Assistant professor Barry Kudrowitz directs the Product Design program at the College of Design where his research assistants dive into topics like: How Play and Humor Fuel Innovation, The Evaluation and Perception of Creativity, and Sketching and Idea Generation. As an undergraduate, Kudrowitz wanted to design theme-park rides for Disney. He was accepted into the Culinary Institute of America, but went to MIT where he studied connections between creativity and humor instead. Last fall he combined his interests in a class called Food and Design, where edible experimentation led students to learn basic design concepts.Minnesota Monthly magazine caught up with Kudrowitz for their March 2014 issue, where he talks with them about about the Food and Design course, getting kids…Read more
Tag Archives: food
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…Read more
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…Read more
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…Read more
Josh Larson (BS Architecture 2008) captained one of four teams competing in Canstruction 2010 at the Mall of America on Saturday, September 25, 2010. The annual Canstruction event puts thousands of non-perishable food items in the hands of local architects, engineers, contractors, designers and students to see who can design the most creative food sculpture using stacks of food.
Larson’s team, which included fellow College of Design alumnus Laura Oestreich (BS Interior Design 2006), assembled a Viking ship set atop a football field in honor of the Minnesota Viking’s 50th anniversary. Their design required 4,150 cans of food to construct and approximately 6 hours to assemble the 8’x10’x10′ structure.
The team raised $5,000 for the project and spent $3,200 on cans for their design. They donated the reminder of their funds, as well as all of the cans from the project, to Second Harvest Heartland at the end of the competition.
- “Great Pump’can’ found in Mall of America” by Jeff Olsen, KARE-TV
Greenlight, a student group geared towards reducing our impact on the planet, hosted a local foods dinner on Wednesday, September 22, 2010, to kickoff this academic year. Based in the College of Design, the members creatively raise awareness of ecological and social sustainability issues by actively demonstrating change on both personal and community levels. Many graduate students helped prepare the meal, handcrafting tasty ingredients such as cheese, hazelnut butter, gazpacho, butternut goat cheese spread, and crackers. Vegetables were donated from a member’s Community Supported Agriculture (CSA) share, a co-operative process for household scale investments in local organic farming.
Amber Sausen (MArch, 2010; MS candidate) observed that the gourmet-factor of the meal was really astounding. “We knew it was possible — just look at the fantastic local foods restaurants in Minneapolis — though we weren’t sure what we could achieve with the produce on hand,” said Sausen. “One guest even suggested we start a local food catering service! I think we’ll stick with architecture and just feeding our friends from time to time.”
Local beverages were also purchased and served in reusable bulk containers.
Recipes and photos are available on Molly Eagen‘s blog (MArch, 2010; MS candidate) 100 days without oil.
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