New Designers 08

Grays School of Art Degree Show 08

Final Model Pics

Concept Two

Concept One

3D Development......

At the present I have been considering the development of a design that encompasses a more subtle change for today's cultural food climate, designed a one whole plate this design features clear ridges that define clear areas of plate that are intended to reflect the different food proportions of each individual food group that are recommended to make up daily food intake........

3D Generation

In order to develop the series of work further I have been using CAD modelling (rhino) to devlop the form and aesthics of the model. Bellow are some quick screen grabs documenting this devlopment;


................to be coninued

Industrial Food Revalution

When did it become the acceptable norm for vulgar displays of public eating, to be simply excused as an act of convenience? Increasingly the boundaries of food consumption seem to be vanishing, with the referred etiquette of the 1940’s and 50’s being replaced with a more modern model for food consumption; from breakfast on the go, to eating as we work and quick fix snacks behind the wheel, the 21^st century’s definition of multi-tasking definitely encompasses ‘fast food’.

And as the rise of the industrial food revaluation brought about new manufacturing techniques and possibilities for mass manufactured food a new aesthetic of food was born. With our aesthtical expectations of food changing and our tolerance of what is acceptable when it comes to eating: anything goes – anywhere and anytime.

This image visualises for me theses gradual changes and the cultural evolution of food culture in the west, Zachks, Flickr set of Frozen Food Forms illustrates for me our gradual disconnection from true food and the impact that modern life and progress has inevitably had on diet.

Although we can possibly conclude the last century may have born witness to one of the fastest revolutions in our dietary history, I wish to question whether the results and bi-product of the industrialisation of food has led to a more conscious, more knowledgeable and more ethical consumer fostering a new revolution for food and farming. With the rise in organic, fair-trade, and local food products it seems like never before has nutrition in all its forms and facets been so thoroughly celebrated.

Source - Zachks, Flickr set - http://flickr.com/photos/zachk/sets/72157604491249433/

The Japanese Bento Box

"The average healthy life expectancy in Japan is now 74.5 years......leagues ahead of Britain in 14^th spot with 71.1 years." The Guardian. 2000 jun 6

At first glance this comes as somewhat of a surprise, as figures show the average Japanese urbanite is highly likely to both smoke and drink heavily whilst inhaling huge levels of pollution, mirroring many of the social health problems of the west and Britain. However look a little deeper and the differences soon become apparent, the Japanese’s highly unique and varied diet provides explanation to Japans impressive health.

These images bellow show the visual creativity and cultural food differences between Japanese cuisine and and the western worlds. As part of my development and work I have become hugely interested in the Japanese Bento Box (Lunch Box) as a source of both admiration and inspiration and a model for fast food excellence.

'Charaben' character Bento boxes offer a contemporary twist on the traditional Bento, usually made to resemble popular movies, TV and manga characters. These charaben are hand crafted by mothers to improve the nutritional intake and social standing of their children.

The ‘Ekiben’ Bento box was developed for the convenience of railway passengers, these portable Bento’s are sold at train stations all over Japan illustrating very different notions of mass feeding the Ekiben is quite possibly one of the most sophisticated forms of fast food in the world today.

Finally the Bento has diffused into Japanese homes and restaurants in the form of elaborate lacquer ware boxes displaying the exquisite beauty and pride involved in Japanese cuisine.

Books of interest;

Face Food The Visual Creativity of Japanese Bento Boxes By Christopher D Salyers
http://www.amazon.co.uk/Face-Food-Visual-Creativity-Japanese/dp/0979048664
/ref=sr_1_1?ie=UTF8&s=books&qid=1213795558&sr=1-1

User Testing

Following on from previous research conducted in Nov 07 were by a focus group documented a weeks food consumption, eating habits and patterns I asked one family to respond to my design development and attempt to integrated these initial ceramic prototypes into their daily eating routines again documenting their experiance in a food journal reflecting the impact this experiance has on their dietary patterns. The images bellow visually document these results......

The results from this are being filtered back into my development . The user group have indicated a need for additional information accompanying the plates. Also from observing the users I am considering an alternative offering that would act as a gradual change from today's cultural eating habits, familiar with the norms of the traditional white plate and my clear segregated portion plates illustrated above.

continued - slip cating intial protoypes.....

This series of images document the development of the first prototype models and experimentation with the ceramic slip casting process...........

Update - above you can see the development of this series of initial prototype models being slip cast and glazed ready to fire. Bellow you can see the finished result and first prototype model for the eat well series.

experimenting with ceramic

Construction of plaster molds for slip casting.......

THE MAKINGS OF MY INTERM SHOW

3D IDEAS GENERATION

At present I have been working on quick design ideas in order to communicate the findings from sevral months of research into the current imbalance in social attitudes towards food and good health and the role design can play in reshaping our habits for food and consumption.

Above show some of the work produced over the past two weeks were I have questioned both the choice in materials and generic form of many everyday items and the effect they have on the rates of consumption.

The pop out cutlary makes use of many diffrent materials from 3mm balsa wood to 6mm Acrylic and questions the effect these materials will have in slowing down the time and ability of consumption. The materials were choosen for there time they will take to become obsilete thus limiting the time allowed for consumption.