The third-course references the battery cages used to hold and transport chickens.

A metal bird cage with three holes, one for each hand and the top opening intended for the mouth, is designed for the diner to experience eating through a confined barrier. Utensils are placed directly inside the holes for the two arms designed as a visual invitation. Another key aspect to this course is the reconstructed brick chicken. Using meat glue, the chicken is re-imagined as growing into the confine rectangular space of a battery cage, much like a Japanese square-watermelon taking the form of its mold. (Please see the Culinary Exploration tab for a look at the reconstructed brick chicken.)









A quick cardboard mockup was made to test the size, aesthetics and feel.

It was important to establish the right details for the cage. I obsessed over the openings, handle and the overall shape of the cage. While reading Omnivore’s Dilemma corn was a very poignant topic. Initial thoughts had the handle look like a kernel. But in the end I was over thinking this too much…

One important detail was the thickness of the bars. This governed the size of the juncture at the top of the cage. 1/8″ thick by 3/8″ wide brass bar were the final measurement. Increasing the spacing of each bar also helped to reduced the overall size of the connection.

From this a metal medallion was laser-cut. This piece needed to be precise so all the bars of the cage would line up.

The overall shape is a merge between a bird-cage and a food dome. A jig is built to aid the final construction of the cage.

For working with metal ITP didn’t provide the tools needed to anneal, shape and solider metal. I got generous advice from my former professor Rolando Negoita at Parsons, Product Design department and through visiting BrooklynGlass I was directed to Brooklyn Metal Works. I then rented a desk space at Brooklyn Metal Works to fabricate the cage and other non-ferrous metal needs.

So first the brass bars from McMaster Carr was first cut to size.

It goes through an annealing process where the brass is heated to be soften.

Then polished to a brushed finish before shaping.

Each bar was shaped my hand using a circular edge of a piece of plywood.

Holes were drilled at both ends of each bar for final connections.

An ergonomic test during this meal was helpful to place the openings for the hands and mouth.

The connection of all the bars to the medallion proved to be difficult. But getting advice from David at Metalliferous really helped. A rivit cold-connection was the method chosen.

Also an added detail of the top handle was machine-lathed because that’s something I couldn’t find in stores.

A nerve racking moment came with the first bar cut for the hand.

And the top mouth opening, held together with binding wire during the soldering process.

A wooden base was CNC for the cage. This is a dry fit test with all components in place.



This is part of the ‘Eat Like What You Eat’ thesis project. Back to the main page.