Back in 2000, when Marije Vogelzang had graduated from Eindhoven with a product-design degree and begun turning a school project — a funeral table set with all-white cuisine — into fodder for her nascent career, food design was still a relatively unknown discipline. Martí Guixé was already making experimental tapas and rice wine bottles with edible corks, but Arabeschi di Latte didn't exist yet, Jennifer Rubell's first art-brunch was still eight years away, and other young would-be practitioners like Franke Elshout, Annelies Hermsen, Katja Gruijters, and Janina Loeve were still just a twinkle in Li Edelkoort's eye. By the time Vogelzang founded Proef, her Amsterdam restaurant and food lab, in 2004, she was at the leading edge of a movement that aimed to use creativity and critical thinking to heighten the sensory and emotional experience of eating. Ten years, countless interactive food events, one book, and a TED Talk later, her ideas are a constant source of curiosity for those both within the design world and beyond. We at Sight Unseen have personally been fans of Vogelzang's work since we first took a hammer to her clay-baked vegetables at the London Design Festival in 2008 — an opinion only reinforced as we sipped artisanal cocktails laced with edible flowers at Proef this past winter — so we tracked her down to find out more about her own personal adventures in eating.