METAMORPHOSIS
2022
This piece is inspired by the exploration of food under a microscope, the finer details and different ingredients such as, flour and sugar, and how incredibly detailed they are when actually seen up close. I wanted to explore this further and bring it to a larger scale, documenting it through a slow and gradual progression in size of cakes. While touching on the concept that smaller parts of a cake, for example, a crumb, can still have taste and flavor. It is also noted that at which size (or bite) do we need to be able to fully taste and recognise these flavors?
They say bigger is better, but is it the same with food? It can all come down to the small details. If you eat at a Michelin Star restaurant they don’t serve an ‘all you can eat buffet’. You’ll experience smaller servings, packed with intense flavor, and the memories of the experience.
My other thoughts, especially with food, revolved around the saying ‘our eyes are bigger than our stomachs’. This translates to a micro/macro situation. We would always think that we would want the larger piece of cake, but do we necessarily need it? Especially when we can get the flavors from a ‘micro’ piece of cake.
My aim was to express that we can achieve flavors in a ‘micro’ sized cake. Although, our eyes may say that we need the ‘macro’ sized cake!
Which size cake would you select?