Relationship between Food Experience and Air

The process of cooking, serving food, the process of eating itself or eating carelessly inspires, evokes experiences and thoughts whose nature is closely related to air quality. The air as an atmosphere, as a combination of taste, smell, touch, temperature, all those invisible experiences that disappear, but are full of opportunities to become our memories. Despite the unconventional restrictions in a pandemic, we have the freedom to change the state of the air in the room we live in, to breathe clean, fresh, unobtrusively humid air. Food experience and breathing are more than a biological necessity - the pleasure and enjoyment of their daily care for them inspire us and bring us closer to nature. Eating in pleasantly ventilated, clean and air-conditioned air gives us sweetness, which is something more than the physical experience of taste.

Ayako Suwa, born in Ishikawa, Japan, specializes in Kanazawa College of the Arts, said: "In the months of the pandemic, people became very aware of the values ​​of what, with whom and where they eat. Among others, everyone discovered new dimensions of joy and happiness in the thought of "eating." So now more than ever it is time to try to bring nature, elements of it around us. On your table have fish, some meat, fresh vegetables, wild fruits, homemade bread, along with twigs, leaves, talismans from a walk in nature .. “

Using the achievements of DAIKIN for better filtration and air freshening, we eat more fully and at the same time we are responsible for the environment in which we store our products and prepare meals, because the air is what surrounds us 24 hours a day. Relying on the innovations and technologies cultivated by DAIKIN Green Hard, we breathe healthier air and take care of the condition and taste of our food.