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.

Exhibition

Education