new spaces 10 EN

Sunglasses for cooking Antto Melasniemi (bottom left) and Martí Guixé (right) cooking with solar collectors in Helsinki (top right). The solar collectors (top) generate high temperatures, but because the heat comes from every direction and the products cook faster, everything tastes diff erent. fers to ask provocative questions. “For me, the important thing is to develop concepts for our life today. And I believe that these concepts involve freedom of movement and speed.” We still eat with plates, knives and forks, even though we spend most of our time sitting in front of a computer and regularly complain about sticky keyboards. Guixé’s answers are critical, clever, witty and usually very practical. His techno-tapas — his own version of Spanish appetisers — not only can be eaten from your hand, but they also don’t drip or crumble. His “pharma food” for people commuting between the airport, the offi ce and the home is an aerosol that is atomised and breathed in. And his “Communicator Balloon” fruit bowl holds three white speech bubbles on which people can write messages. “This way people can express their thoughts or leave instructions,” he says. His “Communicator Plant” is a holder for pencils, kitchen implements and household objects that consists of a kind of fl ower pot with a stylised tree in it. Post-its can be glued onto the tree like “leaves”. Communication and a contemporary culture of dining turn up repeatedly in Guixé’s objects and concepts. The guests invited by Guixé and Melasniemi are enthusiastic about the unusual use of solar energy and the texture of the organic produce cooked in this way, which is so diff erent from that of conventional food. “It was a very special meal with my family, and we’re going to be talking about it for a long time to come,” says the young student Sanna Virkki, who came with her parents. But what will happen to the Lapin Kulta solar kitchen restaurant when it rains? “In that case, we’ll just have to adjust,” Guixé laughs. “We’ll have to plan a new menu, include other dishes that require lower cooking temperatures and deal with the delays caused by the weather. A single cloud could completely change the course of a business dinner!” On the following day, it’s actually raining — but there are still more guests than empty stools at the tables. The appetiser and the main dish are excellent, and the partly baked chocolate cake is just as delicious as the fresh strawberries that are served with it. Guixé realised a long time ago that “today’s society doesn’t want beautifully shaped industrial products — it wants entertainment.” Guixé and Melasniemi are now thinking about how they can equip a real gourmet kitchen with solar-powered appliances in the near future. ¤ Further information Thinking the Future II 23 http://lapinkultasolarkitchenrestaurant.com, www.guixe.com

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