EtKøkken by Mette Schelde: Mette graduated from the School of Architecture in Aarhus. / Cast Iron Cookware by Joshua Court: Joshua graduated in Product Design at Sheffield Hallam University. / Kitchen Mini station by Anne Couvert Castera: Anne is a design student at Central Saint Martins. / Tavola Arcaica and Jacob´s spice container by Fabio Molinas: Fabio studied at the Architecture College in Alghero and at the Technical College in Lisbon. / Mamma by Soohun Jung: Soohun studied at Chung-Ang University and at Samsung Art & Design Institute.
The Tavola Arcaica is a conceptual project that relies on our ability to build a strong emotional bond between people and food with everyday objects, that goes beyond their use.
The use of the first tools made from stone was the first technological discovery of our species.
However, we have assimilated their use in a way that we no longer give them the importance they deserve.
These elements were the origins of ergonomics and have been the first contact between man and artefact, allowing the man to carry out everyday activities such as cutting, chopping, picking and beating. The various stone tools ex axes, knives, containers, etc. designed by our ancestors can be considerate the first product design in history.
A sophisticated evolution of good habits took us to the use of these tools under current forms such as blade type, fork and spoon, but our needs have not changed since then, they just follow a protocol that society has imposed on us. These preformed concepts caused us the missing of the primary bond that we created between us and food, building a small barrier of communication.
What would happen if we would use the tools of the age of the rock?
The tablewear is a reinterpretation of prehistoric tools that have been adapted to suit modern man. It is Ergonomically designed to be used in the same way that our ancestors grasped their tools, thus creating a primordial connection between person and dish.
Mamma: People know that salty food is not good for their health. But sometimes they put too much salt in the food. Because salt is white and Clear. How about measure the salt before add a salt? It will help people reducing salt intake.
JACOB'S SPICE CONTAINER
Thanks to the easy jacob's ladder game, loved by children from 1 to 100 years old, the user can play with the containers altering their use from breackfast to dinner by turning the containers in different directions.
What will you put in your container?
EtKøkken, which is Danish for “a kitchen”, separates three basic functions of cooking into three freestanding stations - water, fire and chopping block.
The starting point was a desire to challenge todays kitchen! The round shape of the three sta- tions is inspired by the shape of a firepit, where people gather in 360°.
A circle of material framed in blackened steel de- fines each station: Oak for the chopping block, marble terrazzo for the skin and a crisscrossing pattern of steel for the gas cooktop.
The waterstation has to be connected to water and drainage, while the blockstation and the firestation sits on castors, so they can be easily moved and adapted for different constellations – inside or outside. The stations each have a ring attached on the side for the primary cooking tools.
This kitchen mini station allows you to grow-your-own spirulina superfood and process it until ready for 3d printing. Experiment and play to create a sustainable new category of food, rich in protein.
Cast Iron Cookware:
The concept is a contemporary range of stackable cast iron cookware that is of uniform size and shape. It relies on cast iron’s heat retaining qualities and strength and places it into a form that competes with the modern sets designed today.
Initially interested in Scandinavian kitchenware and the way in which they used materials local to their regions, I wanted to use materials and processes that were local to Sheffield in a way that have not been used in decades.
The stackable nature of the pans aids it perfectly towards the use in smaller housing, where space saving is a necessity and much of the current cookware available today doesn't stack flush to the other pans.
All of the pans can have a seamless transition between heat sources; down to the fantastic material qualities that cast iron offer. The material also allows for a huge variety of cooking methods whether frying or steaming, the pans and their accompanying parts allow consumers to become the cook that they want to be.
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