The notion of poor students eking out an existence and living on baked beans was dispelled last night by Nick Leon, director of the collaborative educator Design London – a joint venture between the Royal College of Art and neighbouring Imperial College.
Design London MA students are, it seems, treated reasonably regularly to an evening brainstorm at La Fromagerie, the decidedly delicious epicuream emporium in London’s Marylebone.
Leon’s argument is, quite rightly, that one of the best ways to teach the notion of experiential design is through introducing great experiences – and a canteen sandwich just doesn’t hack it. And, as he points out, the fees for the course aren’t exactly low.
Ironically, it was at a soirée at La Fromagerie that Leon imparted this gem. But, as the cheese displays snapped on the iPhone suggest, this was no student fest: it was the launch of Cheese, the fascinating new book by La Fromagerie proprietor Patricia Michelson, with details of cheeses from across the world that no serious foodie could resist.
Published by Jacqui Smith and priced £30, Cheese is designed by Lawrence Morton – and well worth a look.