camilla wordie combines food and fabric to create edible textiles
original content
oct 12, 2013
camilla wordie combines food and fabric to create edible textiles


camilla wordie combines food and fabric to create edible textiles

 

 

 

food meets fabric in a synthesis of the senses with a series of culinary-influenced textiles and surfaces by scandanavian artist, camilla wordie. the project was conceived as a reaction to the fast-moving development of ‘food art’ and a personal interest in the culinary arts. by manipulating a collection of ingredients, as well as through the application of heat and pigments, wordie creates a mixed-media selection of materials that can be translated into textiles–breaking down, restructuring and transforming food resources. the fusion of these techniques and mediums results in thin edible sheets that are intended to challenge the boundaries of textile design. this experimental body of work joins wordie’s other food-related productions that include tableware based on grains of rice, and surfaces derived from chocolate powder.

 

 


using food as her medium, camilla wordie creates thin edible sheets of textiles

 

 

 

‘as a reaction to the fast moving development of ‘food art’ and my interest in the culinary world, I want to re-inspire those interested with food and design by creating an experience. with the appreciation of aesthetics and design, the collection is not only functional but also intriguing in its ambiguity.’ - camilla wordie

 

 


the soft ‘fabrics’ range in thickness and texture

 

 


peering through an edible textile

 

 

 


interesting materials such as pasta often define the character of the textile

 

 


patterns are cut out of the textile surfaces

 


a small piece of textile is highlighted

 

 


close-up of an edible texture

 

 


food is pressed and manipulated to create the fabrics

 

 


a detail of one of the edible textures

 

 

 

wordie’s fascination with the culinary field is reinforced in many of her design projects. ‘am i wearing chocolate or not?’ focuses on the exact replication of chocolate to create the surface of a dining table. close consideration is paid to color and texture, which helps the materials look realistic. her witty project intends to challenge the diner’s perception.

 

 


tabletop designed to closely resemble chocolate powder

 

 

 

‘wearing rice is nice’ is a collection of napkins, cloths, and seat-covers, influenced by the natural form and shape of grains of rice. the specific type of rice determines the kind of the surface the texture will be applied to — hard surfaces, like table tops that are more durable and dense has been treated with wild rice, while mall grains of risotto are applied to the delicate napkins. wordie intends that her tableware has a role within the performance and theater of eating.

 

 


‘wearing rice is nice’

 

full article here
 

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