touch that taste
It is all about investigating, experimenting and combining when the next generation of designers want to design objects for the future.The graduation project TOUCH THAT TASTE by the polish textile designer Martyna Barbara Golik, from The Royal Danish Academy of Fine Arts in Copenhagen, combines her fascination of two worlds: textile and food.
In this case the project is based on data, where a study group has undergone a synesthesia-inspired experiment, where each person had to eat and smell representatives of five tastes and translate the experience into vision and touch. The outcome of the data was used for experimenting with materials and techniques to create various textile samples for the final collection.
The TOUCH THAT TASTE collection is based on the main tastes of food: umami, sweet, salty, bitter and sour. All five tastes are translated into an experimental collection combining different materials and techniques. The collection consists of:
UMAMI carpet – Exploration of the different structures and textures with bare feet. Combining the technical felt, tufted woolen yarn and rubber parts.
SWEET pouf – The feeling of slowly sinking in while being seated. Made of memory foam and upholstery technique invented by the designer.
SALTY space divider – Inviting the user to interact with the space divider by changing/adding/removing its layers. The room divider marks changeability and adaptability to different spaces. The piece is made by a combination of wool and polyester fabrics.
SOUR blanket – Encourages the viewer to interact with the blanket and comes to live with movement. The piece is made by woolen fabric and liquid rubber.
BITTER slippers – Is both soft and heavy at the same time, which makes it hard to walk. Each of the shoe weighs 2 kg. The slippers are made of foam and felt.
The impressions from the food investigation is translated into design objects in this collection, which makes the experience last longer. The hybrid of combining fields of science, food-synthesis, material research and pioneering design challenge the way we look at products for the future.
The experimental series of food and textile was exhibited in Milan at the Ventura Lambrate 2015 edition.
Sara Ingemann Holm-Nielsen
Sara Ingemann Holm-Nielsen gives us on a regular basis, chosen fresh news from Scandinavia. Sara is a very sensitive person , in love with trends and style, she is also a talented writer and one of the brain behind ateliercph.dk