3d printing restaurant

The world’s first 3D printing restaurant, Food Ink. brings together artists from various disciplines including architects, chefs, designers and engineers. The restaurant opened successfully this April in Venlo, the Netherland. The restaurant utilises 3D printers to create dishes out of hummus, chocolate mousse, smashed peas, goat cheese and pizza dough. The printers can technically make anything as long as it is in the form of a paste. The printer is being produced by dutch company byFlow.

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food and architecture

The nature of the space in which someone dines is intrinsic to their experience of the meal. The Gardener’s Cottage grew out of a belief that dining should be an inclusive, social activity, and should connect diners to one another, to chefs and producers, and to a time and place. One of the things I really enjoy about architecture and food is that, although both are fundamentally necessary things that can be considered from a functional point of view, they are also both deeply complex socially, politically and emotionally. They also relate directly to what it is to be human.

As long as chefs and restaurateurs recognise and respect the importance of architecture and the necessity of provoking and inspiring it, and architects view the production, transformation and consumption of food in the same way, they should get along famously.

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Inter-Farm-Market

"There was a disconnect in that vertical farming had tremendous benefits for so many of the challenges traditional agriculture was facing, but no one really knew about it. I wanted to show people this technology was available and profitable today,” says Max Loessl about his passion for vertical farming. In 2013, Max Loessl and Henry Gordon-Smith co-founded the Association for Vertical Farming. Today, AVF is an international nonprofit organization comprised of individuals, companies, research institutions, and universities focusing on advancing vertical farming technologies, designs, and businesses.

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Bio plastics

The IAAC also employed some unusual materials in the study, including orange peel, coffee powder and shrimp shells. There was a method to this and the material used has a genuine effect on the final plastic. The orange peel infused plastic was stronger, with better heat resistance, while the material containing coffee grounds displayed hydrophobic qualities.

The IAAC concluded that a combination of coffee and orange would make the best bioplastic and the geometry of the structure could then be varied to produce differing behaviour. Not every country has an excess of coffee and orange, but the study notes that each individual country can find their own combinations of food waste and plastic.

The amount of waste can also affect the level of shrinkage and bend over time in the plastic, which can be tuned for the individual purpose.

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food unites us

If politics divides us, it is surely food that unites. It is food that inspired most if not all the great campaigns to discover the world: spices that drove trade between the ancient Egyptians, Greeks and Romans with Asia, the Arabs to cross the Indian Ocean, the Persians to find overland routes to India, the Europeans to discover the Americas.

While many, many wrongs were done during the great ages of Empire, the movement of people around the globe over the last 5,000 years in particular has been of infinite mutual benefit. As people discovered new cultures they discovered new ideas, new people to fall in love with, new books to read, new colours, new architecture, new foods.

In kitchens around the world, people welcomed new elements, new techniques of cooking, new ingredients, incorporated them into their own cuisines and synthesised them into new dishes.

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Uber for food

Uber is best known for delivering people for prices that black cabs can’t beat. But it’s recently started delivering something else: food.

UberEATs, which launched on Thursday, delivers lunch, snacks and dinner to Londoners from 11am to 11pm, seven days a week.

The service is already available in 16 cities including New York and Paris. But will Uber be able to cope with London’s dreadful traffic? Or beat established competition like Deliveroo at service and speed?

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FLW - foodie commune

"One part of that vision is to return Taliesin to a fully diversified farm; contoured rows crops cover the Welsh hillside, hundred-year-old trees are tapped for maple syrup, grapevines produce fruit table wine, and cows freely graze on the pasture before being milked or slaughtered for meat. But Taliesin is also meant to be a self-sustaining community of chefs, farmers, and architects contributing to the property as they once did as part of Frank Lloyd Wright’s Fellowship Program, established in 1932. According to a 1934 brochure the program had fellows “farming, planning, working, kitchenizing, and philosophizing in voluntary co-operation in an atmosphere of natural loveliness they are helping to make eventually habitable.”

Taliesin worked closely in conjunction with Taliesin West, which Wright built in the McDowell Mountains of present-day Scottsdale in 1938 as a winter retreat for himself and the majority of the Wisconsin residents. Throughout the colder months, eggs, milk, butter, cheese, and preserves were sent by rail from those looking after the farm to their peers in Arizona. Wyer plans to revive this tradition this season with a shipment of preserved produce.

Sounds kind of like a commune, right? It closely resembled one. So much so that shortly before Wright’s death in 1959, a Wisconsin circuit judge determined that Taliesin was in fact operating for the sole benefit of Wright and not as a non-profit organization. Whether Taliesin was an Emersonian utopia or labor camp is still up for debate, along with the stigma surrounding the property’s existence. “Throughout the whole history of this place, they were so isolated that people in town shunned them, called them socialists, and didn’t want to get involved with them. They didn’t know what was going on with them and didn’t want to know,” Dungue says. “I think that carried through history and people still don’t know.”


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