Have you ever heard that the water preserves the butter? We made a little illustration about how to use a french butter dish. You slice up the room temperature butter, put it in a jar, and lay it upside down in a bigger jar full of water. The water creates an airtight seal which keeps the oxygen away. It’s more appealing feature is that it works outside the fridge, so the butter remains spreadable.
As a general observation we can note that people name “butter” everything that is yellowish and greasy. We therefore went to examine butters and butter products in supermarkets to see what makes up butter exactly. We collected the names of the products, the fat content and the other ingredients of 23 kinds of items. From these information we’ve generated a word cloud where letter-size grows with the frequency of the words (more frequent words are bigger). And even though “butter” and “82″ (fat content in %) mark out first, if you continue to browse through the cloud, you’re going to find dozens of ingredients.
(click on image to enlarge)
As usual we have started our February topic ‘Butter’ with some desktop research. Products called butter are strictly regulated all over. BUT we just found an ineresting product contained plam oil, coconut oil, water, butter, E160a = carotine and named almost butter (butler). We will hunt butter this month in supermarkets, markets and small shops in Budapest to see what kind of butters we eat and what design strategies used for selling them. Follow us :)
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