We are a Food Design and Research studio in Barcelona that uses the edible as a tool to think, design and transform [culture].
What moves us?
TRANS[FOOD]MATIVE CULTURE OF DESIGN
A way of thinking that understands the edible as a medium to research, design and transform culture. An approach where every [edible act] becomes an opportunity to generate knowledge, open new conversations and [imagine possible futures].
At [Elsa Yranzo] we work with [the edible] as a tool to think, feel and build new forms of relationship. From a hybrid practice between art, design, gastronomy, education and contemporary culture, we explore how [the act of eating] can spark conversations, transform perceptions and generate shared knowledge.
We create rituals, gastronomic experiences, installations, methodologies and participatory formats with brands, institutions and creative communities, expanding Food Design as a cultural, sensitive and collective practice.
About Elsa Yranzo
At the centre of the practice is me, Elsa Yranzo, driven by the conviction that the edible is far more than nutrition, aesthetics or gastronomy. The studio's activity stems precisely from that vision; one in which design acts not only as an aesthetic tool, but as a force capable of producing cultural transformation through ritual, emotion and thought.
I am a Food Designer, Art Director, Curator and Researcher. I run my design and research studio in Barcelona, where I use the edible as a tool to think, design and transform culture.
I develop projects that connect design, art, research and innovation to generate new ways of relating to food and to the world around us. My practice takes shape in installations, gastronomic experiences, exhibitions, publications and research processes for brands, cultural institutions and organisations such as Hermès, Carolina Herrera, Rituals, The Macallan, Iberia and Tabakalera.
I combine the studio's practice with teaching and research. I am the creator and director of the Master's in Food Design: Innovation in Services, Products and Gastronomic Experiences at the Basque Culinary Center, and I collaborate with universities and design and gastronomy schools, training new generations of professionals from a critical, transversal and humanist perspective.
I am also co-author of The Food Design Book, the first book on Food Design in Spanish, published by RBA Libros, and I develop independent research projects such as In the Bauhaus Kitchen, which broaden the conversation between design, culture and food.
In 2023 I received the FOODA Award for Best Food Design Professional in recognition of my contribution to the development of the discipline.