Text from designer:
Most of what we perceive is through sight and sound. The senses of touch, taste, and smell are secondary. Up until now we have consumed food mainly with our eyes. Visually challenged people have proven that we have the capacity to develop other senses to a greater extent… but do we truly need to lack a sense before we’ll put the others to greater use?

SENSE! is a set of tableware objects that challenges you to use ALL your senses and no longer ‘eat with your eyes’ only. SENSE! is a set of Scent Flowers, Hot Stone Plates, Palate Cleansers and a Hot Ice Tea Ceremony. The designs make you aware of your secondary sensory capabilities. They are surprising, fun to use and magical… turning an ordinary meal into an extraordinary experience.

Hot Ice Tea Ceremony
The table and tea set are both part of a modern tea serving ceremony. Placing the tea carafe on the table will set of the crystallization of the ‘Hot Ice’ that will run through the tabletop into the double walled tea glasses. Do not trust your eyes… the ice is hot!

Hot Stone Plates
The porcelain plates with inlaid warm basalt stones heated in stock or oil allow for slower and therefore healthier dining.

Palate Cleansers
The palate cleansers create a desirable break in the dining scenario. Sit back, relax and enjoy sipping the mint vapour, which cleanses you palate but does not fill your stomach.

Scent Flowers
The scent flowers can release a specific scent to accompany a dish. Do we actually need to swallow all ingredients to have the perception of eating them, or can we eat with our noses?

Designer : Ambroise Maggiar

[Press Release]

DRAGONFLY, A METABOLIC FARM FOR URBAN AGRICULTURE

2009 : 800 MILLION OF URBAN FARMERS FOR RESPONSIBLE ECO-CITIES

The world of fast-food and frozen food is over! The urban keen interest of the beginning of our Century turns toward the garden flat bringing back the countryside in our overcrowded cities fighting from now on for a community urban agriculture able to contribute to the durability of the city and to rethink the food production.

On the roofs, terraces, balconies, in the hollow of the non-built public spaces, in the interior yards and the suspended greenhouses, the eco-warrior aspires to escape from its competitive and consumeristic universe imposed by the laws of the market. He desires to cultivate its immediate landscape so as to better take root in the ground by creating his own ecologic and alimentary biodiversity. The consumer becomes from then on producer and the garden inhabitant !

From the Parisian « worker gardens » to the « community gardens » of New York going though Muscovite « vegetable squares », eight hundred million of urban farmers, i.e. more than one human being out of ten, consume nowadays chlorophyllous products from these cosmopolitan kitchen gardens. These new gardens, aware of the emergency to reduce our fuel consumption and the necessity to modify our behaviour facing the climatic changes, decrease thus their environmental impact and build eco-responsible cities on a community way.

2025 : 5.5 BILLION OF CITY SLICKERS FACING THE FOOD CHALLENGE OF THE 21ST CENTURY

According to the PNUD (Programme of the United Nations for the Development), the worldwide urban population will go from 3.1 billion of inhabitants in 2009 up to 5.5 billion of inhabitants within 2025. Looking for a positive energetic assessment, the contemporary city aims within fifteen years at producing cleanly and intensively more energy than it consumes so as to pack this urban exodus! It develops therefore the urban agriculture to become food self-sufficient by recycling at the same time its liquid waste by phyto-purification, its solid waste in fertilizers by composting and by producing energy by biomass, photovoltaic cells and other renewable energies (thermic solar, photovoltaic solar, wind, tide-turbine energies…).

In order to avoid the asphixiation of the planet and the feeding of its 9 billion of inhabitants within 2050, it deals thus with reinventing the traditional energetic pattern between the city and the countryside between western countries, emerging countries and developing countries. This sums up as following: on the one hand import of natural and food resources, and on the other hand export of waste and pollution. The ecologic city aims at reintegrating the farming function on the urban scale by emphasizing the role of the urban agriculture in the use and the reuse of natural resources and biodegradable waste so as to close the loop of ecologic flows.

The urban agriculture can feed the city without any pesticide or chemical fungicide (whose toxicity is proved on the human being : cancer, sterility…), and make it less food dependant of its backcountry or other regions of the world. Organising the distribution of fresh products in short circuits, that means linked directly with the consumer, the urban agriculture complete thus the traditional agriculture. In addition to the nutritive quality of the produced and consumed food, the urban agriculture is also a growth lever of the urban unemployment market and the local economy. It is used directly as a social link in the conciliation of the primary needs of the newcomers with the challenge of their integration in the life of the city, fighting thus against poverty and exclusion. On the sanitary level, this farm approach presents also an interesting potential for the decontamination of polluted grounds and undergrounds as well as for he purification of the polluted atmosphere in CO2.

Due to the fuel crisis and climatical change, the rural agriculture of the western countries must answer to the worldwide food crisis of the developing countries and mainly Africa. Its role is from now on to produce (with an increase estimated of 60% within 2050) all the foodstuffs transportable by boat such as cereals or corn. This is based on the evolution of the science and the most advanced biotechnologies. In addition to this nutritious role, the rural agriculture is newly challenged to recycle its own culture rebus for the green chemistry in order to produce the bio fuel called “second generation fuel” using the energy of non-consumable materials from the plants, that means fibres such as celluloses.

DRAGONFLY, A NOURISHING VERTICALY CULTIVATED CENTRAL PARK

The architecture has to be in the service of this new agriculture and to design this new social desire in this context of ecologic mutation and food autonomy! The Dragonfly project suggests therefore building a prototype of urban farm offering around a mixed programme of housing, offices and laboratories in ecological engineering, farming spaces which are vertically laid out in several floors and partly cultivated by its own inhabitants. This vertical farm sets up all the sustainable applications in organic agriculture based on the intensive production varied according to the rhythm of the seasons. This nourishing agriculture is furthermore in favour of the reuse of biodegradable waste and the keeping of energy and renewable resources for a planning of ecosystemic densification.

Floor by floor, the tower superposes not only stock farming ensuring the production of meat, milk, poultry and eggs but also farming grounds, true biological reactors continuously regenerated with organic humus. It diversifies the cultivated varieties to avoid the washing of stratums of soft substratum. Thus, the cultures succeed one another vertically according to their agronomical ability to provide some elements of the ground between the essences that are sowed and harvested. The tower, true living organism, becomes thus metabolic and self-sufficient in water, energy, and bio-fertilizing. Nothing is lost; everything is recyclable to a continuous auto-feeding!

A BIONIC AND ENERGETICALLY SELF-SUFFICIENT ARCHITECTURE
The architecture of Dragonfly prototype suggests reinventing the vertical building (that outlined the urbanistic booming of New York City since the 19th Century) as structurally and functionally as ecologically and energetically.

To ensure the social diversity and a permanent life cycle (24h/24) in the tower, the mixed programmation is mainly laid out around two poles of housing and work places. Around housings, offices and research laboratories as well as the most private to the most public agricultural and leisure spaces are designed in gardens, kitchen gardens, orchards, meadows, rice fields, farms and suspended fields. The distribution of flows is made around a true safe spine spreading in loop the numerous elevators, the goods elevators and stair wells serving all the levels by separating simultaneously the inputs and the outputs recycled from plants, animals and human beings.

Architecturally, the functional organisation is represented by two oblong towers symetrically arranged in pair around a huge climatic greenhouse that links them and deploys itself between two crystalline wings. These very light wings in glass and steel retake the loads of the building and are directly inspired from the structure of the dragonfly wings coming from the family of “Odonata Anisoptera” whose transparent membrane is very finely nervured. Two inhabited rings buttress around these wings. Their organically chiselled exo-structure accommodates the inter-climatic spaces that receive the agrarian cultures. They buttress.

The whole set forms «double layer» architecture in bee nest mesh that exploits the solar passive energy at its maximum level, by accumulating the warm air in the winter in the thickness of the exo-structure, and by cooling the atmosphere by natural ventilation and by evapo-perpiration of the plants in the summer. Protecting thus the cultures from climatic changes in New York (from -25.5°C in the winter to +41°C in the summer), these plug spaces are useful to reflect on the agriculture not anymore in terms of surface area but really in terms of volume. Actually, whereas grounds nourish orchards, each wall and each ceiling are metamorphosed into three-dimensional kitchen gardens. The interior frontages of the housing and offices throw towards the skyline of New York the cantilever of their hydrophonic balconies with hexagonal section thanks to what it multiplies the culture layers by floors. The vegetation abounds, the earth is swarming of insects and animals are freely brought up in holding tanks by urban consumers with low income. The architecture becomes eatable!

Designer : Vincent Callebaut Architect

Designer : Jean Hong

Firstly since the commercial spaces are getting more and more expensive and the office location smaller and smaller, the emphasis in today’s space constrained offices is of utilizing the space provided to the best way possible. The advantage that the Fractal 23 bureau has is that firstly it is a cube; secondly it is scientifically proved that cube occupies the least amount of space. Hence it is a design that from the start is on a winning track.

Since the design uses every cubic inches that is possible in the design, Takeshi Miyakawa has really found the perfect solution of both storage and space

Designer : Takeshi Miyakawa

BestBefore gadget will alert the user to food which is going out of date and even suggest recipes to use food which may otherwise go to waste. It will create a suggested shopping list, and keep it updated by scanning tags entering the basket. The shape is designed to hook onto to the toddler chair of the trolley to allow easy viewing. This hook will also incorporate a magnet to allow BestBefore to be attached to the fridge.

This isn’t just a nice to have gadget, some people will find it very useful to track their stock of food, and save some money rather than throwing expired food into garbage.

Designer : Peter Legg

Product Features (From The Website) :
* Full Function Remote Control
* Ceramic Heating Element
* Head Rotates from Vertical to Horizontal
* Adjustable Pre-Set Thermostat Select from 4 Pre-Set Comfort Warm Settings
* Oscillation Function
* 10 Hour Shut-Off Timer
* Brushed Stainless Steel Base
* 19? tall approx.
* Tip-over switch
* Fire retardant body
* Auto protection cut-off

Available for $84.70, get special price and save $25.2, here (limited stock).

The shoe itself has a durable sole, resistant to scratches and shock, and a shell composed of two layers of silicon plastic with compressed gas in between. The vamp is vapour permeable, airy, and at the same time water-resistant. It features excellent thermal protection, but still reveals our foot and ourselves. The foot is thus put on display, in a position requiring the wearer to provide it with ?make up? according to their own judgement, choice and courage. Socks have been specially designed for this purpose, and can determine the style and the activity into which the wearer is entering.

Designer : Aljosa Senk