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biochymickal_arts_2013 [2013-09-18 14:03] – nikbiochymickal_arts_2013 [2013-09-18 19:07] – maja
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 ==== 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.
  
   * in pictures https://secure.flickr.com/photos/foam/sets/72157635582680823/   * in pictures https://secure.flickr.com/photos/foam/sets/72157635582680823/
-  * notes from each day+  * notes from each day of the workshop
     * [[biochymickal arts 20130913]]     * [[biochymickal arts 20130913]]
     * [[biochymickal arts 20130914]]     * [[biochymickal arts 20130914]]
     * [[biochymickal arts 20130915]]     * [[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 ====
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     * others >> https://en.wikipedia.org/wiki/Growth_medium     * others >> https://en.wikipedia.org/wiki/Growth_medium
     * http://wiki.bugwood.org/Category:Fungal_Non-selective_Media     * 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. 
- 
-note that sea salt shoudl be used, rather than table salt (since table salt often contains [[wp>E535]] an acidity regulator which affects fermentation) 
  
 ====links and references==== ====links and references====
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   * 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/   * "Chymists and Chymistry. Studies in the History of Alchemy and Early Modern Chemistry" >> http://www.shpusa.com/shp_books/chymists-and-chymistry/
- 
-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/ 
-  * La Paillasse: Paris Open Biotech Lab wiki with protocols http://www.lapaillasse.org/wiki/index.php?title=Accueil 
-  
  
 ==== Food ==== ==== Food ====
  • biochymickal_arts_2013.txt
  • Last modified: 2021-12-06 12:10
  • by maja