THE TLV CITIES SUMMIT | TEL-AVIV

This talk explored the intersection of design, technology, and food. It examined how these elements inspire new ways of thinking about food as both sustenance for the body and nourishment for the soul, highlighting innovative approaches to dining and food design.

FOOD DESIGN VOICES | ITALY

This book explores how food intersects with creativity, sustainability, and innovation, offering diverse perspectives on the future of food design and its impact on society. It serves as a valuable resource for understanding the key trends and ideas shaping the world of food design today.

UNDERSTANDING FOOD DESIGN | MILAN

A talk focused on the ‘right use of design for eating right,’ discussing how thoughtful design can influence healthier eating habits. It explored how design elements can shape the way we interact with food, promoting better choices and a more mindful approach to eating.

FOOD IN THE NEW ERA | KFAR MACCABIAH

This lecture was part of the Innovation Panel in a 3 day summit, and focused on innovation processes in design management. It presented the thought, processes and outcomes of the edible exhibition ‘Bites of Function’.

THE FRONTIER OF CULINARY DESIGN | YNET

In this interview, I was asked about the evolving field of culinary design. I explained that it extends beyond just food presentation, focusing on how we interact with food through design, packaging, and eating environments, shaping how we experience and consume food.

MATERIAL AS LANGUAGE | TEL AVIV

The book ‘Material as Language – A Cup as a Book’ offers a comprehensive reader on ceramic creation and material culture in Hebrew. This collection is based on expanded texts from exhibitions held at the Benyamini Contemporary Ceramics Gallery over the past five years, alongside new texts on related themes.

ZOOM-IN HUMUS | HAARETZ

The exhibition was curated for its relevance to local culture and its connection to advanced scientific developments in food. The topic reflects both the cultural significance of hummus in the region and its potential role in modern food-tech innovations, making it a fitting exploration for a ceramics center.

TECHNOLOGICAL & DESIGNED | LEGIT MAGAZIN

The EatTech culinary exhibition was the main focus of this interview, where I explained how design bridges the gap between food-tech innovations and the user experience, transforming scientific developments into enjoyable and accessible culinary experiences.

WELCOME TO ZOOM-IN HUMUS | TEL-AVIV

Liron Tzanhany appeared on Danny Roup’s morning TV show to introduce the “Zoom in on Hummus” exhibition. The conversation centered around the concept of the exhibition, focusing on hummus as a reflection of local culture and its connections to modern food-tech innovations.

THOUGHTS OVER HUMUS | PORTFOLIO MAGAZIN

The exhibition curated by Liron Tzanhany explored hummus through three layers: scientific insights, innovative eating tools, and edible exhibits. It highlighted hummus’s potential beyond its traditional form,showcasing its links to both science and creative design.

THOUGHTS ABOUT FOOD | BEZALEL JERUSALEM

The book “Thoughts About Food” highlights the academic focus on food’s cultural and societal roles through research and creation. One key topic is the edible exhibition “Function of a Bite,” curated by Liron tzanhany, which explores food’s deeper meanings, emphasizing its role beyond simple sustenance.

FROM TREND TO TABLE | CAESARSTONE IL MAGAZIN

This article highlights a project that connects Caesarstone surfaces with modern food trends, creating immersive 3D culinary experiences. Each space explores textures, flavors, and ceremony, blending design with food innovation to create a unique sensory journey.

ABOUT TASTE | TEXTURA MAGAZIN

Taste is a concept with many layers, extending beyond just flavor to encompass memory, culture, and experience. In this piece, I explore how taste acts as a guiding compass in both personal and professional life, shaping the way we perceive and interact with the world.

HUMUS 2.0 | LEGIT MAGAZIN

This article highlights the “Zoom in on Hummus” exhibition, which celebrates hummus as a local superfood with a rich history in Middle Eastern culture. Blending design, culinary art, and science, it explores the many ways hummus is consumed and processed.
HOME
TO TOp

Start typing and press enter to search