1. Chicago’s Fresh Food Vending Machine Founder Luke Saunders prefers the term “kiosk,” but there’s no denying that his Chicago-based Farmer’s Fridge invention is actually a veggie vending machine. Built from recycled barn wood and sporting…
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Après son projet Handcrafted Typography, Marion Luttenberger, artiste autrichienne, revient avec une série qu’elle a faite en collaboration avec son amie Briony pour Goodforks. Elle s’amuse avec des aliments en formant des figures esthétiques qui défient souvent les lois de la gravité.
Portfolio de Marion Luttenberger.
You might remember watching in awe as your grade school science teacher magically lit up an LED with a potato or three. There’s not much to it—a natural acid serves as the electrolytic medium between a pair of terminals—but it’s certainly a clever way to illustrate the basic principles of batteries and circuits. Now, photographer Caleb Charland is bringing back the science of natural batteries in a series of photos that might just evoke the same sense of wonder as those classroom demos from your childhood.
Back to Light, features daisy chains of fresh fruit basking in a glow of their power, so to speak. The apples and limes are a little more photogenic than the tubers that traditionally serve as the humble battery, but given his sense of composition, we’d bet that Charland could make potatoes look this good too. Since the long-exposure photographs are illuminated solely by their subject matter to make for a kind of autonomous still life, the light source is paramount; the arrangements are either backlit or clustered around the bulb, huddled together in quasi-ritualistic fashion powering small light sources.
The project is not only intriguing for highlighting the unusual use of fruit in an energy-giving sense, but also for fueling our curiosity about just how many citruses it would take to sustain household lights.
L’illustrateur équatorien Javier Pérez apporte un peu de joie sur Instagram en jouant avec les choses du quotidien pour dessiner et représenter une scène. Un Oreo se transforme en globe terrestre ou une piqûre devient un moustique. Des petites scènes pleines d’imagination et de finesse.
La valeur calorique, mesure importante de notre alimentation quotidienne, varie selon les aliments consommés. Puisqu’il est parfois difficile de visualiser la différence, le site Wisegeek a effectué une enquête sur de nombreux produits comestibles, chacun proportionné à hauteur de 200 calories.
328 grammes de kiwi = 200 calories
57 grammes de bonbons = 200 calories
75 grammes de cheeseburger = 200 calories
145 grammes de pâtes cuites = 200 calories
68 grammes de sucette = 200 calories
740 grammes de poivron = 200 calories
226 grammes de ketchup = 200 calories
496 millilitres de Coca Cola = 200 calories
66 grammes de saucisse = 200 calories
55 grammes de farine de maïs = 200 calories
News: American manufacturer 3D Systems has unveiled the world’s first 3D printers for food at the Consumer Electronics Show in Las Vegas.
The Chefjet and Chefjet Pro are the first professionally certified, kitchen-ready 3D food printers, on display at 3D System‘s stand at CES this week.
The machines were launched with the pastry chef in mind, and so far they can print in milk chocolate or sugar in three flavours: mint, cherry and sour apple.
“The machine uses an ink jet print head that’s just like the one you would find in your desktop 2D printer,” explained 3D Systems’ Liz von Hasseln. “It spreads a very fine layer of sugar then paints water onto the surface of the sugar, and that water allows the sugar to recrystalise and harden to form these complex geometries.”
A “digital cookbook” will allow those unfamiliar with CAD modelling to generate and print complex objects with ease.
The ChefJet is aimed at the domestic market and will retail at under $5000 (£3000). It produces single-colour edible prints for items like sugar cubes and cake decorations.
The ChefJet Pro will be priced at under $10,000 (£6000) and produce full colour prints with a larger build volume. Both will be available in the second half of 2014.
The launch by 3D systems grows out of its acquisition of The Sugar Lab, the 3D-printing cake decorating business founded by architecture graduate von Hasseln and her husband, Kyle von Hasseln.
In 2011 the husband-and-wife team wanted to try and “print” a birthday cake so they hacked a 3D printer and, after much trial and error, successfully printed a mini cup cake with cursive sugar script. The couple, who both have backgrounds in molecular biology, then launched The Sugar Lab in July 2013 and it was acquired by 3D Systems in September 2013.
3D Systems’ creative director Janne Kyttanen told Dezeen that the company was working on 3D printed food when we interviewed him for our Print Shift publication this time last year. “Food is the next frontier of 3-D printing,” he said. “We’re already printing in chocolate, so a lot of these things will be possible in the next few years.”
The post First food 3D printer launched
by 3D Systems appeared first on Dezeen.
The Cactus is a hybrid kinda appliance, one that moves from a freezer to a refrigerator to a food warmer. Consider it as a food storage box that keeps your eatables either warm or cold, depending upon the requirement. Designed for use in nuclear households, the appliance goes against the typical principle of conducting heat from the outside to cool the inners of a fridge.
As a heat box, the temperature is maintained at 55 degrees C, which is ideal for thermal insulated for food. The frozen foods section accommodates up to three pizza boxes and the beverage compartment has been designed keeping standard bottles and cans in mind.
The Cactus scores a full ten on the design department. It’s very kawaii in looks and everything inside it has been designed keeping food specifics and usage in mind.
Designer: Erik Edward Kim
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(Behold The Cactus was originally posted on Yanko Design)
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Giant floating bubbles filled with orange-scented smoke make their way to the noses of onlookers.
We hope you had a great New Year’s Eve filled with friends, kitschy noisemakers and too many drinks. But the truth of the matter is this—you probably didn’t catch fireworks as cool as the thousands of people who got to taste their light show in London. Food scientists Bompas & Parr (the partners behind the jelly project that blew our minds) teamed up with Vodafone and the mayor of London to create an edible experience for the area’s annual New Year’s Eve fireworks show on the Thames River.
Early sketches of the firework experience
Viewers stood clad with light-up armbands that flashed in beat to the show they were watching. The different colored fireworks corresponded to different scents and tastes that were projected into the audience through peach snow, edible banana confetti, strawberry smoke and floating bubbles filled with Seville orange scented smoke. Check out a video from the event:
The natural, artisanal and small-batch renaissance hasn’t left the pet world untouched—with some hits (like CH favorite Bocce’s Bakery) and some misses. Spoil Me Rotten Dog Biscuits are the newest to receive paw-prints of approval…
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These design-inspired sushi rolls have us questioning our lunch choices.
Core77 2013 Year in Review: Top Ten Posts · Furniture, Pt. 1 · Furniture, Pt. 2
Digital Fabrication, Pt. 1 · Digital Fabrication, Pt. 2 · Digital Fabrication, Pt. 3 · Digital Fabrication, Pt. 4
Insights from the Core77 Questionnaire · Maker Culture · Food & Drink
From Kickstarted CNC cookware to sandwich doodles, we’ve had quite the year in food hacks and innovations. Some of them completely unnecessary (I’m looking at you, Budweiser beer can design) and some were absurdly awesome flags made of regional food favorites.
Beer
We started out the year with an influx of beer innovation in design in the form of a designer-centric drinking guide—to your brew’s color, that is. The Beertone Color Reference Guide is an ode to Pantone’s color swatch format that gives beer drinking designers an industry-friendly look at the brew they’re throwing back.
Of course, mainstream drinkers were more likely to come across some of the new beer packaging we saw. Sam Adams’ parent company, Boston Beer Co.—a group who had never previously dealt with the design of their cans—turned to IDEO to help them come up with the best of the best. And then there was that time that Budwesier developed a more “on-brand” shape with the curved form that matched their bow-tie logo. (We aren’t quite sure whether that accomplished anything or not.) And IDEO isn’t the only one getting involved in beer—Marc Newson took a stab at designing a storage system for Heineken, dubbed The Sub.
Lastly, PicoBrew helped us get our beer quicker with their Kickstarted brewing process in a week instead of the standard 6–8 weeks. It was just one of many crowdfunded foodie innovations this year, from a simple sous-vide device to an righty- and lefty-friendly ice cream scoop that made its debut in a classroom.
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