A Year of Culinary Rooted Creativity

With Lockdown’s one year anniversary behind us, we wanted to highlight two projects of culinary-rooted creativity that arose during the incubation. One is a look back at how we ate in 2020 and the other is a look ahead at how we can eat together again in the future.

SOURDOUGH CORONA FOOD HABITS Photo: Angela Lamprecht

First the observation photo series, which was designed by Brini Fetz, Creative Director of hej studios, and the brand strategist Lisa Langmantel and was taken by the Austrian-based photographer Angela Lamprecht. The group took a closer look at last year’s menu and how our collective eating habits have evolved from a social and cultural perspective. Her concept of thinking about the culinary monotony and the receptive routines of blocking was visualized in 8 monochromatic images.

ZOOM DRINKING CORONA FOOD HABITS Photo: Angela Lamprecht

BUY LOCAL CORONA FOOD HABITS Photo: Angela Lamprecht

TAKE OUT CORONA FOOD HABITS Photo: Angela Lamprecht

HEALTHY FOOD CONTENT CORONA FOOD Photo: Angela Lamprecht

HOMECOOKING CORONA FOOD HABITS Photo: Angela Lamprecht

GO-TO-DISH: PASTA CORONA FOOD HABITS Photo: Angela Lamprecht

SNAP CORONA FOOD HABITS Photo: Angela Lamprecht

David Hockney, A Bigger Splash, 1967

The second project that we wanted to introduce is Pinch’s Pool Party. Inspired by David Hockney’s iconic pool paintings, our latest grocery furniture design was created to help future party-goers feel safe by offering custom servings but presented with a dash of POP. The pool is adorned with square white tiles from the 80s and lively accents in yellow and blue. At Pinch, we love to solve party problems, so it was very important for us to re-imagine how take-away “buffets” can stay COVID-friendly while offering an interactive component for the guest. In this case, the food is heated via a sous vide wand hidden in the diving board, which keeps the floating glasses of goodness at the perfect temperature. Two of our favorite menus for this interaction are an artificial risotto with arborio rice, maitake mushrooms, mushroom demi-ice cream, egg yolks and parmesan butter. The other a zucchini Bolognese with roasted tomatoes, cavatelli and mirepoix. Guests choose their glass, shake it to emulsify and enjoy without ever coming into contact with another party’s plate.

Comments are closed.