The industrialization of bread has inarguably made bread cheaper, more consistent and dependable. But what have we lost through adopting a modernistic approach? This project seeks to cast light onto the social consequences of modern bread.
Missing Ingredients is rooted in ethnographic research. A series of ethnographic interviews and workshops with a collection of local bakers revealed an intense engagement with their craft, but also a desire to better engage with their community, as well as a concern about the misconceptions of current food paradigms. For example, why is artisanal bread, which is highly delectable and nutritious, considered a luxury when the cost of potato chips is nearly triple the price per weight? And if we consume bread from a factory that is well over 600 times more efficient than a local bakery, why is it only 33% less expensive?
This project is a collection of socio-material experiments which propose counterfactual bread realities and a way for people and bakers to meet over our beloved foodstuff. What if varietals of wheat were treated like wine grapes? What if the tradition of the communal made an appearance in 21st century Copenhagen? Missing Ingredients explores and proposes possible futures for a more engaging, respectful and delicious future for bread.
Tyler Powell in collaboration John Sterchi, Arturo Romera Figueroa, Sam Little and Natalie Suntrup.
Un goal 4 and 8.
Learn more about the thesis project at the Design and Architecture Graduation Exhibition 1/7 – 13/8 2017 from 11.00 – 18.00 at KADK. Address: Udstillingen and Festsalen, Danneskiold-Samsøes Allé 51-53, 1435 Copenhagen K.