a pinch of salt is an ongoing research project dedicated to food — food as medium for rituals of sharing and togetherness and the objects, tools and vessels we use for these moments. The exploration includes different (food) cultures, storage, preparation– and preservation methods and nevertheless the journey our food makes to our plates and the way we arrange, perceive it and taste it. Updates coming soon! For more check www.apinchofsalt.de
The age–old craft of fermentation supports our senses in discovering diversity. Completely new flavours are created that were not present in the original product. Fermented foods are rich in vitamins, contain fiber, strengthen our immune system and are an integral part of a healthy diet.
Fermentation can be a sensual excitement about colour, smell & design. About embracing change and transformation and counteracting passive consumption. Fermentation is political. As both a metaphor and a physical / biological process, it embodies aspects of transformation, preservation, accessibility, symbiosis, diversity and care.
1/3 of all food produced worldwide ends up in the trash. This enormous waste costs a lot of valuable resources, money and is harmful to our planet. Above all, it shows that we have lost our appreciation and value for food.
a pinch of salt is a holistic concept that aims to tackle food waste in our kitchens. It is composed of a family of ceramic crocks that enable resource–conscious storage, processing & fermentation of food. They help preserve the natural nutrients, freshness and aroma of food, with environments for different uses such as storage, drying, baking and fermenting. They come in 3 different sizes (S–180mm, M–240mm and L–300mm). a pinch of salt also contains a tableware collection of plates in 4 different diameters (120, 180, 240, 300mm) and 3 heights (25, 50, 80mm) and also cups and pitchers.