The most earthly looking eco-burial container that we’ve found is the Capsula Mundi, created by a pair of Italian designers who wanted to remove the taboo from the burial process and give it a new conception.
The Capsula Mundi is an egg-shaped container made of bioplastic. The body of the deceased rests in a fetal position within this capsule, which gets planted in the earth like a bulb. A shallow circular depression is dug above the capsule to symbolize the presence of the body, in the center of which a tree is planted. Over time, the groups of burial sites become a sacred memorial grove.
The Capsula Mundi has made appearances as a design piece in exhibitions around Europe, including one with Droog Design last year. As a show piece, the design is a quintessential representation of a sprouting seed, perfectly encapsulating the designers’ goal of regarding death as an opportunity to nourish the earth for the future.
The Bubblegum Sequencer is a physical step sequencer that lets you create drumloops by arranging colored balls on a tangible surface. It generates MIDI events and can be used as an input device to control audio hardware and software. Finally, people can't claim anymore that electronic music isn't handmade.
Here's how it works: A grid of holes, consisting of several rows with 16 holes each is the canvas. On it, you arrange colored gumballs. The 16 columns represent the 16th-notes in a measure. Each color is mapped to a specific sample.
Because the output is generated in the form of MIDI events, the Bubblegum Sequencer can be used to control any kind of audio hardware or software.
If you'd like to know more about the Bubblegum Sequencer, read their paper
Superconductivity is a phenomenon occurring in certain materials at extremely low temperatures, characterized by exactly zero electrical resistance and the exclusion of the interior magnetic field (the Meissner effect).
Superconductivity occurs in a wide variety of materials, including simple elements like tin and aluminium, various metallic alloys and some heavily-doped semiconductors. Superconductivity does not occur in noble metals like gold and silver, nor in most ferromagnetic metals.
In a world where technologies become more exciting by the day, sometimes it may be nice to relax and be cuddled by tradition. But then, when a design studio and a historic confectionery company join forces to create something new, it may happen that even tradition may spur new stimuli.
Since the XVII century, Turin is a city that has been considered one of the Italian realms of chocolate. It is here that, at the end of the XVIII century, Mr. Doret invented a revolutionary machine that could solidify chocolate, allowing it to be moulded in shapes. It is also here that architects Sergio Viotti and Giuliana Succo were born and graduated in architecture.
As a result of an intense professional experience, they felt the need to embrace a unique challenge: making the cultural heritage of their hometown join forces with the trends of the contemporary design, and produce a new line of innovative products. So they proposed to their long time friend Max Gertosio, heir of what since 1890 was the artisan shop of another great chocolatier, Pietro Viola, to collaborate on the manufacture of a new line of chocolate bars called Lagrange 34 - just like the address of the confectionery shop, named after the mathematician Luigi Lagrange.
University of California, Riverside nanotechnologists have succeeded in controlling the color of very small particles of iron oxide suspended in water simply by applying an external magnetic field to the solution. The discovery has potential to greatly improve the quality and size of electronic display screens and to enable the manufacture of products such as erasable and rewritable electronic paper and ink that can change color electromagnetically.
When the strength of the magnetic field is changed, it alters the arrangement of the spherical iron oxide particles in solution, thereby modifying how light falling on the particles passes through or is deflected by the solution.In their experiments, the researchers found that by changing the strength of the magnetic field they were able to change the color of the iron oxide solution â similar to adjusting the color of a television screen image. They have used the superparamagnetic property of iron oxide particles to tune the spacing between nanoparticles, and therefore the wavelength of the light reflection â or the color of the colloidal crystals â by changing the strength of the external magnetic field.
Designer Roger Arquer has created a series of conceptual mousetraps that are intended “only to catch mice, not to kill them”. The four different traps are each made of everyday household items. These traps have been developed only to catch mice, not to kill them. It leaves up to the catcher the future of the mouse. The materials and the mechanics used are not aggressive, which makes it a friendly mousetrap. Clear glass, metal springs, paper clips, metal nut.
The concept was developed for a very simple, elegant and efficient way to catch mice. They are almost not being seen as traps, but as altered objects to be used for another reason. Once the mice problem is solved, the objects can be used again for its original function. These are generic clear glass objects that we have at home: a pint glass, a light bulb, a bottle and a planting pot.
Food for design wants to be an open source for design, food and science cross-over. We are not interested in creating hypes, but in long term co-operations, where everyone benefits. Promoting quality and collective creativity are the things that count... So please take a seat and have a bite! Best view [res: 1024 x 768] x [browser: firefox]
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Food for design was invited by the Meat & Fresh expo and will install a creative food laboratory at the rambla during the fair,
where people can find inspiration towards form and taste.
A feast of surfaces, textures, colors and other sensorial elements, using a large palette of food materials.
The objective is to inspire new uses for food materials and provoke new applications within a design context.
20.09.2006::MG SEMINAR IN BELGIUM ::
This seminar [ 20 november 2006 ] is organised by the innovation and knowledge centre of food for every one who is interested in food science, technology and cooking processes. This can be chefs, scientists, recipe developers, foodies,...
The guest speakers tell and demonstrate how food science and technology can inspire gastronomy...
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03.02.2006::FOOD for design::
The first aim of this project is to explore and understand the physicochemical properties of materials / ingredients and apply this under-standing when designing.
28.01.2006::food for DESIGN::
A different way of thinking : abandoning the role of "creator" and "descending" to the role of a participant playing within the rules of an experimental process.
All experiments come into being as a result of self-formation processes.
22.01.2006::food FOR design::
In exploring the materials the main focus lays on the food as in exploring the structure the primary focus lays on the process.
The goal of this cross-fertilisation project is to add more senses / experience to design, it is a way of sustainable, random, natural thinking to in-spire others, giving food for the future.