design has existed since hundreds of years, but it is in recent times that this
has been explored in a contemporary design and experiential context. The man
who seems to be the first gastronomical designer was none other than, Leonardo
da Vinci (1452-1519), who was also an inventor, sculptor, painter, architect
and cosmologist. As a banqueting master at the court of Ludovicoil Moro in
Milan, chef at The Three Snails tavern
in Florence, Leonardo da Vinci spent much of his time compiling the recipes and
comments on the culinary arts in his codex Romanoff(discovered
in 1981). He invented the corkscrew, the
extractor fan, machines for slicing and chopping meat, the pepper mill, an
appliance for making “spagomangiabile”, the “edible string”a.k.a spaghetti and
- D.S Defenbacher. Knife, Fork, Spoon: the story of our primary eating implements and the development of their form. Colwell Press. Walker Art Center, Minneapolis, 1951. P.40.
- H. McGrawth. All About Food. Oxford University Press, 1999.
- M. Vogelzang. Eat Love. Amsterdam, Netherlands: BIS Publishers, 2011.
- Michael Moss (2013). “Salt Sugar Fat: How the Food Giants Hooked Us”. The New York Times Magazine (online). 1(1) Available:http://www.nytimes.com/2013/02/24/magazine/the-extraordinary-science-of-junk-food.html?_r=0