First year students’ work on display in the studios

This week, first year BA Design students exhibited their end-of-year projects in the studios. The work was interesting and wide-ranging, tackling everything from urban foxes to goat’s cheese, from popcorn bag holders to afternoon tea in a dodecahedronic tea room, from beauty standards to political manifestos, from air pollution to imagining the future.

More photos of the exhibition can be found on our Facebook page.

Hyphen: the 2017 BA Design show

It’s been an uncertain year. Predictions, forecasts, expectations are unstable and shifting. Isolationalism has currency and perilous describes our time. Profound decisions have been made by slender majority. Outcomes for us all hang in the balance. Nobody knows.

The space of the hyphen positions us dialectically between things; things in apparent opposition, division, contrast or antithesis. This tension demands attention. Habitual patterns of thinking and everyday ways of doing are jolted out of sync. For the 2017 graduating BA Design students at Goldsmiths this space is where their practice is defined.

It is a space of connection and synthesis, one in which opposites work through that tension to discover, create and question design. This involves our students in a dynamic process, which is arrested and captured in our annual degree show. And we invite you to share this space; to reflect, initiate, mediate, prompt, recast, converge, interrupt your own ways of thinking about our world, and taking action to make it better.

Key info:
Private view  Thursday 15th June 6-10pm
Open Fri/Sat/Sun 10am – 7pm
Mon 10am – 4pm

 

First year students redesign breakfast to be more sustainable

A glimpse at some recent student work, from senior workshop tutor Richard Brett:

“Ecology of Breakfast introduced the Ecology and Design module to Year 1 BA Design students, using the familiarity of food and drink to present themes of ecology and sustainability, and to investigate their relationship to design practice, making, consumption and waste.

Students were asked to bring their breakfast with them to eat, drink and share during the session, and we set up the teaching space in a refectory style. Using the tablecloths provided, students mapped and analysed the lifecycle of their breakfast to better understand where materials came from and where they went once discarded. They then looked at ways to apply principles of sustainable design to reduce the ecological impact of their breakfast and presented their ideas to the group.

Students questioned the speed and disposability of breakfast, suggesting ‘break-slow’ as a more considered alternative, while others suggested single-serving cereal pouches that dissolve in milk. The group also explored the potential of supermarket rooftops to provide locally produced ‘zero air miles’ fruit and salad veg to the shop below.

Hopefully the session will prompt students to begin to confidently question the implications of using materials and processes they may initially know very little about as they develop their studio projects in the design studios and workshops.”

More photos can be found on Flickr.