Over the past few weeks I've been working on quite a bit of research on the development of kitchens and eating trends during the past 50 years and reading insights into what the next 50 will hold. "The Future of Food" by Brian J. Ford has instilled some ideas and helped get some ideas out on paper. I've also been looking at Frigidair and GE's "Kitchen of Tomorrow" as well as following work put out by Electrolux.
Beyond outside research, I have been working on breaking down main components of the food experience into storage, cooking and eating. I'm currently working on the eating section and exploring the option of edible silverware. I have emailed a chemical engineering professor, Michael Solomon, who works with soft materials that fluctuate between solids and liquids. I have also emailed a biology professor, Carol Fierke in hopes to get some insight into what would need to go into edible silverware.
I have been working on 3D modeling molds to pour whatever content needed to create these. It would be 5 different molds for one silverware due to the 5 layers, 3 courses and 2 palate cleansers. However, while I have been working on these computer models, I have realized that designing the aesthetic of the silverware has been forgotten in my process and am starting to draw out physical forms.
For my storage bit, I've been looking into expandable and collapsable kitchens as well as remote access and control over your food. And for the cooking bit, I've been looking at remote cooking, via cellphone or wireless technology to a 3D printer meets oven. (as seen in sketches). Also, molecule growing thats actually happening ----> http://www.bbc.co.uk/news/technology-15402552
as well as Philips launching their microbial kitchens.... http://www.newscenter.philips.com/main/design/news/press/2011/Philips_launches%20_Microbial_Home_new_forward_looking_design_concepts.wpd
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