Anodynism is a world set in the future, not distant or dystopian, but quietly emerging. The age of agriculture, slaughter, and even synthetic imitation has dissolved. In its place arrives a new philosophy: painless food, painless living. Derived from the word anodyne, meaning without pain, Anodynism reimagines nourishment as something engineered rather than grown. Eating becomes seamless, optimised, and free from labour, ethics, and environmental strain.

This world is sustained by three interconnected machines. The first two shape the fine dining experience through advanced 3D food printing. One binds cellulose and protein, constructing texture and edible form with algorithmic precision. The second one isolates and regulates glucose, calibrating sweetness, energy, and sensory desire.  Food is no longer cooked but composed.

The third machine, brings this system into the home. Familiar in form yet radical in function, it finalises and warms printed compositions, transforming engineered matter into intimate nourishment. In Anodynism, survival is assembled quietly, efficiently, and without pain.