Overview magazines
Food Inspiration Magazine is the online magazine for foodservice professionals in search of inspiration and innovation. With the magazine we collect, enrich and spread inspiration. The free subscription magazine is published eight times per year and is an abundant source of inspiration for food and hospitality professionals. Our readers can be found in the U.S., Northern Europe, Latin America and Asia.
5 min
Integrate data directly into the surfaces of food
COOL CONCEPTS
Hans Steenbergen Wouter Noordijk
Lukas Vlaar, Hans Steenbergen & Kristian Busker
Can we first listen to our dessert and then eat it? Is it possible to eat movement? Can we integrate new technologies into edible material? These questions triggered the creative mind of Interaction Designer Erika Marthins.
Marthins created a project called 'Déguster l’augmenté' (taste the augmentation). It consists of three desserts, augmented poetically with data. She wanted to consider food in a new way, making use of contemporary technological processes.
The first dessert she presented was 'soft robotics', gelatin with a heartbeat. Followed by a sugar lollypop containing a hidden message. The final sweet dish was a choco-record: you can listen to your dessert before eating it.
Marthins strongly believes that collaborations and crossing disciplines in science, technology and art is the key to innovative solutions. Experimental research triggers new perspectives and leads us to reconsider distrust in the face of change. The Swedish designer presented her project 'Déguster l'augmenté' at Google's Food Lab, a network convening international leaders, change agents and industry experts to drive positive change in the global food system. Marthins: 'My great passion for design and innovation is what inspires me to think about our relationship with technology in the world of tomorrow.'
5 min
Can we first listen to our dessert and then eat it? Is it possible to eat movement? Can we integrate new technologies into edible material? These questions triggered the creative mind of Interaction Designer Erika Marthins.
Marthins created a project called 'Déguster l’augmenté' (taste the augmentation). It consists of three desserts, augmented poetically with data. She wanted to consider food in a new way, making use of contemporary technological processes.
Hans Steenbergen Wouter Noordijk
Lukas Vlaar, Hans Steenbergen & Kristian Busker
The first dessert she presented was 'soft robotics', gelatin with a heartbeat. Followed by a sugar lollypop containing a hidden message. The final sweet dish was a choco-record: you can listen to your dessert before eating it.
Marthins strongly believes that collaborations and crossing disciplines in science, technology and art is the key to innovative solutions. Experimental research triggers new perspectives and leads us to reconsider distrust in the face of change. The Swedish designer presented her project 'Déguster l'augmenté' at Google's Food Lab, a network convening international leaders, change agents and industry experts to drive positive change in the global food system. Marthins: 'My great passion for design and innovation is what inspires me to think about our relationship with technology in the world of tomorrow.'