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Crystalline Tectonics: An Architect's Guide to 3D‐Printing Sugar or Anything Else
Architecture and the culinary arts appear as polar opposites: one generally designed to last, the other inherently ephemeral. But for Kyle von Hasseln, a postgraduate architecture research project became the starting point for the two to come together, when he and his partner Liz von Hasseln tried out their second‐hand 3D printer with some novel materials. Sugar, chocolate, milk powder, dehydrated powdered fruit: the Los Angeles design firm they cofounded – now known as 3D Systems Culinary Lab – has experimented with them all. Presenting their work, Kyle ponders how it recalls elaborate historical desserts, but with structurally poetic and sometimes challenging twists.
Crystalline Tectonics: An Architect's Guide to 3D‐Printing Sugar or Anything Else
Architecture and the culinary arts appear as polar opposites: one generally designed to last, the other inherently ephemeral. But for Kyle von Hasseln, a postgraduate architecture research project became the starting point for the two to come together, when he and his partner Liz von Hasseln tried out their second‐hand 3D printer with some novel materials. Sugar, chocolate, milk powder, dehydrated powdered fruit: the Los Angeles design firm they cofounded – now known as 3D Systems Culinary Lab – has experimented with them all. Presenting their work, Kyle ponders how it recalls elaborate historical desserts, but with structurally poetic and sometimes challenging twists.
Crystalline Tectonics: An Architect's Guide to 3D‐Printing Sugar or Anything Else
von Hasseln, Kyle (Autor:in)
Architectural Design ; 87 ; 98-105
01.11.2017
8 pages
Aufsatz (Zeitschrift)
Elektronische Ressource
Englisch
Crystalline tectonics: an architect's guide to 3d-printing sugar or anything else
British Library Online Contents | 2017
TIBKAT | 1990
|UB Braunschweig | 1990
|TIBKAT | 1990
|TIBKAT | 1994
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