Déguster l'augmenté

Erika Marthins – Déguster l'augmenté

What if we could augment our food?  Would it be possible to experience a new dimension of a meal? This project is a desire to explore the potential of integrating data and storytelling in food. A proposition of expanding three desserts in a poetic way. A wedding of sound and chocolate, poetry and lollipop and animation and dessert.  In collaboration with Chef Fabien Pairon Ecole hôtelière de lausanne, RayForm (Rayform light shaping technology), Jun Shintake Laboratory of Intelligent Systems (EPFL). Special thanks to: Michel Ferla (EHL), Dario Floreano Director of Laboratory of Intelligent Systems (EPFL).

Diploma project (2017) by Erika Marthins

Professors
Alain Bellet, Cyril Diagne, Christophe Guignard, Gaël Hugo
Know-how
tableware, sound, robotics

What if we could augment our food?

Would it be possible to experience a new dimension of a meal?

This project is a desire to explore the potential of integrating data and storytelling in food.

A proposition of expanding three desserts in a poetic way. A wedding of sound and chocolate, poetry and lollipop and animation and dessert.

In collaboration with Chef Fabien Pairon Ecole hôtelière de lausanne, RayForm (Rayform light shaping technology), Jun Shintake Laboratory of Intelligent Systems (EPFL).

Special thanks to: Michel Ferla (EHL), Dario Floreano Director of Laboratory of Intelligent Systems (EPFL).


Mange disque Photo ECAL/Younès Klouche
Mange disque Photo ECAL/Younès Klouche
Lumière sucrée Photo ECAL/Younès Klouche
Dessert à l'air Photo ECAL/Younès Klouche

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