Food is an instigator of creativity and innovation, and due to these characteristics, culinary creations also bear semblance to art and design. Design unifies individuals and sustenance does the same; it is integral to affection, grief, socialization, civilization, and celebration. With the advancement in technology, cuisine can be conceptualized radically, thus transforming it from commodity to craft. This article will explore some examples of edible architecture through the intersection of dessert and design, possibly mainly through 3D printing methods. The creators of these confections possess design backgrounds and have gained tangential success in culinary arts as well. The sweet confections illustrated exhibit sculptural and contemporary approaches that create sweet experiences, accompanied by aesthetics and innovation.
Edible Examples: Architecture for the Sweet Tooth
1. Box of Complements by Universal Favourite
To indulge any individual with a sweet inclination and flair for visuals, Australian digital design studio Universal Favourite has created an array of modular chocolates that are delectable to both eyes and the palate. Initially conceptualized as presents for their clients and partners, the project came to fruition via a partnership with chocolate artisans at the Bakedown Cakery. As part of their ‘Complements’ collection, these chocolates are molded using 3D printing technology to portray a precise and refined appearance. Crafted to develop a dialogue between consumer and creator, these modular stair-step chocolates take on geometric forms consisting of two components intended to be interlocked and consumed together in the form of a simple and delicious, bite-sized cube.
These sweet shapes are made “to pair and share,” with each component balancing and enhancing the flavor profiles of the other. The forms are stepped to create edible architecture that can be stacked. Universal Favourite also explored other numerous geometric shapes employing angular and curved components. The end confections are suggestive of miniature marble sculptures with their textures and colors. These edible artworks consist of modular, tessellated blocks of various colors represented by their various flavors and pairings – including but not limited to – blackcurrant, cherry, cookies and cream, fairy floss, lemon, matcha, pistachio, shortbread, single origin dark, strawberry, vanilla, and watermelon. The dynamic patterning on the pieces was achieved through airbrushing, dipping, and marbling to create a bold and playful display of colors that complement and contrast the orthogonal nature of the edible architecture.
2. Chocolates by Ryan L. Foote
Designer Ryan L. Foote – based in Hong Kong and Melbourne– – has debuted his edible collection of chocolates that are meant to be a representation of architectural and geological forms. Ryan Foote is a graduate of fine arts with a specialization in sculpture and spatial practice. His career also consists of experience in ceramics, stage design, and event planning which aided his artistic visions for his culinary ventures. Foote conceptualized an art experience by employing 3d printing methods to generate a unique assembly of sweet confections – also otherwise referred to as chocolates – with novel natural and architectural forms, tastes, and influences.
The ‘Chocolates’ have two distinctive features. Firstly, his edible art forms derive inspiration from the architecture of his residences in Hong Kong and Melbourne. Secondly, instead of incorporating conventional flavor profiles associated with chocolates, Foote chooses location-specific, uncommon botanicals and adventurous profiles based on his cities. In the case of his Australian collection, individuals can anticipate Kakadu plum with rose vinegar, eucalyptus, mint dark chocolate, and even ‘avocado smash.’ Whereas, the Hong Kong collection consists of egg tart, local French toast, and preserved three-year-old mandarin rind. Lastly, his chocolate collection is available along with a white porcelain 3D printed ceramic cup.
3. Dinara Kasko’s Delicacies
Ukrainian architect Dinara Kasko deployed her design degree towards a sweeter narrative and decided to pursue a professional path in her passion for pastries. Curating sweet delicacies as if they were miniature architectural models, Kasko creates digital models of molds using 3DSMax and algorithmic modeling and further fabricates them through 3D printing technology using silicon. Her baked pieces resemble diagrammatic models of modern architecture. However, she substitutes conventional building materials such as concrete, glass, steel, and similarly, with edible alternatives. Her patisserie palette consists of chocolate, gelatine, sugar, and other confectionery components. Kasko’s architectural forms are inspired by construction strategies of biomimicry, triangulation, and Voronoi patterning.
Lastly, Kasko’s compositions are as much architectural in section as they are visually appealing. Upon cutting a piece of her pastries, one can see various clean and candied levels. Admired highly in the culinary field, Dinara Kasko harmonizes architecture and taste through her sensational saccharine structures.
A Sweet End
In 1815, renowned French chef Marie-Antoine Carême published ‘Le Patissier Royal,’ a text that established the similarities between concepts of architecture such as drafting and design with pastry. He compared the architectural abilities of sugar, egg, and flour in baking with that of design and construction. Today’s technological advances and architectural ideals are defining contemporary benchmarks in the field of desserts, resulting in meticulously fabricated and visually striking sugary sweets. Architectural discourse is linked to culinary constructions. “Being an architect is not all about the structure, it’s about the intent. Desserts are also about thoughtfulness. Having studied architecture, I can put together a plated dessert because I understand composition – the need for balance and a focal point” (Krishna, 2018).
References
Hughes, D.T. (2017). Design Food: Culinary Architecture. [online] Yellowtrace. Available at: https://www.yellowtrace.com.au/food-architecture-culinary-construction/.
Krishna, P. (2018). A New School of Pastry Chefs Got Its Start in Architecture. The New York Times. [online] 23 Jan. Available at: https://www.nytimes.com/2018/01/23/dining/pastry-chefs-architecture.html.
Lynch, P. (2016). Dinara Kasko’s Design Background Inspires Architectural Desserts & Delicacies. [online] ArchDaily. Available at: https://www.archdaily.com/795134/dinara-kaskos-design-background-inspires-architectural-deserts-and-delicacies.
Thorns, E. (2018). Edible Architecture Formed from Chocolate Using 3D Printed Moulds. [online] ArchDaily. Available at: https://www.archdaily.com/886866/edible-architecture-formed-from-chocolate-using-3d-printed-moulds.
Wade, S. (2018). Chocolates That Blend Architectural Shapes With Nature-Inspired Flavors. [online] IGNANT. Available at: https://www.ignant.com/2018/11/16/chocolates-that-blend-architectural-shapes-with-nature-inspired-flavors/.
