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MEMORY . OF. MASTER

Bloodthirsty 2.0

Deciding to study on blood has sometimes surprised or even frightened. Going to meet such a subject allowed me to understand its taboo or at least to question myself and to learn more about blood, about the practices to which it is linked or of which it is the cause and this through a problem:

What does it mean to think of blood as a key and consumable element in a gastronomic culture and a food future?

I was led to deal with resources from sociology, theology, anthropology, local recipe books and many others leading me to wonder about certain practices: why do we decide to bleed such beasts and others not? What is its place in French society?  

In addition, the blood is everywhere and yet so well hidden. Today we sanitize the blood and therefore the living one tending to anchor us in a practical sarcophagus. Two worlds face each other, on one side the animal world and on the other the plant world which continues to take up space even if it means appropriating the appearance of real steaks or bringing about drifts such as meat in vitro.  

Through the scientific study of blood, of its regenerative, protective and even identity capacity, it becomes the embodiment and the transport of different forms of energy through the body and therefore an inexhaustible source of inspiration in the field of design.

Through biotechnological design and by working by analogy in the food sector, how to approach blood as a research concept in the nourishment of the body and the soil? (see diploma project)

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Sacrifice

Shehita

Slaughterhouse

Vegetable steak

Vitality_

Electric energy

Nourishing energy

Thermal energy

Restorative energy

Defensive energy

Genetic energy

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Blood

 

[ sɑ̃ ]. French

(nm) Taboo organic liquid, nourishing the various parts of the body of men and higher animals

Energy

 

[ e.nɛʁ.ʒi ]. French

(nf) Circulating flow and active force, physical or moral allowing the activation of a body.

Potential provided by food intake chemically transformed by the living organism to cover the needs of basal metabolism, function and production.

Lungs

Oxygenation

Heart

Pumping

Bone marrow

Regeneration

Intestine

Entrance

Organs

Storage / nutrition / removal

Plasma  -   55%

Nutrients - Water - Protein - Waste - Gas

White blood cells  

Cells of the immune system

Platelets

Coagulation and healing

Red cells -  44 %

Oxygen

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Red series 001

 

[ 2017 ]. Hyun-Gi Kim

Chair made up of hundreds of tubes circulating blood around furniture by pressure to create vitality through a circulatory system  

"It reminds us of the muscles and the beating of the heart, creating visual and auditory stimulation " [...] " There is a metaphorical meaning in this work. There must be a lot of blood for this creature to live a life . "

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Fibrin

Coagulation

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Blood Related

 

[ 2017 ]. Bass Stittgen

Series of small objects 100% made from cow blood from slaughterhouses

Designer Basse Stittgen used leftover blood from the meat industry to create a collection of small objects. After discovering that slaughterhouses were throwing out billions of liters of animal blood every year, Stittgen wanted to explore / exploit the plastic potentials of this liquid by making a new environmentally friendly material. It is through coagulation that the formation of these objects is created.

 

" Blood as a material can mean so many things - it can mean life, it can mean death - but there is no material notion towards blood ",  

Openness to culinary design

Using an analogical approach to blood, how can we consider it as a research concept in the nourishment of the body and the soil?
 

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