tofoodesign@gmail.com
Xijing XU  &  Yue LIU

We try to combine design and food through questioning and sublimating food-related behaviors in different cultural contexts, in forms of objects or activities.


Project



Journal




Mark

Little Reunion | 2020

Xijing XU & Yue LIU

Little Reunion was a celebratory picnic held on 27th Sept. 2020 at the Parco Lambro in Milan conceived by us in order to commemorate Zhōng Qiū (the Chinese Moon Festival). We Chinese also call it Xiǎo Tuán Yuán (小团圆), from which its English name, Little Reunion is derived. It's a reunion of the MOON, a reunion between old and new FRIENDS, a reunion between HUMAN and NATURE. It's also a reunion between the two founders after a long quarantine period staying separated in Italy and Germany.

All participants were led to the meeting point via an icebreaking activity - finding their 'Secret Parcels' pinned onto the trees along the way to the picnic point. In each parcel, the attendee found crockery and cultery with their names attached.










The event was also used to launch our new project, a pair of molds for making moon cakes, a typical delicacy for this celebration. The molds were produced by 3d printer and made of food-grade material.


Mark

Pasta tra Parentesi | 2019 - 2020

Yue LIU



Pasta tra parentesi is a multisensory and interactive installation, divided into four sequential modules that offer a summary and original interpretation of Italian and Chinese procedures for the creation and consumption of fresh pasta. Also presented is an alternative way of interacting with the material pasta that overcomes the perceived inconvenience of making pasta from scratch. The installation achieves multiple objectives, both cultural and emotional. Regarding the cultural dimension, the installation highlights and reflects on the value of craftsmanship, handmade ritual and the social implications of preparing a good plate of fresh pasta in an intercultural and slow-food environment. Regarding the emotional dimension, the installation plays on the immediate sensory pleasure of preparing and tasting pasta. The cooking experience aims to leave people a message: that good cooking, if realized in a comfortable environment, using quality raw ingredients, is an essential part of good eating, and both of these activities contribute to a good living.




KNEADING MODULE




SHAPING MODULE




COOKING MODULE




SEASONING MODULE


Wanderer | 2017 - 2018

Xijing XU 



In contrast to industrially produced yoghurt, a naturally fermented batch of sour milk could also be prepared for producing new sour milk. This batch is called "starter culture". During Xijing’s search for different types of sour milk from all over the world, she was particularly fascinated by the form of the "storage“ or "container" of the cultures: cotton, handkerchiefs or even textiles. The transformation of a preservation form of the cultures broke the limitation both of time and space, while the varieties of preservation’s form could be considered as extension of the culture’s vitality and their living range.

Inspired by it, Xijing carried the sour milk, which is as a starter culture for a new production cycle reusable, in certain forms on textiles. The shapes are presented as graphics or ornaments that visualize the bacteria involved in the fermenting process. The squares are measured as a unit for the culture storage, which can easily be cut off and used again as a starter platform for new sour milk.























BEHINDE THE SCENE


Boboci | 2016 -

Xijing XU, Tian WU, Yue LIU 



Mark

Tofu Drink | 2016 - 2018

Xijing XU, Tian WU, Yue LIU


TofuDrink, a contemporary reinterpretation of the traditional Chinese production process of tofu, has been simplified and conceived to be used during special events. It’s an unconventional way to combine a cultural and multisensorial experience through an original source of entertainment, which is at the same time a drink preparation & service system. By transforming the traditional instruments into an intuitive installation appropriate to production needs in small scale, it allows people to have some simple interactions. They can see and enjoy the whole tofu drink cycle in real time, from soya beans to the tasty final encountering with the drink.

Wood, glass and cotton, all the key materials of TofuDrink, are selected according to the natural essence of the soya drink. This is according to our greatest aim, which is to use design to let people enjoy food culture and keep people in contact with the ecological dimensions of life.

Related reading: Crafts behind TofuDrink









Mark