Movements and trends in modern food design.

Article shows a complex review of new movements and trends in food design. Food design types are described, and alternative classification is presented. The matrix classification model is built on the traditional scheme of Russian school of design thinking called “man-subject-environment”. The subject is divided into tools or instruments and the food itself as a product of man plus machines’ activity. Trends in modern food design are divided into physical, social and cultural types based on a simplified Satter’s foodrole model. Attention is paid in majority to social and cultural trends. Cultural heritage renovation, sustainable food design and food design experience are described as significant trends. The article also describes several projects in the field of the search for new food. This trend continues since the second half of the twentieth century and implies food only as a saturation tool. The author suggests perceiving nutrition in food design as an instrument of social interaction, a way of self-actualization in the global multicultural world and an instrument of psychological therapy. In conclusion, directions for design projects are proposed in accordance with the identified trends.