The menu is the result of the food futures scenario building experiment. We created the menu proposal based on food scenarios, then designed the dishes in collaboration between FoAM and Ginny Hunter from Blue Sky Catering. The menu was prepared and served by Ginny & Co.
Photographed by Chris Scott on Flickr
A grassy malt whiskey martini
Local bread, freshly made butter and oil, roughly ground salt and pepper
Potato skins with Shony seaweed with tomato chutney & a sprinkling of pungent, salty an umami tastes
Cocoa psycho beer from BrewDog
FoAM, Amanda, Marc (?) introduction of the evening. FoAM talks about the motivation for the evening, food futures, how we designed the menu based on four possible future scenarios, looking at how the relationship between food, wellness and the environment could evolve. We present the four scenarios as small amuse bouches and describe the futures of: continuation, discipline', collapse and transformation.
Four futures amuse bouche
topics for discussion (based on the Continue scenario): choice of food from around the world, with the taste being re-localised (scotified, dutchified, etc…). disconnect between what is eaten and the supply chain; artificial flavours, food additives and chemically “enhanced” foods; the importance of appearance and branding. responses to the 'homoginisation' of food
topics for discussion (based on the Disciplined scenario): food from short supply chains, with the focus on its nutritional value. Food appreciated for it's taste. Suspiciton toward aesthetic considerations. Cradle-to-cradle and permaculture on small scales; wild foods and foraging. environmental and health regulations. swapping seeds on social networks and diligent recycling of food and packaging.
well balanced full taste with pungent flavour accents; small soup bowls served individually, crackers shared from the centre of the table;
topics for discussion (based on the Collapse scenario): what we consider edible changes with scarcity. waste as food. what is considered inedible (or not tasty) and what makes something a delicacy. fermentation, bacteria and antibiotic resistance; hunting and gathering skills; a world with starvation and decadent debauchery; soy production, the meat and dairy industry, mock meat and tofu. “nose to tail” eating, canibalism and the organ market.
dominant tastes: sour, salty, umami, pungent
topics for discussion (based on the Discipline scenario): meat production, luxury foods and organic 'cuisine vegetal'. regulation of ingredients and preparation. certification bureaucracy, track and trace. augmented 'smart' production and distribution. personalised diets and medicine. the 'quantified self'. Social control and norms around food.
predominance of umami taste, juicy; served in a small portion, 'relaxed' or rustic presentation;
topics for discussion (based on the Transform scenario): innovation in food. wide spread urban food forests. advanced food science labs. space food (aka 'astrogastro'). Maker cultures and DIY movements (including brewers, distillers, chefs and gardeners). Micro supply chains and ultra-boutique products to delight and surprise even the most critical palates…
A few small bite-sized portions of desserts such as:
tastes: surprising, following flavour pairing principles; dishes served in laboratory glass