Food Inspiration Magazine is the online magazine for foodservice professionals in search of inspiration and innovation.
The free subscription digital magazine is published eight times per year and is an abundant source of inspiration for professionals in the world of food and hospitality. Our first readers can be found in the U.S., Northern Europe and parts of Asia.
Foodies that have a more than average interest in food & drinks relate strongly to the content and style of the online publication as well. With the magazine we collect, enrich and spread inspiration.
INT21 No waste
INT20 Plant centric
INT19 Food and healthcare
INT18 Reach of the chef
INT17 Vote food
INT16 Menus of change
INT13 Future cooking
INT12 Understanding the millennials
INT11 Ownership to Usership
INT10 Plant Based
INT08 Reinventing Traditions
INT05 Shift Happens
INT04 Food & Responsibility
INT03 Food & Trends
INT02 Food & Farming
INT01 Food & Tech
A different perspective on food starts with our pioneering thinkers. These are the people who are free of the confides of the conceptual framework, think out of the box and exhibit their vision in an unlimited and open-minded fashion. To understand the future of food, we spoke to three young food designers about their work.
Our needs are changing, we’ll have to deal increasingly with food scarcity, and we’ll get our food from South America as well as from our own backyard. Everything seems possible. But with an estimated global population of 9 billion by 2050, one thing is for sure: it’s high time we take a closer look at our food culture.
The Culinary Institute of America and the MIT Media Lab have therefore teamed up for a three-day conference where innovators, chefs, scientists, creatives, thinkers, experts and technologists come together to shed light on the future of food.
Different disciplines will meet between the most famous American vineyards in Napa Valley for reThinkFood to listen and talk about innovation in the field.
reThinkFood will be held from 7 to 9 November at The Culinary Institute of America at Greystone.
‘My nephews will only eat fish if it’s shaped like a star’, says food designer Omer Polak from Jerusalem. 'If the fish would lie on their plate in its original form, they would not eat it.’
‘We eat our vitamins out of capsules but we expect the earth to offer us with a fresh bunch of carrots. We love convenience food and products wrapped in pretty packaging but we also want food in its natural form. Food has become a pop culture. Just look at Instagram where you can become a celebrity for the pictures of food you’ve shared.’
With his latest project Blow Dough, Polak returns to the tradition of eating. Blow Dough is based on the traditional (pita) bread which is still kneaded and baked on small carts on the streets in the Middle East.
‘Bread is characteristic of the Middle East, but sometimes we lose sight of that. I spent months looking for a good recipe to make the dough as pliable as possible and finally found the secret in a book from my great-great-grandmother. Bread is made here in Jerusalem and sold in little carts on the street but with Blow Dough I have transferred traditional bread from the cart to the field of industrial design. By blowing up the dough and colouring it before I bake it, I create another, unrecognizable shape. And this is exactly what’s happening to our food right now: what is on our plate often bears no resemblance to the ingredient that enabled the production process to begin with. I want people to think again about what exactly they put in their mouth.’
‘What we eat is influenced by our cultural background. What we like or loathe is not physically determined, but is instead learned’, or so claims the Viennese design duo Honey & Bunny .
‘The same applies to our eating habits. Why do we eat in special dining rooms? Why do we sit around the table together? Martin Hablesreiter and Sonja Stummerer have conducted two years of research on table manners which has ultimately led to our book Eat Design.’
Emperors and kings
‘Take the chair. Until the mid-19th century, the seats around the table were only intended for important people: emperors, kings, leaders. The rest sat on things like blocks of wood or a tree trunk. It was only during the French Revolution that the chair was introduced for the common people as a symbolic gesture against the king.’
‘What and how we eat is determined by our specific cultural background. We laugh at people who do not eat with a knife and fork; if someone eats too much garlic we think he smells and we think people who slurp their food when they eat are dirty. These observations are actually quite racist. In Eat Design we’ve mapped all of our eating habits so that in the future, we can look beyond our cultural boundaries. For example, we should learn to eat the whole cow instead of throwing away its kidneys, brains and intestines because we think they’re disgusting. We’re finally more aware about food shortages and overproduction, and now it's time to also change our behaviour.’
‘Whether the future means we’ll be eating cultured meat and insects or maybe just pills in a virtual world, or that our faeces will be priceless because we’ll collect them to collect phosphate in order to grow food, the scenarios are endless’, says Dutch food designer Marije Vogelzang .
‘Over the past few years I’ve noticed that more and more young designers are working with food. And yet food only accounts for a small share in the design profession. At the same time, increasingly urgent food problems are rising to the surface such as our excessive consumption of meat and how much food we waste. It would be great if we could find the solutions to these problems. But to do so, we need more creative brains who will be working on food.’
‘My project Faked Meat where I make fantasy animals out of meat substitutes has triggered a lot of response. With the current range of these meat substitutes - verbatim copies of real meat - the consumer often feels as if he’s eating an inferior product because it’s being compared to 'the real deal'. In my project, the fantasy animals themselves are also made of soy, but have their own ‘habitat’ and which determines the shape and taste of the product. It is no longer ‘fake meat’, but has its own ‘identity’ so you won’t be left with the idea that you are eating an ‘inferior 'product.’
Text: Nynke van Spiegel | Music: In The Waiting Line - Zero 7
A different perspective on food starts with our pioneering thinkers. These are the people who are free of the confines of the conceptual framework, think out of the box and exhibit their vision in an unlimited and open-minded fashion. To understand the future of food, we spoke to three young food designers about their work.