ÉCAL student Erika Marthins has incorporated a series of different technologies into food to create three augmented desserts, each with its own unique feature of animation, perception or sound.
Aiming to discover a new dimension of our average sweet treats, the designer has used edible robotics, light-shaping technology, and digital data information in the making of each dish.
The project, called Déguster l’augmenté, consists of a moving gelatin desert, a light-refracting lollipop, and a chocolate record.
Read more on Dezeen: https://www.dezeen.com/?p=1173568
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