{"id":246,"date":"2015-01-02T13:11:59","date_gmt":"2015-01-02T11:11:59","guid":{"rendered":"https:\/\/www.burg-halle.de\/id-neuwerk\/personal-food-culture\/?p=246"},"modified":"2015-01-02T13:27:09","modified_gmt":"2015-01-02T11:27:09","slug":"essen-und-gestaltung","status":"publish","type":"post","link":"https:\/\/www.burg-halle.de\/id-neuwerk\/personal-food-culture\/2015\/01\/02\/essen-und-gestaltung\/","title":{"rendered":"<br>Essen <br>und Gestaltung"},"content":{"rendered":"<p><span style=\"line-height: 1.5em;\">\u00a0<\/span><\/p>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-31\" alt=\"00 eat love\" src=\"https:\/\/www.burg-halle.de\/id-neuwerk\/3-gaenge\/wp-content\/uploads\/sites\/39\/2014\/03\/00-eat-love.jpg\" width=\"250\" height=\"auto\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Eat Love<\/strong><br \/>\nFood Concepts by Eating-Designer Marije Vogelzang<br \/>\nLouise Schouwenberg<\/p>\n<p>After her graduation from the Design Academy in Eindhoven in 2000 Marije Vogelzang has been designing eating concepts. Her interest is in the verb \u2018to eat\u2019. Not only does she think deeply about what is on the plate (if there is a plate at all), but she also thinks about everything that surrounds the act of eating. The atmosphere, the people involved, the stories behind the ingredients, the taste and texture, sound, smell and colour of food and the way it is prepared and served. She explores the intimacy of design that actually goes inside your body and follows the journey of food from seed all the way to poop. Thinking about all this and working and experimenting in her studio and restaurant and by creating eating experiences for her clients she has developed her own unique way of looking at eating from a psychological, cultural and design point of view.<\/p>\n<p>&nbsp;<\/p>\n<p><iframe loading=\"lazy\" src=\"\/\/e.issuu.com\/embed.html#7742736\/8831289\" height=\"434\" width=\"700\" allowfullscreen=\"\" frameborder=\"0\"><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<p>This book makes her vision and spectacular eating concepts available for the first time for a large group of people who are interested in food and the culture and experience of eating. The book is written by design critic Louise Schouwenberg and places Marije Vogelzang\u2019s work in context of Dutch design, international design and trends in food, eating culture and society.<\/p>\n<p><span style=\"line-height: 1.5em;\">\u00a0<\/span><\/p>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-33\" alt=\"02 food designing\" src=\"https:\/\/www.burg-halle.de\/id-neuwerk\/3-gaenge\/wp-content\/uploads\/sites\/39\/2014\/03\/02-food-designing-.jpg\" width=\"250\" height=\"auto\" \/><\/p>\n<p><strong>Food designing<\/strong><br \/>\nMart\u00ed Guix\u00e9. &#8211; 1. ed. &#8211; Mantova : Corraini Ed., 2010<\/p>\n<p>Even food can be a design item. Self-professed &#8222;ex-designer&#8220; Mart\u00ed Guix\u00e9 (born 1964) offers countless whimsical examples: squaring potatoes, building molecular structures with olives and toothpicks and decorating cakes with graphic representations of their contents.<i>\u00a0Mart\u00ed Guix\u00e9: Food Designing<\/i>\u00a0documents his projects from 1995 to the present.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"alignnone  wp-image-34\" alt=\"03 food_book_marti_guixe\" src=\"https:\/\/www.burg-halle.de\/id-neuwerk\/3-gaenge\/wp-content\/uploads\/sites\/39\/2014\/03\/03-food_book_marti_guixe-228x300.jpg\" width=\"250\" height=\"auto\" \/><\/p>\n<p><strong>Food Book<\/strong><br \/>\nMarti Guixe. &#8211; Mantova : Corraini Ed., 2009<\/p>\n<p>After &#8218;Blank Book&#8216; and &#8218;Tattoo Book&#8216;, let\u2019s draw fragrant pastas, delicious meats and succulent desserts in Mart\u00ed Guix\u00e9\u2019s new book: &#8218;Food Book&#8216;! Each page is a tasty graphical suggestion to be \u201cfilled in\u201d by each fellow dinner, from the starters to the coffee, satisfying the desires of the very moment or conceiving an elaborate menu. No matter if you love traditional or exotic cuisine, Food Book is a banquet on paper with your favourite courses, and also the right way to improvise in cooking without any risk &#8230;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"alignnone  wp-image-35\" alt=\"04 Marti Guix\u00e9 - libre de contexte\" src=\"https:\/\/www.burg-halle.de\/id-neuwerk\/3-gaenge\/wp-content\/uploads\/sites\/39\/2014\/03\/04-Marti-Guix\u00e9-libre-de-contexte-232x300.jpg\" width=\"250\" height=\"auto\" \/><\/p>\n<p><strong>Marti Guix\u00e9 \u2013\u00a0Libre de contexte<\/strong><br \/>\nBasel [u.a.] : Birkh\u00e4user, 2003<\/p>\n<p>Der \u201eEx-Designer\u201d und K\u00fcnstler Mart\u00ed Guix\u00e9 lebt zwischen Berlin und Barcelona und anderswo. Seine Arbeiten zeichnen sich aus durch die Einfachheit der Formen und Materialien, durch eine unscheue Ironie f\u00fcr die Dinge, die ihn umgeben. Das \u201eKitchen-Buildings\u201d-Projekt besteht aus mobilen Konstruktionen f\u00fcr die Zubereitung von Speisen: Kochen, eine simple Freizeitbesch\u00e4ftigung. Dieses Buch zeigt viel unver\u00f6ffentlichtes Material und zeichnet sich besonders durch die zahlreichen comichaften Anleitungen und Skizzen aus der Hand des K\u00fcnstlers sowie durch die aufschlussreichen Texte zu den einzelnen Werken aus.<\/p>\n<p>Textausz\u00fcge bei Google Books:<br \/>\n<a href=\"http:\/\/books.google.de\/books?id=hb8TAqR-HCYC&amp;printsec=frontcover&amp;dq=Mart%C3%AD+Guix\u00e9&amp;hl=de&amp;sa=X&amp;ei=mOzfU4eSCsTY0QW2gIHgBg&amp;ved=0CCIQ6wEwAA#v=onepage&amp;q=Mart%C3%AD%20Guix\u00e9&amp;f=false\" target=\"_blank\">Marti Guix\u00e9 \u2013 Libre de contexte<\/a><\/p>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"alignnone  wp-image-36\" alt=\"05 1zu1 giuxe\" src=\"https:\/\/www.burg-halle.de\/id-neuwerk\/3-gaenge\/wp-content\/uploads\/sites\/39\/2014\/03\/05-1zu1-giuxe-238x300.jpg\" width=\"250\" height=\"auto\" \/><\/p>\n<p><strong>1:1 \u2013 Mart\u00ed Guix\u00e9<\/strong><br \/>\nRotterdam : 010 Publishers, 2002<\/p>\n<p>Guix\u00e9&#8217;s aim is to provide people with a &#8218;mandorla&#8216;, a Catalan word that can loosely be translated as &#8218;aura of well-being&#8216;. He is an extremely productive creator of ideas (something like five a day) that may deal with manuals for making toys out of coat hangers, functional tattoos or interior decoration for aquariums. This A3 picture book provides a humorous overview of his work. It consists entirely of 1:1 photographs of objects, drawings and texts.<\/p>\n<p><span style=\"line-height: 1.5em;\">Textausz\u00fcge bei Google Books:<br \/>\n<\/span><a style=\"line-height: 1.5em;\" href=\"http:\/\/books.google.de\/books?id=P_Q8GrLMwJYC&amp;printsec=frontcover&amp;dq=Mart%C3%AD+Guix\u00e9&amp;hl=de&amp;sa=X&amp;ei=DOvfU_aUKMqp0QWQ5IDACA&amp;ved=0CCgQ6AEwAQ#v=onepage&amp;q=Mart%C3%AD%20Guix\u00e9&amp;f=false\" target=\"_blank\">One to one,\u00a0Mart\u00ed Guix\u00e9<\/a><\/p>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"alignnone  wp-image-39\" alt=\"08 Food Change - 7 Leitideen f\u00fcr eine neue Esskultur\" src=\"https:\/\/www.burg-halle.de\/id-neuwerk\/3-gaenge\/wp-content\/uploads\/sites\/39\/2014\/03\/08-Food-Change-7-Leitideen-f\u00fcr-eine-neue-Esskultur-206x300.jpg\" width=\"250\" height=\"auto\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Food Change<\/strong><br \/>\n7 Leitideen f\u00fcr eine neue Esskultur<br \/>\nHanni R\u00fctzler. &#8211; Wien : Krenn, 2010<\/p>\n<p><span style=\"line-height: 1.5em;\">Unsere Welt it im Wandel. Und damit auch die Welt des Essens. Innovative Konzepte in der Landwirtschaft, in der Nahrungsmittelproduktion, im Handel und der Gastronomie ver\u00e4ndern unsere Esskultur ebenso wie ein kritischer und bewu\u00dfter Konsum. Die 7 Leitideen f\u00fcr eine neue Esskultur zielen nicht blo\u00df auf eine wertneutrale Prognose einer zuk\u00fcnftigen, sondern verstehen sich vor allem als Anregung zur Entwicklung einer besseren Esskulltur. Sie geben uns einen Vorgeschmack davon, was m\u00f6glich ist, aber auch was alles n\u00f6tig ist, damit uns die Zukunft besser schmeckt.\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"alignnone  wp-image-40\" alt=\"09 Food design XL\" src=\"https:\/\/www.burg-halle.de\/id-neuwerk\/3-gaenge\/wp-content\/uploads\/sites\/39\/2014\/03\/09-Food-design-XL-259x300.jpg\" width=\"250\" height=\"auto\" \/><\/p>\n<p><strong>Food design XL<\/strong><br \/>\nSonja Stummerer. &#8211; Wien [u.a.] : Springer, 2010<\/p>\n<p>Warum sind Pizzas rund und Fischst\u00e4bchen rechteckig? Warum zerschneiden wir eine Torte anders als ein Brot? Auf diese und \u00e4hnliche Fragen gab das 2005 mit internationalen Preisen gew\u00fcrdigte Buch &#8222;Food Design&#8220; bereits erste Antworten. Nun pr\u00e4sentieren die Autoren eine zweisprachige Maxi-Ausgabe. Darin widmen sie sich der Frage, wie Form, Farbe, Geruch, Konsistenz, Verzehrger\u00e4usche, Herstellungstechnik, Geschichte und Geschichten das Design von Lebensmitteln beeinflussen.<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-41\" alt=\"10 CrEATe - eating, design and future food - the future laboratory\" src=\"https:\/\/www.burg-halle.de\/id-neuwerk\/3-gaenge\/wp-content\/uploads\/sites\/39\/2014\/03\/10-CrEATe-eating-design-and-future-food-the-future-laboratory-249x300.jpg\" width=\"249\" height=\"300\" \/><\/p>\n<p><strong>CrEATe \u00a0\u2013 Eating, design and future food<\/strong><br \/>\nRobert Klanten. &#8211; Berlin : Gestalten, 2008<\/p>\n<p><span style=\"line-height: 1.5em;\">Food is not just a hot topic in design and cutting edge creativity today, but also an enormous industry with changing standards and perceptions. Based upon research by trend analysts from the London firm The Future Laboratory,\u00a0<em>crEATe.<\/em>\u00a0investigates recent trends and visual developments in and around food. The book examines everything from the way we eat, the interiors and furniture of innovative restaurants and shops, industrial design and the packaging of food to branding and consumerism. With incisive texts including profile features accompanied with stunning visuals, this sourcebook indicates how food is gaining new meaning in our lives and in top-notch contemporary design.\u00a0\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"alignnone  wp-image-462\" alt=\"11 Eating-Architecture-Cover\" src=\"https:\/\/www.burg-halle.de\/id-neuwerk\/3-gaenge\/wp-content\/uploads\/sites\/39\/2014\/03\/11-Eating-Architecture-Cover-262x300.jpg\" width=\"250\" height=\"auto\" \/><\/p>\n<p><strong>Eating architecture<\/strong><br \/>\nJamie Horwitz. &#8211; Cambridge, Mass [u.a.] : MIT Press, 2004<\/p>\n<p><span style=\"line-height: 1.5em;\">The contributors to this highly original collection of essays explore the relationship between food and architecture, asking what can be learned by examining the (often metaphorical) intersection of the preparation of meals and the production of space.<\/span><\/p>\n<p><span style=\"line-height: 1.5em;\">The essays are organized into four sections that lead the reader from the landscape to the kitchen, the table, and finally the mouth. The essays in &#8222;Place Settings&#8220; examine the relationships between food and location that arise in culinary colonialism and the global economy of tourism. &#8222;Philosophy in the Kitchen&#8220; traces the routines that create a site for aesthetic experimentation, including an examination of gingerbread houses as art, food, and architectural space. The essays in &#8222;Table Rules&#8220; consider the spatial and performative aspects of eating and the ways in which shared meals are among the most perishable and preserved cultural artifacts. Finally, &#8222;Embodied Taste&#8220; considers the sensual apprehension of food and what it means to consume a work of art. The &#8222;Gallery of Recipes&#8220; contains images by contemporary architects on the subject of eating architecture.<\/span><\/p>\n<p><span style=\"line-height: 1.5em;\">\u00a0<\/span><\/p>\n<p><img decoding=\"async\" class=\"alignnone  wp-image-42\" alt=\"12 peter jenny k\u00fcche\" src=\"https:\/\/www.burg-halle.de\/id-neuwerk\/3-gaenge\/wp-content\/uploads\/sites\/39\/2014\/03\/12-peter-jenny-k\u00fcche-205x300.jpg\" width=\"250\" height=\"auto\" \/><\/p>\n<p><strong>Wahrnehmungswerkstatt K\u00fcche<\/strong><br \/>\nMit dem Essen spielt man nicht?<br \/>\nPeter Jenny<\/p>\n<div id=\"ps-content\">\n<div id=\"outer_postBodyPS\">\n<div id=\"postBodyPS\">\n<p>Wie oft haben Sie das geh\u00f6rt? Denn es macht(e) Spass, das Innere des Brotchens zu kneten, glibbrige Gelatine zu beobachten, aus zufalligen Saucenklecksen kleine Gabel-Malereien zu machen. Wenn man genau hinschaut, sind Nudelnester \u00e4sthetische Kleinkunstwerke und aus Kirschenstilen lassen sich attraktive Reihungen legen. Als Kind hat uns das inspiriert, wir wollten in der K\u00fcche helfen &#8211; und patschen. Entdecken Sie die Wahrnehmungswerkstatt K\u00fcche mit Peter Jenny, sehen Sie Allt\u00e4gliches mit neuen Augen. Der Abwasch des Tassenstapels wird zur k\u00fcnstlerischen Inspiration, Brokkoli zur Skulptur und Scherben bringen zum Gl\u00fcck auf neue Ideen.<\/p>\n<p>&nbsp;<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0 &nbsp; Eat Love Food Concepts by Eating-Designer Marije Vogelzang Louise Schouwenberg After her graduation from the Design Academy in Eindhoven in 2000 Marije Vogelzang has been designing eating concepts. Her interest is in the verb \u2018to eat\u2019. Not only does she think deeply about what is on the plate (if there is a plate [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":250,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-246","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-literatur"],"_links":{"self":[{"href":"https:\/\/www.burg-halle.de\/id-neuwerk\/personal-food-culture\/wp-json\/wp\/v2\/posts\/246","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.burg-halle.de\/id-neuwerk\/personal-food-culture\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burg-halle.de\/id-neuwerk\/personal-food-culture\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burg-halle.de\/id-neuwerk\/personal-food-culture\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burg-halle.de\/id-neuwerk\/personal-food-culture\/wp-json\/wp\/v2\/comments?post=246"}],"version-history":[{"count":3,"href":"https:\/\/www.burg-halle.de\/id-neuwerk\/personal-food-culture\/wp-json\/wp\/v2\/posts\/246\/revisions"}],"predecessor-version":[{"id":249,"href":"https:\/\/www.burg-halle.de\/id-neuwerk\/personal-food-culture\/wp-json\/wp\/v2\/posts\/246\/revisions\/249"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burg-halle.de\/id-neuwerk\/personal-food-culture\/wp-json\/wp\/v2\/media\/250"}],"wp:attachment":[{"href":"https:\/\/www.burg-halle.de\/id-neuwerk\/personal-food-culture\/wp-json\/wp\/v2\/media?parent=246"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burg-halle.de\/id-neuwerk\/personal-food-culture\/wp-json\/wp\/v2\/categories?post=246"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burg-halle.de\/id-neuwerk\/personal-food-culture\/wp-json\/wp\/v2\/tags?post=246"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}