DANIELA
TOKASHIKI
KUNIGAMI

¡Bienvenid@!

This is intended as a dynamic space to archive/share self-initiated projects. Site is updated every so and so.

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︎ ENJOY
Browse through my favorite stopmotions. 


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DESIGN PROJECTS
 Material economies
       D.1  Moss ritual2021
       D.2 Waste Care2021
       D.3 Recyclebar2021
       D.4 The Better Bread2022
       D.5 Crafts of Resistance2023
   
 User Research / Experience design
        D.6 Exhaust the Benches2022
        D.7 The Traffic Light as a Destination2021
        D.8 C.C.C Cuisine2022
        D.9 Building Dialogue2022
   
Craftsmanship / Heritage
        D.10 Nuevos Rituales2018
        D.11 Migración2019



ILLUSTRATION / WRITING
        I.1 Inventariada2019
        I.2 Diarios Abiertos 12021
        I.3 Diarios Abiertos 22021
        I.4-D.2 Recipe book x Waste Care2021
        I.5-D.3 Storytelling x Recyclebar2021
        I.6-D.7 Essay x Traffic Lights (...)2021
        I.7-D8.I2 Booklet x C.C.C Cuisine2022
        I.8 Stories Around the Cabinet2023
       

SHOP - coming coon
(Ceramic) Objects
        O.1 Resistance Cup 1
        O.2 Resistance Cup 2
        O.3 Resistance Cup Maker
        O.4 Clay Smasher
        O.5 Resistance Cup Coffee table
        O.6 Resistance Cup pole
        O.7 Resistance Cabinet 1 
        O.8 Resistance Cabinet 2
        O.9 Resistance Tire Cutter
        O.10 Mix Cup 1

Prints
        P.1 The Workshop
        P.2 Is Every Object a Tool? 


        On Demand





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All work produced by author unless otherwise specified.
Last update: Apr2024

D4. The Better Bread

Circularity/ Material Research / Design Methodologies
Tutor: Xandra van der Eijk; supervised by Wendy Plomp & Julian Ellerby @ Dutch Invertuals Academy, Feb-March 2022


'What makes bread bread?'

With this project I aim to take a closer look at the industrial production of bread, detaching it from the romanticized idea of traditional bread-baking. Throughout the program, I discovered a fascination for transformative processes and working with elements that are out of my control.

Several bread tests are presented. Its form is sculptural, evoking its closeness to a decorative object. Natural bread, whole wheat. How natural is too much?  Bread with germinating plants is nutritious? Time consuming cultured yeasts that create larger air pockets. Taller breads. A bread enriched with dietary supplements. What supplements can be included? Can a bread last forever? Who decides what is a better bread? 

My local environment is directly related to my work: Moving away from familiarity and trying to adapt my practice to the resources available. As a result, I explore materiality through the kitchen.

I work with bread. Bread as a social component in society, as the basis for nutrition, as an object. It is a material that comes not from digging into the soil or from mixing chemicals. It is shaped by other forms of life that have lived among us for many, many years. I am interested in transformation processes, where my role is not to make but to work with other elements that are not under my control.

Visit the online exhibition ︎HERE