Winner of Core77’s first ever Food Design Award for her edible containers, Diane Leclair Bisson innovates again with another highly sustainable product – a funerary urn made entirely of ice.Read More
Diane Bisson's Food Nests were featured in the Gwangju Design Biennale from September through the end of October in Gwangju, South Korea. The 4th edition of the Design Biennale had more than 800,000 visitors, and the Food Nest samples are also featured in the 2-volume catalog published by the Biennale event.
Premiering in Milan on April 13 at the Salone del Mobile 2011, this project is a collaboration between Diane Bisson and Vito Gionatan Lassandro. "Food Nests" is an exploration into edible container forms that use the tomato as principal food material in different forms - crunchy, soft, jelly-like and a range of tastes.
© 2010 - Present. Diane Leclair Bisson. The Edible Project.
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.