Curated by the SAT (Société des arts technologiques) and presented during the 2010 Montreal Design Week, Regard 9 presented Montreal’s most innovative designers. During this event, Diane Leclair Bisson, with Chef Daniel Girard and food scientist Véronique Perreault from ITHQ, served samples of edible cylindrical containers made of gelified summer salad vinaigrettes and Agar Agar. Edible cylinders were produced on-site to show how easily they can be moulded. The event also served to collect data on people’s perception of the concept of edible containers and on their taste reaction to the firm jelly texture. The use of Agar Agar powder is widespread in Asian cuisine, but has only recently been adopted by western cuisine, mostly in gastronomy, remaining less known among the larger public. Its many applications in cooking makes it an efficient, versatile and economical ingredient for moulding edible containers as well as edible films.
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