Background. In 2012, 40% of Scandinavian households had only one occupant and this trend continues to grow. Daily, these households face the challenges of cooking for one in order to resist the temptation of consuming convenient ready-meals. Since 1980, the amount of home cooked meals has dropped from 72% to approximately 50%.
Method. In-depth interviews and shadowing of users was done to learn about everyday routines and needs through the process of cooking, from planning and shopping to cleaning and storing. I analysed the industry, competitors, market, current trends, future technology and societal predictions and interviewed a food historian for historical perspective. Workshops, sketches and physical mock-ups were used to create, evaluate and validate my concepts with private and professional users.
Design. Fastronomy is a mini-kitchen that replaces cooking, frying and boiling with hot air and steam. It is linked to a delivery service where you buy food that comes vacuum packed in single serving portions and is pre-cooked when necessary to ensure high quality.
Service. You can mix and match the accompanied seasoning and sauces, and choose a preferred cooking method (or leave the choice to the device) to achieve a variety of different taste experiences from the same ingredients.
Technology. The food is hung on sticks to optimise airflow and for the experience of seeing the food transform into a delicious meal. When the cooking is done, the double walled cooking glasses can be taken out and cleaned in the dishwasher.