'The dumpling maker has a structural problem,' says Jason Kim, a project manager at ARO. 'The skin has to be thin enough where you have the right ratio of meat to skin, but strong enough to hold together.' — Sporkful
"How do the principles of architecture and design apply to dumplings?" Sporkful has a quick chat with dumpling fanatics Architecture Research Office about how particular design concepts can structurally improve the Lunar New Year food staple. Maybe you'll learn a trick or two on how to eat the seemingly gravity-defying soup dumpling, too.
If you don't want to listen to the whole episode — although you should still give it a listen because, hello, dumplings — ARO's interview starts around 13:25.
More about food and architecture on Archinect:
1 Comment
That was adorable, the entire episode!
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