© 2017 HCII Institute, Carnegie Mellon University

Flat-Pack

2017

We develop food that can be flatly-packed, and pop into different 3D shapes through a self-folding process upon water hydration (boiling).

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

  • Tangible Media Group, MIT Media Lab

(Up) Three 3D pasta shapes transformed from 2D films upon hy- dration. Photography by Michael Indresano Production, 2016.

Three 3D pasta shapes transformed from 2D films upon hy- dration. All three shapes were originated from a flat round disk. The thick- ness of the constraints in the ring shape dictates the final transformative state. Photography by Michael Indresano Production, 2016

A single helix and double helix can be generated from flat strips. 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.

Pasta transforms from 2D to 3D upon hydration. Three types of transformation are included here: (a to g) 1D folding; (h to i) 2D folding with 1D constraints/2D distribu- tion; (j to k) 2D folding with 2D constraints.

Save