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We see enormous potential for creating “edible experiences” through design.  While some global food trends include hype around posting food experiences on social media; a growing mindfulness of food health; and increasing demand for food sustainability- we envision design can play a role in such growing awareness on food.

 

In light of these opportunities, how might we design food experiences as a medium for “deep thinking”?

Deep Food is initiated by Hong Kong designers Cindy Chan and Heinrik Ng. Deep Food aims at sparking thoughtful discussions thought different eating experiences. The studio explores and experiments with this growing design discipline by offering creative food design solutions.

自古以來, 藝術由純粹作為紀錄的洞穴石刻,發展至今天作為傳意和思辯的媒介。 然而,食物,直至今天也好像未經歷一樣的變革,停留在美食的慾望層面。與此同時,我們的用餐體驗比以前更代表著我們的生活,由我們每一餐的“打卡”,到每天挑選的有機食材。 有見及此,我們認為“食”的體驗有很大潛力,成為下一個傳遞思想的媒介。透過設計,我們希望食物的意義能超越美食和快餐的層面,啟發更多思考的空間,成為“深食”。

深食 由兩位香港設計師-陳可兒及伍澤均創立。 深食 旨在創作具有批判性的食物體驗,發展創新的食物設計方案,同時在食物設計的領域中進行不同的探索和試驗。

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Deep Food strives to explore the value of food beyond fast food and mere gastronomy. As such 6 values of food are proposed on top of the role of simply providing energy to us and fulfilling our gluttony. The studio aims to expand the value of food to the proposed ones by various critical food design means, in which the means are suggested to be in 6 layers.

深食致力探索食物價值,務求食物能超越饗宴和速食的層面。因此,除了提供營養和滿足食慾外,我們提出食物其實還有6種價值。我們將透過6個不同層面的批判性設計方法,令食物的價值得以擴展。