Culinary concepts: Marije Vogelzang’s Eat Love

Amsterdam – The culinary experience is moving beyond the plate, with food enthusiasts now focusing on aspects of dining that go beyond taste and flavour.

A new book by ‘eating designer’ Marije Vogelzang offers considerably more than a handful of new recipes and a pinch of ingredients. Rather, Eat Love: Food Concepts explores the conceptual side of cooking, with insights into the many often-overlooked areas that help to make up the ultimate cuisine.

Having studied as a designer at the Design Academy in Eindhoven, and experimented with food in both studio and restaurant environments, Vogelzang is interested not only in the taste of the food itself, but also in the aspect of dining, and the environment around that context – from the people at the table to the atmosphere in which the food is served. The book offers insights into how one might wear cress as a hat, and features an edible gun project that highlights the damage sugar can do to the body.

Vogelzang’s new book is a conduit to a new generation of extreme food connoisseurs – outlined in our Food Futures report – who, having discovered much in terms of taste, are now fascinated by all other facets of the dining experience.