Déguster L’augmenté I Erika Marthins

February 17, 2018

Déguster L’augmenté I Erika Marthins

Ranked among the top 10 schools of art and design in the world, ECAL is directed by Alexis Georgacopoulos and offers six Bachelor level programs (Visual Arts, Cinema, Graphic Design, Industrial Design, Media & Interaction Design, Photography). ECAL also offers five Master levels (Visual Arts, Cinema, Product Design, Photography, Type Design ). Additionally, it offers a Preparatory Year, preparing entry into its departments, two Master of Advanced Studies in Design for Luxury & Craftsmanship and Design Research for Digital Innovation (with the EPFL + ECAL Lab).

Erika is a 25 year old Swedish student who carried out a Bachelor program in Media & Interaction Design at ECAL, in Lausanne, Switzerland. After spending most of her life in her hometown Stockholm, Erika prearranged to move to Switzerland in 2012 to learn French. Erika cultivated her passion for design and entrepreneurship at the age of 16. ECAL, has boosted her ambition, creativity and technical skills, and has given Erika the chance to develop her competitive edge. The stimulative aspects of the "design world" has pushed Erika to continually be creative and innovative in all aspects of her studies and daily life.

Déguster l’augmenté is an experimental project exploring the potential of integrating data information in food. The project answers theses questions: how could we consider food in a new way with the process of today's technology? What if we could augment our food? Would it be possible to extend some dishes to a new dimension?

It’s a desire to enhance food story-telling and poetically extending propositions for desserts. Déguster l’augmenté includes three desserts, expanded with data in a poetic way each with a unique feature: animation, perception and sound. Dessert à l'Air: animated desserts are created using edible robots, the sweets of the future. Lumière Sucrée: a lollipop uses external lights to refract a hidden message contained inside. Mange Disque: chocolate records allow us not only to hear, but to taste sound.