"Déguster l’augmenté" is an experimental project exploring the potential of integrating data information in food.
The project answers theses questions: how could we consider food in a new way with the process of todays technology? Would it be possible to extend some dishes to a new dimension? A poetically extending proposition for three desserts.
Project by Erika Marthins in collaboration with Chef Fabien Pairon at Ecole hôtelière de Lausanne, Romain Testuz at Rayform (Rayform light shaping technology), Dr.
Jun Shintake Laboratory of Intelligent Systems (École polytechnique fédérale de Lausanne).
I choose to value those materials by creating two collections of unique jewelries inspired by Nasa’s Mars cliches of dunes and comets impacts, the shapes are guided by the images.
Erika is a 25 year old Swedish student in Media & Interaction Design at ECAL.
During the research process, my experiments with soils and resin were quickly linked to pedology (science of soils studies).
This science field is using the same principle, but for a microscopic study's purpose. A part of the soil is selected and extracted, then in a laboratory, a resin is poured on it to fix the soil block.
The company’s distinctive range of textiles demonstrates the potential of the mill yet represents only a fraction of its capabilities.
Edelkoort predicts that “a drier and coarser hand will become desirable, as mohair begins to leave its strictly-soft days behind.
The evolving essence of mohair will enchant us for the seasons to come”.
Stripes will be studied for rugs and blankets to keep us warm on brisk nights.” This is the second consecutive year that South African manufacturers will be presenting their commercially-available products at Maison & Objet; including many items that are being unveiled for the first time.
Baby Mo will be launching its Jewel blankets, multi-coloured textures with hand-painted warps and varying wefts.