Bread Bondage

Experiments in Gradient Casting and Voluptuousness

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Carnegie Mellon University School of Architecture + EPIPHYTE Lab
Project Type: Design Research
Year: 2016-17

Related Links: Objects Exhibition, Secret Life of Buildings Symposium, University of TX, Austin 2016

Bread Bondage is a design experiment that explores relationships between architecture and food and unpacks the processes related to material behavior, state transformation, tactility of form, the grotesque and the pleasure of consumption. The study explores an indeterminate set of net‐casting procedures that are typically related to the formation of architectural objects but, through the use of a very atypical material, alive with yeast and manipulatable by heat and practices of kneading, expands the results into the realm of sensorial pleasure and literal human consumption. In the dough net casting process, the multiple ingredients are used to increase the surface area of the crust and voluptuous tactility of the object. ‘Bread Bondage’ attempts to visualize sets of overlaid physical and state‐change behaviors while exploring potential for tactile and spatial architectural effects: the dough is pushed by its own weight and expansive forces from the string net, slumping and folding over multiple waistlines, suspending the volume to allow for force based resolutions and application of heat. The objects in ‘Bread Bondage’ want to be teased, caressed and eaten in chunks, collectively or alone, leaving a trace of their past in the remaining carcasses, which develop identities of their own as remnants of the consumed. 

| CONCEPT & LEAD: Dana Cupkova | ARTISTIC PRODUCTION: Ben Snell |


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