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foam_food [2007-06-10 11:20] – external edit 127.0.0.1foam_food [2013-12-18 13:20] (current) – Links to open_sauces changed to open_sauces:sidebar alkan
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-==== f0amf0od ====+==== f 0 a m f0o d ====
  
-is programme of public experimentsinformal gatheringsfield notes and tastingsin which food spices up our everyday practice.+For many people, [ƒoam] equals food. Food gathering as performance art, preparation as design-science,  
 +consumption as social celebration and distribution as participatory economics. Beside being self-taught cooks and foodies, we are authentic ‘food geeks’. With our keen interest in ‘culinology’ (or the “science of deliciousness”)as well as the socialeconomic and political aspects of foodwe work to demystify the processes of food production, preparation, presentation and distribution. Food isn’t just fuel, it’s one of the oldest cultural products, a symbol of hospitality and sharing. Food grows from our relationship with the environment and it should be cherished and respected as such. The entire process of turning growing things into mouth-watering dishes should be filled with excitement
  
 +We incorporate food into everything we do: from transdisciplinary team-building, to thematic food events  and weekly meetings. We start in the wild, move onto farmers’ markets, build relationships with co-ops  around the world, or ‘fab our own’ in kitchen-style chemistry labs. We then proceed with meticulous food experiments; whether working with the forgotten tastes of wild plants, exploring ‘time-based’ textures,  pairing flavours based on their chemical constituents, or mixing food and digital media. We look for dishes that can nourish people’s souls, as well as their senses. As the gastronome Brilliat-Savarin noted three centuries ago,  “the discovery of a new dish does more for human happiness than the discovery of a new star.” 
  
-... few notes from a preliminary meeting:+"The whole nature is conjugation of the verb 'to eat' whether active or passive" William Ralph Inge (from Omnivore's Dilemma by Michael Pollan)
  
- +Related[[Flavour Pairings]], [[Molecular Gastronomy]], [[Food Quotes]][[open_sauces:sidebar]][[Shojin Ryori]] and in pictures http://www.flickr.com/photos/foam/sets/72157594203511827/
-The programme can have different outings: +
- +
-  * aperitivi +
-  * banquets +
-  * workshops +
-  * performances/events +
-  * installations +
-  * bite size symposia +
-  * tools +
-  * publications +
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-Some suggestions: +
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-=== Aperitivi === +
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-Following the good old italian tradition: food is freebut you also get to consume whatever else is around, be it alcohol or art or quantum theory. It all becomes much more easily digestible. This phenomenon is also otherwise known as exhibition openings. +
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- +
-=== Banquets === +
- +
-  * a banquet for 1000 people catered by skychefs (from the air, optional) +
-  * f0amf0od banquet in December - not quite sure what it should be yet +
-  * organise a trip to the ZKM's Bankete exhibition  bankett. Metabolismus und Kommunikation +
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-=== Bite Size Symposia === +
- +
-  * Historical / Etnographic / Philosophical musings on food culture +
-  * Presentations of interesting approaches to preparing/serving/eating food (Eg. [[mlecular Gastronomy]] +
-  * Presentations by artists involving food as their material/medium/... +
- +
-=== Workshops === +
- +
-  * Digestible Media +
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-In which the organisers provide the basic ingredientseveryone brings their favorites. The ingredients can be foodstuffsdrinks, but also tools, furniture, media... the workshop dissects the creative practices into stages of the cooking process. The result of the workshop is a dinner, with the dinner table as a mediating interface. The workshop should take place in different locations, and the ingredients exclusively regional. The first of the workshops will be organised and lead by Nat in KUDA, Novi Sad at the end of June 2003. +
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-=== Performances / Events === +
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-  * mood restaurants; In a traditional restaurant, the menu is composed of proposed sound and lighting compositions. The guests choose the different components, knowing that their choice will affect the whole mood in the restaurant. The chefs prepare food as their response to the media choices with a set range of ingredients. +
-  * mobile fast theory stand; Junk food wrapped up in unsolved theoretical problems. +
-  * slow filmfood marathons / eat along movies; Eatable displays of white food on which movies with food themes are projected and digested. http://www.londonfoodfilmfiesta.co.uk/Filmma~1/Foodfi~1.htm +
-  * simmering media duels; 2 Teams of Food Jockeys (FJs), DJs and VJs battling an evening long duel with predefined basic ingredients (blue food, videos of people eating...) +
-  * Sia's coffee performances; In shich sia's body is extended into the table ('mediating interface'+
- +
-=== Installations === +
- +
-  * interactive institute's brainbar; which mixes personalised coctails based on the visitors' brainwaves +
-  * time's up beer robot; (if it is not abandoned..) +
-  * food bubbles and inflatable food; (not quite sure where this could go) +
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-=== Tools === +
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-  * andy/strauss's knudel machine?; production line sized machine for producing this austrian delicacy - or some other site specific event +
-  * automatic recepy generator; As an extension of the modular cooking techniques. Can be extended with an affective sensing device. +
-  * a pantone (number) to ingredient converter (for aesthetic cooking). target market: online supermarkets for fashion victims and design addicts. +
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-=== Publications === +
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-  * txOom cookbook +
-  * catalogue of the programme +
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-=== previosu excursions === +
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-  * foam food in kibla -> http://fo.am/trg/kibla/mar11/food/iindex.php +
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-etcetcetc...+
  
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  • Last modified: 2007-06-10 11:36
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