If we are to believe the news mongers then Diane Bisson, Professor at Montreal University’s School of Industrial Design is about to design plates and cutlery that could very well be eaten and digested after finishing food. Before designing the edible tableware, she has already tested 50 recipes and 400 prototypes, which have been complied in the book ‘Edible’. The concept might not be really new, as corn and potato based plates already exists, but somehow these haven’t done well in the market, owing to bad taste and bad looks. So, if you you want edible tableware with style, then the good looks are sure in the to-do list of Diane.
She has ruled out the use of preservatives and artificial colors in the composition of plates. After researching on technical, mechanical and chemical properties of food and after a lot of hit and trial positive results have been achieved. However, right now she plans to work with a caterer to design a five course meal, which will incorporate edible cutlery, and then she will concentrate on plates and cutlery that will be available to general public.