No title available
No title available
art blog(derogatory)
Discoholic 🪩
$LAYYYTER
DEAR READER
KIROKAZE
Andulka
Product Placement
JVL
occasionally subtle
Lint Roller? I Barely Know Her
blake kathryn
2025 on Tumblr: Trends That Defined the Year
One Nice Bug Per Day
let's talk about Bridgerton tea, my ask is open
Alisa U Zemlji Chuda
No title available
i don't do bad sauce passes
Kaledo Art
seen from Malaysia
seen from United States
seen from United States
seen from United States
seen from United States
seen from United States
seen from Türkiye
seen from United States
seen from United States
seen from United States
seen from United States
seen from United States
seen from Malaysia
seen from United States
seen from United States
seen from Mexico
seen from United States
seen from France
seen from United States
seen from United States
@s3431586
Secondary item: Tray/ container which the fish dishes will be served on.
I decided to do this as my secondary item because it is what the festival really needs. Every seller/ vendor will stock up on these little trays which they will sell their fish samplers on. The design, unlike the poster, is black and white. This is because a lot more of these trays will need to be made for the event, and printing in gray scale is cost effective
Final Reflection. In my core class we had a week were we sat around a table as a group and casually ‘presented’ our unfinished, in progress works. to each other We discussed what we were trying to do, what we were stuck on and gained insight from our peers contribution. That by far as been the most useful feedback session I’ve had over this semester (and really over the year). In the BA of fine arts I did, studio crits and talking about your work while it was on-going was a constant - and because it was constant I never knew what it was like without out it. It wasn’t till this class with Andy that I became aware of both how much I missed engaging with other people’s work as it was being crafted and how much value that bought to my own projects. I found myself quite stuck during the semester on my project, and again it wasn’t till I discussed it with Andy and he identified what wasn’t working in my recipe which I hadn’t been able to articulate. It’s really cemented, that for me, having a deeper discussion around what I’m making, during the making, is what moves my process and brings out better work. I’m not sure really how I’m going to implement this in a tangible way given our classes don’t always allow for discussion (I’m talking broadly here, not just studio 1) but if I’m going to make better things I need to find a way to make this constant for myself. I didn’t realise we should post about the Essentials here so I’ve not posted anything of the work on this tumblr and it won’t allow me to upload the final .pdf. I swear (cross my heart) I did actually do the work and attend the classes and I really do think it provided valuable knowledge and brief insight to what will come in our careers. I spent most of the classes confused and would have liked a very clear “this what you will have done by the end of 4 weeks in this module” so there weren’t any surprises *cough 14 page doc cough* for the last week, but I think as a beginner/introductory thing it was useful - and I imagine most of my struggle came from having no prior experience with what I was engaging with and not having a frame of reference to glean from is difficult. But difficult is good. Now (with hindsight) I realise the way my core class functioned, it was running parallel to the essentials. We obviously didn’t do a project proposal or make a budget outline, but we had to consider from the beginning our resources, our budget, and the production - it was providing a very loose example of how what we were doing in the essentials would be put into practice. Or maybe I’m just post-rationalising?
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.
What a cute design it is !! And it’s really meaningful
FOOD EVENT In order : Our wise leader spreading wisdom and truths to the masses. Action shotz of Alex. Group shot of the class partaking in an event which was a very good idea and turned out really well! All the recipe’s were all very broad and different, and it was fascinating seeing how everyone’s minds work beside each other. Plus seeing how the other classes had taken the brief was really interesting as I didn’t really know what they were working on for the semester. A collaborative composition between me and Asher. Those vinyl stickers are ace.
The final. Firstly I’m actually okay with outcome. I didn’t love the thick stock it was printed but the two officeworks I went to were “backordered” on their trademark blinding white paper that I’d originally designed for. So I had to settle for a card, which still folded nicely, but made less sense for a poster to printed on. But with time and money constraints somethings gotta give right? Overall the printing came to $17.50 + materials to make tests for the candles was around $20 + all the test black and white prints was approx $10 so I hit the budget! This is probably the least I’ve ever spent on a project (with 25 copies so no less) so I’m weirdly proud of that. The final copy of “how NOT to make a candle” came to me literally the night before I was getting it printed. I wasn’t satisfied at all with the project because I felt (and Andy rightly noted) that the project had a tension and was trying to do two things. It wanted to be a recipe that was saying “follow this exactly and make this” while simultaneously saying “don’t make this, be a loose with your interpretation of the recipe”. Typically, I was in bed, trying to sleep when I realised that I should just make the copy honest - I was so caught up on making the imagery appear ‘true’ that I was failing to acknowledge that the recipe wasn’t actually how to make a candle, but how to make a dodgy attempt at one. So I adapted the title and added the introduction and felt significantly better about the whole thing. This is the reflection I submitted. “I kind of think of this project now as a nicely failed idea. Given how much I felt like it was a “not at all” cohesive idea until maybe yesterday when it became ““somewhat” cohesive, I now feel actually quite positive toward this final…thing. At the beginning of the project I knew I wanted to make something tangible and something other people could interact with. Like an adaptable recipe for people, who no matter how much they try just can’t follow a recipe. I think, in a bizarre, unintentional and completely contradictory way, I’ve achieved this because I’m reaching out and asking others to do what I could not - but this only has only occurred because I couldn’t do what I set out to do…which was to make a shareable and adaptable recipe. Does this make sense? Simultaneously though, there’s absolutely nothing about this project that’s really for anyone else. It’s quite a selfish project –I was curious to see if I could make a cheese candle and just wanted to experiment with drawing digitally (turns out drawing digitally is completely awful) so I don’t think anyone else really gains anything from this recipe being made – not in making a candle or looking at questionable illustrations.” I’m writing this post after having submitted that, and yes I have to say it still all holds true. Lastly please excuse the poor photos, I left the copy I saved for myself at the Food event like a nitwit so only have some questionable mobile photos of it.
Unfortunately I got caught up in the making and didn’t really document this process at all and I can’t face going through all my badly named files to find all the different versions (for real I’m going start a proper filing system when this semester is done with, having discovered the horrors of “missing links” through this project). The first and second image illustrate the changes I was making based on printing difficulties. Although I preferred having text boxes outlined Andy was right in saying that was going to be a the bane of the project. It was and they got cut after printing 6 versions trying to align. I feel bad about the paper waste. The third image was starting to experiment with “Colour” and by colour I mean, different areas filled in black and white because I didn’t want to pay for colour printing x 25. I actually really did prefer the full black - I liked how excessively dramatic it seemed, which in conjunction with the iconography of the candles, I thought it really pushed it in toward an absurdist edge - which is really what this project is. Again due to printing alignment and bleed lines I gave up with the black background and settles for bolder text outlines to fix it. The fourth is an example of how I was receiving feedback from other students, giving them the work and just asking “What doesn’t make sense”. I made notes and quick sketches to see if the new illustrations were clearer to them and that’s basically how all the final icons for the recipe came to be. I’d do a very simple line drawing of, say, a fridge and ask “does that look fridge-e enough?” and they’d say “no I think it needs a handle.” and I’d draw a handle and they’d say “oh almost..maybe longer? Maybe..on the side?” and I’d make more quick versions until I heard “YEP that’s definitely a fridge.” All the icons used come basic line sketches, sketched and then resketched and then put through illustrator to get on the last copy. The idea for imagery over text (ideally it would have been only imagery but my communication that way wasn’t 100% working) came from Ikea recipes. Sorry, instructions. I’ve always appreciated how they don’t require knowing the language and just illustrate very pictorially, in a really concise way, what you have to do and I wanted to mimic that accessibility in my recipe. The 5,6,7 images only a snapshot of how many times I printed the poster attempting to get the contrast right. Andy suggested applying a coarse screen, which I googled, and google suggested to achieve by applying “half tone screens” - except as these were made by dots, or dashes, or diamonds (you get the picture) I found it was very on the edge of whether the imagery remain representational or became a caricature. I wanted the imagery to be honest - to show the candles as they were, and found that adding the screen obscured them more than I’d like. The b/w-ness of the image already masked them to a degree (but printing costs made that a necessity) and I felt making the constructing of the image more emphasized drew away from the candles - although aesthetically it aligned with the comic-ness of the recipe. I dealt with the image blow out by altering the light and shade of certain areas of the imager and doing multiple test runs through the officeworks printer the finals were going to printed on.
Studio | Week 8 We brought prototypes of how our recipe would look like later. We shared some ideas and some opinions, what’s working and what’s not. We decided to combine all of our recipes in a folder. My idea was completely different from my first proposal. I wanted my recipe to look like a small book with a lot of folds inside.
WEEK 13 | Food Event Our class combined all their recipes into one folder. Andy provided some stickers for us to use to design our folder cover! The food event was so much fun. We could see everyone’s works and they were all different. They were amazing!
Francois Trezin
Lovely neatly organised high colour conceptual photography for Elite Concepts. Print campaign to reflect the different personalities of 4 different restaurants in Asia, that are part of the innovate hospitality group.
A gorgeous and HIGHLY organised display of items that encompass the restaurant dining experience: the food, drink cutlery, interior decor and elements.
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!
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!
The role of the designer is not to ‘create’ something from nothing, but instead to transform what already exists.
Andy (via michaellaballas)
What happens when an architectural designer likes to bake? Dinara Kasko is what happens.
The Ukranian pastry chef is the master of combining baking with geometric figures and architectural designs. She approaches her desserts as if they were buildings, and creates the most unique edible structures ever. “I have many unrealized ideas and a great desire to experiment. I don’t want to imitate others; I want to create something new,” Kasko told So Good Magazine. And she sure does! The only question now is, how do you eat something so beautiful?!
Design Your Own Vegetables
Imagine a future where you can design your own vegetables. Say goodbye to growing boring baby sprouts on your windowsill and welcome a climate-controlled cultivation system to your kitchen top. Simply change the parameters of your crops with a touchscreen interface and you’ll be on your way. Sounds good, does it? This growing scenario does not exist yet, but food designer and NNN fellow Chloé Rutzerveld is looking for innovative methods to turn this fantasy into a reality. Introducing the Future Food Formula, a formula for success.
Consider this, humans are technological by nature. You would be surprised to hear that cooking is the first technology humans ever conceived. This invention allowed our ancestors to pre-digest food before eating it, which led to bigger brains and basically let evolution do its part by turning them into the modern human beings we are today. This would explain our constant need to search for smarter, more efficient and more sustainable ways to produce our food (remember Bistro In Vitro?). After all, a population of 7.5 billion people is not easy to feed.
With this in mind, Chloé Rutzerveld explored the process of growing – or to be more precise, designing – crops, based on scientific facts, to model the outcome into an interactive installation: Future Food Formula. While doing so, she teamed up with researchers from the University of Wageningen and the Association for Vertical Farming, and payed a visit to leading tech company Phillips. Every time she visited a researchers, she asked this simple question: what exactly influences crops? And how can we manipulate this without using GMO’s?
“It’s about education” the designer says. “It’s important for us to understand to which extent natural processes affect our crops; these processes keep the vegetation stable”. Chloé single-handedly created charts to map the parameters that determine crops outcome and wondered what would happen if she could convert that knowledge into new crop variations:
“I looked into the growth processes of crops and considered their functionalities: how do crops respond to light? Or to warmth? Having obtained this information, I discovered that I was able to adjust the nutritional values of our crops, but also the taste, color, size etc. It was exciting to discover the endless possibilities to create new crops by simply using nature – and technology enabled me to cope with these factors. This is not a new thing, when modern farmers grow crops in laboratories, efficiency stands first. It’s no a coincidence if tomatoes have that specific red-warm color!”.
Chloé transformed the crop data into 2D drawings, then she collaborated with RNDR to animate them. This way the visitors of the installation gain a playful understanding of the growing processes of vegetables. “Imagine a future where everyone has his own cultivation system on his kitchen top, this would turn consumers into operating green-keepers” the designer explains. “Downloading and upvoting such recipes to a certain database, would give producers an insight into consumers’ demands”.
Partial speculation, partial science, Chloé’s vision promises an exciting future for our diet and cooking appliances. It may as well be a matter of time before her growing methods would available in a kitchen near you. Until then, we advise you to visit Future Food Formula and discover what does it mean to have vegetables on your fingertips.
You can visit Future Food Formula at RAUM in Utrecht, The Netherlands, where Chloé Rutzerveld has been artist-in-residence over the last few months. The installation will be open until October 17, every Wednesday afternoon (15:00 – 18:00) and Sunday (12:00 – 18:00). After this exhibition, the installation will travel to the Dutch Design Week as part of the Embassy of Food exhibition at the Ketelhuisplein in Eindhoven. DDW runs from October 21 until October 29.
Photography: Bram Saeys. Cover image: Stef Arends
Do you want to stay up to date about the NNN fellows and other NNN news? Make sure to join Next Nature Network and never miss a thing!
Article by Ruben Baart
prototype with potential layout 4 This definitely a preferred layout - I think it’s interesting how it unfolds with the steps of the recipe and then it’s like “surprise! a poster!” and the poster is given a generous amount of a space while not taking away from the actual recipe/ cramping in the information of how to make it.
prototype with potential layout 5
prototype with potential layout 3
prototype w potential layout 2
