Efficiency and acceleration have long also become a part of cooking. The process of cooking is no longer celebrated, instead it is permanently being optimised. Time spent together in the kitchen and the swopping of culinary knowledge and traditions has become secondary. Borrowing from the slow movement, the author has developed a deceleration of kitchen appliances. Together with Migusto, the cooking club of the Migros retailer, he has designed a crossover between a clay pot and a North-African tajine in which, for instance, bread can be baked or a Sunday roast can be stewed. The paramount idea is the experience of cooking, not efficiency.
