非常感谢Henry Richmond V. Young将英文介绍和项目图片授权gooood发行。更多请至：Henry Richmond V. Young on gooood
Appreciation towards Henry Richmond V. Young for providing the following description:

工作居住在纽约的设计师Henry Richmond V. Young（楊銘沐）涉猎多个领域，对音乐，美食，香水都有着相当的兴趣。Ad Tempus是他设计的系列3D打印陶瓷餐具，与厨师合作，针对甜食进行设计，开启美食与设计的对话，使得人们通过餐具以及美食的绝妙搭配，领悟美食。

Henry Richmond V. Young与厨师Veronica Duboise经过直接大量的沟通，探索设计了三道点心的餐具：Toast，Milk/Tea，Crémeux。除了与美食的天作之合，这些3D打印陶瓷
餐具还能支持小规模的批量生产，避免多余成本，融合更多样的材料和形式。

Ad Tempus. 2013. 3D printed ceramic.

Ad Tempus is the conversation between food and design. The collaborative effort between designer and chef results in a series of dessert plating that understands the symbiotic relationship between food, presentation, and diner. Following the temporality of menus, Ad Tempus is designed to adapt and evolve.

By working with Chef Veronica Duboise directly, the thesis of conversation in design with food, product, and user is further strengthened. Through heavy ideation and constant dialogue, the idea of exploration and discovery came about and is highlighted throughout a three-course dessert tasting:

1. Toast is an assembly of pain perdu, maple gelée, and pamplemousse sorbet concealed under a crust of white chocolate to be excavated timidly by the diner. (served on the Carter, named after famed archaeologist)

在Toast 这个餐具的上面盖一层白色的巧克力壳，客人须得敲碎这层壳儿才能挖掘出隐藏在下面的美食。

2. Milk/Tea is a “soup” course that is created by the performance of two state changes:

hot rose milk will be poured over to dissolve a lemon sugar dome to later melt the chrysanthemum sorbet served with pomegranate seeds. (served on the Hillary, named after famed climber and explorer)

Milk/Tea，将柠檬糖球放在餐具的上层，浇上滚烫的玫瑰牛奶，两者交融后的液体流入下层餐具里放置的美食之上。

3. Crémeux: is a quasi-deconstructed crème brûlée: pistachio crémeux with chocolate mousse guarded underneath a shield of a clear vanilla sugar tuille to be hacked by the diner. (served on the Geronimo, named after the fearless Apache Warrior Chief)

Crémeux，该餐具用来放焦糖布丁，表面有一个支撑构造，这是在焦糖布丁放上去后，再放一层透明的枫糖壳所用到的支撑件。人们吃的时候，敲碎表面透明枫糖壳后，就可以享用美味的布丁啦。

Like Hudson, this project will also be using 3D printing as a mode of manufacturing with the sense of small-batch production, this project aims to better understand the flow of dinnerware usage and the seasonality of menus in restaurants. 3D printing will avoid excess cost of tooling, provide the freedom to change material and form, and ignore the concept of batch minimums. The series is designed to be interchangeable and repurposed to lengthen its usage and to promote new ideas.

Still life photography by Martin Seck

若你有自己的餐厅或者招牌拿手菜，不妨定制一些与美食天作之合的打印餐具，让美食更美。

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