Optimizing the colors of naturally dyed yarns from food by-products by weaving practice
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School of Arts, Design and Architecture |
Master's thesis
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en
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90
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Abstract
The exploration of how weaving practices can expand the variety of natural dye colors derived from food by-products is investigated in this research. The fact that dye colors from natural resources have a limited color variety should be taken into account. The use of different weave structures was applied as a method to optimize the color range of naturally dyed yarns extracted from selected by-products from the food industry. The study explores the potential of using food by-products for dyeing to increase waste value purposes. It is suitable for fashion and textile practitioners who would like to adopt food by-products into their practice with a more sustainable point of view. Apart from the literature reviews presented in the background investigation, two methodologies were conducted in this thesis: theoretical background and practice-based research. In the context of theoretical background, the color theory and Grave-to-Cradle theory from Nikolett Madai supported the research and raised the discussion about the textile and food industry. With a practice-based research methodology, novel knowledge was acquired through learning by doing and documentation. Finally, the color libraries and wall-hanging textiles were woven as outcomes. The new color shades were created with the color mixing method through the color library pieces, while the wall hangings show how the dyed yarns with food by-products can be aesthetically woven with a jacquard weaving machine.Description
Supervisor
Niinimäki, KirsiThesis advisor
Fagerlund, Hilkka-MaijaLauri, Pirita