Maria Oxelman - Page 3 of 4 - CHALMERS SCHOOL OF ARCHITECTURE

ITERATIONS

1. Eating Vernacular

The recipes used in this experiments are from Nordic Cookbook (Nilsson, 2017). Reflections on tastes and textures in combination of colors were made.

*Everything tastes a little Christmas table, is it? Maybe current tastes should be mixed with vernacular methods and resources.*

2. Drying Vegetables

*Distorted root vegetables from drying – rough and smells more.* *Could the vegetables be used as materials?*

3. Casting Fossils

4. Model Translation

*Layers – depth – levels*.

*Transparency/opacity – reflection – hidden light cracks*.

*Conservation – drapery – flow*.

*Soft meets rough*.

5. Memory of a Dish

*Stacked earth colors, green top, a pool on the side. Soft but firm edges.*

6. Translating Between the Languages

7. Food Waste Composites

Lemon peel, coffee ground, beet root,
lemon peel composite, coffee composite, beet root composite,
polka beet root, carrot, potato peel and cauliflower haulm, straw, cut up kale stems,
root vegetable peel composite, straw composite, kale composite,
cast in oven.

All composites are compressed in this cast. All samples, except the straw sample, are done with potato starch and water, boiled to a sticky mass and then compressed at 100-110 ° C for 30-45 minutes. The straw sample is instead made with fish glue, compressed at room temperature for 6 hours. All of the composites are then dried until stiff. The presented materials are made after many tries, where the previous tests failed and molded or fell apart after casting. The samples are less distorted when drying when the sample is a bit thicker, around 1 cm.