Skip to main content

Eat - Food Culture, Materiality and Design

Bachelor’s level
15 credits (ECTS)
Study pace
Mixed time
Location independent
Study form
Application open
Application code
Full education cost: 69 250 SEK
First payment: 69 250 SEK

No fees are charged for EU and EEA citizens, Swedish residence permit holders and exchange students.

More information about tuition fees

Application closed


Eating can involve an infinite number of different things. It can be about survival, pleasure or stress as well as meetings, time and access. Eating has different meanings for everyone.

In the course Eat – Food Culture, Materiality and Design, the simple meal is a platform for conversation, reflection, experiences and meetings. The materiality, spatiality and choreography of eating – that is, the things we use, the space we are in and how we move about – is the hub of our exploratory design work.

This course is for those who are interested in the connection between design and eating. Through fundamental design methods, we work with concepts and phenomena in food culture and design to create common knowledge and understanding. We do this through workshops, literature, field trips, supervision and discussions, both individually and collectively in group meetings as well as through individual project work.

The course is divided into three overarching themes:

  1. Food – Body (such as the senses and norms)
  2. Food – Politics (such as power and resource allocation)
  3. Food – Artefacts (such as function and materials)

These themes are addressed through assignments, literature and at the physical meetings and serve as support for individual project work, which is conducted in parallel throughout the semester. 

At #eathdk you can get glimpse from workshops during previous courses.

During the fall of 2020 we will meet for five sessions when we work together at HDK: September 7-8, October 12-13, October 26-27, November 30-December 1, January 7-8. The rest of the time is student’s own work time. The students will work with an individual Design project that runs along the whole semester and is presented at the last session in January. During the other four sessions we will do workshops, have lectures and tutoring that all relate to the fields of Design and Food culture.

Prerequisites and selection


General entrance requirements


The mode of selection for Advanced Level Undergraduate Studies can vary. Previous university education, work experience, tests etc, can for example be taken into consideration.

After graduation