04 | Fit Cuisine

As a part of the annual furniture fair imm Cologne 2015, the KISD curated the exhibition “The Metamorphosis of the Bon-fire” at the renown art museum “Villa Zanders” in Bergisch Gladbach. A group of students showed their interpretations of the future kitchen. The project with the title “Fit Cuisine” created by Pia-Marie Stute and me is an interactive kitchen installation that plays with an ironical future scenario in which the well-established fitness trend efficiently merges with the act of cooking. To engage the visitors actively into a fitness and cooking parcour several stages were built up: a basketball hoop opening mechanism for a bin, some weighted pots and a resisting drawer.  A spice shelve of elastics and a punching pall which controls heat and energy of the kitchen’s stove. Raising awareness not only to the shift in priorities in today‘s lifestyles but also to the true value of electricity, a punching ball controls heat and energy of the kitchen‘s stove by using an accelerometer and arduino chip that register the strength of the hits and transport them to the LED-cooking plate.

05 | Eingedeckt

My project „Eingedeckt – Über die Sinnlichkeit des Essens“ was developed in cooperation with Alessi at the french design school, Ensci – Les Ateliers in Paris. The responsive tableware aims to create a new dining experience that focusses on the interaction between user, object and content. It explores how the content such as food and drinks can influence the tableware through its weight, gravity, structure, temperature and shape. It generates new characteristics depending on the content which influence both the content itself and the entire dining experience: The object becomes responsive, it reacts to its content. As a result, the objects develop their own life and become actors during the dining. The eating and drinking will be changed and activate the user’s senses towards surprise, fun, pleasure or complication. HOW CAN CONTENT SUCH AS FOOD OR DRINKS INFLUENCE THE TABLEWARE THROUGH ITS WEIGHT, TEMPERATURE, GRAVITY, STRUCTURE OR SHAPE ?

CARAFE | responsive through volume | It adapts its shape to the contents by having a flexible surface. As soon as liquid is filled in the carafe gets widened. By emptying the carafe, it pulls herself together again. The belly of the carafe which expands through the poured-in liquid visually. It shows the user the degree of filling.

BOWL | responsive through color | The bowl adjusts its color according to the temperature and humidity of the served food. Warm dishes show the white porcelain – the more it cools down, the more the bowl returns to its original black color. With increased temperature, the bowl increases the strong light-dark contrast of its coating.

CUP | responsive through movement | When the cup is unfilled, it stands balanced and upright. Through the swing and weight of the fluid content with which the cup will be filled, it starts to move or shake. The control which the user believes he has over the object plays a decisive role.

PLATE | responsive through reflection | The surface of the plate forms a structure (such as mountains) which divides the content and makes the eating slower and more difficult. Because of the silver, shiny surface the content is visually distorted and reflected for the user. The plate gains a new pattern depending on the food texture and color. The dining experience will be slowed down and supports an intensive exploration of the food and dining experience.