An intercultural project in the exchange between Swiss and Italian designers.
Project participants: Veronika Imre, Marvin Moscara,Kathrin Kochs
By dealing with the process of "dipping" in combination with the material wood, we quickly came to the common idea of food intake. Different dips are used in different eating cultures. Be it in Switzerland, where people like to dip bread into cheese, or in Italy the biscuit into wine. This process not only means taking in food, but also getting together comfortably.
We first developed a variety of wooden tools to explore how different shapes affect dipping. We experimented with various liquid foods as dips.
We dipped the tool into a liquid mass and whatever stuck to it was dripped on a plate, pulled over or stamped on a paper, and thereby we produced different patterns.
Another approach was to harden the dipped liquid and thus produce a 3-D form. By repeating this process, we were able to create thicker layers or even to stick different materials together. Yet another approach was to form a surface of the liquid food and then to create different patterns on the surface by dipping wood into it.
Another approach was to harden the dipped liquid and thus produce a 3-D form. By repeating this process, we were able to create thicker layers or even to stick different materials together. Yet another approach was to form a surface of the liquid food and then to create different patterns on the surface by dipping wood into it.
In our experiments we used wood in combination with foods such as chocolate, caramel and dough; but these approaches should carry over to other materials and serve as an inspiration for other fields of application.
The dipping of wood also has hygienic advantages and it has an antibacterial effect.
Due to its natural look and attractive nature, this material always finds its way into the kitchens and their equipment.
Due to its natural look and attractive nature, this material always finds its way into the kitchens and their equipment.
