Senior Honors Projects, 2010-2019

Creative Commons License

Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.

Date of Graduation

Spring 2017

Document Type


Degree Name

Bachelor of Fine Arts (BFA)


School of Art, Design and Art History


Evelyn Tickle

Sneha Patel

Ronn Daniel


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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