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
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.