© 2017 HCII Institute, Carnegie Mellon University

Self-Folding Dish

2017

Edible 2D films made of common food components (protein, fiber and starch) can be digitally printed. They transform into various 3D shapes upon hydration or decreased air pressure. 2D packaging saves shipping costs, while 3D food create rich texture, mouthfeel and joyful experiences.

  • Wen Wang, Lining Yao, Teng Zhang, Chin-Yi Cheng, Daniel Levine, Hiroshi Ishii

  • Tangible Media Group, MIT Media Lab

(Up) Transparent caviar cannoli with celery and crème fraiche. This dish started out with dry square protein films and a bowl of caviar immersed in water. When the square pro- tein films were immersed into the same water bowl, they wrapped the caviar around them. The cannoli was formed automatically by itself. This technique can be adapted to prepare self-folding food for different cultures: self-folding dumplings in China, self-wrapping tacos in Mexico or self-folding cannoli in Italy. Co-developed with Chef Matthew Delisle from L’Espalier. Photography by Michael Indresano Production, 2016.

Flowering pasta with West Coast foraged mushrooms and fermented burgundy truffle. This dish contains the flowering pasta, which transforms from a flat disk into a flower shape upon hydration. Co-developed with Chef Matthew Delisle from L’Espalier. Photography by Michael Indresano Production, 2016.

Helix noodle with Point Judith squid, confit egg yolk and white hoisin. This dish contains the helix noodle that transforms from a flat strip into a helix shape upon hy- dration. Co-developed with chef Matthew Delisle from L’Espalier. Photography by Michael Indresano Production. 2016
Phytoplankton pasta salad with heirloom tomatoes and wild sorrel. This dish contains the phytoplankton pasta, which transforms from a flat disk into a saddle shape upon hydration. Co-developed with Chef Matthew Delisle from L’Espalier. Photography by Michael Indresano Production, 2016.

We use diluted food extracts to substitute water and prepare solutions that eventually form edible films with distinct fla- vors.

(Top) Squid ink flavored helix noodle before and after the transformation;

(middle) tomato flavored flower pasta before and after the transformation;

(bottom) phyto- plankton flavored saddle pasta before and af- ter the transformation. Co-developed with chef Matthew Delisle from L’Espalier. Photography by Michael Indresano Production, 2016.

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