a pinch of salt is an ongoing research project dedicated to food. From the objects, tools and vessels we use for these moments to (food) cultures, storage, preparation and preservation methods and the journey our food makes to our plates. Exploring of food as a medium for rituals of sharing and togetherness, the way we arrange, perceive it and taste it. If you're curious for more check 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 vessels that enable resource–conscious storage, processing & fermentation of food. They help to 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) for now, more pieces for different uses will be added to the family soon.
