19 May 2013 Leave a Comment
08 Jan 2013 Leave a Comment
What is going on with music? And I am not really talking about the music itself, but the products you need to hear the music. Nowadays we lost the real connection with music, we just download it and most of us don’t even buy cd’s anymore. Well, I can understand, you can just download for free, so why buy a cd? Artists have to come up with new creative ideas to sell their music in a physical way.
Beck came up with the idea to let his fans/listeners play the music by themself and submit them to the Songreader website. His “album” is called Songreader, it are 20 new songs presented as sheet music. Another Band who became very creative to promote their new song ’Blue Ice’ was Shout out louds, they selected ten individuals to send a very special package. The package included a negative imprint of the master cut and some water, the only thing you had to do is pouring water into the negative imprint and leave it in the freezer for no more than six hours. Watch the video below to hear (and see) the result. Are you not that fan of ice? Than just try a chocolate LP from Breakbot.
Besides artist that are coming up with new ways to promote their album. There are also smart people working on printable records. Find the right music and just print your vinyl with your 3d printer.
Sources: nprmusic | Science of the time | Inhabitat
31 Jul 2012 Leave a Comment
The infinity pleasure pod is based on the results of the academic paper published by professor John Edward. The finding of the research was : The environment in which you eat has a considerable impact on your perception of taste. His team at Bournemouth University discovered that the same dish, chicken à la king, tasted different depending on where it was consumed. The dish was tasted in ten different locations, including a school, a care home, an Army base and a swanky restaurant. The more salubrious the surroundings, the higher the score: in the posh joints, it was rated as moist, tasty and filling, while in one of the dives, it was perceived to be claggy, dry and disgusting.
Bompas and Parr curated the infinity pod: The Infinity Pod tracks reactions such as pulse, heartbeat, skin elasticity, skin tension, swallow reaction and basic facial expressions and turns them into code, which is analysed and used to generate a digital artwork that is projected onto the interior of the pod in a shifting kaleidoscope of form and colour. It is the opposite of the research, because in this case, the environment reacts on the food. You can find the infinity pod in the Magnum concept store.
Of course this pod is just an attraction for shoppers and it will give Magnum some attention. But the information of this academic paper is very useful for the food industry. Saying you could let customers “feel” like they are getting higher quality food than they actually do. Who knows what further research shows. Maybe it is possible in the future to guide the brain of your customer just by clever decorating
07 Jul 2012 1 Comment
.. the world ends
End of the world survivalkit made by menosunocerouno. I really like this concept, the design, concept and functionality. It contains everything you need in case of emergency. This could be related with the Mayan conspirancies, if yes, well played on the topic of the day.
17 Jun 2012 Leave a Comment
We all know the apple-parts, sweet red peppers and rough sliced fruits. It ‘s all very easy when you haven’t that much time to do it yourself (of course, two minutes to cut your apple is so much time;)) Customers are getting so used at it, they won’t even think about getting some fresh vegetables or fruit. The connection with food people eat is totally broken. You can read more about this in Hungry City from Caroleen Steel, very interesting.
Ploenpit – an industrial design student - came up with Ice cream concept Parlour. This concept is designed to explore and investigate the process of making ready-to-eat food. People will get more aware of where the food comes from and how you have to prepare it. It is a way to encourage people to make their own food and show them how great it is to experience this process, to repair the broken connection. This concept also has a link to original craft, we are getting tired of not knowing where our food comes from and of what ingredients it consists. This concept shows you all the facets of making original ice cream and the cool thing about it, is that you can endlessly experiment with flavours.
19 May 2012 Leave a Comment
Advertising isn’t about commercials anymore. Trident did a great job, focusing on the strength of their product. Don’t coffee-block your smile!
15 Apr 2012 2 Comments
KOREFE, a design and innovations agency of Kolle Rebbe, came up with the real cookbook. A cookbook that you can actually eat. The book is made out of 100% freshly made pasta . The pages will tell you, what to adjust to the pasta to make a nice lasagna of it. I really love this idea (not only because lasagna is my favourite dish), you don’t need recipes anymore, because you can find it in the book. It makes an experience of preparing lasagna. Could this be a trend for big brands to take over?
15 Mar 2012 Leave a Comment
So this documentary is all about service design thinking. I have read the book “this is service design thinking”, it is very interesting and we are working with it at the academy. This docu gives you a sneak peak in what I am learning at international lifestyle studies.
This film is a Zilver Innovation initiative, and was created by 6 students from the Master in Strategic Product Design at the TU Delft in The Netherland
09 Feb 2012 2 Comments
De Culinaire werkplaats is a wonderful place founded by Marjolein Wintjes and Eric Meursing. They want to inspire you with fooddesign, foodinspiration and other innovative foodconcepts. They are also very conscious by their choice of ingredients, their ingredients have to be produced animal friendly, local, fair trade, direct trade, seasonal and good for personal health. The creations they make are almost art.
Inspiration is the key of this concept. De culinaire eetplaats is working to create ‘the dinnerplate of the future’. For example they used the inspiration BLACK. Images of this inspiration are above.
The loveliest thing of this concept is work’in: They offer you the chance to join them and learn by doing. You can decide what kind of project you want to learn. You can learn about technique, about season products and more information about food.
Last but not least, they offer a shop’in: You can buy great products from their seasonal collection. All products are chosen consciously
08 Jan 2012 1 Comment
Lucia Nova is a boutique self-catering accommodation in Valletta, Malta. This place is wonderfull because of it’s historic value and the combination of old elements with new ones gives this place a luxurious feeling. The great thing about this house is the No Hotel philosphy. Wich is a way to avoid the old conventional hotels. The No Hotel philosophy means:
- No to unneccessary large spaces
- No to single dose toiletries
- No to overlit hotel facades
- Yes to small functional spaces
- Yes to eco-friendly accommodation
- Yes to personalised service
- Yes to privacy