DELI.DOG - dry dog food from our own kitchen Among all animal-human friendships, the friendship with the dog is the longest and most widespread, as the wolf was the first animal to be domesticated. One reason for this early cohabitation must have been that even the first dogs could be fed with all kinds of food scraps from the human household, not only of animal origin, but also vegetables.In the past 15 years, the number of dogs kept in Germany has increased from 6.5 to 10 million, according to estimates. All these animals also need to be fed. The meat consumption of American cats and dogs alone would be enough to keep the USA in fifth place among the nations with the highest meat consumption in the world. Already today, up to 70 per cent of all global agricultural land is taken up by animal feed production. Conventional meat production is one of the biggest climate polluters. Cattle emit environmentally harmful methane, but the massive use of fertilisers and pesticides, the clearing of rainforest for soya production and the draining of wetlands also contribute to climate change. In addition, one has to imagine that all the food is packed in mini cans up to 20 kg plastic bags and exported worldwide. Which does not improve a dog's CO2 footprint. This is why my approach is to produce the food for the four-legged friend in parallel with our own vegetable-based dishes. In order to still have a positive influence on climate change, we have to eat a vegan diet sooner rather than later. This makes it easier to collect sufficient organic leftovers to process them into dog food. Steaming makes the vegetables soft and more digestible. Afterwards, you should squeeze out the water and drain it to make the food firmer and more durable. If you then heat it to bake it, it can even be kept for days up to a few weeks. In this way, every dog owner can cater to the individual needs of the dog and significantly minimise their own leftovers. In industrially produced dog food, it is often no longer possible to recognise or trace what has been processed, and more and more dogs suffer from allergies where it is no longer possible to draw conclusions about their origin. In contrast, we could also buy our vegetables all produce locally and seasonally, and process them without packaging for us and the dog. This would mean that no meat would have to be produced and the environment would be significantly less polluted. However, a CO2 pawprint cannot be completely avoided. London's parks alone are watered with 4.5 million litres of dog urine every year. But with an awareness of nutrition, many problems can be positively counteracted for humans as well as dogs.
Deli.Dog I Alina Seegert
Our senses show us what we like to eat. But what else could we like to taste? How can we cook to find new taste experiences? One possible approach is “foodpairing”. Through a precise flavor analysis, we know which foods and spices go together or support each other in their flavor. I have integrated this information into the shelf system “Spice Up”. A color and symbol system accompanies us while cooking and supports us to combine our spices and foods. In addition to our experience of cooking, we have more possibilities to enjoy food. By using the knowledge of flavor components, we can find unexpected flavor combinations or rediscover familiar tastes.
Spice Up I Anna-Maria Argmann
Babydough’ll is a smart incubator for sourdough, inspired by emotional welfare. To start the fermentation process bacteria and a warm surrounding are needed. Bacteria like the ones we carry on our skin. Making the human touch as essential for sourdough as for babies. The temperature of the incubator is calibrated through an app, enabling the user to control the ratio between lactic and acetic acids. And making the organism adjustable to personal preferences of taste and texture. By experimenting with the relationship to food this project wants to raise awareness to the fragility of nature as our food source and ask for new ways of living with what feeds us.
Baby Dough'll I Pepita Neureuter
One of the greatest challenges of our time is to feed the world’s population in an ecologically sustainable way. But we don’t just want to be full, we want our food to be healthy and taste good. Delight is an important part of our culture. But what exactly is culinary delight, how is it located in today’s society and what does its future look like in the context of biotechnology and Crispr in food. Can we as designers respond to a growing need for delight and can objects help us understand and contribute to culinary pleasure? In this design project, we want to look at the history of the kitchen in the context of food production, at a theory of delight, but also at practice, in order to then be able to approach the topic in design. With the philosopher Armen Avanessian we will discuss the social role of delight, and with chef Lukas Mraz we will approach the topic of culinary delight in a practical way by means of a cooking course. Here you can find all student projects and videos on this topic:
Designing Culinary Delight
CITY CHICKENS is a reaction to anthropocene urban development. In urban space, we live in an environment that is increasingly shaped by humans for humans, with man-made environments and controlled ecosystems.
City Chickens I Kim Kuhl
EaTable a game to make cooking easy, intuitive and fun Two people or more at a table, half a million food combinations, more than a million taste buds on a tongue - lets have some fun! EaTable is a game to motivate young and elderly to cook together, get more creative and intuitive and make cooking as easy and fun as possible. In the middle of the playing field one spins a bottle and starts picking cards from the stacks each round, until the first player has assembled four ingredients. The group then decides who has to offer the best sounding dish that then will be cooked . One game takes no longer than 15-30 minutes. Based on the science of food pairing EaTable has five different aromatic groups that will ensure each dish turns out tasty yet exotic.
EATABLE I Aurelia Lehmann
Already approximately 2,000,000,000 people around the world eat insects regularly as a part of their diet. Yet acceptance of insects as an alternative protein source is very low among Western consumers. Triggering disgust rather than the desire to eat without the acknowledgement of its benefits to society and in the long run, our environment.