Why are cakes cut into pieces while bread is sliced? Why does Swiss cheese have many holes while bagels have only one?

We not only taste food, we smell it, hear and feel it. Whether flat or curved, creamy or crunchy, foods come in a seemingly endless variety of colors, shapes and consistencies. But what's the reason behind all this variety? When and where was it thought up? And why? The origin of shapes and tastes, recipes and preparation techniques makes for an extremely interesting story which began several thousand years ago and spans all continents.

FOOD DESIGN shows why foods come to our tables in a certain form - and no other.

After the book "Food Design - von der Funktion zum Genuss" by Sonja Stummerer and Martin Hablesreiter.