Osmotic dehydration is a preservation process that drains water molecules inside a slice of pear by soaking the sample in concentrated syrup. The result is a translucent sweet commonly known as candied pear. Its translucency is caused by the diffusion of water molecules into the surrounding syrup and the subsequent collapsing of individual cell walls.
The experiment takes cues from gastronomic techniques found at the restaurant Maaemo in Olso with the intention to hyperscale microscopic food processing into architectural and landscape transformations.
