Food design

15 July 2014

Design for eating: Milton Glaser

Design for eating: Milton Glaser

Milton Glaser recalls working with an inspirational client – the great New York restaurateur Joe Baum (1920-98). Interview by John L. Walters
New York designer Milton Glaser has long been associated with design for food and drink, from his restaurant identities (Rainbow Room, Aurora) to his label and logo designs for Brooklyn Beer.

31 March 2014

Type Tuesday: food and design

Type Tuesday: food and design

North’s Sean Perkins will talk about design for food and hospitality and the ‘heaven and hell’ of clients this Tuesday evening at St Bride
The Type Tuesday event at St Bride Library in London (1 April 2014) is not only about food, but about clients.

20 December 2013

Type on the tongue

Type on the tongue

Eye’s panel checks out the taste of Helvetica, Impact and Comic Sans (as cooked up by Sarah Hyndman)
Designer Sarah Hyndman is known for her Type Tasting workshops – popular events at Pick Me Up and London Design Festival this year. For Hyndman’s latest project, A Taste of Type, she has reversed the approach by asking, ‘what does type taste like?’

30 October 2013

The gospel of Dave

The gospel of Dave

Graphic Renaissance man Dave McKean sings two of his Nine Lives and launches Sandman Overture at Foyles’ 3rd floor gallery
Dave McKean is a prolific illustrator, film director, animator, designer and self-publisher – the bearded Renaissance man of British comic art, writes John L. Walters.

28 February 2013

Objects of desire

Objects of desire

Designers have been engaged in sex since neolithic times. Well, maybe those neolithics were not designers per se, but they were designing sexual representations, such as Venus (9500-8700BC), found in Lake Bracciano in Italy, writes Steven Heller.

4 September 2012

Newsprint appetiser

Newsprint appetiser

sarah snaith

Current food trends meet photography and art direction in Ico’s giveaway foodie mag
Last month, London agency Ico Design published the first edition of Taste, a newsprint publication that expressed the consultancy’s growing interest in the future of food, writes Sarah Snaith.