Sous La Vie: Clean Eating
by Gray Design
Sous La Vie (Under Life): vacuum-cooking in washing machines
Iftach Gazit. A 4th year industrial design student at the Bezalel academy of Arts and Design, residing and working in Tel-Aviv.
Washing machine dinner is exactly what it sounds like – a slow cooked ready meal anyone can prepare in the comfort of their next washing and spinning cycle. Designed by Iftach Gazit at the Bezalel Academy of Arts and Design, under the guidance of Liora Rozin, it comes pre-packed, with a choice of meat, fish and seasonal vegetables.
The sous vide, a favourite appliance of many experimental chefs, allows the food to cook slowly in a controlled temperature (usually 50 to 70˚C) and retain all the moisture without burning. The same conditions can be found in any standard washing machine. Your recipe calls for cooking chicken at 58˚C for two and a half hours in a sous vide? Just set your washing machine to “synthetics” for a long duration program.
But what about getting the washing powder all up in your food? The bags are made from Tyvek paper, bringing together the print and the fabric worlds. The food inside the Tyvek bags (which are themselves water resistant) is sealed within a sturdy plastic bag which is dry sealed.
You can be forgiven for thinking this is yet another “foodie” gimmick, imagining the end of the world manifested through a Damien Hirst-style restaurant filled with washing machines instead of pills. Apart from providing a fairly viable dinner option the artist poses interesting questions about the nature of late capitalism and our fast food culture. Mixing the idea of ready meals with a sous vide cooking technique is a playful way to get people involved in a discussion about the relationship between what – and how – we consume and our place in the social hierarchy.