Cultivation of Life.

The Specialisation brought us to the climax to date in various disciplines but further made the individuum a tool, working for a single purpose. People construct their life around their jobs, the household transformed into a unit of consumption only.

Nevertheless, For the first time in history, there is a possible close future for humanity in which human work is not anymore a duty but an opportunity—an opportunity to carry on traditions and overcome the period of deskilling in everyday practices. Parallel to society in change stands an evolving enthusiasm for practical and physical processes, joined with a desire for broader influence on the final consumer good.

Considering this also our daily tools should adapt. Since back in the time, the kitchen was the centre of domestic production, the aim is to provide tools that re-establish this standard.

Therefore, I focused on domestic food preparation and consequently on fermentation. Since roughly one-third of what we eat is fermented, the practice is nearly not existing in the domestic kitchen space. Proposing a system of tools to ferment food based on present living situations should engage a change. Working as a medium among microbes and human and furthermore resurrect nearly lost traditions.