not for its quality and consistency. "During the busy season—roughly fall Fashion Week to Memorial Day—the restaurant spends $90,000 a week on food to feed some 10,000 guests."

I highly recommend the custom-styled/art-directed Times Magazine feature "22 Hours in Balthazar" to non-NYCers and non-foodies alike: local flavor and jargon aside, it's a fascinating case study in both service design and how things are made.

Roughly one in 10 people who enter Balthazar orders the steak frites. It is far and away the restaurant's best-selling dish, and Balthazar can sell as many as 200 on a busy day. A plate of steak and potatoes requires a tremendous input of labor if you're going to charge $38 for it. At a smaller restaurant, cooks are typically responsible for setting up their own mise-en-place—preparing food for their stations—before each service begins, but at Balthazar, things are necessarily more atomized. The fries, for example, go through numerous steps of prep, done by a few different people, before they wind up on a plate.

(I should also add that the Frites video makes for a fascinating contrast to the Mac Pro manufacturing vid that has made rounds this week...)

ChiliPeppers-AmitDaveforReuters-viaQuartz.jpgPhoto by Amit Dave / Reuters, via Quartz

Sri Racha, on the other hand, should need no introduction, though a bit a backstory is in order. Roberto Ferdman of Quartz reports that David Tran founded Huy Fong foods shortly after he landed in Los Angeles in 1980. Longing for the signature spice of his native Vietnam, made his own hot sauce (the ingredients read "Chilis, sugar, salt, garlic, distilled vinegar," plus a few less savory preservatives) and started selling it in the now-iconic squeeze bottle with the green cap as a community service. The rest, of course, is history: Rooster sauce, as one of my friends calls it, is now a staple in all variety of Asian eatery and beyond.

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Posted by Sam Dunne  |   7 Oct 2013  |  Comments (0)

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Popping up in a small, leafy square in central Vienna this design week, the 'Construisine' community kitchen and workshop creates a space for local residents to cook food from regional produce and build furniture from recycled wood, whilst drawing important parallels between the two in an attempt to encourage the Viennese public to embrace making.

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With a whole host of fun food making tools, the creators Johanna Dehio [previously] and Dominik Hehl also offer revellers 'recipes' for furniture making, the installation thus growing in size the more it is used.

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Posted by Sam Dunne  |   3 Oct 2013  |  Comments (1)

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The Passionwege format returns for this year's Vienna Design Week linking emerging international design talent with what's left of the city's historic industries. Among the designers are Franco-Swiss duo Bertille & Mathieu, who have combined forces with crystal glass and chandelier manufacturer Lobmeyr to make the ultra-high end brand that little bit more accesible.

Having sought inspiration with a visit to the brand's age-old factory, the two designer drew interesting parralels between the process of crystal manufacturer and candy making—both involving the melting and boiling of powders (sand in the case of crystal, sugar in confectionary) and the subsequent depositing, shaping and setting of the molten sustenance into a clear solid.

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Posted by Brit Leissler  |   3 Sep 2013  |  Comments (0)

If you are among the two million people who would have liked to expose their senses to the biggest revolution in cooking since the discovery of fire by visiting the legendary elBulli restaurant on Spain's Costa Brava, but didn't manage to do so before it closed two years ago, here comes a consolation: The Art of Food show in the Embankment Galleries of London's Somersethouse narrates the story of the elBulli restaurant and its protagonists in an engaging and well-executed exhibition.


Drawings and carefully crafted putty models preceded every new dish that Ferran Adria put on the table.

The work in the upper gallery focuses mainly on the molecular cooking techniques developed by Ferran Adria and his brother Albert Adria, whereas the lower showroom provides (via countless photographs and personal memrobilia) an intimate view into how the elBulli restaurant came into existence and how it developed over the years into the Mekka of New Cuisine. In the late 80's, chef and elBulli co-owner Ferran Adria's priority shifted from simply creating dishes, to create concepts and techniques that would be capable of making diners live experiences.

This giant meringue Bulli (french bulldog) was created for the final dinner at the elBulli restaurant in 2011. It's now on show in London's Somersethouse.

By doing so, he is an artist and a chemistry professor in equal measure (holding a honorary doctorate of Barcelona University), while being considered the most influential chef of the past two decades. To put it with the words of Richard Hamilton (a passionate disciple of Adria's cuisine): "Ferran did for cooking what Shakespeare did for language—he completely re-invented its vocabulary".

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Posted by core jr  |   9 Aug 2013  |  Comments (0)

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Earlier this year, Fox News reported that Dutch researchers found that video games that promoted fruit consumption failed to influence childrens' snack choices: the study illustrated a correlation between food-themed 'advergames' and hunger, but not healthy snacks over their less nutritious counterparts. However, I was interested to learn that a separate study, conducted by Georgetown's Sandra Calvert, found a positive correlation between Pac-Man and snack choice (fruit vs. chips). Per the article, "It might have to do with the game. He's a very famous and familiar icon and he gets rewarded for eating healthy food and punished for eating unhealthy food."

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Which is a long way of introducing a video game that actually does encourage healthy eating habits by gamifying them. "Pixelate," a project by RCA Design Interactions students Sures Kumar and Lana Z. Porter, is billed as a "Guitar-Hero-style eating game in which players compete in a one-minute showdown to see who can eat the most food in the correct order."

A digital interface built into a custom dining table shows players which foods to eat and when, while the game detects whether they've eaten the correct food by measuring the food's resistance on the fork. Potential applications for Pixelate include encouraging children to eat more healthy foods, helping to manage portions, and educating children and adults about nutrition. Built using Arduino and openFrameworks, Pixelate gameifies the act of eating, challenging players to consider whether they think before they eat, or eat before they think.

Kumar and Porter were happy to share the behind-the-scenes story behind "Pixelate."

During the prototyping process, we made a chart to document the resistance of different foods. We were determined to use resistance as the variable for determining what food is on the fork, so we picked foods for the game that were electronically distinct enough for the program to differentiate between them. There's also a lot of variability in the resistance based on the amount of food tested, whether it's been cooked, where it's been sliced, and how long it's been left out for a while. Strawberries, kiwis, and figs made it to the final menu.

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We also noted a trend in the resistance of "healthy" versus "unhealthy" foods based on the water content/density of the food. The more artificial, dense, or processed the food, the less it conducted. Fruits and vegetables, which have a higher water content, were much better conductors. So the harder it is to pass electricity through a food, it seems, the unhealthier it is (not a rule, but definitely a trend).

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Posted by Ray  |  18 Jul 2013  |  Comments (8)

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South Korean designer Sungi Kim recently sent over an intriguing concept for a bottle design with a built-in tablet dispenser. "Make sure you have clean, safe water and when desired, press the cap to release the hidden vitamin tablet and voila, simply magic."

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It's an interesting take on water additives, and while my initial thought was that the pressurized container would preclude a push-top system (as in sealed jelly jars), but I suppose the solution would be to partially open the bottle and release the tablet, then reseal it and agitate as needed. However, our own hipstomp—a sometime packaging designer—has another concern:

...what they've drawn up wouldn't work—if stacked in pallets for shipping, the weight of the bottles above would dispense the pills in the bottles below—I believe it's possible, with some kind of blisterpack integrated in a recessed way inside the cap. Though it might be prohibitively expensive. Then again, Japan has a reputation for creating expensive bottles, and I imagine South Korea probably keeps pace.

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Posted by Ray  |   9 Jul 2013  |  Comments (0)

At risk of feeding the trolls, I'd draw a casual comparision between the canning jar and the bicycle frame as two widely-used products that might be regarded as so perfect that they've scarcely changed since they were invented just prior to the turn of the last century. Sure, the bicycle frame has been subject to innovations in manufacturing processes and a broader range of use cases, perhaps, but let's face it: at the end of the day, there's not much you can do to improve on a simple glass jar with a sealable threaded lid.

Whereas the diamond frame has inspired all variety of accessories and add-ons—hand-brakes, derailleurs, shifters, etc.—the tried-and-true canning jar has inspired markedly less ingenuity until very recently, when the current generation of DIYers has taken to the humble houseware as a versatile vessel for foodstuffs, perishable and otherwise. Now, the same folks who brought us the Cuppow canning jar drinking lid are pleased to present their latest product, the BNTO ("ben-toh"), a new accessory that further extends the utility of the standard glass jar.

Canning jars are designed to store food safely and make an awesome lunchbox: they are easy to clean, cheap, and you can microwave them! The only problem is that sometimes the foods that taste the best together don't travel well together. So we took inspiration from Japanese bento boxes and created a conveniently shaped insert that separates a canning jar into two compartments so you can mix or dip like a champ. BNTO should provide the perfect companion for all of your food adventures!

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Posted by Ray  |  16 May 2013  |  Comments (2)

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You couldn't make it up: a Portland, Oregon-based design duo just launched a crowdfunding campaign to launch a mason jar-based product, designed expressly to brew one of the two beverages that the City of Roses is famous for.

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Besides its rugged good looks, it so happens that the mason jar is more durable than the traditional carafe; bedecked in a wool sleeve for insulation and topped off with a maple lid (with a press), the Portland Press is a crafty take on the iconic coffee brewing apparatus (footnote: the origin of the French press is unclear, but the modern version was patented in Italy in 1929; today, it's typically associated with Bodum of Denmark).

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Posted by core jr  |  10 May 2013  |  Comments (4)

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By Herald Ureña, College for Creative Studies ’13

I chose the name LOHOCLA, backwards for Alcohol, for this project in order to suggest that my new design inherits the past by incorporating it into a modern object. It is a redesign of the growler, a reusable vessel to carry beer from the pub or store to your home, commonly used in the USA but also used in Australia and Canada.

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I investigated the history of the growler and based a new design on the product's forms from the past so the reinterpretation has an aspect of 'design memory.' Growlers in USA circa 1800's we actually repurposed metal buckets. During the 50's and 60's people would reuse packaging and food containers as growlers, including waxed cardboard containers and plastic storage products. Half-gallon jugs became popular in the 80's, though those glass jugs were also re-purposed (apple) cider or moonshine jugs. The design of the growler shifted to closed containers once refrigeration became standard in American homes.

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It was important to me that the redesign of the growler keep an aesthetic of other preexisting objects in some way. The overall shape still looks like the cider jug but I have created a handle that is reminiscent of the bucket handles from the 1800's, as well as the look of a common pitcher.

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Function

I investigated ergonomics from the point of view of the common user, bartender, waiters, user trends, consumption habits at home, in restaurants, and pubs. I then decided to ensure that the shape of this growler could also be used as a decanter / pitcher as well, so it can be used for serving in a pub if the user decides to stay. This growler is smaller in size, contrary to high American consumption habits. Existing designs are notoriously difficult to clean; thus, I made the top wider to facilitate this process, as well as for pouring. To reduce the material used on the cap, the cap now screws on to the inside of the glass wall and is also hollow to reduce weight. I added texture to the bottom of the growler so that the bartender can grip it and fill it up easier. There is also a bubble marking system on the outer surface of the glass, marking every half pint and indicating exactly how much to fill the jug with an extruded line on the surface of the jug. It is intended to be filled very close to the top, near the lid, in order to reduce airspace in the growler so the beer stays fresher.

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Although some growlers are now being made out of aluminum, people complain about not being able to see the beer, particularly when someone is serving them from a growler. The interior of the growler has a helix that circulates the beer as it is being poured to keep it circulating and equally fresh throughout the drinking experience—the user will not get the bitter butt of the beer that is sometimes discarded altogether. That large inner helix clearly is the driving differentiating element applied.

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Posted by Rachel Swaby  |  10 May 2013  |  Comments (0)

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We're talking about food now more than ever—so much so that food-centered innovation isn't just taking place in the kitchen anymore. Interest in our edibles has officially made the leap from plate to apartment. Sure, you've seen a sleeping bag in the style of a pizza slice and a scarf painted like strips of bacon, but recently we've spotted furniture that takes subtler cues from the kitchen. The end result is infinitely more palatable.

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How do you stand out among a group of 120-odd young international designers all trying to capture the attention of customers and buyers? During Milan's recent SaloneSatellite, Francesco Barbi and Guido Bottazzo of Italy's Bicube Design created a line of furniture inspired by their country's national cuisine: pasta.

Trendlet-Cassina-ChocoliteLamp-1.jpgVia Architonic

Before chocolate transforms into a topping or a candy bar, it's poured. The action has been reproduced over and over in commercials and advertisements to whet our palates. Designers Vinta Toshitaka Nakamura and Kohei Okamoto captured that same liquid quality—and our attention—in their Chocolite lamp.

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Posted by core jr  |   2 May 2013  |  Comments (1)

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It's not quite design, but seeing as Evangelia Koutsovoulou of Daphnis and Chloe is one of our esteemed jury members for the Food Design category of this year's Core77 Design Awards, let's just say it's a chance to get to know her a little better. (Our awards team is busy reviewing the entries and preparing to send them to the jury teams at the moment; we'll be announcing the live broadcast schedule shortly.)

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The video, illustrated by Oscar Bolton Green, is a winsome example of visual storytelling—in fact, both the art direction for the company and the Kickstarter campaign are superbly well-executed

Koutsovoulou has five days to make about 3,800 quid to distribute her delicious herbs—check out the Kickstarter project here.

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Posted by hipstomp / Rain Noe  |  29 Apr 2013  |  Comments (2)

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Facebook founder Mark Zuckerberg famously embarked on a mission to only eat meat that he'd killed himself—an achievable goal when you're a dot-com millionaire and have the resources to set up the logistics. Brooklyn-based designer Martina Fugazzotto, however, is a woman of more humble means who set a slightly different quest for herself: She would grow her own food. First on a balcony, then in a concrete backyard in Brooklyn.

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Though she's a designer, Coroflotter Fugazzoto is one of our brethren in Graphics/Web/Digital rather than Industrial; that being the case, she doesn't have that closet some of us ID'ers have to keep physical objects we've worked on. And though she enjoys her 2D design work, "At the end of the day, there's nothing that physically exists that I've made," she explains.

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Feeling that void led her to start a garden, where she could exchange physical toil for the reward of bringing something three-dimensional into existence. "I needed something more tangible, something that was so much more real in the world," she says. Working out of a tiny concrete plot behind her Brooklyn building, Fugazzotto soon branched out (pun! Sweet!) from houseplants into vegetables.

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Posted by core jr  |  27 Mar 2013  |  Comments (0)

TordBoontje-PerrierJouet-photobyMichaelBoudotMKBAgency.jpgPhoto by Michaël / MKB Agency

Reporting by Eliza Axelson-Chidsey

The dark, fantastical room inside the Saatchi Gallery was a far cry from the cold, wet streets of London. A large golden tree held flutes of champagne, while projections of flowers and bubbles effervesced up the walls. In celebration of spring, Tord Boontje and Perrier-Jouët launched their recent collaboration, The Enchanting Tree. Building on the brand's Art Nouveau heritage, Dutch designer Boontje has designed a champagne service inspired by the changing of the seasons and the champagne moment.

TordBoontje-PerrierJouet-photobyAngelaMoore-2.jpgPhoto by Angela Moore

At the appointed hour, handsome waiters carried out tabletop versions of the room's centerpiece and placed them on white plinths. Adorned with the brand's signature anemones, each of the twisting golden trees holds six champagne flutes above bottles nestled in ice buckets. An elegant turn of the glass—familiar to all wine drinkers—releases it from the hand-worked metal branch. Boontje's contemporary aesthetic in collaboration with the craftsmen responsible for the individually soldered leaves and white lacquered anemones continues Perrier- Jouët's aesthetic tradition. Although the large tree is headed to the brand's house of all things Art Nouveau, Maison Belle Epoque, the champagne service will be available at Selfridge's and premium hotels.

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TordBoontje-PerrierJouet-photobyAngelaMoore.jpgPhoto by Angela Moore

Posted by Ray  |   4 Feb 2013  |  Comments (1)

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Designer Alexander Lervik is pleased to present Lumière au Chocolate, his latest project in the Lervik 100 collection, which he is presenting at this very moment in his current home of Stockholm, Sweden (the opening is tonight, February 4th, from 6–10PM at Galleri Kleerup). Produced by Scandinavian LED specialists SAAS Instruments, the uncanny chocolate ark belies a latent luminosity:

The Poetry of Light chocolate lamp, unlike other lamps, is completely dark when you first turn it on, mimicking light spreading along the horizon at sunrise. The heat from the lamp causes the chocolate to begin melting, and it takes several minutes for the first rays of light to penetrate. Holes soon form and as the light grows the chocolate melts. The material and structure of the lamp are the result of pure curiosity. Alexander Lervik wanted to explore the possibility of creating a contrast to light, i.e. dark. The shape of the lamp has been devised based on extensive testing involving the melting process.

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Posted by hipstomp / Rain Noe  |  22 Jan 2013  |  Comments (1)

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The curse of the designer: You sit at the bar quaffing your favorite brew after a long day at the studio, then the light hits the stein just right... and you start wondering what the C, M, Y and K numbers are of this particular beer. Well, wonder no more—the Beertone color reference guide aims to do for beer what Pantone has done for everything else in the world: Assign it a specific color value.

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For now the Swiss-based venture has only quantified Swiss-made brews, but they've got plans to expand beyond their borders and are taking suggestions. There's no word on when the 200-plus swatch booklet will begin shipping, but they're taking pre-orders right here.

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