Serviette #6

Serviette #6 turns its curious gaze toward the design of food: the engineered elements that make up what we eat, the tools—human, animal, and even robotic—that shape our culinary habits, and the intimate spaces built to hold meals that are anything but ordinary.

In this issue, Serviette bids farewell to a candy that has divided opinion and sparked nostalgia. Writer and curator Su Wu takes us on a textured, sensory tour of Mexico City’s restaurants, while a new generation of cake artists explore the intersections of identity and piping bags. There’s a hostess who brings joy and jiggle to the dinner party table, and a mushroom-picking robot whose grip is as gentle as a breath.

Thoughtful, playful, and as surprising as ever, Serviette #6 is a rich exploration of how design influences not only what we eat, but how we experience food itself.