"Take away" is a culinary formula that completely suits the hectic pace and mobility of modern life. The roots of catering outside the home are to be found at the beginning of the 19th century, in the early stages of industrialization. This was a period when food was needed away from the family dining table. It had to be provided efficiently and practically. These needs are still met by fast food, “take away” services and their close relatives system catering and convenience food. “Take away” utensils are useful aids, accompanying distasteful scenes of eating in public; the packaging is often attractive, but ultimately – almost always – it ends up in the bin. The defining co-ordinates for designing this world of objects vary: aesthetic eating influenced by Asian cuisine, trends in a society that increasingly blurs the lines dividing work, leisure and home life, and commercial pressure from global marketing strategies.
Publikation (out of print)
Take away – Design for eating on the move. "Design Collection" 1, Museum für Gestaltung Zürich, Designsammlung (Ed.) and avedition Verlag für Architektur und Design. With an Essay by Walter Leimgruber. 96 pages, 120 colour ills, german / english. ISBN 3-89986-064-0,