Christoph Dichmann studied at the Design Academy Eindhoven where he graduated in the department FoodnonFood under Marije Vogelzang. His work looks at social and cultural codes that are embedded in language and image. Design becomes a tool to connect an object with its surrounding narratives. During the process, which could be described as associative anthropology, cultural fragments link into new stories and materialise as narrative design items.
He now lives in London, working both on his own projects as well as for the design studios such as Arabeschi di Latte, Georg Oehler and the Contemporary Food Lab.
Projects
- Cocoa Cozy DarknessCocoa originates from the cocoa fruit and is, when sourced properly, as versatile in taste as it is vibrant in shades of colour. The article, which I published through the Contemporary Food Lab in March 2018, explores cocoa as atmospheric material rather than only as food. The article looks at the way colours and materials are a tool to create comforting environments and draws a line to cocoa's exceptional connotation of being a comfort food. The images explore the depth of colour, and feel the
- Dance Before You DieThe article is about the desire to seek the border of exciting and dangerous. Each image in itself is displaying a different type of such thrill. The Centershock sweets come from a pop product world, that screams of exciting interaction. Rosemary, within this article, becomes a poisonous protagonist, yet more of a silent and unnoticed one, using its essential oils. I chose to work with pastel tones of the herb’s colour tending towards poison green. The live octopus kills the one eating it, throu
- Deliciously RedThe ingredient E120 colours food deliciously red. It promises a shelf life of young vibrancy, devoid of aging, to a fast food industry that is overly concerned with the attractiveness of their products. Where E120 touches it leaves behind seductive hues of liveliness. Pulsating reds to excite the senses, like that of young blushing cheeks and ripe tomatoes. Candy, strawberry yoghurts, milkshakes and liquor light up red as they leave their factory origin. Decoded, E120 translates to Carmine or Co
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Skills
- Concept
- Design
- Ideation
- Writing
- Art Direction
Education
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BADesign Academy Eindhoven
- Eindhoven, Netherlands
I graduated in Food non Food in March 2017 as Concept Designer. Design within this department was not so much referring to Food Design, as it was referring to research-driven experience design. Food in this way being the symbol for multi-sensorial experiences and Design being a method of analysis and translation.