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--- biochymickal_arts_2013 [2013-09-13 15:58] – [20130913] nik
+++ biochymickal_arts_2013 [2013-09-18 18:21] – maja
@@ Line 1: / Line 1: @@
 ==== 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.
+  * 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
 ==== biochemistry / biology / bacteriology ====
@@ Line 8: / Line 30: @@
     * https://en.wikipedia.org/wiki/Staining
   * growth medium
-    * Potato dextrose agar (PDA) >> https://en.wikipedia.org/wiki/Potato_dextrose_agar or http://wiki.bugwood.org/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
 ==== biohacking ====
@@ Line 19: / Line 43: @@
 {{http://www.daisyginsberg.com/images/synthetickingdom/SyntheticKingdom_TreeofLIfe.gif}}
-==== fermentation ====
-  * SYN: ferment - zymosis
-  * word fermentation is from the root of fervere "to boil, seethe".
-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.
-==== 20130913 ====
-  * making PDA to prepare plates
-  * preparing plates, microwave pasteurisation.
-  * reading list and library subsection
-  * preparing cultures from 3x3 ferments (see above)
-  * cooking, eating, drinking
 ====links and references====
@@ Line 63: / Line 55: @@
   * "Setting Up a Microbiology Lab" http://www.indiebiotech.com/?page_id=53
   * https://en.wikibooks.org/wiki/Biochemistry
-  * http://www.shpusa.com/shp_books/chymists-and-chymistry/
+  * "Chymists and Chymistry. Studies in the History of Alchemy and Early Modern Chemistry" >> http://www.shpusa.com/shp_books/chymists-and-chymistry/
+==== Food ====
+see [[biochymickal arts menu]]
-fermentation
-  * 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/
 ==== ongoing questions & open loops ====
   * how effective is a microwave for sterilisation? pressure cooker as autoclave?
@@ Line 77: / Line 66: @@
   * GFP and/or Luciferase?
   * can we determine vitamin content of fermentations? 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?
   * good reference for korean techniques?
+  * "How can we reboot the ascorbate synthesis pathway in humans?"