How important is atmosphere in a restaurant? It’s pretty important for most folks, but designers and architects may pay special attention to the quality of the details: the light fixtures hanging from the ceiling, the acoustics, the type on the menu– stuff like that. So how do you evaluate design when you’re eating from a food truck? We may get a few clues from the Del Popolo food truck. Instead of an immersive environment, we have a mobile fragment that collapses the work of an entire restaurant kitchen into the space of a rental truck.
It’s a hefty truck, though, weighting some fourteen tons as it climbs up and brakes down the hills of San Francisco. Part of the weight comes from the enormous, wood-burning oven bolted into the back of the repurposed shipping container. The oven is nicely framed by the black steel windows that unfold, opening the side of the truck to customers and the surroundings. And just like in a restaurant, the details here are telling: the wood for the oven, the black steel, and the type stuck on the window create an atmosphere around the truck even as its surroundings change.
The Italian advertising and editorial photographer Fulvio Bonavia has created these amazing photographs using food. Taking edible elements he’s turned our daily eats into finely crafted jewelry, handbags, shoes and more. The series – aptly titled A Matter of Taste – is fun, unique and inventive and it’s also incredibly beautiful.
Here we see cauliflowers become bobble hats and watermelons become scooter helmets. Every creation is so clever and every image so beautiful. What I love most about this series is how Bonavia can take the foods we see everyday and cast them in a new light, making us stop and re-appreciate the beauty of the food we eat. You can see more of the series online here or buy a copy of the book. It’s a delicious collection of photographs.
Food, glorious food!
Hot sausage and mustard!
While we’re in the mood –
Cold jelly and custard!
There are few passions that I possess that could rival that of design, but by love of good food is right up there. Years ago the tagline for the site used to be “Eat. Drink. Design.”, my three favorite things in the world. If I’m not talking about design then I’m discussing a new restaurant I want to try, or dreaming about oysters and champagne on a warm afternoon. Growing up though I was a picky eater. Until about the age of 5 I think I only ate macaroni and cheese for dinner. Now I’m sitting here writing this, popping cherry tomatoes in my like they’re candy. It wasn’t until my mid-20s though that food started to become a passion. I wanted to experiment with food at home, and explore the foods that I had yet to try.
This week the staff and I are going to focus on food. We’re approaching the topic from a rather nebulous, all-encompassing viewpoint. Food can relate to so many things, like restaurants, or chefs, or packaging design. I’m so excited for this week of posts and hopefully you’ll think they’re pretty great as well. Ironically enough I’m starting a juice cleanse, so this week’s posts will have to fulfill all my cravings.
Mexico based branding crew Anagrama have to be hands down one of my favorite design groups out there right now. Every time I turn around they seem to be releasing some new, beautiful branding effort into the world. One of their most recent projects is for a tea and confection shop called Bonnard.
The brand’s distinct brush strokes and color selection are based on Pierre Bonnard’s postimpressionist paintings. The simple art direction, together with french words and phonetics round up the brand’s gallic concept effortlessly, spontaneously and efficiently.
The combination of elements is so spot-on. You could call the branding simple or minimal, but the bursts of color disrupt the calm so perfectly. The color palette is also extremely well considered, giving the brand a youthful and fresh feeling. I’m guessing they took the palette from the color of the macaroons? A smart idea to tie everything together nicely. Now I wish there was a Bonnard here in Los Angeles.
While I was in Portland I happened to pick up a couple of bars of chocolate from local chocolatiers, Woodblock Chocolate. I don’t have much of a sweet tooth but I do love beautiful design. As soon as I laid eyes on that blue and white packaging I knew I had to try it. They also have that lovely logo, the W is particularly charming, which has a hand crafted appeal. It pairs quite well with the typewriter face that’s used sparingly on the front and quite effectively on the back.
It’s also nice to see that the chocolate has been individually numbered by a person, something that you don’t see often enough. The chocolate was extremely delicious, coming in a standard sort of chocolate flavor as well as a salted variety which is quite amazing. If I haven’t convinced you to get a couple of bars for yourself, I think they about section might seal the deal. This is what inspiration is all about.
For us, making chocolate from the bean is like realizing a dream that we did not even know we had! The more we learn about chocolate, the more we understand how everything we have previously done has lead to this. We are wildly excited to be able to share what we have learned with you in the form of face meltingly delicious chocolate made from two ingredients: cacao and pure cane sugar.