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| 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.


















