Marti guixe biography net worth

Q: You are considered the founder of food design. How did this extraordinary project come about? A: I started working on food design in when I became fascinated with food and its rituals. I realised that nobody at the time saw food as an object, yet it was already being perceived as such. If food could be considered as an object, it could be treated as a design project.

Marti Guixé trained between Barcelona and Milan as an interior and industrial designer.

In I did my first exhibition on the food design theme at the H2Ogallery in Barcelona. The idea underlying my work in this field is the perception of food as a consumable object, and thus the possibility to engineer it as part of a design project and according to principles such as ergonomics, usability, functionality… all the complexity of such projects can be applied to the food object.

If food is designed in an optimal way in terms of ergonomics, its enjoyment becomes less ritual. Initially, the design community was rather sceptical, so I was adopted by the world of art and lifestyle.

Born in Barcelona in , Marti Guixè studied interior Design in Barcelona and Industrial Design at Milan's Scuola Politecnica di Design, where.

Q: You also define yourself as a design generalist. A: The most important for me is the design project, thus food is principally an object of experimentation. Cooking is doing, designing is thinking. The food designer is someone who works with food without having any idea of cooking. The projects I work on are not conceived to be real but are more of an exercise to influence people, to make them think.

Q: In the recent Casa Mondo Food essay , you explain your theory about the relationship between the home, food and its new means of fruition in the 21st Century, also in the light of the current pandemic.