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I want to make it clear that the emphasis is on food as a complete subject and not only as material. The work must transcend cooking. Naturally food and eating will be a part of the work, but also the less obvious topics such as food production, city planning in relation to the flow of food, food and illness, science, waste and biology must be broadly addressed.

Head Food Non Food: Marije Vogelzang

Marije Vogelzang is the head of the new Design Academy Eindhoven
Food Non Food department. She graduated from the academy in 2000
and her ‘White Funeral’ project was a hit in Milan the year before. Marije
never wanted to become known as the ‘food girl’ but soon realised
that food as a material has both endless possibilities and infi nite power.

Food Non Food Department


Designers design for people, they are the focus point of the design profession. Food is at the centre of people's needs. Food links everything and everyone, and it is the largest economic factor/sector in the world. We will always need food and because of this it will always be relevant.

But food is not just fuel for the body, it is also fundamental for shaping our identity, food connects people, food can bring comfort, confer status, and heal. Broadly speaking food is energy. The subject of food is increasingly urgent across the globe. There is so much happening in the world of food, extensive industrialisation, exploitation, animal welfare, the decimation of bee populations, obesity, overfishing etc., it is now the most schizophrenic of times when it comes to food, food production, perceptions of food, and consumption.

Parallel to the problems related to food production and consumption, the fundamental role of food connects it to so many other inspiring themes. Think about food and rituals, food and psychology, the healing powers of food, food and education, food and identity.

For the designer of the future and within design education there is much potential in this yet to be explored field of study. The interest in food as point of departure is quickly growing both within and outside of the academia. It is therefore important for us to efficiently bundle the expertise regarding this subject within a department and work to ensure that we can also communicate our accumulated knowledge and insights effectively with the world outside of the DAE.

I see a growing demand in my field for creative minds who can focus on different aspects within the theme of food. There is great scope for innovation, clarification, the critical examination of traditions, and for a more poetic or artistic approach to food.

More Info

Website
http://www.foodnonfood.nl/

 

Students Food Non Food
Adelaide Tam · Alexandra Genis · Aya Kawasaki · Clara Montrieul · Leif Czakai · Lelya Kimel · Martina Huynh · Mathilde Nakken · Merle Bergers · Nathan Fordy · Jonas Ersland · Shaakira Jassat · Sunjoo Lee · Timm Donke · Vivi · Yildau ter Beek · Yona Huang


Tutors Food Non Food
Arne Hendriks: because of his research and intellectual work and his interest in education.
Earlwyn Covington: because of his expertise built up on Food Design, his work within design education, his international network and broad theoretical and cultural knowledge.
Mara Skujenience because of her well-rounded design background and design research.
A future 4th teacher could be someone who is either more focussed on food or on design. This will
become more clear once the team has run the programme for a bit.
Robert Adolfsson is the coordinator of Food Non Food because of his knowledge and his love of food and cooking, his work as ethnographer and his knowledge and experience of the Design Academy Eindhoven.

 

About Marije Vogelzang

After 10 years of experience with food projects, Marije Vogelzang has developed a philosophy consisting of eight inspirational points. They can be used as a tool to inspire designers and creatives about food. Eating design is a uncultivated area with an endless amount of possibilities. The eight point philosophy gives insight into where the possibilities of working with food can lead.

"Food goes to the stomach, but it can also activate the brain and can rouse strong memories and emotions."

The eight points are:
- the senses
- nature
- culture
- society
- technique
- psychology
- science
- action