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Food, microbes, smell and taste provide an affective connectedness with our environment. Beyond the commercial commodification, using these materials as designer I can create embodied experiences that emotionally re-link our sense of existence with a place.
As a designer it is my goal to extend the understanding of smells and taste to be recognised and applied as valuable, corporeal, and local cultural data.
Collaborating with disciplines, such as : microbiology, anthropology, agriculture, perfumer, botany. Together we can build sensitive bridges that open awareness for the inter- dependencies of the ecosystems we depend upon.




Publication

2018 Frame 121 / ‘4 designs that are finding new ways to answer the call of nature’ / ‘Body culture’

2020 The dutch instute of food&design / ‘Kitchenbath’ VDW2020

2021 thecommontable.eu / ‘What is us’

Exhibition


2021 Somalgors74 / site specific flavour&scent development / ‘Alpine archive of olfactory memories’ / Swiss

2020 Metaalcathedral & Waterschool by studio Makkink&Bey / Artist in residence / Netherlands

2020 Somalgors74 / site specific flavour&scent development / ‘Alpine archive of olfactory memories’ / Swiss

2019 Somalgors74 / Artist in Residence / Swiss

2019 Herding sheep, crafting cheese / Bregenzerwald / Austria

2019 MADEiN Workshop : Pflegen & Reinigen - Rianne Makkink / Austria

2018 Herding cow, crafting cheese / Soca valley / Slovenia

2018 Keuken Confessies / chef / Netherlands

2018 Maki Ueda / Artist in residence / Japan

2017 Herding cow, crafting cheese / Berneroberland / Switzerland

2016 Edinburgh Food Studio /chef, research & development / Scottland

2014 - 2018 Kazerne Eat,drink,design /chef, research & development / Netherlands


Education


2017 - 2020 Alpine dairy crafting / Austria,Switzerland,Italy,Slovenia

2012 - 2017 Design Academy Eindhoven - FoodnonFood

2004 - 2009 HTBL Ferlach - Industrial Design