Myko

Controversial Confectionery

«Myko» explores the aesthetic and culinary dimensions of mould through experimental means. A box contains a selection of handcrafted confectionery that oscillates between seductive chocolate and organic infestation. A supposed flaw thus becomes a design resource. «Myko» offers an opportunity to embark on a sensory adventure with curiosity and courage – a delicate encounter that questions familiar flavour patterns and encourages a rethinking of mould.

Autor:innen
Tobias Inauen
Jahr
2025
Studiengang
BA
Fachrichtung
Trends & Identity
Themen
Schimmel, Confiserie, Ästhetik
Mentor:innen

Katharina Tietze, Henriette-Friederike Herm

© ZHdK
© ZHdK