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Crystalline Tectonics: An Architect's Guide to 3D‐Printing Sugar or Anything Else
Author(s) -
von Hasseln Kyle
Publication year - 2017
Publication title -
architectural design
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.128
H-Index - 22
eISSN - 1554-2769
pISSN - 0003-8504
DOI - 10.1002/ad.2244
Subject(s) - architecture , ephemeral key , plan (archaeology) , point (geometry) , poetry , visual arts , work (physics) , sculpture , art history , art , computer science , history , engineering , archaeology , literature , mechanical engineering , computer security , mathematics , geometry
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.