|Cook It Raw, Lapland, 2010|
The practice of foraging is enjoying a resurgence, with many restaurants now serving a foraged menu of local ingredients that diners can hunt and gather from, displayed using platters and piles of food served on natural surfaces. As a result of this, consumers are beginning to show an interest in bringing the foraging spirit into the home.
In our latest report, WGSN-homebuildlife investigates tableware for foragers and examines the key approaches taken by chefs and designers to add tactility and meaning to our everyday eating experiences.
|Fruit tree by Stephanie Merin|
Foraging is at the heart of WGSN’s autumn/winter 2012/13 macro trend Eco Hedonism, which sees consumers inspired to craft a new luxury in parallel with nature.
Translating this mentality to the tabletop, we provide a complete view of the trend - from its roots and meaning to the shapes, materials, gestures, experiences and arrangements which are most important. WGSN-homebuildlife subscribers can read the full report here.