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biochymickal_arts_2013 [2013-09-14 12:59] – [ongoing questions & open loops] 83.101.5.51biochymickal_arts_2013 [2021-12-06 12:10] (current) – [Biochymickal Arts 2013] maja
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-==== Biochymickal Arts 2013 ====Menu Spinterfields opening evening 13.09.2013+==== Biochymickal Arts 2013 ====
  
-Starter  +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.
-assorti of the various grasses from the salty fields at Saint Valery sour Somme (aster, salikornia, saltwort, atriplex hortensis, halimione) +
-served with the pulp of the organic Brussels tomatoes+
  
-Soup +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.
-broth from the fermented and then preserved greenery from the garden with potatoes, carrots beetroot, onion and garlic.+
  
-Main corse +(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)
-lightly( +- 4h) fermented chicory cooked in the sauce of fried oil, garlic, onions, apples, honey and La Mahleur beer +
-served with oven baked autumn vegetables ( potatoes, parsnip, turnip, pumpkin, garlic) coated in olive oil, sesame oil, lemon soy sauce.+
  
-Dessert +  * in pictures http://www.flickr.com/photos/foam/sets/72157635582680823/ 
-two days old fermented verbena kefir drink+  * http://fo.am/biochymickal-arts/ 
 +  * notes from each day of the workshop 
 +    * [[biochymickal arts 20130913]] 
 +    * [[biochymickal arts 20130914]] 
 +    * [[biochymickal arts 20130915]] 
 +    * tracking the progress of the sample cultures >> [[culture_tracking_201309]] 
 +    * the Finnish love affair with rye bread http://kasviksenabelgiassa.wordpress.com/2013/09/30/the-finnish-love-affair-with-ruisleipa-sourdough-rye-bread/ 
 +==== 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 
 +  * Fermentation as an anaerobic(without oxygen) process pathways [[http://upload.wikimedia.org/wikipedia/commons/e/e6/Cellular_respiration.gif]]  
 + 
 +{{>http://www.flickr.com/photos/foam/9785410391/}} 
 +// // 
 + 
  
 ==== biochemistry / biology / bacteriology ==== ==== biochemistry / biology / bacteriology ====
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     * 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 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 
 + 
 +{{>http://www.flickr.com/photos/foam/9784276064/}} 
 +// //
  
 ==== biohacking ==== ==== biohacking ====
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 {{http://www.daisyginsberg.com/images/synthetickingdom/SyntheticKingdom_TreeofLIfe.gif}} {{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 (sub 120ºC sterilisation?) +
-  * reading list and library subsection +
-  * preparing cultures from 3x3 ferments (see above) +
-  * cooking, eating, drinking (with various toasts) +
- +
-==== 20130914 ==== +
-  * maria's introduction to fermentaion+
  
 ====links and references==== ====links and references====
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   * "Chymists and Chymistry. Studies in the History of Alchemy and Early Modern Chemistry" >> 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/
  
-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/ +  * **Q:** how effective is a microwave for sterilisation? pressure cooker as autoclave? **A:** Microwave, prob not, pressure cooker as autoclave, they are different, operate at different pressures.  (see discussion(http://www.mdtattoos.com/facemaster.cfm?task=message_list&thread_index=106017))  
-  * La Paillasse: Paris Open Biotech Lab wiki with protocols http://www.lapaillasse.org/wiki/index.php?title=Accueil+  * **Q:** good recipes for stains? **A:** Betadine was good, just the slicing let us down. 
 +  * **Q:** GFP and/or Luciferase? 
 +  * **Q:** can we determine vitamin content of fermentations? **A:** Not easily, need further research 
 +  * **Q:** cheap vitamin C determination?                   
 +  * **Q:** what increases/inhibits vitamins? 
 +  * **Q:** which Lactobacillus are able to produce vitamin C (see: L-ascorbate biosynthesis I,  L-ascorbate biosynthesis II)?  
 +  * **Q:** which microorganisms can be chosen to increase vitamin production or production of specific amino acids 
 +  * **Q:** 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:** a decent microscope. 
 +  * **Q:** is there a good reference for korean techniques? 
 +  * **Q:** "How can we reboot the ascorbate synthesis pathway in humans?" 
 +  * **Q:** Can we use fermentation/remediation to decrease nitrate pollution of vegetables? [Natalia Borissova paraphrased by Brian]  
 +==== Publications ==== 
 +  *[[Fermentation in Resilient networks and emerging ‘techno-ecological’ art practices|Fermentation in Resilient networks and emerging ‘techno-ecological’ art practices]]
    
-==== ongoing questions & open loops ==== +                               
-  * how effective is a microwave for sterilisation? pressure cooker as autoclave? + 
-  * good recipes for stains? + 
-  * 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?" +
-  *  +
-  *  +
-  *  +
-  *  +
-  *  +
-Saturday Lunch: +
-Autumn Miso soup with kale, carrots, mushrooms and tofu Bio bread with Chick pea hummus and Red beet hummus +
-Saturday Dinner: +
-Seitan stew with prunes in a trappist beer sauce +
-Oven baked mashed potatoes with carrots and spinach Lentil salad with fresh herbs +
-Green mixed salad with vinaigrette +
-Sunday Lunch: +
-Quiche with pumpkin, mushrooms, apples, nuts and smoked tempeh Green mixed salad with vinaigrette+
  • biochymickal_arts_2013.txt
  • Last modified: 2021-12-06 12:10
  • by maja