Marije vogelzang biography sample
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Marije Vogelzang
Marije Vogelzang's keynotes are rooted in her intense appreciation of food. She began her Amsterdam-based career upon her departure from the Eindhoven Academy where she graduated with a product design degree. Although she specialized in subjects like ceramics and plastic molding, she soon realized that the tools she was most interested in were based in her kitchen.
Vogelzang transferred her interest in product design to food design soon after her studies. In 2004 she opened 'Proef,' a restaurant framework that brandishes her original approach to the display of produce. Vogelzang hopes to alter the way in which we consume meals, emphasizing the lasting impacts of taste, smell and texture. This acute interest in the power of food has led the architect to spearhead culinary projects within hospitals and museums, some of which have been featured in publications like the New York Times Magazine. In 2009 she compiled the best of her work in her 'Eat Love' book, elabor
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a conductor, an amplifier of thought,
creator of
new perspectives
…from the Tokyo Metropolitan Art Museum to the Cooper Hewitt Design Museum in New York and it has been published extensively from the New York times to Wallpaper magazine and ICON magazine.
I began my journey with food and design at Design Academy Eindhoven in 1999 and 2000 I opened my eating-design studio in addition to creating food-related experiences around the globe.
My studio included two experimental restaurants, both named PROEF, meaning to experiment. With locations in Rotterdam and Amsterdam, the restaurants operated between 2004 and 2011.
Following that, I became head of a new department at the Design Academy Eindhoven called Food Non-Food (currently Studio Living Matter) in 2014.
In 2016 I founded the Dutch institute of Food and Design, a global platform for Food and Design. We launched the world’s first Food Design Award: The Future Food Design Award.
Today, I continue
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Marije Vogelzang remembers her first experiment in food design. When she was eight, her parents charged her with the task of making some cheesy canapés for a dinner party. She made sure each one looked different. “To me it wasn’t so much about how they tasted,” says Vogelzang, who published her first book, Eat Love, in 2008. “I was more fascinated by who would pick which canapé – how the guests would behave in response to food.”
Vogelzang is, arguably, the pionjär of a rapidly-growing new design discipline. In 2015 she founded the Dutch Institute of Food and Design – a global platform for designers working with a material that not only engages all our senses, but which enters our body to become part of it. In some ways, Vogelzang points out, many foods have been designed through cultivation and breeding. “A banana has been ‘designed’,” she says. “It never used to be yellow and sweet like that.” Vogelzang’s aim is to explore, develop, change and create within the world of fo