High end fashion made out of Beef Gelatine and agar-agar sea vegetables might not hit the runways just yet but kuddos to Emily Crane for being at the forefront of high tech kitchen couture (who knew there was such a thing). Read more and watch a video after the jump and see how glycerine, fatty acids, and even bubbles are turned into fashion.
“Micro-Nutrient Couture’ evolved from a restrictive brief based on the premise of Zero resources to create fashion futures; without the current mass production capabilities available what would a fashion practitioner do? ‘Micro-Nutrient Couture’ aims to create a fashion experience in a world exploring ‘the constant new’, offering a fresh alternative to the compulsive shopper obsessed with fast fashion, high street consumption and throw away prices.
My Major Project focuses on creating fashion using boundary-less techniques from the everyday – I cook, blend, culture and form ice bubbles as silhouettes. ‘Micro-Nutrient Couture’ is a sensory world of transient fashion where no one but the individual will ever wear the same dress again. Through this unique process and development of new materiality I have laid an innovative creative foundation for future fashion design, conscious of the restraints of our future planet and the impact from current fashion cycles, my methods look towards ‘survival’ as a key factor informing my processes, fashion is no longer a thing of simple beauty, but of nutrition also. I experiment with materials that occur naturally when cooked up from edible ingredients including gelatines, kappa carrageenan, agar-agar sea vegetable, water, natural flavour extracts, glycerine, food colouring and lusters, this is high tech kitchen couture.” -Emily Crane