install theme

RCA Show 2013: Making Guns

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London’s Royal College of Art graduate James Shaw has created a series of weapon-like tools, which facilitate three innovative production processes.

Based on the principle of additive manufacturing, the tools include a machine gun that sprays papier-mâché – a mixture of recycled paper fibres and binding agent – onto wireframe structures. Colour can also be added to the glue, which allows Shaw to create the ombre effects on his finished pieces. The pewter gun squirts liquid metal, “an accessible way to approach a material that is usually hard to work with,” says Shaw. Lastly, the plastic extruding gun that heats and pipes tubes of recycled HDPE plastic, creating freakish globular forms. 

“The process of building from the base upwards minimises the waste from traditional woodworking in which you cut material away,” explains Shaw.

(Source: dezeen.com)

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RCA Show 2013: The Alchemist’s Dressing Table

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Inspired by the recipes found in London’s Victoria & Albert museum’s archive, Royal College of Art graduate Lauren Davies has created The Alchemist’s Dressing Table – a set of tools that enable consumers to make their own beauty products at home.

“[The piece] is a speculation about the future of cosmetics for the modern woman who has a desire to be more in control of what she uses on her skin,” explains Davies. “By using the tools I believe it is possible to forge a stronger connection to one’s beauty rituals.”

Made from an aesthetically pleasing combination of oiled wood, copper and laboratory glass, the set includes: A distiller to create floral waters and essential oils; a kohl plate to make waxes and mascara; and a scent diffuser, used to macerate plants to make creams and balms.

(Source: show2013.rca.ac.uk)

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Bite Beauty: Blend Your Own

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Canadian cosmetics brand Bite Beauty allows customers to blend their perfect shade of lipstick. At the store, customers can select their preferred pigment, add a fragrance and choose whether they want a matt or gloss finish. The formula is melted down and poured into a lipstick mould.

Brands are increasingly offering consumers bespoke and personal retail experiences. See Whiskey – Your Way and Scent Tailoring for more examples.

(Source: psfk.com)

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Edible Art

Pastry chef Caitlin Freeman of Blue Bottle Coffee at San Francisco’s Museum of Modern Art (SFMOMA) has created a cookbook inspired by modern masterpieces.

Modern Art Desserts presents 27 desserts inspired by the work of the World’s most famous artists, such as Roy Lichtenstein and Andy Warhol. Freeman’s tribute to Piet Mondrian is an eye-catching chocolate log, complete with brightly coloured squares of sponge, separated by slivers of chocolate icing.

(Source: Guardian)

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Gilded Ceramic Radio

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The Hibou Gilded Ceramic Radio by French designers Celia Torvisco and Raphaël Pluvinage is operated by touch. Users control the volume, frequency and on/off functions with gentle swipes of the finger over the surface of the device.

The movements are detected by Palladium – a silvery-white metal within the paint used to decorate the object – which conducts the electricity conveyed by the user’s touch. The patterns on the radio are designed to make using the device simple and intuitive – the volume control is drawn out into a long line to allow small adjustments.

(Source: dezeen.com)

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The Lepsis

Hailed as a solution to the world’s growing food shortages, insects are an efficient and sustainable source of protein. Every 100 g of dried insects provides 53 g of protein, a higher proportion than beef and fish. According to a recent report from the United Nations (UN), the prospect of farms processing insects for feed might soon become a global reality due to the growing demand for sustainable food sources.

Designer Mansour Ourasanah is encouraging people to grow their very own nutritious creepy crawlies at home. The San Francisco-based designer has collaborated with US domestic appliance company KitchenAid to develop Lepsis – an insect breeder that enables consumers to farm, harvest and kill grasshoppers before turning them into food. Designed to save space and energy, the vessel is small enough for a kitchen counter top.

“In order to move toward a sustainable future, we must do away with our culinary hang-ups and redefine the paradigm of food,” explains Ourasanah.

See Insects Au Gratin by Susana Soares, which looks at new ways of consuming the mini-beasts.

(Source: finedininglovers.com)

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Tutti Frutti

Kew Gardens has teamed up with British gastronomic duo Bompas & Parr to create a display that will challenge visitors to rethink the food they eat on a daily basis.

The Tutti Frutti installation is part of Kew Gardens’ IncrEdibles festival, which celebrates the diversity of edible plants. The focal point of the installation is a floating pineapple island situated within a pond. Visitors can explore the pond in rowing boats, before entering a secret banana grotto hidden beneath the pineapple structure.

The installation is supported by a fruit-themed publication, featuring contributions by British photographer Martin Parr, Spanish chef Elena Arzak and New-York based visual artist Jennifer Rubell.

Food scarcity is a prevalent theme. The burden of feeding the fast-growing population is inciting chefs, designers and environmentalists to seek uncharted and plentiful food sources. See Austerity and Thrive Live for more concepts designed around survival in times of crisis.

(Source: jellymongers.com)

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Yo-man

American chocolate brand Hershey is launching a new candy brand in China called Lancaster – Yo-man in Chinese – to target one of the world’s fastest-growing candy markets.

Hershey has crafted three flavours specifically for Chinese consumers using a milk-condensing process called nai bei. The candy will be distributed in the Chinese cities of Wuhan, Hangzhou and Chengdu in June 2013. The brand expects to expand throughout China later in the year.

This is the first time Hershey has launched a new brand outside the US. Hershey hopes to gain a share of China’s milk candy confectionary market, which is estimated to be worth 7.5bn yuan ($1.2bn), accounting for one quarter of the total candy market.

“Consumers in China love high-quality, delicious candy that reflects care and craftsmanship and gives them a rich taste experience that is distinct and premium,” said Jane Xu, Vice President and General Manager of Greater China for The Hershey Company. “Lancaster Nai Bei candy provides consumers with a milk candy experience that is unlike any other product available in the China market.”

(Source: confectionarynews.com)

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Balancing Act

Forgetting to water your plants could be a thing of the past thanks to Japanese designer Risako Matsumoto. His latest project Water Balance consists of a piece of wood with a glass vial on one side and a sliding weight on the other. The design maintains perfect balance until the plant is dry, signaling to the owner that it’s time to top up the water.

(Source: psfk.com)

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Milan 2013: Food Storage

Food Storage by Italian creative design studio Friday Project is designed to help us eat more healthily.

Based on the principles of the food guide pyramid, the storage system dedicates more space to what we should eat more of. The unit provides space for cereals, pasta and bread, a drawer for vegetables that need to be kept in darkness and a terracotta box to conserve products out of the refrigerator.

According to the studio, Food Storage provides “an educational system for our diet,” by displaying the food we have in our homes and encouraging us to combine them in a more nutritious way.

(Source: fridayproject.it)

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