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I spent a really enjoyable week last month, jointly running a short project at l’ecole de Design Nantes Atlantique’s Master Food Lab, working around all of the different facets of sugar – its history, its politics, health, and enjoyment of sugar, in all its states. Great work from our students and good to work with some great creative talents in our teaching staff like #elisehuneau of Food Design Agency Papillote and Amaury Poudray and from afar design educators such as #lucasmasson from the Design Academy Eindhoven and #Marcamaurylegrand – winner of Masterchef 2022 …

Lucas Masson and Amaury Poudray gave the students a theme to inspire their work. ‘Barbapapa’ Barbapapa is a 1970 children’s picture book developed by the French-American couple Annette Tison and Talus Taylor, who lived in Paris. Barbapapa is both the title character and the name of his “species”. The book, originally written in French, was later translated into over 30 languages- very popular in France at that time. You’ll see one of the episodes later in this post.

Lucas Masson, Design Academy Eindhoven

The students were separated into 3 groups. 1 worked on food solutions using natural sugars (fructose) from fruit and vegetables in all their states – juices, pomice, peelings, waste – drying, liquidising, cooking, tasting, testing… a sub-group also looked at Barbapapa (Candy Floss) to test different recipes, flavours, colours to help the next group in their challenge.

1 worked on the iconic structure of the event which was focused around Barbapapa (Candy Floss), an iconic light pink, soft as a cloud, product containing mostly sugar which we remember from the fairground as children.

The last group worked on the brand image and messaging using fruit and vegetable inks to develop their graphic universe. They also developed a workshop space in the event to encourage visitors to paint their own posters from vegetable and fruit inks.

Here is an apisode from Barbapapa so that you can see the student’s inspiration.

I hope you enjoyed reading and watching. Please leave your comments about your thoughts on sugar here.

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