Chocolate records allow us not only to hear, but to taste sound.
In collaboration with Chef Fabien Pairon and Chef Julien Boutonnet, Ecole hôtelière de Lausanne.
Animated desserts are created using edible robots, the sweets of the future. Soft pneumatic gelatin actuator, made of gelatin.
In collaboration with Dr Jun Shintake, Laboratory of Intelligent Systems (EPFL) and Chef Fabien Pairon, Ecole hôtelière de Lausanne.
A lollipop uses external lights to refract a hidden message contained inside.
Made with the Rayform light shaping technology in collaboration with Rayform and Chef Fabien Pairon, Ecole hôtelière de Lausanne.
Project by ECAL/Erika Marthins
Tutors: Alain Bellet, Cyril Diagne, Gaël Hugo, Christophe Guignard, Cédric Duchêne
Assistants : Laura Perrenoud, Tibor Udvari, Romain Cazier, Marc Dubois
ECAL / University of Art and Design, Lausanne Switzerland
Bachelor Media & Interaction Design
Filmed and edited by Erika Marthins, Pauline Saglio
ECAL - Bachelor Media&Interaction Design
In collaboration with Chef Fabien Pairon Ecole hôtelière de lausanne, RayForm (Rayform light shaping technology), Jun Shintake Laboratory of Intelligent Systems(EPFL).
Special thanks to: Michel Ferla (EHL), Dario Floreano Director of Laboratory of Intelligent Systems(EPFL).