Differences

This shows you the differences between two versions of the page.

Link to this comparison view

Both sides previous revision Previous revision
Next revision		 Previous revision
Next revisionBoth sides next revision
biochymickal_arts_2013 [2013-09-12 16:16] – nikbiochymickal_arts_2013 [2013-09-20 10:18] – briandegger
Line 1: Line 1:
 ==== Biochymickal Arts 2013 ==== ==== Biochymickal Arts 2013 ====
 +
 +FoAM's Splinterfields workshops explore emerging technological arts through the lens of preindustrial crafts and contemporary sciences. In Biochymickal Arts we get our hands dirty with bio-hacking as we learn the fundamentals of biochemistry and the craft of fermentation.
 +
 +During the workshop we entangle theoretical discussions about biochemical concepts with hands-on experiments in a wet lab and kitchen. The workshop is designed as a master class, bringing together practitioners and enthusiasts in the art, science and technology of biochemistry and fermentation to learn from one another and find connections between their respective fields of interest.
 +
 +(Participants: nik gaffney, Maja Kuzmanovic, Rasa Alksnyte, Cocky Eek, Brian Degger, Pieter de Wel, Michka Melo, Meredith Patterson, Maria Tarantino, Natalia Borissova, Eva Bakkesle, Hugo Herter, Martynas Savickis, Pascal Baes, Riita Oittinen, Ariana Jordao, Guillian Graves, Philippe Chatelain)
 +
 +  * in pictures https://secure.flickr.com/photos/foam/sets/72157635582680823/
 +  * notes from each day of the workshop
 +    * [[biochymickal arts 20130913]]
 +    * [[biochymickal arts 20130914]]
 +    * [[biochymickal arts 20130915]]
 +
 +
 +==== fermentation ====
 +
 + 
 +  * Maria's blog post about Biochymickal Arts: http://tarantinofoodvice.wordpress.com/2013/09/15/biochymickal-arts-workshop-at-foam-brussels-fermented-vegetables/
 +  * Plants used in the first dinner: http://tarantinofoodvice.wordpress.com/2013/09/15/picking-fields-at-the-estuary-of-the-river-somme/
 +  * http://www.wildfermentation.com/fermentation-links
 +  * http://www.wildfermentation.com/forum/
 +  * http://www.resilience.org/stories/2013-04-29/fomenting-ferment-with-sandor-katz
 +  * more info on funazushi (scroll down to posts on "funazushi" and "tench") http://tarantinofoodvice.wordpress.com/category/japan/
 +  * more info on kishk. http://tarantinofoodvice.wordpress.com/category/fermentation/
 +  * La Paillasse: Paris Open Biotech Lab wiki with protocols http://www.lapaillasse.org/wiki/index.php?title=Accueil
 +
 +{{>http://www.flickr.com/photos/foam/9785410391/}}
 +// //
 + 
  
 ==== biochemistry / biology / bacteriology ==== ==== biochemistry / biology / bacteriology ====
Line 8: Line 37:
     * https://en.wikipedia.org/wiki/Staining     * https://en.wikipedia.org/wiki/Staining
   * growth medium   * growth medium
-    * Potato dextrose agar (PDA) >> https://en.wikipedia.org/wiki/Potato_dextrose_agar +    * Potato dextrose agar (PDA) [[PDA recipe|recipe]] 
-    * https://en.wikipedia.org/wiki/Growth_medium+    * Malt extract agar (MEA) [[MEA recipe|recipe]] 
 +    * others >> https://en.wikipedia.org/wiki/Growth_medium 
 +    * http://wiki.bugwood.org/Category:Fungal_Non-selective_Media 
 + 
 +{{>http://www.flickr.com/photos/foam/9784276064/}}
  
 ==== biohacking ==== ==== biohacking ====
 +  * [[A Biopunk Manifesto]]
   * "WE HAVE ALWAYS BEEN BIOHACKERS"   * "WE HAVE ALWAYS BEEN BIOHACKERS"
   * foodhacking >> download the PDF of FoodPhreaking #0 here >> http://www.foodphreaking.com/issue0pdf/Food_Phreaking.pdf (~15 mb)   * foodhacking >> download the PDF of FoodPhreaking #0 here >> http://www.foodphreaking.com/issue0pdf/Food_Phreaking.pdf (~15 mb)
   * E. chromi - Living Colour from Bacteria >> http://www.daisyginsberg.com/projects/echromi.html   * E. chromi - Living Colour from Bacteria >> http://www.daisyginsberg.com/projects/echromi.html
   * The Synthetic Kingdom >> http://www.daisyginsberg.com/projects/synthetickingdom.html   * The Synthetic Kingdom >> http://www.daisyginsberg.com/projects/synthetickingdom.html
-==== fermentation ==== 
-  
-  * SYN: ferment - zymosis 
-  * word fermentation is from the root of fervere "to boil, seethe". 
  
- +{{http://www.daisyginsberg.com/images/synthetickingdom/SyntheticKingdom_TreeofLIfe.gif}}
-I (Maria) will make three samples: +
-  * A - salt-based fermentation (2%) +
-  * B - whey-based fermentation +
-  * C - salt-based + fish +
- +
-A/B/C will come in different versions: +
- +
-  - 6-days fermentation +
-  - 4-days fermentation +
-  - 2-days fermentation +
- +
-This is based on delivery on Wednesday 11 September afternoon. If you need them on Monday 9th, I can deliver in the morning, it just means that sample 3 will have to be opened after 2 days (so on Wednesday). +
- +
-There will be a total of 9 jars. For each, we said we would look at the vegetable tissue and liquid, so we are talking of about 18 or so slides. +
- +
-I will add to this: +
- +
-  * D - sample of 2 weeks old (so inedible) sample of the fish kimchi you tried. +
-  * E - sample from 2010 (unopened, we may find some mold on the top if we are lucky...). +
-  * F - sample of kimchi juice that is 9 months old.+
  
  
 ====links and references==== ====links and references====
 +  * Books available in the FoAM Library >> https://www.zotero.org/groups/splinterfields/items/collectionKey/TPHI6AM7
   * http://www.indiebiotech.com/   * http://www.indiebiotech.com/
   * https://en.wikipedia.org/wiki/Biopunk   * https://en.wikipedia.org/wiki/Biopunk
Line 53: Line 64:
   * "Setting Up a Microbiology Lab" http://www.indiebiotech.com/?page_id=53   * "Setting Up a Microbiology Lab" http://www.indiebiotech.com/?page_id=53
   * https://en.wikibooks.org/wiki/Biochemistry   * https://en.wikibooks.org/wiki/Biochemistry
 +  * "Chymists and Chymistry. Studies in the History of Alchemy and Early Modern Chemistry" >> http://www.shpusa.com/shp_books/chymists-and-chymistry/
  
-fermentation +==== Food ==== 
-  * http://www.wildfermentation.com/fermentation-links + 
-  * http://www.wildfermentation.com/forum/ +see [[biochymickal arts menu]] 
-  * http://www.resilience.org/stories/2013-04-29/fomenting-ferment-with-sandor-katz + 
-  * more info on funazushi (scroll down to posts on "funazushi" and "tench") http://tarantinofoodvice.wordpress.com/category/japan/ +==== ongoing questions & open loops ==== 
-  * more info on kishk. http://tarantinofoodvice.wordpress.com/category/fermentation/+  * how effective is a microwave for sterilisation? pressure cooker as autoclave? VERY GOOD  
 +  * good recipes for stains? Betadine was good, just the slicing let us down. 
 +  * GFP and/or Luciferase? 
 +  * can we determine vitamin content of fermentations? Not easily, need further research 
 +  * cheap vitamin C determination?                   
 +  * what increases/inhibits vitamins? 
 +  * which Lactobacillus are able to produce vitamin C (see: L-ascorbate biosynthesis I,  L-ascorbate biosynthesis II)?  
 +  * which microorganisms can be chosen to increase vitamin production or production of specific amino acids 
 +  * what sort of things can be done in a 'kitchen lab' and what needs more specialised analytic equipment?  
 +A cheap microtome,http://www.amazon.co.uk/Bresser-microscope-Accessories-Microtome-manuel/dp/B001NZK7CC/ref=sr_1_1?ie=UTF8&qid=1379671839&sr=8-1&keywords=microtome#productDescription 
 +a decent microscope. 
 +  * good reference for korean techniques? 
 +  * "How can we reboot the ascorbate synthesis pathway in humans?" 
 +  * Can we use fermentation/remediation to decrease nitrate pollution of vegetables. [Natalia Borissova]  
 +  *  
 +==== Publications ==== 
 +  *[[Fermentation in Resilient networks and emerging ‘techno-ecological’ art practices|Fermentation in Resilient networks and emerging ‘techno-ecological’ art practices]]
    
-a part of the [[splinterfields]] series+                               
 + 
 + 
  • biochymickal_arts_2013.txt
  • Last modified: 2021-12-06 12:10
  • by maja