A Desirable Future was the starting point for my project on our culinary practices. In the period of post-war economic prosperity, the desire for more goods led to the overconsumption of household appliances in the kitchen. Even today, the accumulation of standardised utensils and cheap gadgets whose obsolescence is programmed, still demonstrates this ongoing compulsive desire for new needs.
Frugality is the key concept to counter the damage caused by agri-food industries and household appliance waste. It is urgent to reconsider our current practices.
I question the new ways of designing, starting from objects that have a
history and that invite us to revisit our own, and our rural and cultural origins in order to turn them into a desirable form of rusticity.
My field of study is the kitchen space, taking into account different food practices and collection objects from old museums. This allows me to revisit traditional objects through their shapes and materials. To analyse their qualities and defects in order to create a hybridisation between the vernacular, tradition and the future.
These hybrid objects, will offer a promise of change in our practices. First, by transforming this ‘’roughness’’; ‘’brutality’’; into a desirable experience such as in the tradition of Wabi-Sabi or kintsugi. Second, by rethinking the ancestral actions of ‘’cooking’’; and ‘’transforming’’ compared to the microwave or the electric knife. The project focuses on degrowth: generating new pleasures rather than austerity and frustration.
To offer only four basic tools available for all types of cuisine rather than to constantly respond to new needs by inventing new objects.
To question our past while integrating the progress of our time in the most virtuous use possible.
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