Food and rituals are an essential part of the human experience. Physical interactions and aesthetics of food are essential for the enjoyment of the experience, not to forget the taste of it.
Future Festivals and Celebrations
Design meets gastronomy. This dish was created in during a 3 day workshop with the Center for Genomic Gastronomy. In a collaboration with chef Tony Rogowski, we imagined imagined a dirt day holiday that reconnects diners with the living aspects of soil in a future where hydroponics and aeroponics have come to dominate agriculture. The dish developed constitutes of carrots sous-vide in beet juice, set on parsley cream, covered with a dirt analogue, composed of walnuts, pistachios, shallots, and oyster mushrooms