Eat Design: An Edible Design
Tasting Experience

December 6, 2014 7:00 PM
More info...


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The big event is coming up soon!  
Please tell your friends and family to register here

Saturday, December 6th 
7pm in McNeal Hall, St. Paul Campus

Students, the last set of lecture slides are posted online with details about the event and the results of the last assignment:

Visual Aesthetic

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New visual aesthetic of food lecture slides with new assignment details are posted here:

Also this is the article on Kandinksy inspired plating:

This is a NY Times article on instagram of food:

also check out the Art of Plating:


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I am posting the lecture slides on texture manipulation methods:

If you haven't downloaded the Texture book, please do that now.

You should also view some of the Science and Cooking Harvard lecture series on you tube:


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You can find the lecture notes on the new Flavor/Texture Assignment and the Creative Carrot results here: food_design_flavor_2014.pdf

For the next assignment, you are creating a one-bite flavor pairing featuring apples.  Some excerpts from the Flavor Bible and The Flavor Thesaurus can be found here:

You can also check out the awesome Food Pairing Website:

You will also need to modify the texture of one of your ingredients.  Make sure you download the free Texture book here:

This week we will be going to Cooks of Crocus Hill for a taste testing exercise and to meet Prof. Jim Luby the creator of the Honey Crisp apple.

Welcome to Food&Design 2014

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I'm really excited to be teaching this class again.  I wanted to post a few relevant links for the beginning of the semester.

1- Our most recent syllabus:

2- Lecture slides for day one (class logistics):

3- Lecture slides for day two (creative methods+assignment details): food_design_lecture2_2014.pdf

4- My research paper on the creative methods of chefs:

5- The creative methods of Ferran Adria handout:

6 - The Art of Plating on Instagram:

7 - Cooks of Crocus Hill

8 - My colleague from Australia's Food Design project:


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logistics for the EAT Design event are now posted in the lecture notes:

Kitchen Tours This Weds

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Hey gang, this Wednesday, Nov. 20th, we will be touring the kitchen at The Bachelor Farmer and then at Bar La Grassa.

Please meet outside of The Bachelor Farmer (50 N. 2nd Ave) at 10 am, please be on time! It is asking a lot of these chefs to be there that early as they work late nights too!

At around 10:20 we will head to Bar La Grassa (800 N. Washington Ave). It is a 10-15 min walk or a very short drive from The Bachelor Farmer.

It is very easy to use the bus to get to this area, but please get in touch with your classmates to arrange carpooling if possible. See you Wednesday.

Assignment 3 Student Blog Posts: Plating/ Composition

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For the third Food and Design assignment, students were challenged to bake a spiced honey cake then plate it by integrating design elements. Diane Yang from La Belle Vie brought the recipe and taught the class how to bake their own cakes before demonstrating several plating techniques.

Course 4: Product and Space

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Hey class
the next assignment has been posted in the lecture slides on product design process:
product design process
we are meeting in the WL Hall Workshop on the first floor of Rapson Hall for lab this week.

Architecture and Macaroni Slides

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Here are the slides from Lisa Hsieh, the guest lecturer on food architecture.

Chef Diane Yang's Spiced Honey Cake Recipe

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Spiced honey cake
preheat oven to 350

whisk together in bowl
2 eggs
1/8c brown sugar

whisk together in separate bowl and add to egg mixture
3/4c honey
1/2c oil
1/3c coffee

sift dry ingredients together into a third bowl 
incorporate into liquid in two stages

1 1/3c flour 
1/2 tsp baking soda
1/2tsp baking powder
3/4tsp ground cinnamon
1/2tsp ground ginger
Pinch of salt

oil pans 
fill pan to half

bake 8 min and we will test with finger

if you have any questions or want to request any tools, email diane

good job today everyone, and thank you to diane for your awesome demo!

Graphic Design and Food Lecture

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and check this out designer pops:

Assignment 2: Amuse Bouche Flavor/Texture Pairing

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Students in Food and Design had 3 weeks to develop an innovative flavor and texture pairing in one bite highlighting a seasonal fruit or vegetable. 










Assignment 2 is Posted!

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These are the food_design_flavor.pdf lecture notes that include the results of assignment 1 and the details for assignment 2. 

Remember to go to Cooks of Crocus Hill for lecture on Wednesday Oct 2nd.  We will be doing taste testing of ingredients.

Assignment 1 Results: Innovating with Rice or Orzo

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Students in Food and Design had 3 weeks to develop an innovative dish using either rice or orzo. They had basic training in knife skills and some introductory design process lectures.  The following images link to the student blog posts that document their design process.
These are the details on how the blogs were graded: assignment1grades.pdf

Assignment 1 Details

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hey class... 
details on the first assignment are posted in lecture 2 slides below, but I wanted to include some more information on what we are looking for in your blog posting. 

your blog post should include the following:

- in general it should be an overview of your design process that includes both text and photos
- documentation of idea generation (list, mind map, brainstorming, SCAMPER, etc) 
- documentation of trying ideas in multiple directions
- documentation of iteration, testing, and refinement of one idea
- a clear description of the final idea and how it is made
- the idea should be related to the theme of innovating either rice or orzo and the idea presented in the blog should be what you create during lab. 

the majority of the grade will be based on your blog documentation but part of the grade will be based on your ability to recreate the dish during lab.  The chefs and reviewers will be giving you a score in lab on creativity and taste and that will make up a small component of your grade. 

also foodie movie coming soon: spinning plates

Food Science Lecture Notes

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(by Zata Vickers)

Lecture 3: Starch Pasta and Rice.pdf

Lecture 4: Flavor.pdf

Lecture 5: Texture Manipulation.pdf

Food and Design Week 1: Creativity Links

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Knife Workshop is Wednesday in the Kitchen Lab with Karl Benson of Cooks of Crocus Hill. 

Syllabus: 1715_2013.pdf

Lecture Slides:
Lecture 1 Slides: food_design_intro.pdf
Lecture 2 Slides: food_design_creativity.pdf

Flavor Pairing:
Foodpairing is a website service that creates flavor mappings of ingredients based on the chemical composition of flavors.  It is designed to be an inspiration for chefs. 
the Flavor Bible is a book of flavor pairing suggestions that are based on chef recommendations. 
Flavor Bouncing Technique by Grant Achatz
Research paper on Flavor Networks

the scene from Parks and Rec on Molecular Mixology 
Deconstructed Cookie Dough Dessert from Moto 
The story behind the Taco Bell Doritos Taco

Food + Design, Coming this Fall

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Registration is now open for the Design and Food course this fall at the University of Minnesota. Check out the course description and sign up today!


Remembering a Food Experience

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Steven Brown, Tilia (Minneapolis)

ChefBrown.jpgThumbnail image for Red Cabbage Gazpacho.jpg

Chef Brown recounted one of his most vivid food memories at Fat Duck, outside of London. With the Red Cabbage Gazpacho and Grainy Mustard Ice Cream, Chef Heston Blumenthal played with imagery, color, and the experience of surprise. The theatrical presentation of the soup inspired the way Tilia serves their butternut squash dish.

The waiter pours this absolutely magenta-colored broth around this tiny quail egg, and explains that it's a red cabbage gazpacho and that the egg is, in fact, grainy mustard ice cream. It really surprised you in a lot of ways because, first, it wasn't what you thought it was, and second, there was this really unbelievable, otherworldly color that came out of this pouring vessel which you couldn't see, and then when you ate it it was harmonious and perfect, in every sense of the word. It was a moment for me that is really indelible. To me that was the gold standard of what people's food experiences can be.

Restaurant: Fat Duck  photo: Lennard Yeong

Tuna Tartare

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Stewart Woodman, Heidi's (Minneapolis)


Accentuated with roasted pork, sesame powder, and rice wine vinaigrette, Heidi's Tuna Tartare is served in a Japanese custard pot reflective of its inspiration and flavor profile. Originally a deconstructed arrangement of elements on a plate, Chef Woodman and his staff discovered that the user experience of assembling ingredients into bites wasn't successful. As a result of this observation, they experimented with reconstructing the dish into a single spherical vessel. Not only does this combine ingredients and flavors in a random pattern, but it requires the diner to "dig" into the mixture through a small opening, giving it the satisfying sensation of a treasure hunt.

Diane YangLa Belle Vie (Minneapolis) 


Designed to showcase a world-class chocolate product, this dessert is built from stacked geometric forms that play with temperature, texture, and "pop" culture references. When her assistant walked into work with a cherry soda, Chef Yang was inspired to use cola as a light, sweet, and refreshing accent to a dark chocolate and cherry combination. After successfully reducing dried cherries in cola, she experimented with using the classic American beverage in a sorbet before settling on a slightly creamy sherbet. The chilled mound of sherbet is balanced by warm chocolate soufflés dusted with cocoa nibs and powdered sugar, while the surprisingly soft block of chocolate ganache is accented by crisp wands of cherry meringue. The dessert is topped with chocolate spirals, created by swirling tempered chocolate into ice water.  


Butternut Squash Soup

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Steven Brown, Tilia (Minneapolis)



When first creating this butternut squash soup, Chef Brown knew he wanted to reimagine the classic dish as a surprising dining experience. He began with a satisfying and traditional flavor combination of bacon, maple syrup, and butternut squash, then manipulated each ingredient into a new and unusual form. The bacon mixture is aerated with nitrous oxide, the maple syrup is spherified using agar-agar and hydrochloride, and butternut squash is finely shredded and deep fried. The bowl is presented, room temperature, to the table before the waiter dramatically pours a pitcher of hot soup over the three elements, and adds sage-infused olive oil from a dropper. As the diner combines the soup, the bacon foam and maple syrup spheres slowly dissolve into the mixture, leaving the crunchy squash as texture. Though the experience is unexpected, the resulting taste is still familiar and timeless.


Carrot Terrine

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Stewart Woodman, Heidi's (Minneapolis)


In this dish, Chef Woodman places the silverware down on a certain location to the plate to suggest a starting point for the experience.  The dish is designed to make the customer/user/consumer feel immersed in a whimsical garden.  Roasted fennel has been transformed into "dirt" and edible flowers, carrot tops and baby cilantro are arranged with tweezers around the plate to balance the composition.  The customer/user/consumer is encouraged to play with the food by pulling from the compressed, slow cooked, layered carrot monolith and mixing it with the carrot gel, carrot powder, beet powder, and lemon sorbet. This dish is not fully deconstructed, but is deconstructed enough to allow for some variety in each bite. Chef Woodman and his team have designed a novel, immersive edible experience on a plate by taking into account principles of interaction design, graphic design, architecture and product design.

Capturing Inspiration

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Steven Brown, Tilia (Minneapolis)

 "I believe in recording the process and keeping track of things. We ask all of the cooks to carry around a moleskine and write down ideas. Then, when we have strategy meetings and we're trying to decide certain things, people can say "remember when we talked about this?" These moments of inspiration, if not brought forth in that moment, at least have the opportunity to get that discussion in a way that is not making our guests be the guinea pigs."

Foie Gras

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Stewart Woodman, Heidi's (Minneapolis)

Thumbnail image for FoieGras.jpg
Rather than using the classic technique of rolling and slicing foie gras, Chef Woodman freezes the pâté mixture and gently forms it into a fragile undulating form. Its shape is reminiscent of contemporary architectural façades or a Richard Serra sculpture, and dramatically collapses as the material warms.  Flower petals and grass-like greens give the dish the appearance of an object within a colorful landscape, and the foie gras' delicate earthy flavor is balanced by the sweet tang of dried cherries and date purée

Grilled Bison New York Strip

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Steven Brown, Tilia (Minneapolis)


A hearty entrée served with carrots, marinated kohlrabi, and a Choron sauce, Chef Brown arranges the bison into a plate that is both controlled and haphazard. The visual effect is of a natural formation, with delicantly layered pink masses and orange limbs that create tiny crevices and hidden pools. As the dish is eaten, small nondescript chunks of kohlrabi are exposed, offering a surprising punch of flavor.


Apple Sorbet Intermezzo

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Diane YangLa Belle Vie (Minneapolis)


This light intermezzo, a refreshing palate-cleansing course between dinner and dessert, is a tribute to apple season in the upper Midwest. Chef Yang has prepared Haralson apple in three ways, piercing a chilled sorbet with dehydrated apple spikes, and setting it on a mound of compressed apple chunks. The seasonal flavor is continued through a muted palette of rose tones, and punctuated by deep red amaranth leaves that are evocative of fall. Like tree branches, tall apple chip pillars extend upward from the tilted glass vessel, which cups the sorbet like an offering or specimens in a terrarium. When working with apple, citrus juice is used to prevent oxidization and browning. Yang extends this association by encircling the apple elements with a foamy lime espuma, which balances the dish with a bright tangy flavor.

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