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  • guillaume rumeau

    One answer to the challenge of food preservation comes from the Diamonds indutry : the pressure chamber: The Mega-compression induces no chemical changes and therefore causes no odd tastes, textures, or appearances. Raw meat takes on a brownish tinge, owing to some misshapen proteins, but solid, liquid, or gooey foods (such as potatoes, pineapple, and tomato sauce) or foods that are sliced flat (like a serving of ham or salmon) are generally none the worse for wear. Bacteria stay perfectly intact too—except that they are quite dead, because the pressure contorts their DNA and proteins into nonfunctional shapes

  • danielle_leila

    I love the fact that these perishable items are kept in plain view, instead of hiding away inside the fridge. I'd be reminded to actually use them before they go bad, cutting down on food wastage too!

    • Doris Yee

      I also appreciate the scale of these "containers"...I think one of the things American families need to practice is to not buy in bulk. Most of the items you buy in bulk are those with a long shelf life. Therefore, "freshness" is probably being sacrificed. This project is definitely an aesthetic motivation to keep true, raw, and natural to what we eat.

  • archsmith

    This is a really cool concept and nicely designed. I actually don't store most of these items in my refrigerator, but still, a pretty nice project.

  • Diana Ahrens

    This is UNREAL. I'd definitely use these - the site mentions something about developing product beyond these prototypes ... I'd love to see these manufactured.

  • Ecsweetman

    Now to find a good list of what gets on with what and what doesn't so well. (Tomatoes & onions being two big culprits of killing other things)

      • Doris Yee

        I'd love to see iterations in this vain that utilized the roof above us (to resemble hanging fruit). That ties in with the verticality of preservation.