Grand designs on food

The Baked Collection, originally commissioned for an exhibition at Dutch Design Week 2009, was designed by Andrea Trimarchi and Simone Farresin of Formafantasma. 'For this project we looked back at our design "memorabilia" - ideas, pictures and techniques we left behind', they explained, citing the Christmas decorations traditionally made in the Sicillian town of Salemi as another inspiration.

The collection is essentially a variety of baked, everyday kitchen objects made from 70% flour, 20% agricultural waste and 10% natural limestone. Coffee, spinach, cocoa and various other unexpected ingredients were used as natural dyes - these pieces are not for eating. Some of the items were displayed in Autarchy, an installation held at Sotheby's in May this year. 

The Baked Collection was one of the works profiled in online architecture and design magazine Dezeen's epic report on the relationship between food and design. The magazine partnered with luxury Danish kitchen wear company Scholtés for the two-year research project, described by Dezeen editor Marcus Fairs as 'explor[ing] not only food itself but the way it is prepared and presented, and examin[ing] the changing role of the kitchen… the room that is the heart of the home.'

Follow the link to Dezeen to view the Food & Design report. Keep an eye out also for the 'toasty warm' Bread Shoes, created by R&E Praspaliauskas.