Dana Douiev presents INJERA, a project she executed this year at Bezalel Academy of Art and Design in Jerusalem under the guidance of professor Ido Bruno. The project explores the Ethiopian culture of agriculture and food. Douiev began to understand the future of Ethiopian teff and injera through detailed research, which lead to the idea of designing a set of utensils for its preparation, combining tradition and innovation, making the teff accessible to the modern kitchen. The teff is a super food and is the basis of injera, a sponge-like fermented bread that holds a monumental place in Ethiopian cuisine. These utensils, here photographed by Oded Antman, aim to renew the cultural elements that have been lost through cultural migration.