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REFLECTION

Studio 1 has always been a subject that allows myself to develop skills that I could never have had imagined coming into this course. I had a very straight forward understanding of what my Tacit Taste was going to be and executing the video was a work in progress. There were lots of development and trying out footage that could go well with the music and the transitions. However, the one thing I enjoyed most about this project was the people’s reactions. I enjoyed every since moment filming their reactions from going to them the first time and going back again because my footage was not good enough. I would just like to say a special thank you through tumblr even though most of them do not use tumblr to my mates that had taken their time to be in this video and to support me in this Tacit Taste journey and also experience it with me. Studio 1 not only thought me new skills but also gave me an opportunity to work collaboratively with others to execute the final outcome. Special thanks to Samantha, and her delicious brownies that never fails to excite me and satisfy my taste buds. She played a massive part in making the brownies from scratch, and I am so glad to be able to share this experience with you all, my fellow classmates through a video that visually describes the speciality and uniqueness of the brownies. Lastly, we had our exhibition and it was amazing to see everyone’s reactions from other studios and the smiles on their faces as they were amused by the Tacit experience.

Week 13

My Tacit Taste video is done!

To see the full video of my Tacit Taste, what it really is and how it really tasted like, click on the link below!

Give it a thumbs up if you did like it! Ooh and also feel free to comment your feedback in the comments section below on Youtube!

https://youtu.be/_BQnbXpEiyQ

Week 12

In this lecture, it kicked off with an incursion by Tania Ivanka, who shared her research on Permaculture, Systems Design, and CoDesign.

She discussed how this multilayered design research, and the social, environmental topics at its centre, fit into her Studio options like Zoo Poo and Blood.

Following Tania’s incursion, Andy led us on a roller-coaster ride through the semester’s many topics, including Materiality and Surface, Form and Function, Pretty and Ugly Design, Appropriation, Copyright and Creative Commons, Design Ethics, Crafts, Strategies and finally, Design Futures. All of which was discussed through the lens of Food.

We also had our final FOOD event, where we shared our outcomes from the course on Monday, 16th October 2017 and had different setups from different Studio groups.

Stage 1 : Experimenting

I did a couple of experiments with my Tacit Taste footage. The clip was pretty short but I guess it is still a work in progress into finding the right intro.

“Storyboarding”

We were assigned to do a video as a representation of our Tacit Taste.

After mood boarding our concepts, finding what Tacit Taste to communicate and how we were planning to communicate it through a moving image.

We moved on into some storyboard planning to get into detail of the concept and structure. This storyboard above is a small summarised / condensed version which shows the Introduction, Building, Climax, Resolution and finally Conclusion which was discussed and explain to us by our lovely Studio 1 lecturer, Shayna Quinn.

Tacit Tastes

In our Studio, we are looking at Tacit Tastes and the attachment, connection and sensory experiences that come together throughout the tacit process.

What are Tacit Tastes?

Its basically food which is prepared by, or for you, created without a recipe. Something which when its made has a taste or feeling attached to it which can’t be replicated by anyone else. A unique, special, secret recipe with a hidden feeling that is not found by mass produces recipes but rather found in personal recipes.

We were assigned to brainstorm our Tacit Taste and discover the experiences through a mood board.

I chose my best friend’s secret brownie recipe that so far happens to be one of the best brownies, well at least in my opinion.

Week 11

Today, we explored the design futures and speculative design.

“Design that is used as a tool to create not only things but ideas. For them, design is a means of speculating about how things could be to imagine possible futures”

There were many examples of speculative design, a few that caught my attention was Marti Guixe’s “Oranienbaum Lollipop” (1999). It is basically a lollipop with an orange seed inside and once you are done with the lollipop you spit out the seed towards the ground, encouraging a new concept referred to as ‘spontaneous reforestation’.

The wooden stick is used as a marker to identify the spot in which the seed has been planted. I found this system and method to be rather smart and impressive from Marti Guixe.

Bioplastic Fantastic - Between Products and Organisms

We also managed to check out this film which is part of the speculative Bioplastic Fantastic project, that investigates into new types of products and interactions that might emerge from material innovations in the fields of bio and nanotechnology. Seven products replace or complement the current food system by providing all nutrients and energy needed for a human to survive. They are made from enzyme-enhanced bioplastics and are powered by artificial photosynthesis.

instagram

Reality Bites With @wkass

To see more photos of William’s miniature worlds, follow @wkass on Instagram.

“Using everyday foods in my creations is my way to call attention to the waste in the world and society’s consumer culture,” says São Paulo architect-turned-photographer William Kass (@wkass). William uses raw food and toy figures from his old architecture models to create edible worlds. “What really excites me is photography’s ability to transform everyday foods into something so enormous and surreal,“ he says. “I ask myself: ‘If fruits and vegetables were giant, would we put an end to world hunger? If human beings were the size of ants, would there be enough room for everyone on the planet?’ I believe the answer would still be no.”

ericadesign-blog

Linking to the lecture about consumerism, William Kass demonstrates through using raw fruits society’s consumer culture and a hypothetical world where fruits are giant and humans are the size of ants. It’s an interesting concept and I like how he used tiny figurines to represent the small scale of humans compared to the food.

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Barbara Kruger In the last lecture, Andy mentioned Barbara Kruger, who’s made notable feminist and anti-capitalist artwork. I think what’s really interesting in her work is the irony that surrounds it, as was noted during the lecture. Her work is mass produced and it’s hard to deny that it’s inspired a lot of brands.

Week 9

(Open) design + Food + the Creative Commons

The lecture this week was all about discussing the traditional copyright laws vs Open Source and Open Design initiatives.

We looked at the challenges and opportunities of adopting sharing licences such as the Creative Commons.

Then we looked at a practical application of a Creative Commons licence in our 100 Questions project.

It was really interesting to find out more about Open Design and how it has a common connection to food. We looked at a few examples, but one that drew my attention was the Alona Vibe Munchies Festival, 2016 which has a very unique and special concept.

Week 8

Design Ethics & Food

This week’s lecture kicked off with a chat with Chris Hewson, who leads the Tasty Culture Studio option.

Chris described what happens in his studio option, and shared some of the ideas that inspire his teaching.

We were then shared a number of art and design case-studies underpinned by environmental and ethical concerns which was done by Andy. We concluded with a discussion on what role designers can/should take on these issues.

I found ( Untitled ) I shop Therefore I am by Barbara Kruger, 99 Cent II by Andreas Gursky and Catch of the day by Saatchi Saatchi rather interesting ways combine design, ethics and food.

Week 7

In this week’s lecture it started off with an incursion by Toni Roberts, lecturer and co-ordinator of the 2nd and 3rd year Studio options. Toni shared some of her professional practice, and described how this practice, along with her research, translates to her teaching.

Shortly after, Andy presented a couple of other examples of experience design, specially directed to food. Although it was a rather short lecture, the design sources presented in that lecture was rather fascinating.

I particularly liked the Toiletpaper Magazine by Maurizio Cattlelan, 2017 and its portrayed genre and style towards food.

I also found the sources from this lecture to be very useful for inspiration especially, http://bompasandparr.com/ ( Bompas & Parr’s multi-sensory experience design )

Week 6

Transformers

Like food, the designs shared by Andy all emerged through transforming elemental “ingredients” like form, matter, surface, texture, and colour. It is because “nothing comes from nothing”, as Andy argued that the role of the designer is not to “create” something from nothing, but instead, to transform what already exists.

"Portable Baguette". By Ecal second year industrial design students under the direction of Alexis Georgacopoulos, 2000

Week 5

We were showed some early uses of food as a symbol in the etchings of Albert Dürer (1504), and linked these to the Apple logo.

This was followed by a number of historical works by the Dutch masters, the Impressionists and post-Impressionists, the Realists and the Surrealists and finally the Pop-artists, such as Andy Warhol, Daniel Spoerri and Tom Wesselmann.

We then moved onto performance artists Marina Abramović (1985) and Jana Sterbak with her ‘flesh dress’ (1987). This last work was linked to Lady Gaga’s ‘meat dress’ from the 2010 MTV Awards, and Rebecca Rütten’s still-lifes and Sam Taylor Wood’s haunting videoworks of decomposing fruit.

Telephone Homard - Salvador Dali

Week 4

Pretty Sweet and Pretty Ugly

Week 4 of Studio 1 lecture gave us these two contrasting genres of design, which I called “Pretty Sweet” and “Pretty Ugly”, were bridged by a short documentary on the successful branding of “ugly” fruit and vegetables in the “Supermarché” chain (2014). We discussed a disruptive, controversial type of design, focusing more on being in-your-face, and evoke feelings and reflections and less on readability and other design rules.

siegerjshauna

Sex In The Kitchen

Today Hana, Jheri, Lachlan, Bede and I shot our short film on food and gender. From using corn as teeth, Goji berries as taste buds, herbs as hair to kiwi fruit as underarm textures. It was an experimental film that allowed us as designers to delve into the link between food and gender, and how we wanted to portray a gender-less conversation that we regardless of gender, sexuality and race are all the same. From the look of our teeth the textures of our skin, to the taste buds on our tongue. Looking forward to editing this bad boy.

Week 3 Workshop : Tacit Tastes

https://vimeo.com/71962920http://www.stuff.co.nz/taranaki-daily-news/news/78174365/bar-serving-15-types-of-water-to-visit-new-plymouth

In today’s workshop we were introduced the topic of our group’s approach to the food design project known as tacit tastes. Tacit tastes is known to be something unique and special, and we are required to design a video that allows us to describe and express the sensory experiences of this special tacit recipe of food, pastry, sauce, etc.

In search for inspiration, I found this Water Sommelier video to be a rather interesting method I can use for my video design.

The video is a documentary in regards to water and the different kinds of water that can be found. The Water Sommelier claims to also be the only one across the world to have such a unique name and strategy to emphasise the importance of water.

I looked at some other videos such as The Isotype, Fish Story, which all have different styles and techniques to presenting videos in a special way.

The Isotype for example is a good way of presenting movement and also a little bit similar to the stop motion animation method. I like the style and the colours presented.

The Fish Story is similar to The Water Sommelier, which is a documentary of the history and a background behind the story of a fisherman.

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