Core77 : 1ere prix en Food Design

Core77 : 1ere prix en Food Design

We are very thrilled to announce the Professional Food Design category first place award in the 2012 Core77 design competition! Congratulations to all the finalists in this important forum for the advancement of Industrial Design, and to Core77 and the Food Design jury for bringing this innovative and important category to the forefront for the...
"FoodNests" au Biennale du Design Gwangju 2011

« FoodNests » au Biennale du Design Gwangju 2011

Désolé, cet article est seulement disponible en English.
Taste No Waste :Milan & Salone del Mobile 2011

Taste No Waste :
Milan & Salone del Mobile 2011

Diane Bisson will be exhibiting brand new work during the Salone del Mobile 2011 at the Appartamento Lago in collaboration with Vito Gionatan Lessandro, president of Fooda Milan. On display will be a series of « food nests« , designed to hold small or large amounts of complimentary foods, and invite the user to do away with...
Prix Gourmand World Cookbook Awards

Prix Gourmand World Cookbook Awards

After several rounds of judging and a record number of submissions from around the globe, Edible has won one of the most prestigious food book design prizes possible! Recipient of the prize for « Best Cookbook Design in the World for Professionals », Edible takes fourth place worldwide among the more than 8,000 submissions of books on...
Société Alcuin :Gagnant d'un prix prestigieux!

Société Alcuin :
Gagnant d’un prix prestigieux!

Edible : Food as material has won a bronze in the 2010 Alcuin excellence in book design awards, in the « Prose, Non-fiction, illustrated » category. The Alcuin Society, which began in 1981, is the only national book design competition in Canada. Winning books are contributed to permanent collections in Canada, the UK, Germany and Japan. This...
Lancement du livre! Comestible : l'aliment comme matériau

Lancement du livre!
Comestible : l’aliment comme matériau

Diane Bisson livre une réflexion toute en couleurs et en textures sur la cuisine et nos habitudes alimentaires. Devant la prolifération de contenants jetables, l’auteure relève le défi de transformer l’aliment en véritable matériau de production.Comestible, L’aliment comme matériau présente le résultat de ce parcours, à la fois créatif et scientifique, à travers les magnifiques...