This graduate project by Erika Marthins demonstrates how interactive food can be. The Ecole cantonale d'art de Lausanne (ECAL) Interaction Design student worked on 'Déguster l’augmenté' in order to "explore the potential of integrating data and storytelling into food."
This exploration resulted in a series of pieces such as a chocolate record that allows you to hear what you taste, a lollipop that unveils a hidden message when a light shines through it and a gelatinous dessert capable of movement. Marthins collaborated with chefs to create the playable chocolate record, which lets you experience the senses of taste as well as sound. With the moving jelly dessert, she borrowed from the subfield of soft robotics.
This project shows interactive food need not be limited to the dining experience.
Interactive Food Projects
'Déguster l’augmenté' by Erika Marthins Includes a Chocolate Record
Trend Themes
1. Interactive Food - The trend of integrating data and storytelling into food, creating interactive dining experiences.
2. Food Robotics - The use of soft robotics in food design, creating edible creations with movement and automation.
3. Sensory Integration - The trend of using technology to integrate multiple senses, like taste and sound, in the food and beverage industry.
Industry Implications
1. Food & Beverage - Innovative food designs and technologies can provide unique dining experiences and differentiate brands in the competitive food and beverage industry.
2. Entertainment - Interactive food projects can provide new and exciting entertainment options that merge technology and dining experiences.
3. Education - Interactive food projects can be used in educational settings to engage students in the fields of food science, technology, and design.