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| foam_newsletter_winter_2013 [2013-12-11 09:18] – alkan | foam_newsletter_winter_2013 [2013-12-11 11:06] – alkan |
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| While we contemplate slowing down and revaluing silence as the northern hemisphere turns inwards and descends into wintry hibernation, we'd like to look back on FoAM's bustling activities over the last six months while looking forward to a new year where distillation and transmutation are on the cards. Travels, talks, workshops, celebrations, residencies (punctuated by copious EC reporting and accounting) -- there’s been much interesting ferment (and fermentation), some of it simmering down, more bubbling up, and much that is quite new to all of us. | While we contemplate slowing down and revaluing silence as the northern hemisphere turns inwards and descends into wintry hibernation, we'd like to look back on FoAM's bustling activities over the last six months while looking forward to a new year where distillation and transmutation are on the cards. Travels, talks, workshops, celebrations, residencies (punctuated by copious EC reporting and accounting) -- there’s been much interesting ferment (and fermentation), some of it simmering down, more bubbling up, and much that is quite new to all of us. |
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| At FoAM Brussels we continue deepening and broadening our work with food systems, speculative culture and synaesthetic experiences. FoAM Kernow has found its niche in blending science, technology and the arts and thereby benefiting both the scientific community and wider society. FoAM Amsterdam is touring the world with Sphaerae, and FoAM Nordica consolidates its work on Foodprints. So without further ado, here’s a short guided tour of the highlights. We feel that some of these are peak experiences not only of the last few months, but indeed of our work at FoAM as a whole. We hope you’ll be inspired, and be in touch! | At FoAM Brussels we continue deepening and broadening our work with food systems, speculative culture and synaesthetic experiences. FoAM Kernow has found its niche in blending science, technology and the arts and thereby benefiting both the scientific community and wider society. FoAM Amsterdam is touring the world with Sphaerae, and FoAM Nordica consolidates its work on Foodprints. So without further ado, here’s a guided tour of the highlights. We feel that some of these are peak experiences not only of the last few months, but indeed of our work at FoAM as a whole. We hope you’ll be inspired, and be in touch! |
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| == Food culture == | == Food culture == |
| [[http://flickr.com/photos/foam/sets/72157635582680823/|Biochymickal Arts on Flickr]] | [[http://flickr.com/photos/foam/sets/72157635582680823/|Biochymickal Arts on Flickr]] |
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| After weeks of planning, preparation, testing, tasting, hearing and above all cooking, we hosted **Smoke & Vapour**, two etherial evenings and degustation dinners dedicated to smoke and vapour in their many forms. Maja Kuzmanovic, Stevie Wishart, Rasa Alksnyte, Nik Gaffney and Alkan Chipperfield composed a synaesthetic experience where food and sound melted and evaporated into one other. We first held a full dress rehearsal with guests from within the FoAM network, then hosted the wider public event two days afterwards. We’re happy that both evenings were well received by our guests, and also gave us such exhilarating pleasure to produce and perform. Read more about it in Maja’s blog post, and browse the collection of specially designed recipes for the event. Check out the photo documentation as well, covering the whole production from preparation to presentation and performance. | After weeks of planning, preparation, testing, tasting, listening and above all cooking, we hosted **Smoke & Vapour**, two etherial evenings and degustation dinners dedicated to smoke and vapour in their many forms. Maja Kuzmanovic, Stevie Wishart, Rasa Alksnyte, Nik Gaffney and Alkan Chipperfield composed a synaesthetic experience where food and sound melted and evaporated into one other. We first held a full dress rehearsal with guests from within the FoAM network, then hosted the wider public event two days afterwards. We’re happy that both evenings were well received by our guests, and also gave us such exhilarating pleasure to produce and perform. Read more about it in Maja’s blog post, and browse the collection of specially designed recipes for the event. Check out the photo documentation as well, covering the whole production from preparation to presentation and performance. |
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| Nik Gaffney and Dave Griffiths are currently working on developing the Open Sauces website, where these and other of FoAM's recipes and food-related information will migrate in 2014. | Nik Gaffney and Dave Griffiths are currently working on developing the Open Sauces website, where these and other of FoAM's recipes and food-related information will migrate in 2014. |
nik