The Kitchenette of Future Dust

the Kitchenette of Future Dust
the Kitchenette of Future Dust

As the dining and food culture is the reflection of regions, from weather to geographic location, and the life values to the social atmosphere, they all show on the meals you put on dinner plates. Due to the unique historical background, Taiwanese food culture is a massive fusion of different countries, including China, Japan, United State, Vietnam, etc. The cultural diversity of cooking provides various methods that could be inspirations for...

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Our Lab-Kitchen

Today we started experimenting with the Dehydrator. We are using the dehydrator at medium heat (50ºC) so the ingredients don’t lose as many nutrients and also we get the powder in a reasonable amount of time.

Layers of Flavour
Different Layers of Lemon Flavour.
Crushed Avocado Seeds
Crushed Avocado Seeds
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We separated our experiments into 3 categories: Capas de Sabor, Deshidratación de ingredientes, Polvo de semillas. In Capas de Sabor, we separated several fruits into layers and started dehydrating several fruits to experiment with each flavour, the first fruits we choose to dehydrate are  Lemon, Apple and Chirimoya. We separated the rind, the peel and the flesh of the Lemon, and same between the skin and the flesh of the Chirimoya and the Apple. We are also dehydrating alfalfa sprouts, Aloe Vera.

 

 

 

 

 

 

 

 

And finally, we also crushed an Avocado seed and processed it in the food processor before putting the powder in the dehydrator.

 

 

 

 

 

 

 

Today we spoke to a collaborator from another group and had an idea. She was saying that for cooking paella a lot of food colouring was used and that it would be very interesting to develop a natural food dye that was tasteless or had very little taste and could be used to substitute this food colouring. This could be the case of Avocado seed, which oxidizes into a rusty colour.

Avocado seed dust.
Avocado Seed Powder

 

guava

We are a group of women from diverse experiences and cultures, bringing our varied understandings of creating and eating food as a social, creative and joyful practice. we as humans are approaching a critical point in society, ecology and economy, and we need new ways to think about how we preserve, transport and prepare food. As a collective, we are approaching this project as an investigation into food and nutrition, but also as a critical experiment into reimagining food for the future. 

In the course of the next two weeks we will experiment with various food dusts (fruit, vegetables, spices, seeds), particularly those that are or include materials that are wasted in the kitchen preparation, and processes, including jellification, sculpture, biochemical processes and molecular gastronomy, in order to imagine how we might eat in the future.

By doing so we look to playfully disrupt normative assumptions around the future of food by asking questions such as:

What do food futures utilising dystopian tropes such as ‘dust’ gain from a re-centreing of human experience, ritual and joy?

How do we create abundance in a future that is increasingly framed around reduction and lack?

What happens when scientific, clinical, and posthumanist understandings of nutrition are considered as part of a wider sociocultural formulations of ‘being human’?