Book launch - Edible: Food as material

Close up of Edible food as material book cover

Edible: food as material explores the concept of the edible plate or container as a viable cultural and material model for reducing waste. The book gives account of the experimental work in gastronomy and food science conducted during the outset of the Taste No Waste® Project, which served to validate a wide range of recipes and techniques for transforming edible matter. Edible introduces food into the array of production materials. The food explorations, presented in the book as material samples, illustrate the production processes and the possible scope and forms for a multitude of future edible containers and plates. They also illustrate the potential of vegetables, fruits and innovative new flours in producing nutritional and colourful products.

The book also offers a chart of food transformation processes explored through the project, as well as a chart of food listed by colors.

The book is aimed at artisans from the culinary field, diverse professionals from the food-processing milieu, culinary creators, and designers interested in the creative possibilities and production processes in food design.

By combining anthropology and design, Diane Leclair Bisson offers a reflection on our rapport with food and our dining rituals. Edible is compelling both for its artistic approach, accentuated by Pol Baril's photographs which highlight the vibrant colours and varied textures of the food, and for the questions raised by the author on the concepts of design, gastronomy and sustainable development.

The book has received enormous recognition in the food community worldwide and has been presented in many forums, academic conferences and book fairs internationally. It has won numerous design awards, and is an important reference in this emerging field of food-design. The book has received the Gourmand International’s World Cookbook Awards, as well as the prestigious Canadian Alcuin Book Design Award.

Edible, Food as material / Comestible, l'aliment comme matériau. 128 pages, colour, full texts in French and English, soft cover, $24.95. Published by les éditions du passage

Available from here.

Available from Renaud Bray (Québec) here.

Available from Archambault (Québec)

See project page for more info