Issue 87

Opinion

Space for stories
Critique, Rick Poynor

Visual Editions’ box of literary maps challenges authors to think differently about the structures that…

Editorial Eye 87
Editorial, John L. Walters , the editor
What do we think about when we look at design for food and drink? This essential part…

Features

Reputations: Louise Fili
Liz Danzico

‘Most restaurants are not used to dealing with designers, so I ask lots of questions. It’s being able to…

Burger, fries, no logo
John L. Walters

With ‘nothing to show and nothing to say’, Ben Stott’s ‘anti-branding’ helped turn the Byron restaurant…

Natural fantasy
Anna Kealey

Anna Kealey on the myth-making powers of food packaging design

Design that disappears: the blackboard at St John
Paul Davis

Asked to nominate a favourite item of information design, illustrator Paul Davis had no hesitation in…

Luxury of less is more
John L. Walters

‘Roundhead’ Sean Perkins explains North’s designs for restaurateur Alan Yau and the St Pancras Hotel

Glazed and confused
Tom Harrad

From the synthesised splash of sugary fizz to 3D-printed hamburgers, the future of food goes way beyond…

Cup challenge
Sarah Snaith

David Hillman’s photographic designs for Dragonfly changed the look of tea packaging

All about oil
Dionysis Livanis

The olive oil industry is helping to revive the Greek economy – and designers are at the heart of this…

Plate camera
Richard Krzyzak

Richard Krzyzak talks to Tessa Traeger, Simon Wheeler and David Loftus, three photographers whose work…

Painting with food
Richard Krzyzak

Tessa Traeger interviewed by Richard Krzyzak. Part 1 of ‘Plate camera’

Focus on the narrative
Richard Krzyzak

Simon Wheeler interviewed by Richard Krzyzak

Shooting fast with Jamie
Richard Krzyzak

David Loftus interviewed by Richard Krzyzak

Comic cuts
Andreu Balius

Andreu Balius collects Spanish meat papers, which are typically covered in graphic images of animals who…

Raw like sushi
Sarah Snaith

Alternative food zines scramble the conventions of magazine design to make a more authentic flavour

Process and poetry
Paul Keers

Stranger & Stranger and Fernando Gutiérrez tell Paul Keers about the ways in which bottles and labels…

Labelled with love
Paul Keers

The new craft beers come in bottles, ideal for trendy bars and hipsters who want to display what they’re…

Purple reign
Jay Prynne

One of the world’s oldest chocolate bars has kept the same colour through thick and thin

Tightly packed
Jay Prynne

Owen Jones’s trademark design for biscuit tins has stayed the same for generations

Fry like a spy
Patrick Baglee

The comic strip simplicity of Len Deighton’s Action Cook Book taught bachelors how to cook

Leftovers with a bad taste
Steven Heller

In the past century the use of ‘trade characters’ built brand loyalty while reinforcing stereotypes

Sticky business
Tom Harrad

The dead-wrapped Tunnock’s Tea Cake is both hipster treat and Scottish design classic

Well fed in the West End
Simon Esterson

Ardizzone’s menus evoked a mid-century world of food-loving Londoners

Identity preserved
Jay Prynne

The labels for Tiptree jams stand out by staying the same

Sans serifs in suburbia
Simon Esterson

Sainsbury’s brought 1960s Modernism to the kitchen cupboard

Picture: Killa
Tom Harrad

Each of Graham MacIndoe’s drug ‘baggies’ brands a different high

Reviews