tofoodesign@gmail.com
Yue LIU  &  Xijing XU

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

Project
RISO.Edutainment | 2021
Little Reunion | 2020
Pasta tra Parentesi | 2019 - 2020
Wanderer | 2017 - 2018
TofuDrink | 2016 - 2018

Podcast
In this chinese-speaking podcast, we talk food culture, design and art. 

Journal
Fermentation in Daily Objects
Crafts behind Tofu Drink
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© 2022 tofoodesign 豆否设计
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RISO.Edutainment | 2021


Commercial project
Client: Distretto Rurale Riso e Rane
Commissioned by: POLI.design
Contributors: PROJECT MANAGER Arianna Vignati, DESIGN CONSULTANT Luca Fois, PRODUCT DESIGNER Yue Liu & Xijing Xu, GRAFIC DESIGNER Elena Stefani, PROJECT ASSISTANT Camilla Fraboni

RISO.Edutainment is a project for the Distretto Rurale Riso e Rane, in collaboration with CILAB of Politecnico di Milano. The project aims to trigger a path of innovation for the district to develop an organizational model parallel and integrated to the productive one. The focus is on the implementation of strategies for developing edutainment services, distribution and digital communication, implementing a process of synergistic and transversal work on all areas, carried out in parallel. The project contains three main tasks: Innovation of audience engagement processes; Development of new edutainment services; Research and Design of new distribution processes. tofoodesign was commissioned to occupy some parts of task 2 and task 3.



-  E-commerce collaboration with PAM Panorama  -

In order to widen and expand the distribution of the products, contacts were made with several stores and supermarket chains, which led to the collaboration with the supermarket chain PAM Panorama. Ad hoc packaging has been designed for PAM.





-  Research and Design for modular exhibition stands  -

The decision to design modular touring stands resulted from in-depth research into the narration and display of products. It aimed to create a project that would enhance the value of rice as a product, recount its history and potential and be representative of the district and a community. After outlining two main design solutions, we decide to design a modular exhibition stand, adaptable to different occasions and spaces, suitable for the sale of products, the story and communication of the district and the organization of show cooking and workshops.








Little Reunion | 2020


Initiative project
Concept and Design: Xijing Xu and Yue Liu
Photo credits: Xijing Xu

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.



-  INVITATION  -



-  LOCATION  -







-  EVENT  -








-  MOON CAKE MOULD  -

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.





Pasta tra Parentesi | 2019 - 2020


Initiative project
Concept and Design: Yue Liu
Photo and credits: 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

It’s composed of a base table whose structure is the same for all four modules. A manual kneader connected with a digital device that provides indications for the kneading phase.





SHAPING MODULE

It’s composed of two hand presses with torsion, to which six kinds of dies can be applied in order to create six different shapes of pasta.





COOKING MODULE

It’s composed of an induction plate, a pot, a lid in borosilicate glass, perforated at the top, allowing the vapor out to set in motion a piece of spiral holographic paper.





SEASONING MODULE

It’s composed of a circular plate placed on a rotating base. On the plate six glass jars are supported which serve to hold six kinds of sauces for seasoning the pasta.



Wanderer | 2017 - 2018


Initiative project
Concept and Design: Xijing Xu
Photo and video credits: 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