Fun Food Fact of the Day has been featured along side other graduate project on the Creative Review Blog, Talent Spotters.
“Clare Plumley visits this year’s Brighton shows…Poppy Wilson St James presents a series of objects which bring into question the origin of the food we consume and how those products impact on us. She has made jelly moulds of pigs trotters, sweets in the shape of rotting teeth and promotes the nutritious value of bugs and insects.”
Creative Review Blog
Fun Food Fact of the Day was Nominated and chosen for the Seoul National University of South Korea Award for Innovation in 3D Design. Thanks to Professor KyungChan Paik of the university. The certificate is proudly framed next to my space. Thanks also to Nick Gant who nominated me for the award.
Photos to follow.
Global meat production is already considered unsustainable and with the world’s population set to hit 9 billion in 2050 we simply do not have the space or the water to continue producing animal protein as we are currently doing. Therefore in the future it is envisioned that we will be reliant on ‘mini livestock’, or insects, as a main source of animal protein. 80% of the world already eats insects in some way, shape or form, especially as a delicacy. In the West however where the demand for animal protein is at its highest we are yet to embrace the thought of eating bugs. I have created a series of specialised utensils for eating insects thus elevating their status from creepy crawly pests to delicacies, as with lobster or oysters.
Nell and Billy trying the cutlery out on salt and vinegar dressed fried crickets. Using the cutlery helped me explain the issues surrounding meat production and food production in general. They also ate all of the crickets. And licked the plate clean…
Throughout history it was more commonplace to see sugary foodstuffs on the shelves of an apothecary rather than in the windows of confectioners. Sugar was very expensive and used mainly as a ‘spice’ for the wealthy and as a preservative for medicinal spices. I have looked at the cures of old and attempted to bring them into the 21st century to compare with the sugary treats and medicines of today and see what has changed; for example medicines no longer contain sugar as an active ingredient but still have to be kept away from children with their candy like appearance. By reforming historical sugary cures into the forms of modern day medicines, such as pills and caplets, we are invited to question how we perceive sugar in contemporary culture.
Nell pretending to eat one of the pills. The pills opened us discussions with her and her brother Billy about the history of sugar, sugar in medicine and modern medications.
Sugar has been portrayed in recent years as the root of all current health problems and crises. There are different studies and arguments about whether sugar plays a part in causing obesity, heart disease and other conditions, however it is universally accepted that sugar causes tooth decay. Consumption of sugars, of all kinds including those in dried fruit and honey, leads to acid attacking the enamel on our teeth causing decay and cavities. So why are perfectly straight, white, pristine teeth shaped sweets sold in sweet shops everywhere? I have created ‘real’ gummy teeth, cast in silicone to mimic gummy sweets from two real mouths, to demonstrate the one definite result of over consumption of sugar- decay and tooth loss.
Nell and Billy again, playing with the silicone gummy teeth, as well as ‘real’ edible gummy teeth from the same mould. Playing with the silicone teeth as well as eating the sweetie teeth opened up discussion about dental hygiene, sugary food including fruit and how sugar should be a treat food.
In the kitchens of history gelatine was created by boiling the bones of animals, especially pigs and cattle. Nowadays gelatine is still made from the hides and bones of cows and pigs but is industrially extracted, pigs are specifically used for the production of food grade gelatine. As highlighted by the recent horse meat scandal we are increasingly unaware of what exactly is in our food and how it is treated before it arrives in shops and on our plates. By creating a jelly mould in the shape of a pig’s trotter I am reminding consumers of the origins of their food, specifically the intensive industrial processes and subsequent synthetic nature of jelly that removes us from the reality of its source. The product succeeds by creating a trotter shaped jelly, the final food product taking the form of gelatine’s original source.
Nell and Billy, two primary school children, learning about the origins of their food by using the jelly mould. It opened up a discussion about processed food, animal products and what else gelatine and pork products are used in.