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Maillard
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What we did
Planning, Product design, Experiment
Information
Partner : Experimental Creations
Planning, design : Takumu Imoto, Ryosuke Sakamoto -
お菓子のような器 / 食材と実用品の“中間”を探る実験
Bowls resembling sweets
たとえば、竹はその成長度合いで食品にも家具にも化け、現在生産されているほとんどのチューインガムの主成分はプラスチックです。食品から実用品へ、実用品から食品へ、それぞれの特徴を応用し価値へと転化するアイデアがまだまだ隠れているのでは？と思ったことをきっかけに、実験をスタート。石粉粘土をベースに、食材に含まれるアミノ化合物等を調合し、成形後、加熱。食材の持つ「焦げる（=メイラード反応）」という特性を材に発現させ、最終的には、まるでお菓子のような表情を持つ器としてカタチを整えました。マテリアル実験やクリエイションのプロセスにフォーカスしたプロジェクト「Experimental Creations」にて発表・展示。
For example, bamboo can turn into food and furniture depending on the extent of its growth, and most chewing gum that is currently being produced is mainly made up of plastic. Might there still be many hidden ideas that can apply the characteristics of turning food into daily articles and turning daily articles into food and turn them into value? This notion sparked the start of our experiment. This experiment consisted of mixing amino compounds found in food into a base of clay made from stone dust as the base to and heating them after shaping them. It is the result of manifesting the trait known as "scorching (=the Maillard reaction)" that ingredients possess in practical materials. Ultimately, they took the form of bowls that possess expressions resembling sweets.
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