»a pinch of salt« is an ongoing research project dedicated to food – food cultures, food preservation, preparation & sustainable food systems.
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 is 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.
Fermenting is a form of activism. By actively / consciously taking part in transformative processes of your own food, in contrast to passive consumption.
»A pinch of salt« is a holistic concept that tackles food waste. It is composed of a modular 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 various uses such as storage, drying, baking and fermenting. They come in 3 different sizes (S–180mm, M–240mm and L–300mm).
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.
more to come!