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--- future_fabulators:latelab_menu [2014-04-04 15:03] – nik
+++ future_fabulators:latelab_menu [2015-04-29 09:06] (current) – nik
@@ Line 1: / Line 1: @@
-==== Latelab Menu (Draft) ====
+==== Latelab Menu ====
+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 [[http://blueskycatering.wix.com/bluesky-catering|Blue Sky Catering]]. The menu was prepared and served by Ginny & Co.
+Photographed by Chris Scott on [[http://www.flickr.com/search/?tags=opensauces&tag_mode=all&sort=date-posted-desc&user_id=36749913%40N00|Flickr]]
+{{>http://www.flickr.com/photos/foam/13980481715 ?maxwidth=500}}\\
+=== Aperitif ===
+A grassy malt whiskey martini
+Local bread, freshly made butter and oil, roughly ground salt and pepper
+<html><a href="http://www.flickr.com/photos/chrisdonia/13964302674" title="LateLab - Open Sauces by Chris Scott, on Flickr"><img src="http://farm6.staticflickr.com/5538/13964302674_6da56f7fb1_n.jpg" width="222"  alt="LateLab - Open Sauces"></a></html><html><a href="http://www.flickr.com/photos/chrisdonia/13940728966" title="LateLab - Open Sauces by Chris Scott, on Flickr"><img src="http://farm6.staticflickr.com/5567/13940728966_88c1503ca8_n.jpg" width="500" alt="LateLab - Open Sauces"></a></html>
+=== Warm & Liquid ===
+Wild garlic veloute with truffle oil
+Water and Prosecco
+<html><a href="http://www.flickr.com/photos/chrisdonia/13964267835" title="LateLab - Open Sauces by Chris Scott, on Flickr"><img src="http://farm6.staticflickr.com/5026/13964267835_98344c0f81.jpg" width="350" alt="LateLab - Open Sauces"></a></html><html><a href="http://www.flickr.com/photos/chrisdonia/13961200741" title="LateLab - Open Sauces by Chris Scott, on Flickr"><img src="http://farm3.staticflickr.com/2928/13961200741_ce238f2412.jpg" width="350" alt="LateLab - Open Sauces"></a></html>
+=== Coloured & Playful ===
+Beetroot and blue cheese tart
+Peaty Whiskey
+<html><a href="http://www.flickr.com/photos/chrisdonia/13964475295" title="LateLab - Open Sauces by Chris Scott, on Flickr"><img src="http://farm8.staticflickr.com/7260/13964475295_86709cc67c.jpg" width="350" alt="LateLab - Open Sauces"></a></html><html><a href="http://www.flickr.com/photos/chrisdonia/13941426396" title="LateLab - Open Sauces by Chris Scott, on Flickr"><img src="http://farm8.staticflickr.com/7133/13941426396_315ec6ba08.jpg" width="350" alt="LateLab - Open Sauces"></a></html>
+=== Intense & Strange ===
+Potato skins with Shony seaweed with tomato chutney & a sprinkling of pungent, salty an umami tastes
+Cocoa psycho beer from BrewDog
+<html><a href="http://www.flickr.com/photos/chrisdonia/13984774583" title="LateLab - Open Sauces by Chris Scott, on Flickr"><img src="http://farm6.staticflickr.com/5572/13984774583_52b116ca6c.jpg" width="350" alt="LateLab - Open Sauces"></a></html><html><a href="http://www.flickr.com/photos/chrisdonia/13984753763" title="LateLab - Open Sauces by Chris Scott, on Flickr"><img src="http://farm6.staticflickr.com/5320/13984753763_6db14a9302.jpg" width="350" alt="LateLab - Open Sauces"></a></html>
+=== Familiar & Nourishing ===
+Seasonal vegetable shepherd's pie
+Heather Ale
+<html><a href="http://www.flickr.com/photos/chrisdonia/13961266951" title="LateLab - Open Sauces by Chris Scott, on Flickr"><img src="http://farm8.staticflickr.com/7392/13961266951_6d9b03eec2_n.jpg" width="200" alt="LateLab - Open Sauces"></a></html> <html><a href="http://www.flickr.com/photos/chrisdonia/13964933025" title="LateLab - Open Sauces by Chris Scott, on Flickr"><img src="http://farm8.staticflickr.com/7365/13964933025_40bec79416_n.jpg" width="200" alt="LateLab - Open Sauces"></a></html> <html><a href="http://www.flickr.com/photos/chrisdonia/13961819812" title="LateLab - Open Sauces by Chris Scott, on Flickr"><img src="http://farm8.staticflickr.com/7385/13961819812_7beea7d938.jpg" width="300" alt="LateLab - Open Sauces"></a></html>
+=== Light & Ephemeral ===
+Bubblegum panna cotta
+Absinthe truffles
+<html><a href="http://www.flickr.com/photos/chrisdonia/13961944271" title="LateLab - Open Sauces by Chris Scott, on Flickr"><img src="http://farm3.staticflickr.com/2900/13961944271_7fbda31f1c.jpg" width="350" alt="LateLab - Open Sauces"></a></html><html><a href="http://www.flickr.com/photos/chrisdonia/13961892911" title="LateLab - Open Sauces by Chris Scott, on Flickr"><img src="http://farm8.staticflickr.com/7325/13961892911_9af013bd7e.jpg" width="350" alt="LateLab - Open Sauces"></a></html>
+----
+==== FoAM's draft menu proposal ====
+{{>http://www.flickr.com/photos/foam/14001992591}}\\
-**DRAFT** for the LateLab Open Sauces menu. The dishes and the flow are still very much a work in progress.
 === Aperitif ===
@@ Line 18: / Line 80: @@
 === Cold & playful ===
-In the [[food_scenarios_continue|Continue]] scenario, there is a lot of choice of food from around the world, with the taste being re-localised (scottishified, dutchified...), there is a disconnect between what is eaten and the supply chain; flavours are being artificially added, to mask chemically enhanced foods; appearance and branding is sometimes more important than taste; in cities people battle against the homogenisation of food and go in search of authenticity through supper-clubs and pop-up restaurants...
+topics for discussion (based on the [[food_scenarios_continue|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
-options:
+options
-  * (deep fried) Sushi with Scottish ingredients (substitute rice with barley, fish with haggis, seaweed with red cabbage...)
+  * (deep fried) Sushi with Scottish ingredients (e.g. substitute rice with barley, fish with haggis, seaweed with red cabbage...)
   * Scottish tapas that taste 'natural' but look 'artificial'
   * water in a non-standard container (maybe using reverse spherification?)
@@ Line 32: / Line 94: @@
 === Warming & liquid ===
-In the [[food_scenarios_discipline|Disciplined]] scenario the food comes from short supply chains, with the focus on its nutritional value. Food is appreciated for it's taste, but overly aesthetic considerations are treated with suspicion. Cradle-to-cradle and permaculture function on a small scale; people appreciate wild foods that their habitat has to offer, the foraging is highly regulated, but available. swapping seeds on social networks and diligent recycling of food and packaging is common.
+topics for discussion (based on the [[food_scenarios_discipline|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.
   * nettle soup (or other seasonal wild leafy greens) with fresh curd
@@ Line 38: / Line 100: @@
   * soup could be served raw linseed/hemp/mixed seed cracker/leather
-  * well balanced full taste with pungent flavour accents; small soup bowls served individually, crackers shared from the centre of the table;
+well balanced full taste with pungent flavour accents; small soup bowls served individually, crackers shared from the centre of the table;
 === Intense & strange ===
-In the [[food_scenarios_collapse|Collapse]] scenario, what we now consider edible has become scarce; waste is turned into food, what was previously considered inedible (or not tasty) becomes a delicacy; fermentation is an important way to get rid of bacteria (since antibiotics don't work as well anymore); hunting and gathering skills are becoming essential for survival; people are balancing between starvation and decadent debauchery; there is an abundance of soy, as meat and dairy industries collapsed, so mock meat and tofu are omnipresent; all parts of animals (including humans) are eaten, and organ market is booming.
+topics for discussion (based on the [[food_scenarios_collapse|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.
@@ Line 52: / Line 114: @@
   * Smokey whiskey cocktail (or 'wee dram')
-  * dominant tastes: sour, salty, umami, pungent
+dominant tastes: sour, salty, umami, pungent
 === Familiar & nourishing ===
-In [[food_scenarios_discipline|Discipline]] scenario meat has become a luxury and organic 'cuisine vegetal' is flourishing. The consumption of most ingredients is constrained and highly regulated. There is an explosion of the certification bureaucracy and meticulous tracking of ingredients, which are augmented and 'smart'. Diets and medicine are highly personalised, as everyone becomes their 'quantified self'. Social control and enforcement are flourishing.
+topics for discussion (based on the [[food_scenarios_discipline|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.
@@ Line 63: / Line 125: @@
   * local beer brewed using variant on traditional recipes (perhaps something from BrewDog such as Libertine Black Ale, Cocoa Psycho or Tokyo?)
-  * predominance of umami taste, juicy; served in a small portion, 'relaxed' or rustic presentation;
+predominance of umami taste, juicy; served in a small portion, 'relaxed' or rustic presentation;
@@ Line 69: / Line 131: @@
 === Light & ephemeral ===
-In the [[food_scenarios_transform|Transform]] scenario food is exciting and innovative: grown in widely spread urban food forests, but also in advanced food science labs and even in space. Maker cultures and DIY movements turned everyone into some kind of tinkerer - including brewers, distillers, chefs and gardeners. Micro supply chains offer ultra-boutique products that delight and surprise even the most critical palates...
+topics for discussion (based on the [[food_scenarios_transform|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:
@@ Line 81: / Line 143: @@
+tastes: surprising, following [[http://www.foodpairing.com/en/home|flavour pairing]] principles; dishes served in laboratory glass
-  * tastes: surprising, following [[http://www.foodpairing.com/en/home|flavour pairing]] principles; dishes served in laboratory glass
+{{>http://www.flickr.com/photos/foam/13977190552 ?maxwidth=640}} {{>http://www.flickr.com/photos/foam/13980850864 ?maxwidth=640}}