Sign up to our newsletter for weekly updates.
Los Angeles – In LA, the Daikoku Design Institute presents an interactive installation called The Art of Bloom. The big surprise, though, lies in the activities linked to the …
Future Food Today features alternative everyday recipes made with oft-overlooked ingredients, from algae to bugs – and it’s available for purchase now.
Eindhoven – Alexandra Genis’ Atoma tastemakers ensure quality food experiences everywhere, no matter the season or climate.
Lausanne – Bastien Chevrier responded to the latest St-W Challenge by enclosing food in a thin protein bubble, making cardboard containers and plastic film superfluous.
Five designers answer the St-W 119 Challenge with designs to de-stress: Carolien Niebling suggests all-natural chewables to release tension.
Berlin – Inspired by the Southern Californian pop-art aesthetic, Aisslinger takes a laid-back, contemporary approach to the Kantini interior while referencing its context.
ROBINA – With the advent of online shopping, Landini Associates uses the uniquely tactile and interactive aspects of food to capture and engage retail customers.
LONDON – Melt Design Hub puts a modern spin on the concept of the carvery to cater to London’s lunchtime crowds.
COLOGNE – From kitchen sinks that do it all to a hob that can follow a recipe, St-W presents the most interesting and innovative products from IMM LivingKitchen 2017.
COLOGNE – MTic-design shares the advantages of intercultural design collaboration in a Trend Talk at St-W’s KitchenLab, an exhibition held during IMM LivingKitchen.
COLOGNE - St-W magazine collaborates with biennial event IMM LivingKitchen for its inaugural KitchenLab. Curated by St-W, the new exhibition showcases innovate ideas from 14 Dutch designers. The …
COLOGNE – Home-fermented foods are seeing a revival something – Foodcurators explores during a tasting and demo of its Yoghurt Clock during St-W’s KitchenLab, an exhibition held during IMM …
© 2019 St-W Publishers