Drinking tea or coffee becomes an experience for the hands as well: the soft wool contrasting with the ceramic spikes. Those are also the structure for the wool. Every time that the cup is washed it also gets felted more and more.
(2013) -project with Nina Gautier -
When we freaze food we are used to always have an extra packaging around it, either you buy it in a store or you freaze it yourself. Then why not using the properties of ice itself? If we package our food around water we waste less and we can make it look fresh and inviting. The ice makes a “real packaging” around the food, thanks to its transparency, and the water can be reused for cooking afterwards.
Some vegetables were selected to make the ice-packaging around. The basic shapes of the vegetable were kept and used to cast different cuts according to the customer's needs. The intent is to give the consumer a real image of what they are about to eat. We want to step away from the idea of fast frozen
My starting point was to honor salt and bring back the preciousness that it used to carry along. Since industrialization we have lost the knowledge about it, which was once essential for our survival on many different aspects of life. We have grown with the idea that salt is white, cheap and unhealthy and that we should use as little as possible. Nevertheless when salt is not refined is actually the exact opposite: it’s natural and its flavor is much stronger, therefore we need less in our food.
By looking at the two ways to extract salt I got very inspired. Salt can be found in water as well as in mines, liquid or hard as a rock, and in order to extract it, it needs a lot of effort and of course good tools. But on the market we can only find salt in its “granulated” consistency and we associate salt with things like the saltcellar and such.
By researching and considering all this, I came to the conclusion that salt could be experienced in a totally different way. In fact salt is a material on its own that doesn’t need more then just itself in order to find a location in our kitchens. By thinking of where and when we use salt in our every day lives I want to find new gestures and therefore new shapes. It’s a sustainable concept because is asking for less by making a better use of the properties of it.