Alexandra Genis

Department: Food Non Food

ATOMA

WHAT
A spice collection made up of the molecular compounds responsible for different tastes. The flavours are modelled in cocoa butter to reflect their individual chemical structure and can be grated over food.

WHY
There are around 11,000 aroma molecules that trigger our taste. These are found in natural foods, but can also be synthesised. The molecular compounds are the same, yet we somehow see artificial aromas as inferior to the ‘real’ thing. But nature cannot produce the sheer volume of compounds needed to flavour all the products on supermarket shelves.

HOW
By demystifying man-made aromas and adapting them for easy use in the kitchen, we can become acquainted with a more viable culinary approach for a future scenario of limited resources.

QUOTE
I want people to discover an infinite palate of possibilities.