PAPER VASE :: STUDIO LIBERTINY

Each sheet of paper is printed with an identical image of a tree, creating an ghostly tree pattern on the surface of the vases.The project explores how paper - a product made from trees - can be returned to its original state and carved as if it were wood. Libertiny also designed the Honeycomb Vases, which are made by bees inside a hive.

via dezeen
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COGNAC GLASSES :: RIKKE HAGEN

The Cognac glass is a beautiful combination of function and pure pleasure. It's a glass conceived to considerate bouquet, temperature and volume. It provokes pleasure and increases the experience of intimacy, when drinking cognac.

The concern to quality of cognac resulted in the shape of the glass, which increases the pleasure of deep colour and movement of the liquid. Intimacy, collection of thoughts, absorption and pleasure is completed.

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THERMOCHROMATIC WALLPAPER :: SHIYAUN

The flowers of the pattern will be blooming when the radiator is on, just like the real flowers.

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CHEMSENSING :: INK NOSE

A sensor that detects odors better than the human nose may be able to smell dangerous air pollutants, soil contaminants, insecticides, food pathogens, biological warfare neurotoxins, and body odors associated with illness and disease. At the University of Illinois at Urbana-Champaign, chemistry professor Kenneth S. Suslick and graduate student Neal A. Rakow have spent four years developing a sensor that sniffs out odors by "seeing" them. Called "smell-seeing" by its inventors, the method relies on color changes that occur in an array of vapor-sensitive dyes in response to exposure. This newest version of an artificial nose is simple, fast, and inexpensive.
The ink on this paper changes color when exposed to odor. In the future it could be used on a milk container to detect spoilage.

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WASTE WARE :: MARTIJN VOGELS

Man and Humanity masters graduate, the design academy Eindhoven, Matthijs Vogels has developed a beautiful but extreme way to eliminate food waste by turning it into plates and bowls. Vogels exhibited a concept restaurant in which all food waste would be recycled into sensual tableware as well as gas fuel for the cooking. Vegetable, fruit, tea, coffee and packaging waste is churned up, moulded under pressure and formed into any shape.

In the conceptual restaurant “Sprout” vegetables are grown and consumed in a greenhouse. The vegetable parts that are not suitable for consumption which are normally thrown away in the kitchen, are used now as resource for products like plates and bowls. This is achieved by shredding, drying and moulding the vegetable fibres with a hand press. In order to make the products hygienic and moisture resistant a transparant sheet of biodegradable plastic (PLA) is laminated in the inside. The outside is left uncovered, in order to reveal the material by smell, touch and sight. Since the menu is based on seasonally grown crops, the material of the products changes accordingly, and are therefore intended to be used only once. After use, the dirty plates and bowls are fed together with foodleftovers to a biodigester to create biogas for cooking. The residue from this process is a nutrient rich fertilizer to grow new crops from in the greenhouse.

via culiblog
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