‘Déguster l’augmenté’ by Erika Marthins, adding new dimensions to food

20/01/2018. [VIDEO] Project by ECAL/Erika Marthins
metalocus, TEODORO GONZÁLEZ

Swedish designer Erika Marthins has created moving desserts and a record made out of chocolate. The work has been done as part of Marthins’ recent graduate design project.

Photograph by Erika Marthins. Image courtesy of ECAL

Photograph by Erika Marthins. Image courtesy of ECAL

Mange Disque. Photograph by Erika Marthins. Image courtesy of ECAL

Erika Marthins' innovative deserts combine technology and culinary art. Photograph by Erika Marthins. Image courtesy of ECAL

Chocolate record disk. Photograph by Erika Marthins. Image courtesy of ECAL

Mange Disque. Photograph by Erika Marthins. Image courtesy of ECAL

Innovative Desserts. Photograph by Erika Marthins. Image courtesy of ECAL

Mange Disque. Photograph by Erika Marthins. Image courtesy of ECAL

‘Déguster l’augmenté’ is a collaborative project by Erika Marthins with ECAL (Bachelor Media & Interaction Design) that questions if food could be augmented and technology provide a new dimension to how we experience a meal.

The project expands three desserts, exploring the potential of integrating data information in the most common thing (food) but keeping the experience poetic. A wedding of sound and chocolate – where cake behaves like a music record, poetry embedded in a lollipop and edible robotics in the form of a dessert.

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).

The last dessert Marthins created is a record made of chocolate, which she says allows the diner to not only hear, but to also taste sound. In the same way that vinyl records function, the sound made by the Mange Disque is made by a series of grooves on the surface of the chocolate. As the record needle touches the moving surface of the chocolate disc, a high-pitched wavering sound is produced.

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Autores Authors

Alain Bellet, Cyril Diagne, Gaël Hugo, Christophe Guignard, Cédric Duchêne (Tutors) and Laura Perrenoud, Tibor Udvari, Romain Cazier, Marc Dubois (Assistants). Alain Bellet, Cyril Diagne, Gaël Hugo, Christophe Guignard, Cédric Duchêne (Tutores) y Laura Perrenoud, Tibor Udvari, Romain Cazier, Marc Dubois (Asistentes).