Tip of the Tongue 179: Designing for SoFAB
32m
·
Tip of the Tongue
·
Food museums are about food, but how do we see and understand it? That is up to designers who deliver the visual experience in the museum. In food museums it may also sometimes be delivered as aroma and taste, but there is always the visual. We talk about ongoing design at the Southern Food & Beverage Museum. It's on Tip of the Tongue.
The episode Tip of the Tongue 179: Designing for SoFAB from the podcast Tip of the Tongue has a duration of
32:40. It was first published
More episodes from Tip of the Tongue
Tip of the Tongue Episode 195: Tales of the Cocktail
Eileen Wayner, CEO of Tales of the Cocktail, is full of ideas for the annual international gathering of people in or interested in the spirits industry. The industry as well as Tales are always changing with our changing culture. We discuss the past and future with Eileen Wayner, CEO. It’s on Tip of the Tongue.
Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribeTip of the Tongue Episode 194: The H3irloom Food Group
The H3irloom Food Group is the platform of chef partners David and Tonya Thomas. They explore the influence of African Americans on the food of Maryland and on America. Listen. It’s on Tip of the Tongue.
Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribeTip of the Tongue Episode 193: Is That Italian?
If you are Italian American trying to define what food that is definitely Italian American is also Italian is very hard. What we may think of as Italian has evolved from its to be something completely different. Actually completely American. It’s an interesting subject to explore. It’s on Tip of the Tongue.
Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribeTip of the Tongue Episode 191: Classical Shindig
Michael Harold and Quinn Peeper share their entertaining secrets, ideas, and experiences. They call their style Classical Shindig. Listen to them talk about the joys of entertaining. It’s on Tip of the Tongue.
Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribeTip of the Tongue Episode 191: Company
Amy Theilen and I talk about her terrific new book, Company: The Radically Casual Art of Cooking for Others. Amy has written a truthful book about cooking for company, including the mess and the chaos and the joy of sharing and the peace of putting everything back in order. It’s on Tip of the Tongue.
Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe