[Studio]
Elsa Yranzo is a Food Design and research studio based in Barcelona, using the edible as a tool to think, design and transform [culture].
Every activity stems from a single conviction: the [edible] is not the outcome but the medium; a way to investigate, question and open new ways of understanding the world.
I am Elsa Yranzo, a Food Designer, Art Director, Curator and Researcher. From Barcelona I develop a practice situated at the intersection of design, art, research and innovation.
I create gastronomic experiences, projects and initiatives with cultural impact, where ideas become tangible and the edible becomes a language to spark questions, generate conversation and transform our relationship with the world. I am co-author of Food Design. La guía del diseño alimentario, published by RBA.
Teaching and the transmission of knowledge are also fundamental parts of my practice. I direct the Master's in Food Design at the Basque Culinary Center, from where I explore and share new relationships between food, design, culture and futures.
Discover more about the studio
GO TO STUDIO
[Rituals]
Every ritual is a piece of research [materialised] into an activity capable of generating new ways of thinking, feeling and sharing.
Highlights
In The Bauhaus Kitchen
What if we could recreate the spirit of the Bauhaus through a dinner?
Discover more about our work
We have developed 100+ Rituals for clients such as
King, Soho House Barcelona, America´s Cup Louis Vuitton, ADCE Art Directors Club of Europe, Erika Lust, Hermès, Carolina Herrera, Manifesta15, Tabakalera Donosti, Hacienda La Trinidad Caracas, Tous, Bombay Sapphire, Motul, Volskwagen, Macallan, Nike, Desigual, Etam, Simón, Ikea, Iberia, Riot Games, Gall, Lapitec, Grohe, Rituals, BMW, Westfield La Maquinista, Danone, Granini, Eclectic Trends, Fundació Tàpies, Fundació Hans Hefkens, Puig, Veritas, Ajuntament de Barcelona, Barcelona Centro de Diseño, Museu del Disseny Bcn, Digital Future Society & Hotel Yurbban.
[Methods]
I combine practice, research and teaching to explore food as a tool for reflection and transformation, connecting design, gastronomy, art and culture.
I teach at different university institutions. One of the most outstanding is
Master's in Food Design at the Basque Culinary Center
I created and direct the Master's in Food Design: Innovation in Services, Products and Gastronomic Practices at the Basque Culinary Center.
Discover more about methodology and knowledge
GO TO METHODSTeaching and Research Centres
Basque Culinary Center, Elisava, IED Barcelona, IED Kunsthal, CETT-UB o Pratt Institute.
Publications
The first book on Food Design in Spanish.
Published by RBA Libros, [The Food Design Book] is a guide that invites readers to explore Food Design as a discipline capable of connecting design, food and culture. Rather than offering answers, it raises new questions, gathering tools, references and case studies, and invites us to think of the edible as a space for research and transformation.
I wrote it together with Sergi Freixes and Iván Merino after more than a decade of shared practice, teaching and research. More than a book, it is an open conversation between three designers who decided to bring together our experiences, projects and reflections to contribute to contemporary Food Design thinking in the Spanish-speaking world.
Discover more about the book here
RBA LIBROS
[SOCIALS]
Follow me on instagram.