1_Material research
Printed oranges
During lockdown, I experimented with food as a medium. Along with my grandpa, I modified a 3D printer to produce edible objects using homemade jelly that I developed with my grandma.
We connected the food extruder and the nozzle together to take advantage of their XYZ movements. At first, we utilized centrifugal force to push the jelly out of the syringe, but later we improved the system by incorporating a 3D-printed connecting rod and a motor system. As you can see in the picture, the setup is standing on the left.
Sugar urnes
Experimentation on the technical and aesthetic
properties of crystal sugar and glucose syrup.
properties of crystal sugar and glucose syrup.
In between plastic and glass, sugar is a fragile and precious material.
Due to its ephemeral nature, I opted to design a funeral urn.
Fruit leather shirt
This project was initiated by research on food waste and aims to explore alternative ways of using it. The concept behind this shirt is to rethink our relationship with clothing. It is made from putrid fruits and is intended to be discarded after use. Although this may seem harmful to the environment, in this case, it can actually be a way to fertilize the soil around us.
This prototype, is not 100% made out putrid fruit. I know now, how to make bigger and stronger surfaces. I would not need the structure to hold the material in shape if I had to do continue this project.
“Gustatory reading”
My grandmother is used to make a family cookie called "Rissoles". It consists of caramelized plums wrapped in a sweet shortcrust pastry.
Roquefort cheese and Aubrac Tea are typical of the Aveyron region and of my family culinary heritage.
Recently, I decided to challenge myself by incorporating these two ingredients into the recipe.
Roquefort cheese and Aubrac Tea are typical of the Aveyron region and of my family culinary heritage.
Recently, I decided to challenge myself by incorporating these two ingredients into the recipe.
To add an aftertaste flavor, I infused the tea into the butter of the dough. I combined the plum and Roquefort cheese, creating a balance between sweetness, saltiness, and bitterness.
I would like the gustatory reading to follow the same order in which I usually eat these ingredients separately.
First, I want to taste the Roquefort cheese, followed by the plums and finally the tea. Moreover, I want to maintain the usage of each ingredient. Typically, I drink the tea, chew the plums, and spread the cheese on bread. However, in the new version, I have infused the tea in the dough and spread the cheese on top of the cookie.
The taste experience should begin with the cheese, then the plums, and finally, the tea.
First, I want to taste the Roquefort cheese, followed by the plums and finally the tea. Moreover, I want to maintain the usage of each ingredient. Typically, I drink the tea, chew the plums, and spread the cheese on bread. However, in the new version, I have infused the tea in the dough and spread the cheese on top of the cookie.
The taste experience should begin with the cheese, then the plums, and finally, the tea.
2_Social experiment around food
Cook for me please !
Cooking gather people.
Cooking for others.
Cooking is sharing.
Cooking is caring.
In October 2022, I invited people to host me in their homes and cook for me. They were given two different combinations of mandatory foods to cook with, and also had the option to add extra food according to their preferences. During each meal, we had intimate conversations that allowed us to get to know each other better and share precious moments.
Cooking is bounding.
Cooking for others.
Cooking is sharing.
Cooking is caring.
In October 2022, I invited people to host me in their homes and cook for me. They were given two different combinations of mandatory foods to cook with, and also had the option to add extra food according to their preferences. During each meal, we had intimate conversations that allowed us to get to know each other better and share precious moments.
Cooking is bounding.
“Pass me the bread”
In this particular setting, each participant has their own personal space, which is delimited by a silver tape. Additionally, there are communal spaces available as well. The objects and the layout of the space encourage people to communicate, share, and exchange ideas
according to everyone needs.
The menu for the meal consists of the following items:
-pumpink and rozemary soup
-leak and hazelnut quiche
-coliflower salad
-weat flour bread spoons
-brioche bols/plates
-buckweat cream pots
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The menu for the meal consists of the following items:
-pumpink and rozemary soup
-leak and hazelnut quiche
-coliflower salad
-weat flour bread spoons
-brioche bols/plates
-buckweat cream pots