Bacon Me Crazy

[rachel-l-obrien]

REFLECT

It was really nice being able to go home and look a little deeper at my own food culture, there was so many beautiful details I overlooked before. Things like the layout of my Grandma’s veggie garden, the run down cattle yards and pig stys that haven’t been used in years and how generations of farmers have added their own contribution to the layers of history of looking after the land.

My final piece was different to how I imagined it to be, but I think it perfectly sums up the lifestyle of the country; surviving off only the land, using the produce that you need, sharing the produce you don’t and finally putting it all back into the earth. I do wish I had gone into more detail with the permaculture design side of the project, however I felt that it would take away from the culture criteria and be slightly off brief. I also wish that I had included some of my Grandparents old recipes.

I think the most successful part of my assignment is the potential for it to grow (pardon the pun). It would be really interesting for me to do more research and experimentation in materials and techniques such as using compost and 3D printing combined to speed up the growing process and add more nutrients. I would also be interested in collaborating with horticulturalists and permaculture designers to refine the technology and science behind successful plant growth. 

[rachel-l-obrien]

Here are a few examples of the recipes that have been shared and loved by people across the Mallee. This highlights how important sharing is to these people. It also shows how recipes have been adapted to times where there is an abundance of certain ingredients such as zucchinis, it you have too many zucchinis, you make pickles

[rachel-l-obrien]

I did some research back on the farm and here are a few picks. I was looking for the obvious landscape, animal and food production aspects, but also some design feature such as typography. Here is an old “Sunshine” header and the stencil used to mark the wool bales before they head to sale.

[guishumin-blog]

Pretty sweet

Japanese designer Atsuhiro Hayashi created two original ice cube moulds featuring Arctic wildlife. These allow you to enjoy the tip of your ice cube shaped as a polar bear or a penguin. I think this design is really cute and sweet!

[rachel-l-obrien]

This is such a beautifully sad way to remind us that the ice is melting. 

[michaellaballas]

The role of the designer is not to ‘create’ something from nothing, but instead to transform what already exists.

Andy (via michaellaballas)

[michaellaballas]

This is the final poster for Sweet Ambrosia

The concept behind it is that the gods are offering their sweet ambrosia (literal definition: sweet god food) down to earth for us mortals to try. The forks circle around the logo to draw viewers’ eyes to the written information. I used variation in scale, colour and texture to create visual interest. The clouds have been given depth through their various layers and colours. I used the same typeface throughout which is Effra Sans. The logo uses a combination of greek and latin letters, however as they all come out of the same typeface, they blend together seamlessly. I made ‘greek sweets festival’ slightly bolder so it readers more clearly from far away. I stuck to a grid to create a systematic and even look for the poster. The textured background creates an old-world, ancient effect. The poster suits the festival identity; it is fun, whimsical and playful. I did not want to design something too serious, as dessert is light-hearted and sweet.

[rachel-l-obrien]

I like how this goes beyond a stereotypical Greek “look” while still being recognisable. Bloody well done.

[thao-t]

NOSHTALGIA - FINAL PROJECT

ON THE GO VIETNAM

Growing up as a Vietnamese-Australian, I have always felt a strong connection to Vietnamese food culture despite never physically being there. This is much because of the Vietnamese food that my mum still cooks at home as well as the multicultural and fusion food culture I have experienced growing up in Melbourne.

In my final project, I have put a contemporary take to presenting the traditional flavours of Vietnam through a travel pack of uniquely Vietnamese garnishes and seasonings. For me, as much as these ingredients symbolise the tastes that remind me of Vietnam, the whole essence of Vietnamese culture within Melbourne is in the experience itself of being able to experiment and use these flavours in new and exciting ways in other food. 

The pack includes a handprinted banana leaf pouch which I feel really provides that crafty, authentic aesthetic that I feel characterises Vietnam. It holds the three condiments in bottles which I ultimately decided to keep simple to embrace the makeshift and homemade feel of the bottles. They are complimented with a description sheet on tracing paper as well as a swing tag. The packaging really does have quite a few layers to it, and this is because I feel that is how things are packaged in my culture - with much care and wrapping to secure all the good food! 

[rachel-l-obrien]

I love how this care package lets give you a little piece of home that you can carry around everywhere. The contemporary style is unique to your own experience of the sauces. It’s so beautiful!

[elizatilly-blog]

FINAL 25 RECIPES 

This is my final design for the food assignment. It took a very long time to cut out each hole and each binding spine, however, I am fairly happy with the final result. 

[rachel-l-obrien]

Amazing! We get pretty creative when we’re drunk and a little peckish

[rachel-l-obrien]

COMPOD IN THE WILD.

Our class’ contribution to the food event was a souvenir shop filled with our Unsouvenirs. Everyone’s souvenirs looked beautiful and all had a delicate, priceless feeling as if we were walking around a chine shop. We all managed to imagine the souvenir as something that is meant to be cherished and cared food just like our own food culture. 

[rachel-l-obrien]

The Stamp on the front of the Compod booklet indicates the farm where the seedling came from and and where the woven basket has been sourced from. In this case it has come from Worrabinda, the Allen family farm. The anchor symbol is what the wool and sheep are branded with and identified the produce with Worrabinda farm. Each farm has their own symbol and this is how they will be identified on the Compod booklets.

[rachel-l-obrien]

Compod is a self composting seedling sourced from Worrabinda farm and celebrates the country food culture of the Mallee region. The aim is is portay the closed loop systems that most of the farmers in this area use. This systems means the produce pulled from the earth will eventually be reintroduced as compost; there is no waste. The Compod has been woven from avocado dyed cotton, cardboard string and avocado skin giving the Compod the blend of nitrogen and carbon it needs to break down and fertilise the earth. The logo is made up of symbols typically found in a permaculture design plan and links to the plan of my family farm in the Mallee. These symbols are featured in the swing tag and gives the audience an understanding about the impact that the Compod can make on their lives from planting to sharing the harvest it will yield in the future.

he ritual of planting, harvesting, creating and sharing is rich within the country. This souvenir provides its user the chance to recreate this same ritual in their own backyards.

[waitingzhou-blog]

Food Culture Project

Drinking tea is a part of our life in my family, it is showing the moment when tea leaves are put in boiling water, from dry to wet, from fold to unfold, from compressed to blooming, from clear to colored… Now, this moment is frozen in these tea bags. The teaspoon is used as a handle here, the box is covered by a bamboo curtain splint, both of them are the representative of traditional tea culture in China.

I chose Chinese tea for my project topic, as tea has a long history in China, and my family is engaged in selling Chinese tea for many years so I get to know tea since I was young. We drink tea during many parts of the day such as at meals for good health or simply for pleasure. In other words, Chinese tea is meaningful for me and my family, Tea is very popular in China, particularly in the south of China.

[rachel-l-obrien]

This is such a stunning representation of a tea ceremony. I love how you have brought such an ancient ritual into your own contemporary experience.

[rachel-l-obrien]

Booklet Illustrations.

I want the illustrations to show a connection between the grower and the produce and to be bright and vibrant as the gardens they grew from.

[rachel-l-obrien]

3d Printed Snacks have been created by Chloe Rutzerveld. The amazing pieces of technology grow their own flavours! It would be interesting to experiment with 3D printing and my Compod design; perhaps and already composted substance can be used to create the shell which would mean faster growth and a higher yield

[rachel-l-obrien]

OPEN SOURCE SEEDS is the organisation allowing farmers big and small the ability to grow non GMO seeds and share those with their fellow farmers and gardeners. Making the most of open source technologies, this organisation creates a platform for breeders to connect to the public without patenting laws getting in their way

[rachel-l-obrien]

The logo for my project is made up of symbols from permaculture design layouts. A garden design with the principles of permaculture pays attention to the undulation of the land and companion planting. It also has central point like an apple tree which protects and energises the garden beds that surround it. 

[rachel-l-obrien]

I find Agnes Denes’ ‘Wheatfield’ particularly beautiful as I grew up on a wheat farm and it is a direct link to my food culture. We need to be clever about how we use space. Imagine if we filled every vacant block, carpark and nature strip in Melbourne with edible produce? I imagine it would be pretty magical.