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Edible design
Edible design
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How can you make an elaborate meal more sustainable by making the table decoration edible?
During this small project I started working on the question of whether table decoration for large eateries could be more sustainable. After a fruitful brainstorming session, we arrived at 'food decoration'. Containers, cups and many more shapes can perhaps be included in the taste experience.
As basic shapes for the 'food decoration' I formed molds around existing shapes. For example, there was the opportunity to quickly experiment with different materials
Mold experiment with cake. Conclusion: it works, but over time it dries out and crumbles
Shaping experiment with chocolate. Conclusion: it works best with very thick chocolate. If the chocolate is too thin, the container will break or stick in the mold.
After having done the first tests, I started looking for material that hardens and remains strong. That is how I ended up with candies and caramel. The boiled sweets work super well, since you can melt them and fold them around a shape during the hardening process. The caramel was less successful, because I had forgotten that plastic naturally also melts at a high temperature .....
On the day of the final exhibition I made a few more trays. For these trays I combined different types of candies, and these eventually formed a very nice color range. I also used my trays for a fellow student's project. He had made sorbet ice cream and we served it in
my bowls.
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