Tag Archives: food

A Design Twist on the Local Foodie Movement

In a classroom on the first floor of McNeal Hall, students wait patiently with plastic spoons.They are inaugural participants in the first Food and Design class, a hands-on, edible experimentation course that teaches basic design principles through food. Today their assignment was to develop an innovative flavor and texture pairing in one spoon-sized bite. The bite-sized hors d'oeuvres on display, which needed to highlight a seasonal fruit or vegetable, range from caramelized sweet potatoes with crispy bacon to green tea Jell-O with maple cranberry apple sauce."I have always been interested in looking at food as a designed project," says instructor Barry Kudrowitz, assistant professor and the director of the product design program. "If you view food as something that you…

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Food + Design: Coming to a Kitchen Near You

Last semester, students in PDES 3701 were asked to reinvent the cookie using applied creative thinking. They were encouraged to experiment with non-obvious flavor combinations, preparation methods, form, cooking methods, ingredients, texture, and presentation. In his class notes, instructor Barry Kudrowitz offered this advice: "Keep in mind: creative is perhaps more than just originality…Creativity must also have value or in this case, people would actually want to eat the cookies." Here are three (of our many) favorites . . .Norwegian Coconut Chai Mocha Banana Lid CookieDough 1/2 C. sugar1/2 C. shortening1 egg2 tbsp. skim milk2 tsp. chai tea concentrate1 tsp. ground cardamom spice2 tbsp. + 1 tsp. espresso2 oz. melted unsweetened chocolate1/2 of a small banana2 C. flour1/4 tsp. saltGlaze…

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Can Design Change Food Safety Behavior?

Can design change food safety behavior? Students on a team from TERI University in Delhi, India and the University of Minnesota, including Master of Landscape Architecture student Allyson Czechowicz, asked questions like these during Acara's multi-disciplinary course last fall. Acara is a program through the Institute on the Environment that prepares young leaders to take on environmental challenges facing the world. The program's annual Acara Challenge brings together international teams of students from around the United States and India to develop entrepreneurial solutions to specific sustainable development challenges. In 2011 the theme for the Acara Challenge was food security. At the end of the semester, Czechowicz and her teammates presented their business idea for a food safety consulting and…

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