[artgerecht] Lagerungsmethoden

As a kitchen architect, you deal with the topic of cooking on a daily basis and how and where food is stored and processed “appropriately” in practice. Nobody wants to miss out on technical achievements such as the fridge, but a lot of traditional knowledge about storage has been lost in recent years due to our modern way of life. A key experience with a carrot, which was dug out of the sand bed in the cellar in February and enjoyed to its tasty conclusion, led to the decision to take a closer look at a new inner life. In a collaborative project with the University of Art and Design Linz, a seminar project led by Prof. Mario Zeppetzauer and Elke Bachlmair explored the options for traditional food storage in today’s kitchens and brought them up to a contemporary design level. The results of these studies were on display at Schloss Neuhaus until July 1, 2017.

Some prototypes are already in the test phase and the next step is now being taken – namely the integration of the results into the new kitchen.

The aim is to address the issue of optimal storage as a contribution to reducing food waste while ensuring that traditional knowledge is not lost.