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Terra Firma - edible tablescape is an installation and a design research encouraging to think what and how we eat and if we could incorporate food production and food waste into the surface of a table.
Where and how is our food produced? How near by of far away is our food grown? Can we serve food straight on the table surface? How are we eating our food? Can the link from farm to table be even shorter by making the farm and the table the same unit?
Terra Firma is a table, but also a serving vessel, a sharing plate, a communal plate, creating topographic surfaces and edible table landscapes. Terra Firma hopes to create stronger connection and appreciation to food. It invites you to mindful eating by encouraging you to investigate each ingredient in front of you. To touch, smell and taste with full attention.
Terra Firma has it’s life cycle as does the nature, signaling us that seasons change and all the foods are not available all the time. It’s on its third life cycle where dried sprouts become another layer of the surface fortifying the soil and contributing to the the next sprouting.
Terra Firma uses ecological materials and traditional building methods. Terra Firma 004 is made out of red clay from Latvia that is mixed with water and in parts with coffee grounds.
On the table: potatoes baked in clay, eggs wrapped in vine leaves, red cabbage leaves that can be used in place of the plates, different salts and spices, sprouts..
alae clay salt
herb salt
kala namak salt
smoked salt
black salt
urfa biber
furikake
dry Ajika
hmeli-suneli
herb mix
bergamote
powdered spinach
chaga
lemon black pepper
broccoli sprouts
mustarrd sprouts
basil sprouts
red cabbage sprouts
coriander sprouts
ruccola sprouts
-
Client: Tallinn Architecture Biennale
Photography: Alan Proosa
Built with the help of Krohwin
-
2022
Terra Firma - edible tablescape is an installation and a design research encouraging to think what and how we eat and if we could incorporate food production and food waste into the surface of a table.
Where and how is our food produced? How near by of far away is our food grown? Can we serve food straight on the table surface? How are we eating our food? Can the link from farm to table be even shorter by making the farm and the table the same unit?
Terra Firma is a table, but also a serving vessel, a sharing plate, a communal plate, creating topographic surfaces and edible table landscapes. Terra Firma hopes to create stronger connection and appreciation to food. It invites you to mindful eating by encouraging you to investigate each ingredient in front of you. To touch, smell and taste with full attention.
Terra Firma has it’s life cycle as does the nature, signaling us that seasons change and all the foods are not available all the time. It’s on its third life cycle where dried sprouts become another layer of the surface fortifying the soil and contributing to the the next sprouting.
Terra Firma uses ecological materials and traditional building methods. Terra Firma 004 is made out of red clay from Latvia that is mixed with water and in parts with coffee grounds.
On the table: potatoes baked in clay, eggs wrapped in vine leaves, red cabbage leaves that can be used in place of the plates, different salts and spices, sprouts..
alae clay salt
herb salt
kala namak salt
smoked salt
black salt
urfa biber
furikake
dry Ajika
hmeli-suneli
herb mix
bergamote
powdered spinach
chaga
lemon black pepper
broccoli sprouts
mustarrd sprouts
basil sprouts
red cabbage sprouts
coriander sprouts
ruccola sprouts
-
Client: Tallinn Architecture Biennale
Photography: Alan Proosa
Built with the help of Krohwin
-
2022