On June 9, 2014, a group of designers, media professionals, academics, chefs and museum curators met at The New School to discuss what has now become Food Design North America, a group that connects people interested in the theory and practice of Food Design. With the help of the Dining Services of The New School, a living table was created with grass and edible herbs. Each guest was asked to choose from the ingredients prepared by chefs and designers in various geometrical forms, textures, and colors, and to compose their own meal on a wood board. These are the results, each expressing a guest’s unique approach and point of view.

—Fabio Paresecoli

Photos by Lucia Reissig


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