Colour’s kitchen




Prof. Axel Büther


Sabina Kiendzinski


SS 2010

The colour’s cookbook and their ingredients

Our task was to create a colour’s cookbook filled with ingredients, ideas, experiments and variations about food culture and food design. For the first chapter we went in search of smell and taste experiences, which resulted in a collection of 100 shades of green.

The quality of the ingredients

The aim of this exercise was to mix 36 color cards, which should show as many characteristic differences as possible. With the help of paper, handkerchiefs, glue and pearls I created a series of illustrative images, including a lime, a kiwi, kale, a herb cheese, an apple, and the structure of cooked pasta.

Coloured food - compose and serve

Our task was to examine the effects of different colors appearing side by side in terms of taste and odor associations. It was also important to take account of the background and the environment, which could have an essential influence on the experience.

Food culture - spatial presentation

In nearly every region on earth food culture is defined differently, which makes it crucial for developing a cultural identity. We experimented with environmental conditions and placed food where it initially came from: amongst plants out in nature. We deliberately dispensed with cutlery and plates and enjoyed the food intake within a natural environment, which completely takes the focus to the taste experience.