Dip_table Documentation

dip_table richard clarkson

PRODUCTS OF DESIGNSUSTAINABILITY & RESILIENCE

TERM PROJECT:DIP_TABLE

RICHARD CLARKSON

all mess has a story...



RICHARD CLARKSON

Food + MeThis project aims to provide a template in which to view food through the lens of art. The concept behind the term ‘Materia’ is that food could be thought of as substance and subject matter, becomes a very important tool in which to elicit conversation and analytical thought within the context of food.

My ultimate goal is to make the most effective contribution to the future of the food system by asking what is the true value of food and enabling people from different backgrounds to talk about what food means to them both subjectively and personally.

As a recent import to New York I learned a lot about American food producing culture, which I was surprised to learn is remarkably different from that of New Zealand. Different cultures each regard food in different lights but it is a very powerful medium to display a cultures traditions and Values.

Simply I wish to explore and learn more about what the phrase ‘the true value of food’ through a meaningful dining experience around a designed object.

Initial Provocation & Direction



RICHARD CLARKSON

Michael Yezzi - Flying Pigs FarmMichael provided some insights into the value of organic foods, the family meal and the happiness factor of food. He also talked about the difference between the “true cost” of food, being the uncounted economic losses, versus the “true value” of food such as the power to bring family and cultures together.

“whats the benefit of having a good meal, whats the value of food? is a much different question than what is the true cost of food.”

Research



RICHARD CLARKSON

David Huges - Greenmarket ManagerMy talk with Davey was very different than my talk with Michael. Davey was much more focused on where greenmarket customers see value in food and how best to maximise that value from a market perspective. The talk was very inspiring and encouraging with some excellent opportunities in how best to integrate some of my early concepts into the greenmarket environment.

“for us, its not just the freshness and quality of the food, but also the human interactions.”

Research



RICHARD CLARKSON

Concept Development

Initial sketch prototyping and ideation surrounding a dining experience or tool to be used within a designed dining experience. SpoonHead or flatware-less table.



RICHARD CLARKSON

Prototyping Construction

Using the Shopbot to cut out the depressed profiles. Then putting together the MDF frame to hold the ABS plastic Surface.



RICHARD CLARKSON

Prototyping Construction

The ABS is fixed to the MDF ‘frame’ using contact adhesive and the bowl like dips are created by gently heating the ABS with the heatgun and pressing a large bowl into it.



RICHARD CLARKSON

Final PrototypeEssentially a removable table top structure, made to slide onto the existing studio tables. In this way it saves time and makes the most of existing resources.



RICHARD CLARKSON

Prototyping Testing & User Experience

A collaboration with Gaia, Zena & Cassandra enabled the table to have an excellent meal to be served using the dip_table to test the user experience of the table. This was held as part of the Systems, Scale & Consequence Final Presentation evening.



RICHARD CLARKSON


As more and more people interacted with the table it inevitably developed more and more mess. People realized this was part of the intent of the table and became more and more comfortable leaving traces of interaction on the table.



RICHARD CLARKSON


As more and more people interacted with the table it inevitably developed more and more mess. People realized this was part of the intent of the table and became more and more comfortable leaving traces of interaction on the table.



RICHARD CLARKSON

Learnings, Experiences & Evaluations

Traditionally as a society we made our food purchasing decisions based on freshness, taste and seasonality. Now days it seems that the value indicators have been shifted to plastic looking produce or meat that has lost all references to the animal it came from. My concept aims to re-establish the connection back to the origin of the food. Perhaps a fitting quote to illustrate this concept from Michael Pollen, New York Times writer;

“its not; you are what you eat, it’s you are what you eat eats.”

The aim is that when dining and interacting with the table and food the user has a direct connection with it and the traces of the animals, produce and crops become more visible. My Project is a tool that allows a dining experience to take place which puts the focus on the food and confronts guests to ask what the true value of food means to them. The tool is somewhat of a table/plinth hybrid, referencing both the family home and an art gallery aesthetic. The table acts as display stand, serving platform, gathering point, cutlery, flatware and critical design. The table creates mess, but it is be pure mess, it shows the traces of the food, interactions and conversations. It is a physical manifestation and visual documentation of the dining experience. This experience would take place in a gallery where a number of these used surfaces will be mounted on the walls adding another layer of depth to the question what makes food valuable to you?

[ Video Link: http://vimeo.com/55915402 ]

a huge thanks to Gaia, Zena & Cassey for oranising the mealand Michael & David for thier time

Documents

Dip_table Documentation