Save food from the fridge

By on May 9th

Artist Jihyun Ryou has a body of work reacting to the loss of oral knowledge we used to pass down about storing food. Not that long ago, humans knew what to do to lengthen the shelf lives of our produce, but now? Everything kinda gets tossed in the fridge. (Admit it: you've refrigerated onions before. Uh-huh. I know it!) The fridge is just such a handy store-all that we've gotten in the habit of stashing anything that will fit in it, often to the detriment of taste and freshness. Jihyun Ryou has a vision for how to change that.

Exhibit A: The apple-potato symbiotic machine

Photos courtesy Jihyun Ryou

Apples emit a lot of ethylene gas. It has the effect of speeding up the ripening process of fruits and vegetables kept together with apples. When combined with potatoes, apples prevent them from sprouting.

Exhibit B: The egg tester

An egg has millions of holes in its shell. It absorbs the odour and substance around itself very easily. This creates a bad taste if it's kept in the fridge with other food ingredients. This shelf provides a place for eggs outside of the fridge. Also the freshness of eggs can be tested in the water. The fresher they are, the further they sink.

I love the egg appliance especially because it in particular highlights lost knowledge — many people in the US don't know that eggs really don't need to be refrigerated!

There are more projects: designs for storing root vegetables, keeping spices dry, and keeping zuchini nice and crispy. Check them all out at Saving Food from the Fridge.

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About Cat Rocketship

I was the Managing Editor of Offbeat Home for a year and a half. I have a rich Internet life and also a pretty good real life. Hobbies include D&D, Twitter, and working on making our household more self-reliant. I also draw things.