Inflated Appetite | 2016
Explorations in Food and Design
Sugar blowing is quite similar to glass blowing
For this winter course by Tangible Media Group in the MIT Media lab, my team and I explored food interaction design through inflated foods. We chose to focus on flavored air which we captured inside various sugar bubbles and globes.
With current obesity trends in the US, we wanted to experiment with the idea of calorie-less flavoring. This is the basis behind one of the most well crowd funded projects: Right Cup. In designing this interaction we aimed to expand the possibilities of scent as flavor.
We were able to create the illusion of flavored sugar with only scent. When users ate our sugar bubbles and globes they tasted the captured flavored air.
The sugar blowing process using hot sugar and a flavored bubbler
Serving our sugar bubbles at the final exhibition