Jihyun Ryou A quick review before Sunday’s edition. How many items have we left in the fridge with the assumption that “it will last,” taking it for granted that because its temperature is set within the golden range of 35 to 38 degrees fahrenheit we need not worry, unless the power goes out.  With the introduction of the refrigerator into the average home around the 1950’s, food storage, sustainability, and quality were taken as a given. Somehow, because of the convenience and ease of an “open-door” policy, we seem to have forgotten the essentials of what food (vegetables, fruits, meats and cheese’s) entail namely, responsibility and care. How do we go about this? Well According to Jihyun Ryou one way is to do what she has done and design a minimalist food preservation system for the modern kitchen.  What differentiate’s Ryou’s designs from other “buy it off the shelf” or “designer” goods is the importance and transmission of traditional oral knowledge. Traditional oral knowledge brings long or forgotten food practices back into everyday living.     By designing minimal objects for everyday use, Jihyun Ryou gives us an opportunity to enhance our experience and knowledge of food and the traditional oral practices that shape food culture. Foremost, Ryou’s designs remind us of our continual dependence upon food and asks us to consider how we approach and treat such food.    - Lee-Michael Pronko
Jihyun Ryou A quick review before Sunday’s edition. How many items have we left in the fridge with the assumption that “it will last,” taking it for granted that because its temperature is set within the golden range of 35 to 38 degrees fahrenheit we need not worry, unless the power goes out.  With the introduction of the refrigerator into the average home around the 1950’s, food storage, sustainability, and quality were taken as a given. Somehow, because of the convenience and ease of an “open-door” policy, we seem to have forgotten the essentials of what food (vegetables, fruits, meats and cheese’s) entail namely, responsibility and care. How do we go about this? Well According to Jihyun Ryou one way is to do what she has done and design a minimalist food preservation system for the modern kitchen.  What differentiate’s Ryou’s designs from other “buy it off the shelf” or “designer” goods is the importance and transmission of traditional oral knowledge. Traditional oral knowledge brings long or forgotten food practices back into everyday living.     By designing minimal objects for everyday use, Jihyun Ryou gives us an opportunity to enhance our experience and knowledge of food and the traditional oral practices that shape food culture. Foremost, Ryou’s designs remind us of our continual dependence upon food and asks us to consider how we approach and treat such food.    - Lee-Michael Pronko
Jihyun Ryou A quick review before Sunday’s edition. How many items have we left in the fridge with the assumption that “it will last,” taking it for granted that because its temperature is set within the golden range of 35 to 38 degrees fahrenheit we need not worry, unless the power goes out.  With the introduction of the refrigerator into the average home around the 1950’s, food storage, sustainability, and quality were taken as a given. Somehow, because of the convenience and ease of an “open-door” policy, we seem to have forgotten the essentials of what food (vegetables, fruits, meats and cheese’s) entail namely, responsibility and care. How do we go about this? Well According to Jihyun Ryou one way is to do what she has done and design a minimalist food preservation system for the modern kitchen.  What differentiate’s Ryou’s designs from other “buy it off the shelf” or “designer” goods is the importance and transmission of traditional oral knowledge. Traditional oral knowledge brings long or forgotten food practices back into everyday living.     By designing minimal objects for everyday use, Jihyun Ryou gives us an opportunity to enhance our experience and knowledge of food and the traditional oral practices that shape food culture. Foremost, Ryou’s designs remind us of our continual dependence upon food and asks us to consider how we approach and treat such food.    - Lee-Michael Pronko
Jihyun Ryou A quick review before Sunday’s edition. How many items have we left in the fridge with the assumption that “it will last,” taking it for granted that because its temperature is set within the golden range of 35 to 38 degrees fahrenheit we need not worry, unless the power goes out.  With the introduction of the refrigerator into the average home around the 1950’s, food storage, sustainability, and quality were taken as a given. Somehow, because of the convenience and ease of an “open-door” policy, we seem to have forgotten the essentials of what food (vegetables, fruits, meats and cheese’s) entail namely, responsibility and care. How do we go about this? Well According to Jihyun Ryou one way is to do what she has done and design a minimalist food preservation system for the modern kitchen.  What differentiate’s Ryou’s designs from other “buy it off the shelf” or “designer” goods is the importance and transmission of traditional oral knowledge. Traditional oral knowledge brings long or forgotten food practices back into everyday living.     By designing minimal objects for everyday use, Jihyun Ryou gives us an opportunity to enhance our experience and knowledge of food and the traditional oral practices that shape food culture. Foremost, Ryou’s designs remind us of our continual dependence upon food and asks us to consider how we approach and treat such food.    - Lee-Michael Pronko
Jihyun Ryou A quick review before Sunday’s edition. How many items have we left in the fridge with the assumption that “it will last,” taking it for granted that because its temperature is set within the golden range of 35 to 38 degrees fahrenheit we need not worry, unless the power goes out.  With the introduction of the refrigerator into the average home around the 1950’s, food storage, sustainability, and quality were taken as a given. Somehow, because of the convenience and ease of an “open-door” policy, we seem to have forgotten the essentials of what food (vegetables, fruits, meats and cheese’s) entail namely, responsibility and care. How do we go about this? Well According to Jihyun Ryou one way is to do what she has done and design a minimalist food preservation system for the modern kitchen.  What differentiate’s Ryou’s designs from other “buy it off the shelf” or “designer” goods is the importance and transmission of traditional oral knowledge. Traditional oral knowledge brings long or forgotten food practices back into everyday living.     By designing minimal objects for everyday use, Jihyun Ryou gives us an opportunity to enhance our experience and knowledge of food and the traditional oral practices that shape food culture. Foremost, Ryou’s designs remind us of our continual dependence upon food and asks us to consider how we approach and treat such food.    - Lee-Michael Pronko

Jihyun Ryou

A quick review before Sunday’s edition.

How many items have we left in the fridge with the assumption that “it will last,” taking it for granted that because its temperature is set within the golden range of 35 to 38 degrees fahrenheit we need not worry, unless the power goes out. 

With the introduction of the refrigerator into the average home around the 1950’s, food storage, sustainability, and quality were taken as a given. Somehow, because of the convenience and ease of an “open-door” policy, we seem to have forgotten the essentials of what food (vegetables, fruits, meats and cheese’s) entail namely, responsibility and care. How do we go about this? Well According to Jihyun Ryou one way is to do what she has done and design a minimalist food preservation system for the modern kitchen. 

What differentiate’s Ryou’s designs from other “buy it off the shelf” or “designer” goods is the importance and transmission of traditional oral knowledge. Traditional oral knowledge brings long or forgotten food practices back into everyday living.    

By designing minimal objects for everyday use, Jihyun Ryou gives us an opportunity to enhance our experience and knowledge of food and the traditional oral practices that shape food culture. Foremost, Ryou’s designs remind us of our continual dependence upon food and asks us to consider how we approach and treat such food.   

(Source: savefoodfromthefridge.com)

Jihyun Ryou

A quick review before Sunday’s edition.

How many items have we left in the fridge with the assumption that “it will last,” taking it for granted that because its temperature is set within the golden range of 35 to 38 degrees fahrenheit we need not worry, unless the power goes out. 

With the introduction of the refrigerator into the average home around the 1950’s, food storage, sustainability, and quality were taken as a given. Somehow, because of the convenience and ease of an “open-door” policy, we seem to have forgotten the essentials of what food (vegetables, fruits, meats and cheese’s) entail namely, responsibility and care. How do we go about this? Well According to Jihyun Ryou one way is to do what she has done and design a minimalist food preservation system for the modern kitchen. 

What differentiate’s Ryou’s designs from other “buy it off the shelf” or “designer” goods is the importance and transmission of traditional oral knowledge. Traditional oral knowledge brings long or forgotten food practices back into everyday living.    

By designing minimal objects for everyday use, Jihyun Ryou gives us an opportunity to enhance our experience and knowledge of food and the traditional oral practices that shape food culture. Foremost, Ryou’s designs remind us of our continual dependence upon food and asks us to consider how we approach and treat such food.   

(Source: savefoodfromthefridge.com)





  Posted on July 19, 2012

Share this

907 Notes

  1. vpoint reblogged this from artandsciencejournal
  2. morningbites reblogged this from earthemerson
  3. earthemerson reblogged this from artandsciencejournal
  4. aermin reblogged this from artandsciencejournal
  5. muted-chroma reblogged this from freshphotons
  6. supergay-kingofhell reblogged this from poor-mans-tardis
  7. lifesinducedchirality reblogged this from artandsciencejournal
  8. wipeyouout reblogged this from freshphotons
  9. icantholdalltheserefs reblogged this from temporarilyawesome
  10. mandyskankovitch reblogged this from freshphotons
  11. hawaiianhats reblogged this from buggerygrips
  12. blukiwi reblogged this from fuckyeahinnovation
  13. vulpiepop reblogged this from fuckyeahinnovation
  14. rightsandwrongs reblogged this from clitoroid
  15. donteattheflowers reblogged this from fuckyeahinnovation
  16. clitoroid reblogged this from fuckyeahinnovation
  17. fuckyeahinnovation reblogged this from artandsciencejournal
  18. theinsaneme reblogged this from catchthestardust
  19. catchthestardust reblogged this from artandsciencejournal
  20. meadowslark reblogged this from thefoodbug and added:
    I love this project linking food education and preservation traditions with craft and art. I would also like to commend...
  21. thefoodbug reblogged this from artandsciencejournal
  22. almostwinner reblogged this from robertdeangelo
  23. robertdeangelo reblogged this from artandsciencejournal
  24. mynewtat reblogged this from freshphotons
  25. taigafitness reblogged this from taigaplayden
  26. diy2emc reblogged this from mikaelaeuro and added:
    GET OUT OF THE COLD AND BRING YOUR VEGGIES WITH YOU Our love of the farmers market has definitely increased the fruit...
  27. geekycubil reblogged this from vianegativa000