Designers have developed a taste for the edible. Japanese maverick Nosigner (www. nosigner.com), will be exhibiting a Spring Rain light unit at 100% Design in September, made out of bean-starch vermicelli, which can be eaten when boiled.
Elsewhere, French designers Sébastien Cordoleani and Franck Fontana have developed a range of sweets (pictured) that double as objets d'art for Barcelona's Papabubble sweet store (www. papabubble.com). Approaching sugar in a similar way to glass, the duo mould and blow it into delightful shapes that you can wolf down – or just leave out on display.
And for her final degree show in 2007, RCA graduate Greetje van Helmond took basic foodstuffs and transformed them into jewellery made from sugar crystals.Reuse content