Whenever I’m stocking up food for the week to come, I’m always overambitious. By that I mean that I aim to cook food at home every single day of the week, both for myself and culinary passers-by. This leads to a heavily loaded fridge and sackfuls of fruits and veggies that overcrowd the little bowl strategically placed on top of my microwave to keep them from filling my counter. And, as every weekend, I throw away at least some of my food, since it is too well preserved in the fridge – gradually any traditional knowledge I have ever had about food preservation fades away. The fridge is my salt, sugar, vinegar and alcohol. Jihyun Ryou agrees with me, or I agree with her. She finds “that we hand over the responsibility of taking care of food to the technology, the refrigerator” and therefore studied traditional food preservation practices. She turned her thorough research into startling designs of spices-jars, carrot shelves, egg glasses and a vegetables-watering-can. I might go fridgeless, soon. What else could we do without?