All posts

Projects

Bonen van Zeeuwse bodem

COVID UPDATE: as soon as the situation in The Netherlands is better and restaurants are able to open again we will update on our project »

Projects

Broodformules: bread baked with pulses

Bread bakers do not use a recipe, they use a ‘formula’. This formula can be adjusted to fit in what is needed. Not just the »

Lectures

Food 100 2020

We are proud to announce that Digna has been listed in Food100 2020. She is listed in the category of established leaders, among colleagues such as »

Projects

The Zeeland light: ecological spa in Domburg

The coast of Zeeland has attracted many visitors since the 19th century. Dr. Mezger performed his therapies here, drawing notability from all over Europe to »

Projects

Zeeland Gateway to the world: exactly how authentically regional is the bolus?

For centuries, Zeeland has been a refuge for religious refugees. Among others, the Huguenots, who as protestants had no religious freedom in 17th and 18th »

Projects

Zeeland Flooded and resurrected: The drowned gruut beer of Koudekerke

Koudekerke is one of 117 flooded villages. The Plompe Toren (plump tower) is the only remnant of this village on the south coast of Schouwen-Duivenland. »

Projects

Zeeland Lords and churches: the unmanaged tombe of the Evertsen’s

Many prominent figures (nobility, clergy, patricians) have made their mark on Zeeland. This can still be seen in impressive churches, town halls and many monuments. »

Projects

Zeeland: Food, Design and Heritage

The diverse landscape and rich history of Zeeland contain many narratives. These have been collected in nine iconic storylines about the heritage of Zeeland.To materialize »

Projects

Zuiderzee Slow Coffee set

A ceramic coffee set commissioned by Zuiderzeemuseum Enkhuizen. Based on our previous research and projects for the museum, we have been asked think of ways to serve »

Creative consulting

Verkade biscuits

Millionaire’s hothead – Lemon Break – Banana Head – Cinnamon Fun – Carrot Bake: our crunchy take on barista’s favorites is suitable for everyday enjoyment! »

Creative consulting

Verkade covered chocolate

In 2017 we started a periodic consulting process for Verkade chocolate. This started with an over-all concept and creative vision on all future chocolate products. »

Projects

Zuiderzeekoffie & Polderwaffles

Commissioned by the Zuiderzee Museum, design studio Foodcurators has explored the region’s traditional food culture, and designed new interpretations of forgotten flavors and recipes. These have been »

Creative consulting

Verkade Chocolate

Foodcurators was invited by Verkade to develop a whole new vision on chocolate and the concept of the chocolate bar. We developed multiple concepts in »

Projects News

Milan 2018 Ventura Future 17-20 April

From 17-22 April 2018, Zuiderzeemuseum and Foodcurators presented their collaboration “ZuiderzeeFood” during Salone del Mobile in Milan. In Ventura Future (FuturDome), thousands of visitors tasted »

Projects

Zuiderzee Condiments

The Zuiderzee Museum showcases everyday life in the former Zuiderzee (South Sea) region of the Netherlands. The specific culture in this region has faded away »

Projects

ZuiderzeeFood

In exploring the kitchen and the eating habits of the former Zuiderzee area, we found that the traditional recipes from this bygone culture do not »

Projects

Polderwafels (potato waffles)

The Zuiderzee was closed off from the North Sea in 1932. Thereafter, part of the water was embanked. That happened for two important reasons: firstly, »

Projects

Laying roosters: sunny side up!

Food waste exists in all kind of forms. It can be the food that we throw away, like the leaves of the cauliflower, or the »

Projects

The Zuiderzeemuseum

A cup of coffee, a sandwich or a serving of fries: these are a couple of things that one can order at the restaurant in »

Creative consulting

Danone Activia concept development

Foodcurators was asked to give our vision about a possible rebranding of Activia yoghurt. The Activia brand is well known for the added Bifidus bacteria, »

News

Foodcurators @ Dutch Design Week ’17  – The Egg-game

Since a couple of years, the Dutch Design Week has a strong presence of Food Design, and this year it’s no different. Agri meets Design »

Creative consulting

Danone Hotellery

Foodcurators was asked by Danone to provide a unique concept for the Danone Original yoghurt that is offered during breakfast in hotels. The concept Foodcurators »

Creative consulting

Danone for Work

Danone for Work is a follow up of the Hotellery concept we developed earlier for Danone. The idea  of customizing the way you eat your »

Creative consulting

Ana Love

Ana Love is a brand that produces fruit breads and spreads that are suitable for food pairing with, for example, cheeses or sausage. For Ana »

Lectures

Making School: the future of professional education

The exhibition Making School researches the future of professional education for youngsters. During the 2016 Dutch Design Week, thirteen design teams presented their research at »

Projects

The Yoghurt Clock: a paradigm

The Yoghurt Clock is an autonomic research project, which resulted in a scaled model. This so-called paradigm shows us what a process can look like, »

Projects

Patécafé FoodLabPeel

FoodLabPeel is an artproject about the social issue of food and food production and the influence of food on culture. De project specifically addresses the »

Lectures

Future Series #6 Food&Design

On June 17th 2016 the sixth edition of the design talkshow ‘Future Series’ took place, with the theme Food & Design. Main guest Marije Vogelzang »

Projects

Male meat

Male animals are a waste product of the meat and dairy industry. Males are regarded as waste and are killed almost instantly after their birth. The »

Lectures

Made in Knoal – guiding young designers

What can you design with potatoes, hemp and saffron? Six starting designers face this challenge in Made of Knoal, a project of Centrum Beeldende Kunst »

Projects

With a ‘golden’ lining

Saffron is the one of most expensive spices on earth, potentially costing up to 8,000 euros per kilo. As a result, saffron is also aptly »

Projects

Infinite Sausage Machine: The Never-Ending Dish

The Infinite Sausage Machine is a nod to the interaction between industry and crafts. The machine squeezes a uniform product on a conveyor belt. A person »

Lectures

Foodcurators in movie about Keep An Eye Grant

Foodcurators began with Lucas Mullié’s bachelor thesis project. Lucas graduated from the Design Academy Eindhoven in 2010 with the project: ‘The Industrialised tradition’. He won the »

Projects

Foodconvertors: time as an ingredient

Foodconvertors are our vision on the kitchen of the future, with a focus on the most important question, posed as how can one combine cooking with a »