This is a great article by Lester R. Brown at Foreign Policy.
Even though Marije was trained as an industrial designer, she is not designing or producing another piece of “crappy furniture” into the world like most designers. Instead, she uses food as her medium.
Unlike the chefs like Ferran Andrea or Heston Blumenthal, she does not goes too deeply into the science of gastronomy. What I particularly like about her work is that she is able to alter human perception of food by designing their eating experience.
Image from this blog.