Sunday, May 1, 2016

Omer Polak, Industrial Designer

Designer Omer Polak's 'Blow dough' project manufactures dough balloons using an industrial blower
Israeli designer Omer Polak is a graduate of the Department of Industrial Design at Bezalel Academy of Arts and Design in Jerusalem. Polak inflated food as part of his “Blow dough” art installation, which illustrates the food manufacturing process in a small-scale factory that was established for one day as an analogy to street food carts and the urban eating experience in Jerusalem.
The inflated food designs were created with flour and water, inspired by popular Jerusalem food scene ingredients found in pita bread, bagels, bans, and more. The aim was to exhibit to viewers an open and transparent scene of the production process as well as a fresh perspective on dough.
“Blow dough” manufactured dough balloons using an industrial heat blower, with temperatures reaching as high as 600-degrees Celsius. This made the seasoned dough bake while blowing it into the shape of an inflated balloon. In the manufacturing process, local herbs were added to the blowing and assimilated into the dough, which helped to enrich the entire eating experience for those involved.
This project was created for the Jerusalem Design Week, and it reflects many aspects of Jerusalem. The multicultural city hosts many types of foods, dishes and eating habits influenced by different cultures. The local food in Jerusalem is usually referred to as “street food” and characterized by a similar food-making process, which surrounds one small counter where all the magic happens.
One of the most popular and common ingredients in the Jerusalemite food arena (and the entire middle east) is the various different types of bread. This is why the very basic ingredients of flour and water were chosen for this project and combined with the designer’s creative processes.
The “Blow dough” food design project offers a new perspective on dough uses by borrowing the producing process from other industries. It also enables the participants to view and be exposed to the food process both openly and transparently. You can check out the design process and see lots of people creating dough balloons of various shapes and sizes in the video below:
source link here

Saturday, April 30, 2016

Materials and Processes

Make It Yourself
Paper Clay
Can also purchase in art supply stores - more money for smaller amount. A lot of recipes on-line.

Air Dry Porcelain Clay

Paper and Gesso

Trace Paper and Gel Medium

Paper construction

Low Cost/Free Materials
Clark Appliances, corner of Carerra and US 1 has a surplus of cardboard that they will give you.

Twisted newspaper.
Can paint it.

Large rolls of craft paper
Twist it, roll it, pack it. We usually have rolls in art building.

Plenty of scrap wood in the wood shop.

Wood Cooking Skewers
Can purchase a lot for cheap at grocery store - all sorts of uses.

Need wire cutters and protective eyewear.

Balsa Wood
Easy to cut with a utility knife or in wood shop. Sold in art supply stores.

Grocery bags (paper and plastic)
Can be twisted for strength.

The following materials require instructor approval:

Must wear face mask, gloves, protective eyewear. Use material outside in designated area.

Must wear face mask, gloves, protective eyewear. Use material outside in designated area.

Must wear face mask, gloves, protective eyewear. Use material outside in designated area.

Friday, April 29, 2016

Ally Wallace, Artist

A1 Sheets of paper and card, held together by paper clips and binder clips. Height 356 cm.

Eat Drink Design


World-class chefs and designers worked together as a couple in order to design their own Signature Snack. The question was whether the synergy between the designers and chefs could result in more than just a nicely presented piece of food. 


The Signature Snack by Kiki van Eijk and Johan van Groeninge (Avant-Garde) combines both their 'signatures' and serve a stuffed quail in ceramics. This concept has been derived from one of the dishes that the restaurant is famous for: spring chicken in chamotte clay. Of course, designer Kiki van Eijk added her own twist to it by designing the ceramics. When you break open the ceramic, the little quail will appear.


Eight designers and eight chefs collaborated as a pair to attain unique products that can be used in restaurants. The designers were inspired by the chefs and vice versa.


Patron Cuisinier Johan van Groeninge loves to be inspired by beautiful or unusual services. This is why Maarten Baptist designed a silver clamp especially for restaurant Avant Garde with a holder fashioned out of laboratory glass and which literarily adds taste to the food: one drop of an extra ingredient, to go with every bite of food.

Plate Design

Ann Hamilton, The Event of A Thread

Sunday, April 24, 2016

Tilda Swinton, Artist

Two of the many articles you can read about this piece. 

The art of sleeping: Oscar winner Tilda Swinton sleeps in a glass box at New York museum for SEVEN hours a day for an exhibit by Tom Leonard