Although we seem to think and talk about food almost constantly, do we really know how best to preserve it or do we leave this responsibility to technology? Design Academy Eindhoven graduate Jihyun Ryou feels we no longer understand how to treat food. Her Save Food from the Fridge project involves placing certain foods on a group of "knowledge shelves" outside the fridge. Perhaps through a better relationship with our food we may be able to waste less and conserve more energy.
The ethylene gas produced by apples keeps potatoes from sprouting. And by removing the apples from other produce, the other fruits and vegetables do not over-ripen quickly.
Storing root vegetables vertically keeps them fresher longer. The glass funnel is used to keep the sand moist.
The umpteen tiny holes on the surface of an eggshell allows odors from other foods to be absorbed, so keeping them out of the fridge will ensure their tastiness.
The glass cup of water is used to test freshness: a fresh egg will sink and remain horizontal.
Fruit vegetables such as zucchini, aubergines, peppers and cucumbers are better off outside the fridge, placed above a water tray.
The humidity from spices, however, can be absorbed by rice so that they will not clump.