In Brief

Interactive design student at ECAL Erika Marthins created a series of food-art experiments that change how people see the edible

Technology has changed not only how we think about eating food, but also how we create it. Interactive design student at ECAL Erika Marthins meditated on that theme for her graduate project Digester l’augments. According to Marthins, the project represents a desire to “explore the potential of integrating data and storytelling into food.”

The project features several components, including an edible chocolate record that plays sound, a transparent lollipop with a hidden message inside that is only seen using light, and a gelatin dessert that moves. While these foods are less about eating and more about what you can do with edible materials, it is fascinating to see how something so simple can be used to make such complex wonders.

See these food experiments in the video below:

Erika Marthins

Technology has changed not only how we think about eating food, but also how we create it. Interactive design student at ECAL Erika Marthins meditated on that theme for her graduate project Digester l’augments. According to Marthins, the project represents a desire to “explore the potential of integrating data and storytelling into food.”

The project features several components, including an edible chocolate record that plays sound, a transparent lollipop with a hidden message inside that is only seen using light, and a gelatin dessert that moves. While these foods are less about eating and more about what you can do with edible materials, it is fascinating to see how something so simple can be used to make such complex wonders.