Recipes for design in hard times
The international economic crisis that has hit over the past few years has brought numerous challenges to the world of design and the balance between form and function. As we feel the pinch in our pocketbooks, we start to question whether elegance and decoration are necessary or superfluous. From Italy and Singapore respectively, Francesca Lanzavecchia and Hunn Wai have taken a unique approach to the issue with a basic question: “How can furniture react to times of crisis?”
Their answer is the Austerity project. From a hard candy table to a chocolate chair, Austerity’s furniture uses basic nutrient-rich materials to create finishings, details, and surfaces that can be consumed. When a large 6-leg table top seems like it’s no longer necessary, eat away at it until you arrive at a 4-leg table. If things get even worse, keep eating until you’re left with its black iron frame. In turning the design consumer into a food consumer, Lanzavecchia + Wai ask us to reflect on the core functionality of domestic objects which often go unnoticed as well as our methods of distinguishing necessity from desire.
The essence of a Table is a Tray.
3.9 kg iron
Hardtack table top:
15 kg flour
5 liters water
360 gr salt
Corned Beef Legs:
36 cans of preserved beef