Alyssa Gerasimoff





I am a recent graduate from the Rhode Island School of Design with a degree in Furniture Design and Culture and Sustainability Studies. My present work aims to raise awareness for and critically explore inequalities inherent to contemporary global food systems. Although my studies were completed in a three-dimensional medium, I enjoy working in a variety of two-dimensional and digital mediums. I am an academic at heart and writing is an essential practice that accompanies all of my projects. I am currently based in Berlin, Germany. 



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SELECT PROJECTS



INFINITE-MART



A concept for a large-scale installation which utilizes the power of reflection to create an illusion of unmeasureable abundance, mimicking the overt accessibility that middle and upper class American’s have to food products.    

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2020



EMPATHIES OF CONSUMPTION



A thoughtfully designed bachelor’s thesis book which presents the above two projects, “Concious Compost” and “Infinite-Mart” alongside a body of academic research and photographic documentation.

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2020






CONSCIOUS COMPOST



A series of compost bins created from recycled paper and organic materials, offering a streamlined solution to domestic composting, increasing accessibility to it, and bringing to light issues of household food waste.  

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2020



Defining American Food Culture: an analysis of how social unjust and environmentally unsustainable food systems in the United States result in culinary culture loss


This academic research project analyzed “American food culture” through two main case studies, the history of corn/maize agriculture and the overwhelming presence of both rural and urban food deserts in the US. 

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2019



LITTLE SUN (BY OLAFUR ELIASSON)


An overview of the digital and print graphic design projects completed for Little Sun, a solar energy social business based in Berlin, founded by the artist Olafur Eliasson. Includes presentations, flyers, and webpages.

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2019-2020






THE CARBON FOOTPRINT OF MY HERITAGE



A set of booklets containing the recipe for Pelmeni, Russian dumplings, while presenting the carbon emissions associated with the traditional meat recipe and a mushroom alternative.

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2019



“I’m glad the cake didn’t absorb the smoked pepper aroma into its pores.”


This series of short writings, combined with fragments of small watercolors comprise a booklet of my thoughts as I began to work on my bachelor thesis project, Empathies of Consumption.

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2019



OF COURSE I MADE A DINING SET



A pair of chairs and a table intended to act as a space for the culinary education of a child at which they can build memories and maintain the gastronomical heritage of their family.

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2019



SALT CABINET




A small wall cabinet which acts as a storage place for a small bowl of salt. It is meant to highlight the importance of salt in Russian cuisine by giving it a unique place to rest, one which instigates care and ritual.

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2018



COMPOST PORTRAITS



A photography series shot on 35mm film that attempts to capture the subtle beauty of and draw attention to produce waste.

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2020




EXPLORATIONS IN SLIPCASTING




A variety of sculptural and functional objects made during a six-week intensive exploration of the ceramic technique.

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2020



During the second six months of 2018 I worked as a contributing writer of a small Rhode Island Food Magazine called EdibleRhody. Most notably, I developed a ravioli recipe and interviewed a local food entrepreneur.  

My tenure as PR Coordinator of Brown Market Shares concluded in composing an e-cookbook which was sold to boost the funds of the subsidized program. I also wrote several blog posts for the community, including an interview with sustainable chef Max Lamanna and instructions to prolonging the life of your produce.
2017-2018




Ongoing
Please enjoy this glamour shot selection of my many sourdough bread loaves.



Updated October 2020