We together with cooking studio Aveqia and the magazine Tidskriften Rum for the 2015 Stockholm Design week created the concept Domestic Science. The tastes of scandinavia. Two strong trends in recent years has been Scandinavian design and Scandinavian gastronomy, and we aimed to combine them in a new kind of experience during the last week Stockholm Design Week. Through an inviting and playful setting visitors could follow us deep into the building blocks, labour, processes and the raw materials of creating the contemporary tastes of Scandinavia. We invited international press and visitors to an evening where Aveqias chef Daniel Engellau (Silver medal to the 2015 Swedens Chef of the Year) and colleagues interprets the character of Notes new products for Menu, Zilio Aldo & C, Zilenzio, Fogia, Zero and Karl Andersson & Söner, to create dishes that enhances the experience of the design.The visitors could follow the creation of object and dish in a both gastronomically and visually exciting experience. Focus will be on processes, raw materials and craft to make visitors rediscover what goes into the design of the objects and avours surrounding them.