Managing Food through Design

Interviews with:

 

Luigi Bistagnino | Jacob Boersma | Carlo Ratti |

Nir Kshetri | Wawira Njiru | Veronica Fossa

INDEX

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In the last years, food design has become an increasingly popular topic. In this issue of Method Pliant, we analyse the meaning of such concept, trying to gauge its impact and exploring possible future scenario from different viewpoints - from management to retail, architecture, and economics.

Marko Mumm, MELT Foorum 2016. Participants talking around the table

 

 

Colophon

Method Pliant

In the last years, food design has become an increasingly popular topic. In this issue of Method Pliant, we analyse the meaning of such concept, trying to gauge its impact and exploring possible future scenario from different viewpoints - from management to retail, architecture, and economics.
In the last years, food design has become an increasingly popular topic. In this issue of Method Pliant, we analyse the meaning of such concept, trying to gauge its impact and exploring possible future scenario from different viewpoints - from management to retail, architecture, and economics.