artificial refrigeration has radically redefined our relationship with fresh food, and not necessarily for the better.
via The Anti-Fridge.
This post/article by Nicola Twilley in edible geography has a fascinating discussion of the impact of refrigeration on our understanding of freshness, as part of a larger discussion of designer Jihyun Ryou’s project at Design Academy Eindhoven, Save Food From The Refrigerator.
Apart from the intrinsic interest of the discussion, and the beauty of Ryou’s designs, the discussion of alternate methods of storage can help us to envision ways of reducing our energy use/carbon footprint.
The larger point, beyond simply the issue of food storage, is the way in which we have become increasingly technologically dependent, and have lost touch with other means of achieving similar ends, and with what our ends and needs should really be. Significantly, I think, Twilley identifies marketing as one of the reasons behind the rapid and almost universal adoption of refrigeration in American homes.
The notion of rethinking our needs and satisfactions as a way of reducing our technological dependence and environmental impact is one that science fiction author Kim Stanley Robinson also raises in an interview in edible geography‘s partner blog BLDGBLOG:
a little bit of analysis of what we are as primates – how we got here evolutionarily, and what can satisfy us in this world – would help us to imagine activities that are much lower impact on the planet and much more satisfying to the individual at the same time. [here]