Dana Douiev’s Injera Collection Brings Traditional Ethiopian Cooking Rituals To Modern Kitchens

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Graduate demonstrates 2015: these utensils by Bezalel Academy of Art and Design and style graduate Dana Douiev allow the ceremonial preparation of conventional Ethiopian injera bread in a modern city kitchen (+ movie).

Injera by Dana Douiev

Inerja is a standard sponge-like fermented Ethiopian bread, surrounded in ritual and ceremony and made from an African grain known as teff.

Injera by Dana Douiev

Whilst it is nonetheless made in cities about the globe, the ritual is lost because modern utensils will not translate.

For instance, an electric model of the hot plate employed to cook the bread is also huge and pricey for most homes, resulting in injera currently being made in single portions in typical kitchen pans.

Injera by Dana Douiev

“The preparation of injera holds a monumental area in the Ethiopian kitchen,” Douiev told Dezeen.

“By way of in-depth research in Ethiopia and amongst Ethiopian communities in Israel, I understood that the potential of teff and injera was at threat, which led me to the thought for my task.”

Injera by Dana Douiev

“Injera ought to be eaten collectively,” added the designer. “It generates conversation, trust and fits the tradition. These days injera is made with tools that are not committed to the injera ceremony.”


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“The sourdough tool will typically be a covered plastic bucket that does not inform anything at all about its wealthy culture. The pouring instrument is frequently a tea pot or a measuring jug.”

Injera by Dana Douiev

Douiev worked below the guidance of professor Ido Bruno to style a set of distinct utensils for the planning of injera.

Taking design and style and materials cues from the original utensils employed more than a fire in Ethiopian villages, she has up to date the utensils for contemporary kitchens whilst preserving the ritual connected with making and sharing injera.

Injera by Dana Douiev

Her collection is made from African wenge wood, Teflon-coated aluminium and heat-resistant plastic.

Pieces in the variety contain a bowl with a perforated lid, a ladle, jug, and ring, as effectively as a scorching plate with a lid. The sizzling plate also functions as a serving platter and a wall decoration.

Injera by Dana Douiev

The jug is influenced the two by its standard counterpart, usually created from a squash or gourd, and by a coffee pitcher that has a curved base.

This form forces it to be positioned on a ring – a reference to ancient resources positioned on rings subsequent to the fire. The ring also functions as a spoon holder, maintaining the kitchen tidy while cooking.

Injera by Dana Douiev

The elongated shape of the spoon echoes sticks utilized in traditional fire-based cooking. “The stick has many functions in the African kitchen such as moving charcoals and stirring the meals,” said Douiev.

Injera by Dana Douiev

When not in use, the scorching plate hangs on the wall as a decorative object, conserving storage room. Its back plate was developed to reference the nearby Ethiopian craft-straw braid.

Injera by Dana Douiev

“Through these utensils a new ceremony will take place, in which cultural components are renewed,” said Douiev. “Components that have been lost for the duration of the cultural migration from village to city, and from within Ethiopia to foreign nations.”

Injera by Dana Douiev

“With the support of created objects which tell a story about a culture, heritage and performance, I think the properties of this ceremony can be passed on everywhere and to each and every generation,” she extra.

Injera by Dana Douiev

Douiev is not the only designer rethinking kitchen utensils to preserve cultural traditions. Chinese designer Weiwei Wang developed a portable tofu-producing kit with specially adapted cooking implements, while Luca Nichetto and Lera Moiseeva created a ceramic table set to enhance and reinterpret the ritual sharing of meals.

Photography is by Oded Antman. Movie is by Soda inventive video.

Dezeen

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