Marije vogelzang biography sample
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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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Making manure
Saying goodbye to Food Non Food
8 years ago, I got invited to start a new department at Design Academy Eindhoven. Food non Food was born and I regarded it as a living organism.
Every student joining and leaving the department contributes in their own way. Bringing life and experience to the organism and leaving traces while the teachers and coordinator are the muscle memory. By building and connecting knowledge with human experience we are a network of collaborating cells.
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From the moment the department was born
and eventually evolved into Studio Living Matter, it was clear that it needed to be a space that could be defined by students as the whole nature of Living matter is that it is organic and ever evolving. Organisms respond to the environment, become shaped by it and in turn, shape the environment in an ongoing dance of life.
After 7 years of rich experiences and ins
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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