tofoodesign 豆否
Yue LIU 刘悦
Xijing XU 徐溪婧
tofoodesign@gmail.com

We combine design and food through questioning and sublimating food-related behaviors in different cultural contexts, in forms of objects or activities.

PROJECT
2021 RISO.Edutainment
2020 Little Reunion
2019-20 Pasta tra Parentesi
2017-18 Wanderer
2016-18 TofuDrink

PODCAST
午夜干杯 MidnightToast
In this chinese-speaking podcast, we talk food culture, design and art. 

JOURNAL
Reading Index
Mark


tofoodesign 豆否
Yue LIU 刘悦
Xijing XU 徐溪婧
tofoodesign@gmail.com


We combine design and food through questioning and sublimating food-related behaviors in different cultural contexts, in forms of objects or activities.

PROJECT
2021 RISO.Edutainment
2020 Little Reunion
2019-20 Pasta tra Parentesi
2017-18 Wanderer
2016-18 TofuDrink

PODCAST
午夜干杯 MidnightToast
In this chinese-speaking podcast, we talk food culture, design and art.

JOURNAL
Reading Index



ABOUT︎︎︎

︎︎︎︎︎
© 2022 tofoodesign 豆否
Mark

Wanderer | 2017 - 2018


Initiative project
Concept and Design: Xijing Xu
Photo and video credits: Xijing Xu



In contrast to industrially produced yoghurt, a naturally fermented batch of sour milk could also be prepared for producing new sour milk. This batch is called "starter culture". During Xijing’s search for different types of sour milk from all over the world, she was particularly fascinated by the form of the "storage“ or "container" of the cultures: cotton, handkerchiefs or even textiles. The transformation of a preservation form of the cultures broke the limitation both of time and space, while the varieties of preservation’s form could be considered as extension of the culture’s vitality and their living range.

Inspired by it, Xijing carried the sour milk, which is as a starter culture for a new production cycle reusable, in certain forms on textiles. The shapes are presented as graphics or ornaments that visualize the bacteria involved in the fermenting process. The squares are measured as a unit for the culture storage, which can easily be cut off and used again as a starter platform for new sour milk.












BEHINDE THE SCENE

Mark