Prattfolio Spring 2009 "Food Issue"

MAKING THEIR MARK

By Elizabeth Randolph

Alumni Helping Purveyors of Food Rise to the TOP Chefs shape ingredients into enjoyable meals. Restaurant designers create appealing spaces in which to entertain, relax, or simply receive sustenance. Food manufacturers take the pulse of a nation and produce en masse the foods that people desire. But there are millions of restaurants in the world and millions more products on the shelves of our supermarkets competing for the attention of consumers. How do restaurants or food manufacturers break though the clutter of consumer overload? How do they distinguish their products or services and encourage consumers to prefer theirs to their rivals?

p rat t folio

Prattfolio Spring 2009 "Food Issue"

Published on Jun 13, 2011

Pratt Institute

About

From nourishment value to aesthetic concerns, Pratt faculty members challenge students to analyze the subject matter from new and interesting angles. On the design side, students attend courses that teach the aesthetics and functionality of tableware and restaurant design, the parallels between food preparation techniques and the industrial processes used to create products. In Pratt’s humanities and social sciences classes, students investigate the complex interplay among food, culture, and society. These explorations are very much in keeping with founder Charles Pratt’s vision to train students in the practical application of creativity and critical thinking. Pratt-trained fine artists have used their skills to examine that place where food intersects with our emotions, to comment on the relative value of food in our societies, and to make statements about the political realities wrought by food and lack of access to it.

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