Serviette Issue 6 – Food Is Design

Serviette is a magazine about food, but not just about the food we eat.
It’s about the themes, ideas, conversations and connectivity around the cycle of our food; the language, culture and transformative possibilities of the future of our food; the journey it takes from seed to stomach, and all of the people who helped it along its way. Its mission is to create meaningful, purpose-driven content that drives a more interconnected, circular world of hospitality.

In Issue 06, we turn our attention to food’s design: the engineered building blocks of what we eat, the tools (both human and animal-made) used for consuming it, and the tailor-made structures that shelter one-of-a-kind meals. We bid farewell to an unforgettable, polarizing candy. We get a tasteful tour of Mexico City restaurants with writer and curator Su Wu. We squeeze identity politics through the piping bags of next-generation cakes. And we meet both a hostess who likes to bring a bit of jiggle to the dinner party table, and a mushroom-picking robot with the gentlest grip. That’s not all—there’s much more inside.