Augmented Food Studio

Food + Design + Technology

Mange Disque

Project 01

Mange Disque

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.

Dessert à l'air

Project 02

Dessert à l'air

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.

LumièreSucrée

Project 04

LumièreSucrée

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.

Déguster l’augmenté

What if we could augment our food? Would it be possible to experience a new dimension of a meal? This project is a desire to explore the potential of integrating data and storytelling in food. A proposition of expanding three desserts in a poetic way. A wedding of sound and chocolate, poetry and lollipop and animation and dessert.

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).