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<channel>
	<title>carolienniebling1</title>
	<link>https://carolienniebling.net</link>
	<description>carolienniebling1</description>
	<pubDate>Wed, 14 Sep 2022 07:41:11 +0000</pubDate>
	<generator>https://carolienniebling.net</generator>
	<language>en</language>
	
		
	<item>
		<title>BOOK NOW: SAUSAGE WORKSHOP</title>
				
		<link>https://carolienniebling.net/BOOK-NOW-SAUSAGE-WORKSHOP</link>

		<pubDate>Tue, 16 Aug 2022 15:05:27 +0000</pubDate>

		<dc:creator>carolienniebling1</dc:creator>

		<guid isPermaLink="true">https://carolienniebling.net/BOOK-NOW-SAUSAGE-WORKSHOP</guid>

		<description>
	

















Workshop Sausage Making 


Sausage making seems
like an old craft and maybe a thing of the past, but this workshop will teach
you how to make - FUTURE - sausages and this superpower you can repeat and
alter at home. 



Sausage power


Fruit salamis are little
pieces of magic, they can be made with various seasonal fruits and or
vegetables, dried in your oven, and stored without refrigeration for up to a
year. They are a great solution against food waste and so addictive you will
want to make them again and again. 



 Bangers with mash and
other vegetables are so versatile and easy to make. It is a fun recipe you can
make in advance and freeze ready for the grill whenever you want. It helps
reduce calories in sausages and increase vegetables in your diet. Also, these
little flavour bombs are perfect for using up leftovers or wonky vegetables.



 Black pudding with
chocolate is one of the more advanced sausage types to make with a butcher.
This recipe is based on an ancient Italian tradition that mixes pork blood and
chocolate (optional) into a dessert. This sausage is more savoury than sweet
due to its addition of pork belly, onions, nuts, and spices and can be combined
with caramelized apples for a delicate entrée or baked with sausages and
tomatoes for an English breakfast. 







	What sausage workshop
would you and your group like?



 Beginners level - you
will learn how to make simple, but delicious sausages with only home equipment
used, this makes it easy to reproduce the sausages at home afterward.



 Medium level - you will
learn how to make a specific sausage of your choice, but for example, fruit
salami would fit well here. 



 Expert level - with a
butcher and butchery equipment, including specialized ingredients. The result
can be a sausage that needs curing or drying and might stay with the butcher
until ready. This creates unique and precious souvenirs to take home and keep for
special occasions. 



 Kids - Kids love
cooking! And even better, if your kid is not the most adventurous eater,
involving them in the cooking of it ignites their curiosity. This workshop for
kids and parents is primarily to have fun together and make something delicious
while doing it.



 All workshops can be
adapted to your specific needs and if you have any questions feel free to
contact me at carolienniebling@gmail.com



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&#60;img width="4896" height="6523" width_o="4896" height_o="6523" data-src="https://freight.cargo.site/t/original/i/f09060bca20ca62852119c5a13c769db82d4e4d2a598969ddf8dd9526173b6cf/FUTUR_SAUSAGE_4_CLOSEUP_cmjn.jpg" data-mid="150631450" border="0"  src="https://freight.cargo.site/w/1000/i/f09060bca20ca62852119c5a13c769db82d4e4d2a598969ddf8dd9526173b6cf/FUTUR_SAUSAGE_4_CLOSEUP_cmjn.jpg" /&#62;
Image 1, 5, 8 by Jonas Marguet, image 2, 3, 7 by Noortje Knulst, image 4 by Emile Barret and 6 by Carolien Niebling</description>
		
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	<item>
		<title>BOOK NOW: TASTINGS</title>
				
		<link>https://carolienniebling.net/BOOK-NOW-TASTINGS</link>

		<pubDate>Tue, 16 Aug 2022 13:50:33 +0000</pubDate>

		<dc:creator>carolienniebling1</dc:creator>

		<guid isPermaLink="true">https://carolienniebling.net/BOOK-NOW-TASTINGS</guid>

		<description>
	Workshops and tastingsWith over 8 years of experience exploring food and food production from a designer's perspective, I have gathered a unique toolkit. In the studio, we work on research, design, teaching, and developing events, workshops, and tastings. On the menu: lectures (food design, delicacy &#38;amp; disgust, food waste, the future sausage, etc) lectures combined with tastings (with insects, seaweeds, herbs, leaves, flowers, future foods, etc) or simple cooking sessions. If your event, course, or celebration needs a fitting inspirational boost, feel free to contact me at carolienniebling@gmail.com  
	Connecting Tomorrow for SwissnexOne of my favorite experiences done recently has been for nex20, an event for Swissnex about the next 20 years of connecting the dots in science, education, and innovation. A fully virtual but definitely not “just another video call” workshop with inspirational interludes from interaction designer Erika Marthins, and food futurist Carolien Niebling as they will guide us through an immersive experience, unlocking your creativity by tickling your senses.All participants received a sustainably constructed and uniquely designed event toolbox via post which contained instructions for futuristic culinary experiences such as a mind-opening meditation, an augmented reality filter for immersive eating, a conversation-starting insect course, and a mouth-massaging feedback prepper.





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&#60;img width="2466" height="1335" width_o="2466" height_o="1335" data-src="https://freight.cargo.site/t/original/i/32c1cb26cfbc0cca18eeab9ee37b6cc8e4ebfc445b8faac8e44764301689d9d2/Screenshot-2022-09-01-at-13.39.47.png" data-mid="151908389" border="0"  src="https://freight.cargo.site/w/1000/i/32c1cb26cfbc0cca18eeab9ee37b6cc8e4ebfc445b8faac8e44764301689d9d2/Screenshot-2022-09-01-at-13.39.47.png" /&#62;
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Image 1, 3, 4, 5, 6, 8, 9 by Nicolas Polli, image 2, 7 are stills from a video by&#38;nbsp;Jonas Stadter &#38;amp; Edgar Koop</description>
		
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	<item>
		<title>YOU AMAZE US! LOUIS VUITTON</title>
				
		<link>https://carolienniebling.net/YOU-AMAZE-US-LOUIS-VUITTON</link>

		<pubDate>Thu, 01 Sep 2022 11:02:41 +0000</pubDate>

		<dc:creator>carolienniebling1</dc:creator>

		<guid isPermaLink="true">https://carolienniebling.net/YOU-AMAZE-US-LOUIS-VUITTON</guid>

		<description>
	




















The Beauty of Edible Things An ode to Louis who
turned a necessity into something beautiful, a project that decontextualizes
food and shows how incredibly beautiful and mesmerizing it can be. There are so
many opinions on what to eat, what not to eat, and how much or how little, that
food becomes a good or a bad decision. This project is about its pure beauty.
The next time you eat something, you might let your senses take the lead and be
surprised by its flavour, texture, and look.LOUIS 200To celebrate the 200th anniversary of the founder's birth, Louis Vuitton invited 200 individuals from around the world and across disciplines to share their visions, desires, fears, and reflections. We offered the trunk, in its purest state and stripped of all trimmings, as a metaphorical blank canvas or vessel to artists, architects, writers, musicians, designers, and many more. What we received back and collected over a year is a reflection of the diverse and beautiful human spirit. It is an amalgamation of the past, present, and future: 200 original expressions contemplating where we came from, where we are and where we might be headed. The beautifully produced Louis 200 catalogue presents the 200 designs by talents as diverse as Frank Gehry, Gloria Steinem, Jean-Michel Othoniel, Carolien Niebling, Jean-Philippe Delhomme and Nigo.








	



















200 Trunks, 200 Visionaires
One year window-shop-travel in over 500 Louis Vuitton shops worldwide.&#38;nbsp;
Exhibition in Singapore and Beverly hills amongst new places to come.
Louis Catalogue&#38;nbsp;











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&#60;img width="1267" height="896" width_o="1267" height_o="896" data-src="https://freight.cargo.site/t/original/i/91a80f8ae867708265b0c7b80544099f26548aafa2d77a326be305c3abb32eb1/Screenshot-2022-02-10-at-11.40.24.png" data-mid="151816280" border="0"  src="https://freight.cargo.site/w/1000/i/91a80f8ae867708265b0c7b80544099f26548aafa2d77a326be305c3abb32eb1/Screenshot-2022-02-10-at-11.40.24.png" /&#62;
&#60;img width="3024" height="4032" width_o="3024" height_o="4032" data-src="https://freight.cargo.site/t/original/i/621036f3fbc87b92f101913df6669b9b8f27274fd5cb3bda7b6e7fb1ac44a3e4/IMG_0736.jpeg" data-mid="151816291" border="0"  src="https://freight.cargo.site/w/1000/i/621036f3fbc87b92f101913df6669b9b8f27274fd5cb3bda7b6e7fb1ac44a3e4/IMG_0736.jpeg" /&#62;
&#60;img width="3024" height="4032" width_o="3024" height_o="4032" data-src="https://freight.cargo.site/t/original/i/d2c9085d97ba32b608bccda428906ddd3eeafdaf49d54ff4c6a2b5d3844172f4/IMG_0726.jpeg" data-mid="151816274" border="0"  src="https://freight.cargo.site/w/1000/i/d2c9085d97ba32b608bccda428906ddd3eeafdaf49d54ff4c6a2b5d3844172f4/IMG_0726.jpeg" /&#62;
Images by Carolien Niebling</description>
		
	</item>
		
		
	<item>
		<title>MIT ADVANCED PRODUCT DESIGN</title>
				
		<link>https://carolienniebling.net/MIT-ADVANCED-PRODUCT-DESIGN</link>

		<pubDate>Mon, 05 Sep 2022 12:22:39 +0000</pubDate>

		<dc:creator>carolienniebling1</dc:creator>

		<guid isPermaLink="true">https://carolienniebling.net/MIT-ADVANCED-PRODUCT-DESIGN</guid>

		<description>
	Advanced Product Design
A change in our food system is important for a healthy planet, design can ignite the spark we need for that change to happen. Food Design is only beginning to gain importance in the design field, though the untapped potential to improve the food industry with design is endless.In this class, we tapped into this potential by learning to combine classic design methodology with the student's existing skill-set and apply this to the future of snacking.The advanced product design studio focuses on producing a small series of edible products. Students will develop food items that address specific user needs, propose future-proof design concepts, prototype and test functionality. Stemming from new research and technological developments around MIT, this class tried to imagine future snacks that emerge from new (or reintroduced old) ingredients and smarter production techniques. It provided an in-depth exploration of the design and manufacturing of food products, through sustainability, health, form, functionality, fabrication, and their relationship to customers and their needs.
	MIT Department of Architecture

Design Studio: Advanced Product Design, Spring 2021 


Instructor: Carolien Niebling

TA: Aikaterini Lamprou
Selection of students work:
Satiety - A speculation on spud by Sangita Vasikaran
Sushi shaped by locality by Courtney Lee
On mixed bean tofu by Yi Yang
Lifestyle packs by Caleb Amanfu
Antagonist Yumms by Emma Kelley
All copyrights are with the respected students





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</description>
		
	</item>
		
		
	<item>
		<title>ASK ME IF I BELIEVE IN THE FUTURE</title>
				
		<link>https://carolienniebling.net/ASK-ME-IF-I-BELIEVE-IN-THE-FUTURE</link>

		<pubDate>Wed, 07 Sep 2022 10:23:54 +0000</pubDate>

		<dc:creator>carolienniebling1</dc:creator>

		<guid isPermaLink="true">https://carolienniebling.net/ASK-ME-IF-I-BELIEVE-IN-THE-FUTURE</guid>

		<description>
	




















How can design shape our
future? 
What ideas, questions and strategies occur to designers as
they develop future visions? How do we want to live tomorrow? The Museum
für Kunst und Gewerbe Hamburg (MK&#38;amp;G) often engages with these
pivotal questions, asking artists, designers and exhibition makers for
their input. 
Now, for the exhibition “Ask Me If I Believe in the Future”,
the renowned Milanese curator Maria Cristina Didero has invited a group
of international designers to reformulate their expectations and visions
for the future: the Greek design studio Objects of Common Interest, run by
designers Eleni Petaloti and Leonidas Trampoukis; designer
Erez Nevi Pana from Israel; Carolien Niebling from Switzerland; and the
multidisciplinary design studio Zaven from Italy with designers Enrica
Cavarzan and Marco Zavagno. The curator gave the
designers and studios carte blanche for new productions created
especially for the exhibition at MK&#38;amp;G. Although they take quite
divergent approaches and vary in their views on the challenges posed by
global crises, the solutions proposed by these designers attest to an
astonishing coherence – a shared faith in the future.














	






























Ask Me if I believe in the Future
“Food production is one of the main causes of CO2 emissions. Our eating behaviour influences climate change, meaning that individual actions can already have an enormous impact in the short term. Niebling’s installation “Future-Proof Plating” gives us a fresh look at natural foods that are not yet part of our daily diet. Macro photographs of algae and edible plants printed on textiles beguile the eye with their striking textures and shapes. Stylised arrangements of wild plants are imprinted on ceramic plates or cast in relief. Rather than adopting a moralising tone, Niebling’s installation lodges an aesthetic appeal for us to think about an alternative future for food and for our planet.“ Curator Maria Cristina Didero
Exhibition on display at the Museum für Kunst un Gewerbe Hamburg until 23-10-2022












	
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&#60;img width="6642" height="3106" width_o="6642" height_o="3106" data-src="https://freight.cargo.site/t/original/i/427bd0c7be49a042bf55455d6a248f00eec30fd04add171d58d49a2d82d272b5/MKG_Ask_me_if_I_believe_in_the_Future_8744.jpg" data-mid="152297805" border="0"  src="https://freight.cargo.site/w/1000/i/427bd0c7be49a042bf55455d6a248f00eec30fd04add171d58d49a2d82d272b5/MKG_Ask_me_if_I_believe_in_the_Future_8744.jpg" /&#62;

Images ingredients by Lorenz Cugini and images exhibition by Henning Rogge&#38;nbsp;</description>
		
	</item>
		
		
	<item>
		<title>BIO 27 SLOVENIAN SAUSAGE</title>
				
		<link>https://carolienniebling.net/BIO-27-SLOVENIAN-SAUSAGE</link>

		<pubDate>Wed, 07 Sep 2022 11:11:42 +0000</pubDate>

		<dc:creator>carolienniebling1</dc:creator>

		<guid isPermaLink="true">https://carolienniebling.net/BIO-27-SLOVENIAN-SAUSAGE</guid>

		<description>
	Super VernacularsThe 27th edition of BIO Ljubljana (BIO27), the oldest and one of the leading design biennials in the world, under the curatorship of Jane Withers, brings together forward-thinking and environmentally conscious designers, architects, thinkers and researchers from around the globe. The theme for BIO27, Super Vernaculars, explores a growing and ambitious movement that takes inspiration from vernacular architecture and design intelligence to shape a more resilient and equitable future.

Super Vernaculars reveals how designers and architects are taking note of vernacular traditions and value systems largely ignored in the modern era to create imaginative responses to contemporary challenges such as water scarcity, waste and declining biodiversity.
 
The projects featured in BIO27 foreground localism, connection to nature and ecological resilience. Super Vernaculars approaches include a city-wide nature-based water management system, low-energy alternatives to air conditioning, zero-waste food systems and design that supports local communities and landscape regeneration.
	Negotiating TraditionsThrough the works of Carolien Niebling (the Netherlands), Ant Studio (India), Alicja Bielawska + Centrala (Poland), Francesca Sarti of Arabeschi di Latte (Italy), and others, Biennial visitors have an opportunity to explore how contemporary designers are reimagining, adapting and subverting traditional ideas and deep-rooted practices to address contemporary needs and challenges.Slovenian Sausage of the Future
Carolien Niebling’s Sausage of the Future project reinvents the sausage for more climate friendly eating, and activates the existing production system of independent butchers to produce local recipes for plant-based sausages. For BIO27 Niebling has been commissioned to create a Slovenian Sausage of the Future. Working with chef Igor Jagodic of Strelec restaurant from Ljubljana and butcher Marko Butalič, the new recipe is inspired by local food culture, and includes key ingredients such as buckwheat, wild garlic and mushrooms.
BIO27
Jane Withers


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&#60;img width="1511" height="995" width_o="1511" height_o="995" data-src="https://freight.cargo.site/t/original/i/8efa919696097ba5e27f874f048c92e74fc984e53e9163af6cc95072b7b87c44/10.-BIO27-Super-Vernaculars--exhibition-view_Photo_Klemen-Ilovar.jpg" data-mid="152304040" border="0"  src="https://freight.cargo.site/w/1000/i/8efa919696097ba5e27f874f048c92e74fc984e53e9163af6cc95072b7b87c44/10.-BIO27-Super-Vernaculars--exhibition-view_Photo_Klemen-Ilovar.jpg" /&#62;
&#60;img width="3024" height="4032" width_o="3024" height_o="4032" data-src="https://freight.cargo.site/t/original/i/a7c98f422ed43b88274cbc05f8fc2eac0119e8c61705d4e43d1e9db6ca7be923/IMG_6822.jpeg" data-mid="152304162" border="0"  src="https://freight.cargo.site/w/1000/i/a7c98f422ed43b88274cbc05f8fc2eac0119e8c61705d4e43d1e9db6ca7be923/IMG_6822.jpeg" /&#62;
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&#60;img width="768" height="1024" width_o="768" height_o="1024" data-src="https://freight.cargo.site/t/original/i/edd58feddfd769eb385206778acda4cd29a5c171e773338e97310d29eacf5324/5B034D92-2131-4B52-8CEE-17C3B97863E3_1_105_c.jpeg" data-mid="152304365" border="0"  src="https://freight.cargo.site/w/768/i/edd58feddfd769eb385206778acda4cd29a5c171e773338e97310d29eacf5324/5B034D92-2131-4B52-8CEE-17C3B97863E3_1_105_c.jpeg" /&#62;
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Images by Peter Rauch, Klemen Ilovar and Carolien Niebling</description>
		
	</item>
		
		
	<item>
		<title>MINIMUM WASTE DINNER</title>
				
		<link>https://carolienniebling.net/MINIMUM-WASTE-DINNER</link>

		<pubDate>Wed, 14 Sep 2022 07:41:11 +0000</pubDate>

		<dc:creator>carolienniebling1</dc:creator>

		<guid isPermaLink="true">https://carolienniebling.net/MINIMUM-WASTE-DINNER</guid>

		<description>
	




















From the sea to the mountains

Eat better, Waste less. A dining experience crafted from local, seasonal ingredients.


A spectacular 5-course dinner especially designed to celebrate 50 years of Roche in Denmark. A culinary voyage from the seaside (Denmark) to the mountains (Switzerland). This dinner has been made with over 70% plant-based, seasonal, amazing ingredients. We have aimed to reduce food waste to the max and only work with sustainable resources.


An official dinner to celebrate 50 years of Roche in Denmark and the visit of the Board of Directors and the Corporate Executive Committee of Roche, hosted by the Embassy of Switzerland, designed and developed for you by Carolien Niebling, developed, cooked and crafted for you by Sokol Aliaj, Cæcilia-Sophia Stamatis, Kamil Kmiotek and Sarah Hendriksdottir Joensen.Hosted by Florence Tinguely Mattli -&#38;nbsp;Ambassador of Switzerland
Guest of honor - Crown Princess Mary of Denmark
	Sea &#38;amp; shore

Oyster leaf, oyster emulsion, seaweed, salsify - potato skin, crème fraîche, vinegar, Oona caviar - rye cracker, herring, loke cheese, pickled black currant, black currant wood oil


Sea

Mackerel, dill, cucumber, horseradish


Field

Sourdough bread, seaweed butter


Meadow

Danish burrata, flowers, herbs, fig leaf oil, unripe fig, tomato water, crunch


Forest

Mushroom steak, foraged mushrooms, salsify, potato, pine oil, pickles - side: bone marrow, herbs


Glacier

Milk, apple, honey, chocolate, salt, hazelnut - side: forest ants or red sorrel



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</description>
		
	</item>
		
		
	<item>
		<title>THE SAUSAGE OF THE FUTURE</title>
				
		<link>https://carolienniebling.net/THE-SAUSAGE-OF-THE-FUTURE</link>

		<pubDate>Wed, 17 Oct 2018 12:31:12 +0000</pubDate>

		<dc:creator>carolienniebling1</dc:creator>

		<guid isPermaLink="true">https://carolienniebling.net/THE-SAUSAGE-OF-THE-FUTURE</guid>

		<description>
	




















The Sausage
of the Future


Can we count on the
sausage to provide a solution, in order to reduce the consumption of meat? And
can the use of new ingredients increase the diversity of our diets? Can the
sausage make a considerable contribution to a sustainable food culture? To
answer these questions, a chef of molecular gastronomy, a master butcher and a
designer have teamed up to look into sausage production techniques and
potential new ingredients – like insects, nuts and legumes – to reinvent the
sausage of the future.Sausage of the Future takes the reader on a journey through all the building blocks of a sausage. It stops along the way to explore issues like moistness, flavoring, glue and preservation. The publication catalogues different types of sausages and presents lesser-known ingredients, carefully selected for their potential regarding the future. In our days, according to the Food and Agriculture Organization (FAO), we are facing a serious shortage of protein-rich-food. The reason is the overconsumption of animal products. Meat, in particular, will be scarce – we need alternatives.







	



















The sausage is one of mankind’s first-ever designed food items. A paragon of efficient butchery, it was originally designed to make the most of animal protein in times of scarcity. With its wide variety of sizes and its endless choice of possible fillings, the sausage offers itself again to take a pioneering role. This time, not only to make the most of animal protein, but to be a shell for all kinds of nutrition.
Author: Carolien
NieblingEdited by ECAL/Ecole cantonale d'art de LausannePublished by Lars Müller PublishersWith photographs by Jonas Marguet, Emile Barret, Noortje Knulst, With contributions by Herman ter Weele, Gabriel SereroDesign by Carolien Niebling, Helge Hjorth Bentsen, Olli Hirvonen21 × 28 cm, 8 ¼ × 11 in, 156 pages, 174 illustrationsPaperback, English, 2017ISBN: 978-3-03778-548-5











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&#60;img width="2516" height="3354" width_o="2516" height_o="3354" data-src="https://freight.cargo.site/t/original/i/3f616cd647b3d2eb7c99a9e6dbea87810fc6c349653ed84f4a106c5a3b60f343/image-theartofmixing_nb.jpg" data-mid="26438112" border="0"  src="https://freight.cargo.site/w/1000/i/3f616cd647b3d2eb7c99a9e6dbea87810fc6c349653ed84f4a106c5a3b60f343/image-theartofmixing_nb.jpg" /&#62;
&#60;img width="7216" height="5412" width_o="7216" height_o="5412" data-src="https://freight.cargo.site/t/original/i/c0837b45becf2d65597073b5e1e73d1acf9d94c560e24f82db1c4050d0909774/emile-Future-Sausage20097_cmjn.jpg" data-mid="26438073" border="0" alt="Image credits: Collages and B/W: Emile Barret, Future sausage: Jonas Marguet, Sausage models: Youn&#38;egrave;s Klouche and Book cover: Calypso Mahieu" data-caption="Image credits: Collages and B/W: Emile Barret, Future sausage: Jonas Marguet, Sausage models: Younès Klouche and Book cover: Calypso Mahieu" src="https://freight.cargo.site/w/1000/i/c0837b45becf2d65597073b5e1e73d1acf9d94c560e24f82db1c4050d0909774/emile-Future-Sausage20097_cmjn.jpg" /&#62;
</description>
		
	</item>
		
		
	<item>
		<title>THE BEAUTY OF WATER PLANTS</title>
				
		<link>https://carolienniebling.net/THE-BEAUTY-OF-WATER-PLANTS</link>

		<pubDate>Thu, 18 Oct 2018 07:29:33 +0000</pubDate>

		<dc:creator>carolienniebling1</dc:creator>

		<guid isPermaLink="true">https://carolienniebling.net/THE-BEAUTY-OF-WATER-PLANTS</guid>

		<description>
	




























































The Beauty of Water Plants
Flowers play
a very significant role in culture. When looking into the history of flowers,
they are often praised for being mysteriously attractive through their
transparent, fleeting smell and unearthly grace, but not from the very
beginning it seems.



Science and
the understanding of how things came about, is an essential part of any design
process, for me. The evolutionary necessity of flowers to exist baffles me.
With this new-found respect for these lovely smelling beauties I realised that
flowers have become witnesses to our lives, they accompany us in the most
important of moments.



For CIRVA I
have designed a series of vases that make it possible to have aquatic plants as
decorative elements into our homes. The vases have a separated “bottom”, with
an intense colour, to provide a place to put the roots, with some sand or rocks
if necessary. The “belly” of the vase is accentuated by being blown up in shape
and transparent in colour. The “neck” of the vase has a subtle, darker colour,
to highlight the focus to on the “belly” even more.





 




	
The three
different sizes have been designed to house a large variety of aquatic plants.
The tallest shape is especially made for deeper aquatic plants like water
lilies, that have roots dug into the bottom of a lake and a long stem to reach
the surface of the water. The broad vase is designed to have “floaters”, plants
that happily float on the water surface or just beneath it, like water hyacinth
and water lettuce. The smallest vase is to display and enjoy the beautiful
array of micro aquatic plants, such as duckweed and fanwort.
Exhibition Design Parade 2018 at Villa Noailles, Hyères, France



















Water plant vases in partnership with:
CIRVA
(International Glass and Visual Arts Research Center in Marseilles) 
Exhibition produced with the support of Puntoseta


















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&#60;img width="778" height="583" width_o="778" height_o="583" data-src="https://freight.cargo.site/t/original/i/e99ae092dd2d9522fc427b73e1bbf51db5dc71dc8d5a22702fbb282b9ee9988a/making-off-cirva.jpg" data-mid="26548212" border="0" alt="Image credits: Lothaire Hucki &#38;copy; villa Noailles, 2018 and Carolien Niebling" data-caption="Image credits: Lothaire Hucki © villa Noailles, 2018 and Carolien Niebling" src="https://freight.cargo.site/w/778/i/e99ae092dd2d9522fc427b73e1bbf51db5dc71dc8d5a22702fbb282b9ee9988a/making-off-cirva.jpg" /&#62;
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	<item>
		<title>THE BEAUTY OF EDIBLE SEAWEED</title>
				
		<link>https://carolienniebling.net/THE-BEAUTY-OF-EDIBLE-SEAWEED</link>

		<pubDate>Wed, 17 Oct 2018 12:59:53 +0000</pubDate>

		<dc:creator>carolienniebling1</dc:creator>

		<guid isPermaLink="true">https://carolienniebling.net/THE-BEAUTY-OF-EDIBLE-SEAWEED</guid>

		<description>
	








































The Beauty of Water
Plants &#38;nbsp; &#38;nbsp;Inspired by the location of the villa Noailles in Hyères overlooking the sea, I
decided to dedicate my residency at Sèvres and CIRVA to aquatic plants. A
highly underestimated and versatile type of plant, in both shape and possible
edibility. The beauty of this fascinating type of flora comes directly from its
habitat, the water. The watery home of seaweeds has shaped their nature in
several ways; for example, buoyancy in water has allowed free-floating algae to
minimize tough structural supports and maximise photosynthetic tissue. Some
algae (such as nori and sea lettuce) are essentially all leaf and just one or
two cells thick. They are exceptionally tender and delicate.







On the plates
is a relief of different edible seaweeds, a relatively new food source, or
rather, a reintroduced food source. Unfortunately very unpalatable as it is
sold now, cut up in small pieces, dried or salted, but how can it become popular
again? That is why I wanted to “plate-up” seaweeds in their real shape, the way
they grow in the water. 


 




	
At Sèvres we
have moulded the actual seaweeds directly within the mould, something that has
challenged the, sometimes stubborn, memory of the porcelain. But finally, we
have created nine different moulds of the six previously explained algae. The
compositions of the seaweeds show and celebrate their characteristics, whether
it is the super thin sea lettuce or the enormous oarweed. Three plates have been painted with three different
seaweeds. Thanks to the skilful hands of the craftsman it is almost like having
the real seaweed on the plate.
Exhibition Design Parade 2018 at Villa Noailles, Hyères, France




















Porcelain plates  in partnership with: 
Sèvres - cité de la céramique
Exhibition produced with the support of Puntoseta


















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&#60;img width="640" height="853" width_o="640" height_o="853" data-src="https://freight.cargo.site/t/original/i/44467de905127efc061b46f847444d54b00012c4ef0d8d5611d3bc37c5b29e29/sealettuce-1-2.jpg" data-mid="26527533" border="0"  src="https://freight.cargo.site/w/640/i/44467de905127efc061b46f847444d54b00012c4ef0d8d5611d3bc37c5b29e29/sealettuce-1-2.jpg" /&#62;
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