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.
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’
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
2017 - 2020 Alpine dairy crafting / Austria,Switzerland,Italy,Slovenia
2012 - 2017 Design Academy Eindhoven - FoodnonFood
2004 - 2009 HTBL Ferlach - Industrial Design