11 feb 2013

Baguette table by Studio Rygalik

Two days ago was pubblished a post about the start-up Culinary Misfits, today take again the topic "food waste" with Studio Rygalik of Warszawa, Poland.
They realized a new project, the starting point is a statistical fact: food thrown away in Vienna could feed half of the population of Graz. This was presented for the first time at the Vienna Design Week.
"It was also to show that the materials to build from are all around us. The tables were made from stale baguettes that were supposed to be thrown away".
These bread structures were part of a "bread experience" created by Gosia and Tomek Rygalik, the founders of the Studio, at the Design Week Laboratory, where people were surrounded by bread, eating bread dishes from bread tables.

In their series of "Baguette tables", they cut the french bread to varying lengths, their exposed ends leveled to create the table tops, the longer pieces providing support and stability, functioning as multiple legs, as well as providing some tasty, visual appeal.
Studio Rygalik aims to develop a wide variety of limited edition projects for companies, that maintain a good balance between the commercial and the experimental.

Studio Rygalik develops a wide variety of comprehensive projects. The focus is on furniture, products and spaces. The scope is wide – from design, development and implementation of new products to site-specific installations and production of limited editions, as well as objects, dining experiences and workshops that explore the relations of design, food and eating.

More info:

photo credits © Nick Albert /Kollektiv Fischka



0 commenti:

Posta un commento

Twitter Delicious Facebook Digg Stumbleupon Favorites More