Newcomer Finalist 2018, Laura Görs

Laura Görs majored in industrial design at the Muthesius University of Fine Arts and Design in Kiel. During her time there, she did a six-month internship in bath and wellness product development/design at Villeroy & Boch in Mettlach. After obtaining her bachelor’s degree, she did a year-long traineeship at KAHLA Porzellan in Thuringia, where she gained insight into the company’s marketing strategy and product development processes as well as their porcelain decoration, trade show and product showcasing operations.

In October 2013 she entered the master’s programme at the weissensee academy of art berlin, where she studied tableware and cooking. Since 2016 she has been a graduate student and teaching assistant there and also works as a freelance designer in Berlin.


A few questions to Laura Görs:

You’re a finalist for the 2018 German Design Awards. What does this distinction mean for you and your work?

I was thrilled about the nomination because it shows me that I’m on the right path and makes me feel understood as a designer. The fact that my portfolio has earned this distinction gives me a positive feeling for the beginning of my career.  

What does good design mean to you in the 21st century? 

For me, design means designing an object and the entire path leading up to it, including the production process and usage phases. It also means being accountable for the choice of materials, the production site and future uses. In a highly digitalised society, it’s important that objects enhance the user’s capabilities, engage with the user’s senses, and encourage the user to experiment. 

One of the goals of your Sensorium project is to restore our awareness of fermentation. Could you tell us a bit more about this project? 

Fermentation is driven by microorganisms that go through a series of life cycles, which can be measured based on sensory impressions. Since the advent of industrial food production, we are no longer familiar with the effects of these processes and we distrust our own senses. I regard the objects that I’ve created as exploratory tools – which, during meals, sharpen our awareness of the olfactory, visual and tactile changes in our food.

Where do you find inspirations for your conceptual work?

Cooking and food have always interested me, in that culture, tradition and the everyday are merged into them. I’m interested in current habits, needs and desires in these domains, and in the related socio-economic dimensions. Most of my ideas are derived from self-experimentation that enables me to validate my design concepts repeatedly.