LAAVU

  LAAVU kauppa/store This is my ongoing project for Finland 100 anniversary exhibition with Aalto University. I’m going to talk about Finland thru Everyman’s right which allows people in Finland to enjoy being in the nature and picking wild food. Here is a fun questionnaire […]

The Helsinki Book

An author and an enthusiastic chef Marc Aulén captures his enthusiastic and energetic resources about his hometown Helsinki in The Helsinki Book. AÄÅ involved in diverse scales from the very beginning of the concept throughout the division of chapters. The Helsinki Book introduces 12 categories of chef’s […]

Alone & Together

Supported by Embassy of the Republic of Korea to Finland, AÄÅ organised food event as the Korean cookbook launching ceremony. Participants experienced Korean culture through making ‘Bibim-Bap’ together. BibimBap is one of the popular Korean foods, mixing cooked rice with different kinds of vegetables and chilli sauce all […]

Bap-Korean cookbook

Bap is the first Korean cookbook in Finnish, published by Embassy of the Republic of Korea to Finland. The cookbook introduces 22 basic Korean recipes through stories of Korean culture and important events of life, such as birth, marriage and death. To describe Korean food culture […]

Leipäaäåri

‘Every man is an island and all the islands are actually connected beneath the water.’   Leipäsaari A.K.A Leipäsaäåri is a participatory design project where you get to visualize and bake your inner island. Enjoy hopping from your island to others, by tasting bread-island made […]

The EGGCHANGE

During my internship at Studio Marije Vogelzang, I was privileged to participate in her latest project, The EGGCHANGE in collaboration with poultry farmer Twan Engelen. The EGGCHANGE is a philosophical economic model based on eggs as currency. The project is part of Foodlab Peel and […]

Bread & Salt

I was involved in the development stage for a conceptual dinner event at Rijks, Amsterdam during the internship at Studio Marije Vogelzang. A non-profit cultural organisation Fronterra organised it together with Marije Vogelzang as a food designer and Rijks restaurant as to make dining event more […]

Faked Meat

I was doing my internship in Studio Marije Vogelzang from 16 Jan to 14 April 2016. Marije Vogelzang defines herself as an eating designer since food is already designed by nature and she is more focusing on designing experiences to questioning various eating, food culture […]

Before Hand

The New Food Culture workshop Organised by the Dutch eating designer Marije Vogelzang. 16-20 November 2015 Aalto University We imagined a future where smart-phones are an extension of our limbs. The phone hand is considered pure and not used for anything apart from tech. Instead of cheering […]

AÄÅ

Together with June Seo, Sana Park, we started a collaborative design collective called AÄÅ.  We are three design students from different fields gathered with a common interest in food and nature. We came up with a name that is undefined without reference to any semantic […]

Apilar

Apilar Silicone, pigment, chocolate  / 2015 This project is a part of group exhibition with other students from various nationalities in Aalto University. Each student has developed one product inspired by Mexican culture. My primary idea is to integrate tradition into modern life. At the […]

Motion(less)

  This project has started with the phenomenon of portion distortion. The modern society we live in has changed our diet habit as mass manufactures beat the economy competition. As a result cheaper foods have been offered for customers and, for the company, portion size […]