Senior Honors Projects, 2010-current

Preferred Name - First Author

George, Zoe

Date of Award

Spring 2017

Document Type

Thesis

Degree Name

Bachelor of Fine Arts (BFA)

Department

School of Art, Design and Art History

Advisor(s)

Evelyn Tickle

Sneha Patel

Ronn Daniel

Abstract

Through experimentation and examination of the transformations of food, comes the architecture of food processes.

Food is not just a means of survival, it brings forth colors, textures, smells, and even memories that engage the senses and stimulate our brains.

Three experiments titled Pigment, Ferment, and Leaven examine these transformations, resulting in a series of devices designed to engage the user and invite them to look, touch, smell, taste and create.

Pigment explores how a solid form becomes a liquid that has the ability to dye or avor. The container is designed to observe the jour- ney of the liquid and allow the user to change the course of the ow.

Ferment examines the ancient preservation technique that results in a material and chemical change of a food. Ferment shows a de- signed series of steps through a recipe.

Leaven examines how the addition of leavening agents increase the volume of a food and the importance of the role of air in foods. What happens when a baking material meets a building material?

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