Published date: Feb 09 2017

Journal Title: KnE Engineering

Issue title: The International Conference on Design and Technology

Pages: 1-7

DOI: 10.18502/keg.v2i2.588

Kaja Antlejkaja.antlej@deakin.edu.au

Robert Leen

Angelina Russo

In recent years, studies into the production of food have broadened to include design and design methods. At the same time 3D food printing (3DFP) is emerging as a viable technology for the production of consumer quality edible products. While advances in 3DFP are witnessed weekly, its use in the context of museums has yet to be explored in depth. In this paper we propose that the museum can be used as a laboratory for engaging audiences in new/creative food production and resultant reinterpretations of heritage through their makerspaces. We explore how a traditional cuisine could be used to inspire younger generations to explore STEM (Science, Technology, Engineering and Mathematics) and, vice versa, how technology enthusiasts could be motivated to explore culinary heritage by preparing food with digital fabricators. This paper reports on the initial research undertaken with the Slovenian diasporic group in Australia. Our results from the in-depth interviews demonstrated that making traditional desserts present a challenge for younger generation. Thus it was decided that a potica cake would be chosen as a test case for engagement with heritage through creative 3DFP. Non-edible 3D printed visual prototypes of a jelly cake with a secret message were also trialled. Our research output offers a suitable case study for the central premise that the museum can be used as a laboratory for engaging audiences in creative food production.

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