Sweet tooth Design©
Have you ever feel like you were ignorant about food? It can often happen that the taste experience completely satisfies your curiosity, luckly there are people falling down into food subject, then tastd is not enough, and they want to have more information about. This is what has happened to Sophia Chu, a designer who graduated from Berkeley University in California. Using a quite geek and didascalic approach, without loosing the historical feeling and the innovative details, she decided to back-follow the story of a cookie, and then she realized illustrations about genesis and shapes of – almost – all the biscuits. A titanic and accurate work, which has brought not only to the creation of beautiful infographics, but also to a website, where finding out stories and recipes, and a food oriented Design Studio, the Sweet tooth, where Sophie works with 6 colleagues.
Why a so geeky approch on food?
Sophia Chu is a food lover, but like many other people, she does not know a lot about food either. It all started with a slice of Biscotti. Although biscotti is dry and hard in texture, it is quite popular among the cafes around the area. She began to question why this “not-so-desirable” cookie became so popular, which later she found out that biscotti already has a history of over 2000 years with its lineage to the Ancient Roman Empire and the Tuscan’s wine. This is how the list of cookie/biscuit began its research journey.
Cookies/Biscuits are one of the most popular food in the world, but not many people actually took the time to research about the exciting history and knowledge behind those food. As the list piles up, the blog itself also became less attractive with long paragraphs of text. This is when “Genesis of Cookies,” an infographic of cookie’s history, was firstly designed and funded on Kickstarter as an innovative project. The poster does not only provide cookie illustration, but also contains great amount of information.
Your Favorite place-to-eat in town?
Living in Berkeley, a very diverse city with people coming from different parts of the world, we tends to try different kinds of food: American, Chinese, Indian, Thai, Italian, etc. We love to eat at an Indian restaurant called “House of Curry.” Another popular dessert that we love is cookie ice-cream sandwich. There is a very popular store in Berkeley called “Cream,” which specialize in customizing cookie ice-cream sandwiches.
One of our favorite recipe has to be chocolate chip cookie. Although it is a pretty typical recipe but it is always the first food that ran out in a party. We got our first recipe from a blog called “Joy of Baking,” but we prefer organic butter over the non-organic ones.
Currently, our illustrated project called “Alchemy of Tea” is still online on Kickstarter. (Visit http://kck.st/1kx2W4s) We especially designed 4 extra illustrations called “Tea Sets” to appreciate the art of tea practice too.
Our next research will focus on game design related to food/drink. We try to create something different every time, but maintain our goal to educate as well as entertain audience with combination of food and design.
CHOCOLATE CHIP COOKIES
by Joy of baking
1 cup (2 sticks) (226 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
3/4 cup (160 grams) firmly packed light brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 1/4 cups (295 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (270 grams) semisweet chocolate chips
1 cup (100 grams) walnuts or pecans, coarsely chopped (optional)
How to do:
Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven. Line two baking sheets with parchment paper.
In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated. Scrape down the sides of the bowl as needed.
In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips and nuts (if using) about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (from 30 minutes to two hours).
For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 10 – 14 minutes , or until golden brown around the edges. Cool completely on wire rack.
Makes about 4 dozen – 3 inch round cookies.
Note: You can freeze this dough. Form the dough into balls and place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed – may have to increase baking time a few minutes.