Experimentation food design

Unicorn bubbles

A semester spent experimenting with molecular cooking. The first focus was about learning the technique of spherification and of caviar. The next focus was a team work with Elvira von Wieding Lidin, who was working with aquaponics and Elise Weegels, who was making her own cider.

How could we merge aquaponics and molecular spherification ? How could we cultivate some seeds with these techniques combined ?

Is it possible to make caviar with the homemade syrup ?

Design Academy Eindhoven

Avril 2015

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destroyed alfafa ravioli