Pâtécafé and Yogurt clock
Foodcurators is a food design agency that has introduced a new profession for itself: the one of food curator, a hybrid of cook and designer.
Pâtécafé
You can make a very tasty pâté by using the parts of the pig that are not sold much in the Netherlands. Foodcurators has therefore chosen pâté as a symbol for the specific use of all edible pork, at a good and fair price. Foodcurators’ public pork auction aims to sell the entire pig in edible parts. This means that it is immediately clear to buyers that there will be a lot of other usable meat coming on the market for every two pork tenderloins. The parts that are not sold at the auction will be turned into pâté.
Yogurt clock
Yogurt is made by adding bacteria to milk. The bacteria break down lactose, thus producing lactic acid which after 24 hours turns into yogurt. You don’t have to continue until your yogurt is ready; you can also stop after 1 hour, or after 3 hours. This is how other products or semi-finished products emerge. For example whey shakes (for sports), yogurt care products (cosmetics), yogurt flakes, yoghurt ferment to take home and let it ferment to your own taste, and lactose-free yogurt. The yogurt clock shows what the process after a certain length of time can produce.
Photos Yoghurtklok: Merle Bergers