Quentin de Coster is a young Belgian designer who studied industrial design in Liege and now continues his studies in Milano.

'Citrange', designed in 2008, is a squeezer divided into two parts to better adapt to the various diameters of citrus fruit. The juice is released by cells when the fruit is pressed against the walls. Then it is directed towards the central axis of the object by the funnel (which filters out seeds) before falling into the glass.

Photos : Christophe Sépulchre

There are so many born-dead projects floating about we sometimes forget that - before anything else - design is an exact discipline in which function gives nothing away to style, and technical innovation is there to serve real user protocols and not just the sales pitch. With their 'Silver Art' range, Elium Studio has made this clear, demonstrating how French elegance can inform industrial design.

Five pieces compose the breakfast set - espresso machine, coffee percolator, toaster, electric jug and juice extractor - enacting subtle crossovers from kitchenware to tableware, and from function to décor. Purity of line and high finish given to materials (brushed stainless steel, wood chrome) in series products opens a new window on these archetypes of modern living: in the 'Grand Hotel' spirit, modest everyday accessories for preparing and serving access to the status of potential collector's pieces. The range reflects the way Elium Studio uses technology - efficiency must always be user friendly. This is the right stuff in the French vein, expressing clear balance between function and form.

Espresso Machine

Coffee Percolator

Toaster

Electric Jug

Juice Extractor

Studio Gorm is a collaboration between John Arndt and Wonhee Jeong. They met while studying at the Design Academy Eindhoven but their office is now located in Eugene, Oregon where they also work in the product design program at the university.

'Flow' is a kitchen they have designed where waste products are used to grow plants.

'Flow' is a living kitchen where nature and technology are integrated in a symbiotic relationship, processes flow into one another in a natural cycle, efficiently utilizing energy, waste, water and other natural resources. It provides a space not only for preparing food but an environment that gives a better understanding of how natural processes work. A kitchen where food is grown, stored, cooked and composted to grow more food.

The flow products can be used independently but are far more effective when they work in concert as part of the larger system. The individual objects are relatively uncomplicated, acting as simple vehicles for the more complex natural processes to do the work. This kitchen is developed as a flexible system where resources are reused by several elements creating a dynamic flow between the products. The flow kitchen focuses on three major problem areas in the kitchen Waste, Water and Energy.
The hanging dish rack offers vertical storage for drying dishes saving valuable counter space, water from the dish rack drips on the herbs and edible plants, which are grown in the planter boxes positioned below the rack.

The refrigerator is one of the largest consumers of electricity in the home. The majority of the items we refrigerate do not need to be kept as cold as a standard fridge temperatures. The evaporative cooling fridge box keeps food cool through evapo-transpiration. The space between the double walls is filled with water which slowly seeps through the outer wall and evaporates, causing the inside temperature to cool. It is deal for storing vegetables, fruit, eggs, cheese and butter. The evaporative cooling fridge reduces the need for a larger conventional fridge.

The Storage jars are made from unglazed earthenware with beech wood lids. They utilize the natural porous properties of earthenware, which creates an ideal environment for maintaining the consistency of bread, extending the life of garlic and onions, storing grains and growing herbs. The beech wood lids which have natural anti microbial properties can also be used as cutting boards or serving trays.

Up to 40% of household waste can be composted. The integrated cutting board can be slid forward allowing scraps to be swept into the composting bin. Kitchen scraps, newspaper, junk mail and paper scraps can be added to the vermicomposter. Worms breakdown food and turn it into worm castings, a nutrient rich fertilizer (about 2 weeks start to finish). By pulling the handle finished castings are sifted into the collection tray where they can be dried out until needed. The fertilizer can be used in the herb boxes, added to houseplants or the garden.

The dish and utensil drawer provides the necessary space for storing plates bowls cups and cutlery in an economic and easy to access format.

The bag rack is used to hang net market bags, these can be used to hold onions potatoes or produce form the market. The rack can also be used to hang most any other type of shopping bag.

The gas cook top is made up of a floral pattern, offering an alternative to the conventional standards. The continuous surface allows pots to be easily moved on and off the heat source.


'Flow2' is on display at the Museum of Contemporary Craft as part of the Exhibition Call and Response. The show will be up until October 31.

Photographs are by Wonhee Jeong and John Arndt.
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