Dumplings 20;22
Pasta machine, 3D Printer, Baine-Marie, Laser-Cutter.
This culinary project experiments with the blurring of borders between the kitchen and the workshop. It contemplates on the essence of a dumpling in two perspectives:
The first one would be the set of values that arise and define modern cuisine today: slow-food, sustainability, locality.
The second perspective is enabled through modern digital fabrication technologies, and their integration inside our home appliance category.
The project calls for a new workflow that is ever-shifting between the kitchen and the workshop.
Katiff - mold pressed falafel, filled with burned aubergine paste
Aleh 2.0 - laser cut green ravioli, filled with cooked greens salad
Adama - suspended sweet beetroot mousse, encased in natural beeswax
