The consistency, the color and the structure of meat is given by nature, but people have always been eager to try out new things, that is why we would show creative forms of meat in our prototype, some that would be impossible to produce in a traditional way. Aside from obvious unnatural forms of meat, like sausages, we found out that chefs like Ferran Adrià experiment using techniques of molecular gastronomy to create new forms of meat.
We looked at future kitchen trends from kitchen reports of Miele and Ikea, the ones we liked to point out with our prototype, is that the kitchen might become the centre of the house energy maintenance, because still it is the room where most of energy is used. We also looked at the history of kitchen “About Kitchens”, Ettore Sottsass, 1992 and the kind of functional analyze of Otl Aicher “The Kitchen is for Cooking”, 1982. We came, with the progress of traditional produced meat getting more expensive, and bioorganic produce meat getting more affordable to the conclusion that meat is going to be a luxury good, one that will be consumed in smaller doses and one that people want to become more healthy in conclusion of the undeniable health trend.
Thanks to bulthaup in Stuttgart that let us make those pictures in their beautiful kitchen.