Edible Cutlery
No Mess, No Waste, No Clean Up... When You Eat Your Own Plate!
In the eco-friendly world, it will no longer be enough to eat your meal before getting dessert; you will have to eat your plate before you get dessert. In fact, your plate may even be dessert. In a brilliant moment of inspiration, Université de Montréal industrial design professor Diane Bisson saw a vision of a world in which food product waste was drastically reduced and even recycling, as we know it, would carry a lesser burden. Edible plates and containers. The perfect and thorough recycling method.
Ms. Bisson stewed her ideas for 10 years until she finally applied and won a research grant allowing her to work with dieticians and chefs to create recipes for plates made without without preservatives, artificial colours or sugar. Their creations are beautiful, spanning all the colours of the spectrum with carved designs of varying thicknesses. Recipes are primarily vegetable-based, so the plates and containers are nutritious. Two hundred of her 400 edible prototypes were prepared for Ms. Bisson's new book launch at commissaries design gallery in Montreal. They were very tasty, according to gallery owner Pierre Laramée.
The book, Edible: The Food as Material will be available in late January. I'll let you know in the comment section below where it's being sold. It will have many recipes for edible containers that you can prepare at home. Many of the edible plates made for the book launch were made to blend with the foods they hold, both visually and taste-wise, like a carob plate made to serve sweets. Others included beets or poppy seeds as a base. "Her ambition is really to try out as many shapes and as many gastronomic food combinations as possible so that we can get into many different markets. She could see a lot of different venues. Just a few of those venues would be shopping mall food stands, hospitals, and catered food services.
Next project for Ms. Bisson is to work with a
In the eco-friendly world, it will no longer be enough to eat your meal before getting dessert; you will have to eat your plate before you get dessert. In fact, your plate may even be dessert. In a brilliant moment of inspiration, Université de Montréal industrial design professor Diane Bisson saw a vision of a world in which food product waste was drastically reduced and even recycling, as we know it, would carry a lesser burden. Edible plates and containers. The perfect and thorough recycling method.
Ms. Bisson stewed her ideas for 10 years until she finally applied and won a research grant allowing her to work with dieticians and chefs to create recipes for plates made without without preservatives, artificial colours or sugar. Their creations are beautiful, spanning all the colours of the spectrum with carved designs of varying thicknesses. Recipes are primarily vegetable-based, so the plates and containers are nutritious. Two hundred of her 400 edible prototypes were prepared for Ms. Bisson's new book launch at commissaries design gallery in Montreal. They were very tasty, according to gallery owner Pierre Laramée.
The book, Edible: The Food as Material will be available in late January. I'll let you know in the comment section below where it's being sold. It will have many recipes for edible containers that you can prepare at home. Many of the edible plates made for the book launch were made to blend with the foods they hold, both visually and taste-wise, like a carob plate made to serve sweets. Others included beets or poppy seeds as a base. "Her ambition is really to try out as many shapes and as many gastronomic food combinations as possible so that we can get into many different markets. She could see a lot of different venues. Just a few of those venues would be shopping mall food stands, hospitals, and catered food services.
Next project for Ms. Bisson is to work with a