Erika Marthins
Déguster l'Augmenté
Erika Marthins
60% Research assistant, Ra&D Department, ECAL, Lausanne; 40% Independent designer, Lausanne
Master of Advanced Studies ETH, Architecture and Digital Fabrication, Eidgenössische Technische Hochschule Zürich, Zurich, 2022
Bachelor, Media & Interaction Design, ECAL/University of Art and Design Lausanne (HES-SO), 2017
Déguster l’Augmenté
2016–2017
Lausanne
Diploma, Bachelor, Media & Interaction Design, ECAL, Lausanne, 2017
Chef Fabien Pairon and Chef Julien Boutonnet, Ecole hôtelière de Lausanne, Lausanne
RayForm (Rayform light shaping technology), Jun Shintake Laboratory of Intelligent Systems (EPFL), Lausanne
Special thanks to : Michel Ferla (EHL), Dario Floreano Director of Laboratory of Intelligent Systems (EPFL), Lausanne
3 prototypes: the project, called Déguster l’Augmenté, consists of a moving gelatin dessert, a light-refracting lollipop, and a chocolate record. All three are completely edible, as there are no electronics included in the food itself.
3 prototypes:
1. Mange Disque: 600 × 500 × 400 mm
2. Dessert-à-l’air: 200 × 200 × 600 mm
3. LumièreSucrée: 300 × 30 × 400 mm
Video of making off the project, ca. 10’
Gelatin, sugar, chocolate, silicone, plexi, electronics, air pump, light, metal
What if we could augment our food?
Would it be possible to experience a new dimension of a meal?
This project is a desire to explore the potential of integrating data information in the most common thing—food. A proposition of expanding three desserts in a poetic way. A wedding of sound and chocolate, poetry in a lollipop and animation in a dessert.
This project by Erika Marthins was developed as part of the Bachelor of Media & Interaction Design course at ÉCAL / University of Art and Design Lausanne, under the guidance of Professors Alain Bellet, Christophe Guignard and Vincent Jacquier.
Collaborators were chefs Fabien Pairon and Julien Boutonnet from the Ecole Hôtelière de Lausanne (EHL), Romain Testuz at Rayform and Dr Jun Shintake from the Laboratory of Intelligent Systems at the Swiss Federal Institute of Technology Lausanne (EPFL). The designer would like to give special thanks to Michel Ferla at EHL and Dario Floreano at EPFL.
