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--- biochymickal_arts_2013 [2013-09-14 15:42] – nik
+++ biochymickal_arts_2013 [2013-09-18 14:56] – [fermentation] maja
@@ Line 1: / Line 1: @@
 ==== Biochymickal Arts 2013 ====
+  * 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 9: / Line 26: @@
     * 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 21: / Line 40: @@
 {{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====
@@ Line 70: / Line 53: @@
   * "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/
-  * 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
 ==== ongoing questions & open loops ====
   * how effective is a microwave for sterilisation? pressure cooker as autoclave?
@@ Line 89: / Line 68: @@
   * "How can we reboot the ascorbate synthesis pathway in humans?"
-==== Food ====
-Menu Spinterfields Friday evening 13.09.2013
-**Starter** 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** broth from the fermented and then preserved greenery from the garden with potatoes, carrots beetroot, onion and garlic.
-**Main corse** 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** two days old fermented verbena kefir drink
-**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