Chefs can collaborate remotely on recipes then get them prepared and cooked by this food machine created by Stockholm studio PJADAD (+ movie).
"The Food Machine is online and you can access it from anywhere in the world," said Petter Johansson of PJADAD.
Using the Collaborative Cooking platform, contributors can remotely control the machine's six functions including heat, stirring and selection of ingredients. The 35 ingredients stored in the machine were researched and selected by Berglöf.
"Choose ingredients and temperatures, flavours and textures, a variety of spices and of course end with salt and pepper," said Johansson.
The machine is linked to the digital platform through an ordinary internet connection. When one of the contributors selects an action, robotic arms and plastic storage wheels move into motion to distribute the food into the pan at the base.
Each time an action is performed, it is recorded and printed onto a rolling receipt as a lamp lights up. The method is also saved on a digital archive.
This means that the chefs, and anyone else, can follow the process and learn from the experiment. Cooking sessions can last for 10 to 20 hours and result in a dish ready to serve.
"We're not sure exactly how people will use collaborative and online cooking but it has already sparked a discussion about food, design, playfulness and creativity, so we're very happy with the outcome," said Johansson.
"This is a part of an ongoing discussion about food where events like this might have a permanent place in the future and become alternatives to ordinary restaurants," he added. "This is just the beginning – the start of a process and the first steps towards more collaborative cooking."
The Food Machine was demonstrated during Clerkenwell Design Week in London last month. The project will be also presented at the Atelier Food exhibition at The Royal Swedish Academy of Fine Arts in Stockholm from 13 June 2014.
We've published some strange food projects on Dezeen, including a Fly Factory that breeds insect larvae for human consumption and range of cheeses created from bacteria taken from people. See more stories about food »
Photography is by Henrik Petersson.