Title: Fumigènes domestiques
Context: Partnership with a wood factory in Jura (East of France). AS Bois is specialized in turning and tableting wood and are focusing on eco conception and on local ressources exploitation.
Challenge: How might we bring sustainable habits in our tiny kitchens thanks to old cooking techniques?
Realization: Wood, cotton, paper, aluminium, 2018
Context: Partnership with a wood factory in Jura (East of France). AS Bois is specialized in turning and tableting wood and are focusing on eco conception and on local ressources exploitation.
Challenge: How might we bring sustainable habits in our tiny kitchens thanks to old cooking techniques?
Realization: Wood, cotton, paper, aluminium, 2018
Description:
Fumigènes are products to bring back an ancestral practice in our daily life: smoking. Nowadays, we have to pay more attention on what we eat and from which chain they are coming (from sowing to cooking). Smoking is a pretext for putting forward the food that we consume. This product is a tool to adopt sustainable behaviors when buying, cooking and consuming food, helping us to value what we would commonly consider as waste (tangerine’s skin, dry leaves, or leftover wine).
The product is part of a package:
- a bag with the instructions on it (manual)
- a set of dry beas
- a cookbook
- the product
Fumigènes are products to bring back an ancestral practice in our daily life: smoking. Nowadays, we have to pay more attention on what we eat and from which chain they are coming (from sowing to cooking). Smoking is a pretext for putting forward the food that we consume. This product is a tool to adopt sustainable behaviors when buying, cooking and consuming food, helping us to value what we would commonly consider as waste (tangerine’s skin, dry leaves, or leftover wine).
The product is part of a package:
- a bag with the instructions on it (manual)
- a set of dry beas
- a cookbook
- the product
Context:
This product was designed for the wood factory AS Bois, enterprise focusing on the exploitation of local ressources.
Jura is a rich culinary region in the East of France. Climate, vegetation and culture had shaped local food habits. Learning about them was the first step of my research.
This product was designed for the wood factory AS Bois, enterprise focusing on the exploitation of local ressources.
Jura is a rich culinary region in the East of France. Climate, vegetation and culture had shaped local food habits. Learning about them was the first step of my research.
Visit of a farm and an organic dairy cooperative, specialized in the production of Comté, cheese of the region. Picture showing all the culinary products of Jura (cheeses, honey, yellow wine, sausages...).
Interviews:
Smoking food is a traditional way to preserve food in Jura. Therefore, I looked at different techniques to smoke food in order to increase the value of a product.
Smoking food is a traditional way to preserve food in Jura. Therefore, I looked at different techniques to smoke food in order to increase the value of a product.
Allessandra Pierini
She wrote a book about smoking at home. She warned me about the expension of product with fake smoked aroma on the market.
RAP épicerie - Fléchier Street, Paris, 75009.
Thomas Benady - chef
Owner and chef of his restaurant. He showed me the different tools and processes that he uses in this kitchen to smoke different product.
Orties, restaurant -
Rodier Street, Paris, 75009.
Sonia - manager
This restaurant is specialized in Texan barbecue. She explained me the technique and its history.
Street Butcher, restaurant - Strasbourg
Concept:
![]()
Our current habits
Nowadays, we buy and dispose without worrying about the potential value of kitchen waste.
Moreover, we are more and more tempted by cheap products with artificial taste.
Our current habits
Nowadays, we buy and dispose without worrying about the potential value of kitchen waste.
Moreover, we are more and more tempted by cheap products with artificial taste.
Habits changing
With smoking, let’s bring taste! And this by rediscovering our food product and what we tend to consider as waste.
Technique:
Wood smoked without fire. The hit of cooking plates makes evaporate the wood humidity and with it, its taste.
Because the container is close, vapors don’t escape and thus, the food product absorb the taste of the wood rather than being cooked by it (like with common BBQ).
The wood can be reused as long as it keep some humidity. If it’s too dry, a trick is to put it in some oil or the rest of a wine bottle!
Wood smoked without fire. The hit of cooking plates makes evaporate the wood humidity and with it, its taste.
Because the container is close, vapors don’t escape and thus, the food product absorb the taste of the wood rather than being cooked by it (like with common BBQ).
The wood can be reused as long as it keep some humidity. If it’s too dry, a trick is to put it in some oil or the rest of a wine bottle!
Manual:
![]()
Each species of wood (from Jura) has a specific form and use. The object will be sold with berries and dried fruit peel in order to raise awareness of people to valorize their waste. The object has an educational function.
Each species of wood (from Jura) has a specific form and use. The object will be sold with berries and dried fruit peel in order to raise awareness of people to valorize their waste. The object has an educational function.
Production:
![]()
![]()
