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Last Day: mock up and presentation II
I am taking turn from Pim to continue the second part of the works we got from the workshop! Follow me:
Bag-Bag Lazy Boy: device that let you eat right from the plastic bag
This is version II of Hop+Nick 'lazy' solution. This one is a simple plastic sheet that can be bended and become a kind of support for the noodle soup bag! Great idea!
Food Runner Container
Yo is very fascinated with the idea that people can have their favourite noodle soup delivered from a food stall near by to their office or their house. And of course, without the complex operation to transfer the noodle into a bowl with soup and condiments (those who have the experience know well how complicated it is). Moreover, when you buy a bag of noodle, you would get at least few other small bags more for condiments and so on - a lot of plastic bag garbage. Yo's invention is a food container stacked and lock together with a pair of chopsticks at each level. It might look like our existing food container called 'pin to', but it is easier to open, and the inside shape of the container is very similar to the bowl that it is easier to eat. The top level contain the condiments and spoons. With the container, you can have your favourite noodle delivered hot and also, you 'save the world' --> this is what he says. :)
Massaging Cup
Nan is interested in tactile quality of a utensil. At the beginning she was trying to work on a soup bowl with tactile quality. But then, we learned that usually Thai people hardly touch their soup bowl :O So keeping the tactile theme, she focuses on a personal coffee mug that people use in office environment. Usually when they drink coffee from their mugs, it is a relaxing moment during their office hours...The mug has a kind of texture that gives you a sensation of relaxation. Very interesting idea, but a lot more experiments required!
Moo Jum Set
Sa and Note are a big fan of Thai Hot Pot called Moo Jum (literal translation is dipping pork). But the existing utensils for Moo Jum are not really perfect. The pot and the stove are too high, when you are sitting on the chair, it is impossible to see inside the pot. The chopsticks are not proper to keep the meat while cooking in the hot pot because you have to hold it all the time, and of course your hand get hot, really hot. So their pot and stove are design in a new proportion, which make us able to see inside the pot. They even try with different materials apart from a traditional one by cooked clay, like ceramic, metal, bronze or even glass...:O Also they re-design the tool to keep the meat instead of the chopsticks that you don't need to hold it any longer since it works like a clip for cloth drying.
Tom Yam Bowl
Am believes that our so called 'national' dishes, Tom Yam Kung and Tom Ka Kai, have some problems. In the soups, there are many inedible herbs like galanga, kaffi lime leaves, sticks of lemon grass, red chillies. (I mean you can eat, but it is not so easy). When you are dealing with the dishes, especially at the end, it is not so easy to find the edible parts. So Am proposes a simple solution that she would add an area where you can separate these inedible parts in the bowl, by adding only some texture pattern on the rim of the bowl to hold them.. very simple, very elegant. She is now making more study on the patterns.
Drinking Clear Soup
Another Am from KMUTL is working on another problem of soup in Thailand. She notices that we always have soup in our meal, especially when you have one-dish meal like Kao Man Kai (Steamed Chicken with Rice) to make the food smoother with the liquid. However, we never drink it directly from the bowl, but from a sppon, although it is our personal bowl. Because drinking directly from the bowl, especially with two hands, is considered a bad manner. But she notices also that people would drink coffee or tea from a cup with two hands.. Am ,therefore, would like to eliminate the spoon, and encourage people to drink the clear soup like they drink water, or coffee from her container - something in between a bowl and a cup (we don't know how to call it yet). She explores the form that people would feel comfortable to drink the soup directly and take it with one hand through a series of morphing forms between a coup and a bowl by the real clay. We believe that she is getting a very interesting outcome and are very excited to see the 'bowl+cup' for real...
No Drop set of plate and bowl
Champ doesn't want you to drop soup on the table when you take from a common bowl to yours. He has developed many ideas. To make it subtly (not to obvious that you're clumsy..) the set shouldn't look like baby's plate, he only adjust the rim of ordinary plate and bowl for them to stay overlap each other and leave no space in between. They have bark decoration on the rim with lots of trails to let any drop goes back into the bowl.
TV Soup Bowl
Bag-Bag Lazy Boy: device that let you eat right from the plastic bag
This is version II of Hop+Nick 'lazy' solution. This one is a simple plastic sheet that can be bended and become a kind of support for the noodle soup bag! Great idea!
Food Runner ContainerYo is very fascinated with the idea that people can have their favourite noodle soup delivered from a food stall near by to their office or their house. And of course, without the complex operation to transfer the noodle into a bowl with soup and condiments (those who have the experience know well how complicated it is). Moreover, when you buy a bag of noodle, you would get at least few other small bags more for condiments and so on - a lot of plastic bag garbage. Yo's invention is a food container stacked and lock together with a pair of chopsticks at each level. It might look like our existing food container called 'pin to', but it is easier to open, and the inside shape of the container is very similar to the bowl that it is easier to eat. The top level contain the condiments and spoons. With the container, you can have your favourite noodle delivered hot and also, you 'save the world' --> this is what he says. :)
Massaging Cup
Nan is interested in tactile quality of a utensil. At the beginning she was trying to work on a soup bowl with tactile quality. But then, we learned that usually Thai people hardly touch their soup bowl :O So keeping the tactile theme, she focuses on a personal coffee mug that people use in office environment. Usually when they drink coffee from their mugs, it is a relaxing moment during their office hours...The mug has a kind of texture that gives you a sensation of relaxation. Very interesting idea, but a lot more experiments required!
Moo Jum SetSa and Note are a big fan of Thai Hot Pot called Moo Jum (literal translation is dipping pork). But the existing utensils for Moo Jum are not really perfect. The pot and the stove are too high, when you are sitting on the chair, it is impossible to see inside the pot. The chopsticks are not proper to keep the meat while cooking in the hot pot because you have to hold it all the time, and of course your hand get hot, really hot. So their pot and stove are design in a new proportion, which make us able to see inside the pot. They even try with different materials apart from a traditional one by cooked clay, like ceramic, metal, bronze or even glass...:O Also they re-design the tool to keep the meat instead of the chopsticks that you don't need to hold it any longer since it works like a clip for cloth drying.
Tom Yam BowlAm believes that our so called 'national' dishes, Tom Yam Kung and Tom Ka Kai, have some problems. In the soups, there are many inedible herbs like galanga, kaffi lime leaves, sticks of lemon grass, red chillies. (I mean you can eat, but it is not so easy). When you are dealing with the dishes, especially at the end, it is not so easy to find the edible parts. So Am proposes a simple solution that she would add an area where you can separate these inedible parts in the bowl, by adding only some texture pattern on the rim of the bowl to hold them.. very simple, very elegant. She is now making more study on the patterns.
Drinking Clear Soup
Another Am from KMUTL is working on another problem of soup in Thailand. She notices that we always have soup in our meal, especially when you have one-dish meal like Kao Man Kai (Steamed Chicken with Rice) to make the food smoother with the liquid. However, we never drink it directly from the bowl, but from a sppon, although it is our personal bowl. Because drinking directly from the bowl, especially with two hands, is considered a bad manner. But she notices also that people would drink coffee or tea from a cup with two hands.. Am ,therefore, would like to eliminate the spoon, and encourage people to drink the clear soup like they drink water, or coffee from her container - something in between a bowl and a cup (we don't know how to call it yet). She explores the form that people would feel comfortable to drink the soup directly and take it with one hand through a series of morphing forms between a coup and a bowl by the real clay. We believe that she is getting a very interesting outcome and are very excited to see the 'bowl+cup' for real...
No Drop set of plate and bowl
Champ doesn't want you to drop soup on the table when you take from a common bowl to yours. He has developed many ideas. To make it subtly (not to obvious that you're clumsy..) the set shouldn't look like baby's plate, he only adjust the rim of ordinary plate and bowl for them to stay overlap each other and leave no space in between. They have bark decoration on the rim with lots of trails to let any drop goes back into the bowl.
TV Soup Bowl
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Last day: mock up and presentation
Today the students finalized their designs and we, Korakoj and me, were helping them to make models in clay. Some designs were done with other material, some in computers. Let's see what we have here...
INCY Bowl ; an easy to incline bowl that let you scoop out your last drop.
Jun wants you to enjoy every single drop of your soup so he invented this one with special bottom. It'll stand stably in normal position and when you come just so close to the last drop simply tilt the bowl with your spoon in one single movement (tilting and scooping). How thoughtful.
Two-headed Spoon
Chanisa is tired of taking soup from a common bowl with a serving spoon, pour into her own spoon and then to her mouth, so little at a time and not continuously. So she make a spoon with 2 heads, one to take from a common bowl, then tilt and soup runs to the second head that goes into your mouth. Hygienic and convenient.
Kao Shae Serving Set
Pom wants to communicate through his set of bowl and plate so that people know better how to eat kao shae (properly). He introduces sense of order to these pieces for example starting from near to far, top down and so on. I was impressed by his way of thinking.
Bag-Bag Lazy Boy: device that let you eat right from the plastic bag
Hop & Nick are lazy boys who never want to do the dishes. They work so hard to find a way to stay lazy (how contradict) by eating right from the take away plastic bag. There are 2 versions. These devices let the bag stand free while you eat with a spoon, you can lower the rim when content is less so it's easier to reach the bottom, and finally drink the last drop out of it.
There are more to come...
be patient : )
INCY Bowl ; an easy to incline bowl that let you scoop out your last drop.
Jun wants you to enjoy every single drop of your soup so he invented this one with special bottom. It'll stand stably in normal position and when you come just so close to the last drop simply tilt the bowl with your spoon in one single movement (tilting and scooping). How thoughtful.
Two-headed Spoon
Chanisa is tired of taking soup from a common bowl with a serving spoon, pour into her own spoon and then to her mouth, so little at a time and not continuously. So she make a spoon with 2 heads, one to take from a common bowl, then tilt and soup runs to the second head that goes into your mouth. Hygienic and convenient.
Kao Shae Serving Set
Pom wants to communicate through his set of bowl and plate so that people know better how to eat kao shae (properly). He introduces sense of order to these pieces for example starting from near to far, top down and so on. I was impressed by his way of thinking.
Bag-Bag Lazy Boy: device that let you eat right from the plastic bag
Hop & Nick are lazy boys who never want to do the dishes. They work so hard to find a way to stay lazy (how contradict) by eating right from the take away plastic bag. There are 2 versions. These devices let the bag stand free while you eat with a spoon, you can lower the rim when content is less so it's easier to reach the bottom, and finally drink the last drop out of it.
There are more to come...
be patient : )
20 June 2007: Working and Working
The first draft ideas of every student were presented to us yesterday.. today we begins in the morning from 9 am. The students work on formulating their idea into an object.
Our great supporters from Jim Thomson Art Center, Tan and Now. We are fed with good lunch, snacks and drinks all day long.
Some students begin to work on sketch models.. with a lot of documentations.
Some have great computer modelling skill... they spend most of their time in front of computers.
Anne, Pim and I were orbitting around the students all day long, from one to another.. until the last students left around 9 pm.!
This is what we teachers do in the afternoon when our brain cell start to die...we do research on stick food!... The grilled pork/chicken/liver on stick and sticky rice (so many sticks now..) sold in front of our building... an experience for farang : )
We, the three teachers, went for our cool dinner of Koren Barbeque, Thai style. very yummy. ! Anne also learned many Thai utensils such as the grill pan where you can grill the meat and boil the vegetable at the same time... :)
This is soup too... , see, we're working even during dinner!
Our great supporters from Jim Thomson Art Center, Tan and Now. We are fed with good lunch, snacks and drinks all day long.
Some students begin to work on sketch models.. with a lot of documentations.
Some have great computer modelling skill... they spend most of their time in front of computers.
Anne, Pim and I were orbitting around the students all day long, from one to another.. until the last students left around 9 pm.!
This is what we teachers do in the afternoon when our brain cell start to die...we do research on stick food!... The grilled pork/chicken/liver on stick and sticky rice (so many sticks now..) sold in front of our building... an experience for farang : )
We, the three teachers, went for our cool dinner of Koren Barbeque, Thai style. very yummy. ! Anne also learned many Thai utensils such as the grill pan where you can grill the meat and boil the vegetable at the same time... :)
This is soup too... , see, we're working even during dinner!
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19 June 2005: Students presentation
After our great dinner the work begins...
The students present results from their observation around bangkok and from last night cooking. Many of them came up with similar idea/problem such as how to separate inedible from edible ingredients in thai soup .. (you don't want to chew a stick of lemon grass for 10 min. then realize you cannot swallow it... ) or how to handle hot soup (to pick up the bowl/ to eat quickly) , how to not spill soup from a common bowl on the way to your own plate, .. etc.
We have many great ideas to work on and discuss more in the afternoon.
The students present results from their observation around bangkok and from last night cooking. Many of them came up with similar idea/problem such as how to separate inedible from edible ingredients in thai soup .. (you don't want to chew a stick of lemon grass for 10 min. then realize you cannot swallow it... ) or how to handle hot soup (to pick up the bowl/ to eat quickly) , how to not spill soup from a common bowl on the way to your own plate, .. etc.
We have many great ideas to work on and discuss more in the afternoon.
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18 June 2005: The First Day of the Workshop
Finally the workshop began.
Anne Xiradakis arrived on Sunday morning, Pim and I met her to prepare the workshop and had dinner together - it was a Thai dinner, of course, at Talingpling Restaurant at Pan Road. Anne got a quite an introduction to Thai food!
The first day of the workshop started with Anne's lecture at Faculty of Architecture, Chulalongkorn University. There were around 150s students and people at the lecture. It was quite successful indeed. Her lecture was divided into two parts: the first part was about her works where you can find in her website, the second part was about a historical survey of food+soup culture in France - very interesting indeed, I also learned that the French got a very sophisticate table set from Russia!
After the lecture, we met the students from 3 universities: Chulalongkorn, King Mongkut Thonburi and King Mongkut Lakrabang. We gave them a brief to make an exploration + investigation about Thai food and eating culture with images, sketches and so on. Besides, they had to do a shopping for cooking 'a soup' for the evening dinner altogether - it was quite an event.
After lunch at Jim Thompson House where Anne had a chance to meet Jeab (Gridtiya), our Thai curator and to see the house, we went also for a shopping for some ingredients Anne needed for her 'soup' at Siam Paragon, one of the supermarket lover's paradise....
Around 5 pm. we arrived to VER Gallery where we would have the cooking session and the dinner party altogether. The Gallery is owned by Rirkrit Tiravanija where there are always nice and interesting people around. It is situated next to Chao Phraya River, next to Millenium Hilton Hotel but surrounded by very local market and the traffic of people going in and out from the ferry - very interesting location.
The gallery is equipped with quite a full-option kitchen for cooking our dinner.
The students were having fun preparing their soups. Every couple had to make one soup + Anne's soup, we ended up having eight kinds of soup!
The bitter melon stuffed with mince and spices soup... it was the first time them to make it!
The ingredients for 'Palo Soup'. They were boiling the stock.
To make a simple clear soup with egg sausage 'more design', the students painted the egg sausage with food colors! I was very impressed.
While waiting for the soup to be read, we were having fun, food and wine.
The first soup was ready- Tom Yam Kung with Fondue style! Very creative :)
Clear soup with seaweed, mince balls and egg sausage. The other one is Tom Kha Kai!
This one is Squid with lime and garlic soup.. I am not so sure if it is soup.. it is something in between.
"Jab Chai" or 10-Vegetable Soup. It is a Chinese origin, very convenient if you have a lot left over...
Finally the bitter melon soup is finished too... although it took them quite sometime.
Anne's Soup, Tomato Soup with little alphabet pasta - she got the recipe from her grandmother!
A little technical problem happened while the cooking process was going on: the gas was finished! it was too late to get a replacement, so a guy from Ver Gallery made this three chachoal stoves for us! Very impressive indeed. Anne also cooked her soup on this stove!
Everything was ready... we had them all...It was unbelievable that we could cook and ate them all...very good and pleasant. :) Although it was quite hot from the food and the weather....
As the Chinese say, every party will come to the end... we ended everything with dish washing session. The students were doing well...
At the end, we all were hot, exhausted and super full... Our beloved curator, Jeab, said ...'it is a paradise in hell'. Our experience of the moment, Bangkok in general, both could fit perfectly with the sentence. Here is the picture from the window of the gallery before we left. Paradise in Hell...
Let's see what the students would show us for their first presentation...:) We were all excited.
Anne Xiradakis arrived on Sunday morning, Pim and I met her to prepare the workshop and had dinner together - it was a Thai dinner, of course, at Talingpling Restaurant at Pan Road. Anne got a quite an introduction to Thai food!
The first day of the workshop started with Anne's lecture at Faculty of Architecture, Chulalongkorn University. There were around 150s students and people at the lecture. It was quite successful indeed. Her lecture was divided into two parts: the first part was about her works where you can find in her website, the second part was about a historical survey of food+soup culture in France - very interesting indeed, I also learned that the French got a very sophisticate table set from Russia!
After the lecture, we met the students from 3 universities: Chulalongkorn, King Mongkut Thonburi and King Mongkut Lakrabang. We gave them a brief to make an exploration + investigation about Thai food and eating culture with images, sketches and so on. Besides, they had to do a shopping for cooking 'a soup' for the evening dinner altogether - it was quite an event.
After lunch at Jim Thompson House where Anne had a chance to meet Jeab (Gridtiya), our Thai curator and to see the house, we went also for a shopping for some ingredients Anne needed for her 'soup' at Siam Paragon, one of the supermarket lover's paradise....
Around 5 pm. we arrived to VER Gallery where we would have the cooking session and the dinner party altogether. The Gallery is owned by Rirkrit Tiravanija where there are always nice and interesting people around. It is situated next to Chao Phraya River, next to Millenium Hilton Hotel but surrounded by very local market and the traffic of people going in and out from the ferry - very interesting location.The gallery is equipped with quite a full-option kitchen for cooking our dinner.
The students were having fun preparing their soups. Every couple had to make one soup + Anne's soup, we ended up having eight kinds of soup!
The bitter melon stuffed with mince and spices soup... it was the first time them to make it!
The ingredients for 'Palo Soup'. They were boiling the stock.
To make a simple clear soup with egg sausage 'more design', the students painted the egg sausage with food colors! I was very impressed.
While waiting for the soup to be read, we were having fun, food and wine.
The first soup was ready- Tom Yam Kung with Fondue style! Very creative :)
Clear soup with seaweed, mince balls and egg sausage. The other one is Tom Kha Kai!
This one is Squid with lime and garlic soup.. I am not so sure if it is soup.. it is something in between.
"Jab Chai" or 10-Vegetable Soup. It is a Chinese origin, very convenient if you have a lot left over...
Finally the bitter melon soup is finished too... although it took them quite sometime.
Anne's Soup, Tomato Soup with little alphabet pasta - she got the recipe from her grandmother!
A little technical problem happened while the cooking process was going on: the gas was finished! it was too late to get a replacement, so a guy from Ver Gallery made this three chachoal stoves for us! Very impressive indeed. Anne also cooked her soup on this stove!
Everything was ready... we had them all...It was unbelievable that we could cook and ate them all...very good and pleasant. :) Although it was quite hot from the food and the weather....
As the Chinese say, every party will come to the end... we ended everything with dish washing session. The students were doing well...
At the end, we all were hot, exhausted and super full... Our beloved curator, Jeab, said ...'it is a paradise in hell'. Our experience of the moment, Bangkok in general, both could fit perfectly with the sentence. Here is the picture from the window of the gallery before we left. Paradise in Hell...
Let's see what the students would show us for their first presentation...:) We were all excited.
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