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The project explores the African and Ethiopian culture in relation to agriculture and food.
The teff is a “super food” that has high nutritional values and is the basis for the preparation of injera- a sponge-like fermented bread that holds a monumental place in the Ethiopian kitchen.
The teff stands at the gates of modern culture and this project comes to welcome it in through the use of new utensils.
Through these utensils the “new ceremony” takes place, in which cultural elements are renewed. Elements that have been lost during the cultural migration from village to city, and from inside Ethiopia to foreign countries.
All this takes place appropriately and with consideration to the modern kitchen’s pace.
This project is planned to be produced in Ethiopia, the place where the tradition originated, thereby creating numerous opportunities for the local people.
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