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 avoiding the waste of materials. Also, convenience is one of the crucial values in Taiwanese dining culture. In order to persevere ingredients and materials under Taiwanese subtropical climate, dehydration and fermentation are commonly used techniques in the current food processing industry. 

Therefore, the notion of the project ‘The Kitchenette of Future Dust’ is to design and create a powdery food system by applying the dehydrated technique to deform the nutritious kitchen waste, such as shrimp shells and fruit peels, into food powder. As applying methods like 3D printer and the traditional cooking methods, reforming the food powder into food appearance like Asian Konjac jelly, noodles, etc. The powdery form of ingredients is not only readily measure and customize the nutritional needs of individuals, but also easy for storage and transportation. 

By participating in the project, you could apply the imagination to creatively reform the food appearance and arrange the taste of combinations by surprise. The powdery form itself is flexible as a type of creative materials for cooking, inspires individuals from various cultural backgrounds to reevaluate the current methodology of dining and eating, in order to develop an innovative way of eating for the future generation. 

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Estado del proyecto
Valoración conjunta


Agar-Agar Spaghettis

Agar Agar Spaghettis



Make your favourite liquid preparation out of your favourite ingredients and flavour pairings. If the preparation is very lumpy you can strain it. Add the Agar-Agar to the mix,  a suggestion for working this preparation is around 7-10g of Agar Agar every 300 ml of solution. Bring it to a boil (aprox. 85ºC). The texture of the agar agar is known for intensifying aromas in the mouth, but heat can change the flavour of some preparations, that’s why you should avoid excess boiling and stop the heating as soon as it begins to boil.


Use a syringe to insert the preparation into a long silicone tube (this are found in any molecular cuisine toolkit). A solid gel will be formed when the agar preparation colds up below 37ºC, you can submerge the tube into hot water to speed the process. With the same syringe inject air into the tube and the spaghettis will come out.


You can eat the spaghettis cold or submerge them into warm water (not above 37ºC) for serving them warm.

avocado stoneMake sure that…

  • … the fruits and veggies are organic, so their peels are pesticide-free. The rougher the peel of the fruit, the more pesticides it could contain.

  • .... you research your most unusual ingredients to check if they are edible (as some can be poisonous!).

Flowers from different plants can be very colorful, nutritious and some of them, like basil flower, are quite tasty. Stay away from flowers that are not grown organic or for eating purposes.

Some powders will not be edible, but they can be used in new creative ways! For example eggshell powder, when wet, has very similar properties to gypsum or plaster and can be a great tool to mold objects or sculptures.

The seeds (also known as stones, pits, or kernels) of stone fruits like apricots, cherries, plums, and peaches contain a compound called amygdalin, which breaks down into hydrogen cyanide when ingested. And, yes, hydrogen cyanide is definitely a poison.



Vitamins A and C are destroyed by heat and air, however if dehydrated over a longer period at around 40 degrees C, almost no Vitamin C is lost in dehydration, and all Vitamin A-Beta Carotene-in plant foods is retained. Using a sulfite treatment prevents the loss of some vitamins but causes the destruction of thiamin. Blanching vegetables before drying (to destroy enzymes) results in some loss of vitamin C and B-complex vitamins as well as the loss of some minerals, because these are all water soluble. Yet blanching reduces the loss of thiamin and vitamins A and C during dehydration and storage. Such minerals as selenium, potassium and magnesium usually are preserved.

Vitamin A is light sensitive, so it might be lost if you dehydrate foods in the sun or if you don't store dehydrated foods in a dark place. For example, green, leafy vegetables that are steam-blanched for 5 minutes and then dehydrated in an oven only retain up to 14 percent of their original vitamin C content, between 22 and 71 percent of their original thiamine content and between 20 and 69 percent of their original total beta-carotene content, according to a study published in the Journal of Food Science and Technology in 2013.

Ensure that whichever dusting preparation methods you are using, you take into account any nutrition that may be lost and supplement it accordingly, and that you store foods appropriately. And remember, you will still need live foods, so do also eat things that have been preserved using our sister process, fermentation!

The kitchenette of future dust

Context and history

Dusting food is a process that has been used for a long time worldwide, for preserving food and dusting it into new appearances. Food dehydration delivers the vast majority of foods with the same vitamins and minerals as their fresh counterparts, in a remarkable array of concentrated flavors, nutrients and enzymes. According to the Energise for Life website, "The dehydration process retains almost 100% of the nutritional content of the food, retains the alkalinity of fresh produce and actually inhibits the growth of microforms such as bacteria."

The dusty form is very versatile, quick and easy to use, and invites creativity and experimentation through various cooking methods and easy innovative flavour combinations! Creating and developing a powdery food system can disrupt and decouple traditional ways of considering food composition, and can provide new ways for individuals from different cultural backgrounds to re-imagine their almost-expired food or food residues into original and exciting shapes, textures and flavours.

Powdering food makes it smaller, lighter and able to be stored for longer, which allows for it to transported around the world in smaller containers using slower methods of transportation that pre-date industrialisation (therefore do not use fossil fuels), and stored in smaller spaces for use conveniently, as and when needed. While dehydration itself can be an energy intensive process, once that process is complete it does not cost any more energy to store the food (unlike freezing or refrigerating). An additional benefit is that due to the the dehydration and dusting process, food particles are smaller and take up water quickly, so they can cook more quickly, using less energy during preparation.

According to the Department of Nutrition, Dietetics and Food Science at Brigham Young University, rice, corn, wheat and grains that have been properly dehydrated, canned and stored will last 30 years or more. Dehydrated vegetables, fruits, and pastas have a shelf life of up to 30 years. Powdered milks or milk substitutes can last up to 20 years.

While we are not suggesting that in the future all food should be dehydrated, we do believe that dehydrating food can be one of many ideas that could contribute to addressing food collapse. As a project, we wanted to move away from the dystopian connotations of a future in which food is dusty, functional and nutritious, yet lacks enjoyment and the social, cultural and interpersonal rituals that currently surround food preparation and consumption. To this end, while this project starts from a serious and pragmatic proposal, it invites you to participate in order to bring fun and play into the experimental kitchen space.

Through this experiment we invite everybody to reflect about their current eating habits, methods and rituals as a way of thinking and building the food for the future. Time to get started!

Today's Cutting board

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




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



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’?