Being a huge fan of both molecular gastronomy and wearable tech (of course), I found Emily Crane’s high-tech kitchen couture quite fascinating.
Using an imaginative palette of edible materials, Emily Crane whips up delicate, porous garments and accessories from gelatines, kappa carrageenan, glycerine and even agar-agar sea vegetable.
The project is so extreme that it delights the imagination as it simultaneously affronts conventional tastes. It is a reflection on sustainability and the current, environmentally disastrous fast-fashion trend.
Through developing a new materiality, Emily Crane has developed a radical methodology for the future of fashion design.
“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,” states MsCrane.
Micro-Nutrient Couture further hints at a future where garments will no longer be fashioned from a bolt of fabric. Instead, they will be whipped up in a kitchen, sprayed on from a can or even printed. The question remains: how can traditional cut and sew techniques be re-invented to work in parallel to these new methodologies?
Watch process video below.