As a kitchen architect, you deal with the topic of cooking on a daily basis and how and where food is stored and processed \u201cappropriately\u201d 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.<\/p>\n
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.<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
As a kitchen architect, you deal with the topic of cooking on a daily basis and how and where food is stored and processed \u201cappropriately\u201d 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…<\/p>\n","protected":false},"author":2,"featured_media":6850,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"portfolio_category":[43],"portfolio_tag":[],"class_list":["post-7493","portfolio","type-portfolio","status-publish","has-post-thumbnail","hentry","portfolio_category-news"],"acf":[],"yoast_head":"\n