Science communication is all about getting ideas into people’s heads. But what about their mouths? Join us for insights from the edible future — see working robots designed to eat, and learn how the Exploratorium crafts hands-on science experiences through food. How can scientists and communicators tell stories through the tastebuds?
Erika Marthins, a Swiss designer whose portfolio includes such culinary experiments as inscribing playable records from chocolate, will present her work in edible storytelling and showcase the animated gelatinous robot she created in collaboration with EPFL’s Laboratory of Intelligent Systems and Ecole hôtelière de Lausanne (EHL). Julie Yu, of San Francisco’s Exploratorium, will share ideas for creating hands-on culinary (and other) experiments that elicit curiosity and engagement from the public.
6:30 pm — doors open 7:00 pm — presentations 8:00 pm — demos & networking 9:00 pm — doors close
Erika Marthins is an Interaction Designer from Sweden who is particularly interested in creating bridges between distinct areas like food and technology, memories and social networks. After spending most of her life in Stockholm, her hometown, she decided to take on the challenge of learning a new language and moved to Switzerland in 2012 to learn French. Erika earned a Bachelor of Visual Communication (Interaction Design Major) from Ecole Cantonal d’art de Lausanne (ECAL), in Switzerland with Honors. Her studies have led to exhibitions in Milan, San Francisco, Lyon and Hong Kong. Erika strongly believes that collaborations and crossing disciplines in science, technology and art is the key to innovative solutions. Erika’s great passion for design and innovation is what inspires her to think about our relationship with technology in the world of tomorrow.
Julie Yu is a Senior Scientist at the Exploratorium, San Francisco's museum of science, art, and human perception. She provides science content support throughout the museum and works with teachers to bring inquiry-based science learning to their classrooms. With a broad interest in all sciences, she has a PhD in chemical engineering from the University of California, Berkeley, with a minor in molecular and cell biology. Since joining the Exploratorium, she has developed ways to do numerous science activities—from making batteries to gel electrophoresis—at a fraction of their typical cost. When not in the classroom, Julie is usually doing science in her kitchen, pursuing a tender roast or the perfect soufflé.