1.SOUNDTRACK OF THE DAY
As Design 101 did not provide music for this day I found this song about Dim Sum - Only won - Dim Sum. Enjoy!
2.PLACES TO KNOW
Hong Kong! How did I knew about Dim Sum? I learned about it on No Reservations. Youtube has the short clip on Bourdain's eating Dim Sum in Hong Kong.
The streets of the cities are like our body arteries. They carry life. To walk on the streets is the best way to feel the city. So I like to move and not just exploring monuments. The streets of the cities are living monuments. Let's walk Hong Kong streets!
3.PEOPLE TO DISCOVER
MartÍ Guixé - Spanish designer living in Barcelona and Berlin. In 2001, as a statement against the limited scope of the traditional designer and to open new possibilities for the industry Guixé started an ex-designer movement, defining himself by the same name.
Official site: See if you can find Olive Atomic Snack - Three-dimensional tapas, in the shape of atomic models, 2000 Presented in H2000O, Galeria H2O, Barcelona.
4.QUESTION OF THE DAY
5. INSPIRATION
Dim sum means ‘touch your heart’ and with as many as 150 items on a restaurant menu, and 2,000 in the entire range, it is a challenge to not find something you love. As Cantonese people tend to avoid fried foods early in the day, steamed dishes dominate most dim sum menus. There are also snack-sized portions of pan-fried, deep-fried, and baked served in bamboo containers, which are designed to be eaten communally and washed down with tea. Hence, going for dim sum is known as yum cha, which literally means ‘drinking tea.’ Usually a brunch or lunch affair, it is a common form of family, co-worker and other group get-togethers.
Source of this excerpt
INSPIRATION1
Dim Sum - Dim sum is usually linked with the older tradition from yum cha (tea tasting), which has its roots in travelers on the ancient Silk Road needing a place to rest. Chinese food small bite-sized or individual portions of food traditionally served in small steamer baskets or on small plates.
The serious Eats Guide to Dim Sum
INSPIRATION2
Books of Martí Guixé
Martí Guixé's Book Food Designing
"(...)So Guixé has squared potatoes, cut tomatoes into different sections at least ten times, built structures using olives as joints; he has cooked pasta through the pasta itself, threading pennette into spaghetti; he has found a way of sponsoring food, so that he could offer it to people who could not afford it, designing logos out of the ingredients themselves; he has rethought the very simplest of sugar cubes, placed chocolate pips in pears, given cakes their own special image by decorating them with a graphic representation of their content; but above all he has forced us to eat more freely, always using our hands, sometimes even removing food from the walls, where he had stuck it on using Nutella as glue, and on other occasions actually slipping a lolly ice directly in the index."(Excerpt From the introduction from Guixé's 2010 book Food Designing, written by the design critic Beppe Finessi)
6. HANDS ON
Cooking envolves a lot of design. Because design is about the process. I am not a designer. I am not a food designer. But I know how to cook Portuguese traditional dishes!
"A food designer is somebody working with food, with no idea of cooking".
Cooking envolves a lot of design. Because design is about the process. I am not a designer. I am not a food designer. But I know how to cook Portuguese traditional dishes!
"A food designer is somebody working with food, with no idea of cooking".
Inga Knölke, Photographer, 1999
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