The theme of time is certainly intrinsically linked to that of food: principally with regards just to preparation but then increasingly also to consumption, social and cultural models. First we have the question of fast versus slow food, then on to the phenomenon of cooking as an expression of the individual that has emerged above all in the new post-masterchef world and finally with the recent and massive urban diffusion of various food delivery services. More time spent, according to the basic algorithm, corresponds to better quality of food and ways of consuming it and, in broader terms, a deeper link with the land, its culture and its traditions.
Yet the great contemporary paradigm sees time as an increasingly scarce resource. In this seemingly irresolvable hiatus thus emerges space for innovation linked to the culture of design. And in that space appear cases in which the technology almost takes on the flavour of magic, such as with the new cooking devices developed by Siemens for the new high-end studioLine range. The varioSpeed function of the ovens, for example, allows preparation time of all dishes to be halved, while the integrated microwave can defrost and heat just as quickly, without losing cooking quality. So, magically 24 hours can become 25: and in that hour of time revealed (a bit like the appearance of the second moon in 1Q94), the new 25/7 human can also engage in slow interaction with the oldest and also most recent of the liberal arts.