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WHAT WAS THE QUESTION?
  1. Art and Design
  2. Studies
  3. Produktdesign (Product Design)
  4. Abschlussarbeiten Produktdesign
  5. Weiwei Wang - Slow Tofu
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WEIWEI WANG

SLOW TOFU

(Foto: Weiwei Wang)

Mit steigender Population des Veganismus und Vegetarismus in Europa gewinnt Tofu immer mehr Bedeutung auf dem Esstisch. Doch wird er hauptsächlich noch als Ersatzessen für Fleisch und Milchprodukte gesehen.
Slow-Tofu-Workshop soll das Esserlebnis von Tofu steigern. Hierbei wird sein Herstellungsprozess erklärt und die Sojamilch vor Ort zur Gerinnung gebracht. Jeder bekommt ein Tofu-Kit und eine Kelle mit frisch geronnenem Tofu. Auf der Edelstahlfläche können sie diesen dann nach Wunsch garnieren, in Form pressen und frisch genießen.
Die aus Bambus geflochtenen Werkzeuge sind durch Zusammenarbeit mit Handwerkern in China entstanden. Der Tofu, der daraus gepresst wird, vermittelt eine klare handwerkliche Qualität im Gegensatz zur Industrieproduktion.


Alongside the trend of vegetarianism and veganism, tofu is gaining increased attention in western countries. However, since tofu is most commonly purchased in bulk from the supermarket, most people miss out on its best state: while it's still fresh.
A new form of gastronomy shall offer people an unique tofu dining experience. Not only are they introduced to the manufacturing process of tofu, but they are also invited to prepare their own portions of tofu with favoured ingredients and then able to eat it fresh.
This concept can be tested in a tofu workshop, where each participant gets a wooden box filled with tools. He/she can then make tofu on the steel tablet. The box works for transportation as well.

(Foto: Weiwei Wang)

Kontakt

weiweiwang.design[at]gmail.com

Download

»Pressekit Weiwei Wang

Betreuer

Prof. Gerrit Babtist
Prof. Wolfgang Sattler

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