How would you define, in a phrase, food design? In the popular imagination it is associated to the visual appearance of a flow, the composition, the combination of colors and shapes that even the uninitiated in the culinary arts have learned to recognize thanks to the success of cooking shows. In fact the food design is a broad discipline, mysterious and fascinating, complex to define and explain.
Alberto Bassi an expert on the history and criticism of industrial design, addresses this theme in "Food in Italian design. Design and communication of food". A journey into four chapters and 340 images, which addresses all aspects of design related to food: from recipes and related tools for the preparation, accessories for the presentation, from the idea of a food packaging, communication and promotion. Investigate also the social aspect and the impact of food, by the final consumer.
The first chapter deals with the Italian food in the phase preceding the advent of industry, the second and third chapters deal with the "translation" (at the turn of the nineteenth and twentieth century) of many existing products in a artisanal context, and the affirmation of food companies and new products in the modern era. The fourth and final chapter tells the contemporary condition.
A book full of pictures and examples of Italian food, from pizza margherita to Bacio Perugina.
"Food in Italian design. Design and communication of food", is published by Electaarchitettura.