Differences

This shows you the differences between two versions of the page.

--- open_sauces_menu [2007-10-30 12:21] – 192.168.1.35
+++ open_sauces_menu [2008-11-19 18:42] – 81.188.78.24
@@ Line 1: / Line 1: @@
-===== Menu for Open Sauces =====
+===== Reader for Open Sauces =====
-Page in progress until the 22nd of November 2007
+see: [[open_sauces_reader]]
+Page in progress until the 22nd of November 2008
+===== Menu for Open Sauces =====
-==== Cocktail ====
-Upper (with Tanqueray No.10)
-==== f0amf0od amuse bouche ====
-Beetroot air, mousse, juice & crisps
-==== Food & Culture - Open Sauces ====
-   * Toast: Femke Snelting, on open source, food and gesture
-   * Reply: Kate Rich, on cube cola
-Food:
-   * c1: Bread, cheese & cola DIY construction kit
-   * c2: entangled kadaif salad
-==== Food & Software - Tracking Systems ====
-   * Toast: Ann Light - on food tracking
-   * Reply: Stefan Magdalinski - on transparency and farm subsidies
-Food:
-   * c3: Liquid bananas & crunchy rice
-   * c4: A still life with coffee, potatoes & belgian endives
-/ palate cleanser: physalis fruit croquant /
+This menu includes the speakers & their 'toast' topics, as well as the matched foods that they can use instead of a slide presentation...
+The timing of the dinner is from app. 6:30PM - midnight.
-==== Food & Science - Kitchen Labs ====
+==== Awakening ====
-   * Toast: Sneha Solanki - on plant tissue culture and growing your own food
+Cocktail Upper
-   * Reply: Maki Ueda - on scent and taste
-Food:
+==== Tempting ====
-   * c5: Spherical pumpkin soup in tea
-   * c6: Scent of pea and mint soup with frozen Ras El Hanout
+Beetroot air, jelly, crisps & mayo
-==== Food & Design - design as cuisine, cuisine as design ====
+==== Hunting & Gathering ====
-   * Toast: Alok Nandi - Sights, sounds, spices...
+  * Toast: Wietske Maas & Matteo Pasquinelli - Urbanibalism: devouring metropolitan yeasts and other unsuspecting edibles in a city near you
-   * Reply: Alexandra Deschamps-Sonsino - Landscape of obesity
+    * Food: beer damper and other types of yeasty breads, with a pumpkin oil smear & fine dukkah dust (+ possibly butter emulsion, olive oil dust) + a taste of Ferment Brussels
-Food:
+  * Reply: Allison Zinder - Concrete Honey: Between honey and a hard place
-   * c7: Fruity mushroom Gol-Gappa
+    * Food: Miel Beton with a colourful selection from the salad bar: north african carrot salad with candied violets + plantain & parsley salad with banana raita + crunchy tabouleh with parsley, orange blossom, pomegranate & dried olives
-   * c8: Inside-out Stump & Saucijs
+==== Farming & Growing ====
+  * Toast: Kultivator (M. Vrijman & M. Lindmark) on the parallels between provision production and art practice
+    * Food: cauliflower & tonka bean cream with buckwheat-risotto (or couscous), gold-leaf & cauliflower chips
-==== Food & Cities - Hunting and gathering ====
+  * Reply: Sneha Solanki - Reclaiming the nostalgia of kitchen science
+    * Food: various living sprouts growing on agar-agar substrate of almond liquid, sprayed with sherry & olive oil vinaigrette
-   * Toast: Wietske Maas - on Urbanibalism and Ferment Brussels
-   * Reply: Allison Zinder - on Concrete Honey
-Food:
+==== Tasting & Smelling ====
-   * c09: Herb & honey salad, rose cocktail
+   * Toast: Alok Nandi - Architecture of taste
-   * c10: FermentBrussels, Dragon with a scent of honey and lemon tea
+    * Food: golgappa ball stuffed with a mixture of chantarels & dried apricots, with a harissa broth
+   * Reply: Maki Ueda - What happens if you don't close the pan when making a soup?
+    * Food: 3 or 4 phases of pea & mint soup: gas, liquid, solid, (perhaps frozen)
+==== Cooking & Shopping ====
-==== Food & Cooking ====
-   * Toast: f0amf0od team
+  * Toast: Femke Snelting - Decoding/encoding gestures: on open source and cooking
-   * Reply: Stevie Wishart
+    * Food: Mock stoemp-saucisse: smoked tofu saussage with 3 stoemp variations (potato pureed with youghurt mousse, with a 'kuiltje' of chocolate & trumpets of death sauce, potato pureed with olives and dragon, with a kuiltje of mushroom ketchup, potato pureed with sauerkraut, with a kuiltje of smoked paprika & cinnamon jus
+  * Reply: Kate Rich - Recipe as a field report
+    * Food: Feral trade course - Belgian endives cooked in coffee & Suze, with orange powder & buttermilk emulsion, roasted Molenbeek couscous with spices from various FoAM journeys
-Food:
-   * c11: chocolate, chocolate, chocolate
+==== Serving & Sharing ====
-/Downer cocktail/
+  * Toast: Alexandra Deschamps-Sonsino - Food and progress: a complex relationship of excess.
+"To say that obesity is caused by merely consuming too many calories is like saying that the only cause of the American Revolution was the Boston Tea Party." - Adelle Davis
+    * Food: a crumbling architecture on a chestnut rice base, with roasted seasonal root vegetables (parsnip, jerusalem artichokes, salsify, turnips), steamed pumpkin and tempura of herbs, with a savoury chestnut and pepper tuiles
-==== Dishes ====
+  * Reply: Andy Strauss - Soupermobile to feed the masses
+    * desert (wal)nut paste (hé tao hú)
-Cocky supplies:\
-   * 23 shells as plates, I'll look for some more at the market\
-   * 15 petridishes; includes top and bottom\
-   * 9 round spectacle glasses (you have them too)\
-   * 25 turkish tea glasses\
-   * many chopsticks\
+==== Nourishing & Sweetening ====
+  * Toast: f0amf0od team
+    * Food: ginger, coffee & olive oil chocolate mousse, with white chocolate dust & two-coloured persian fairy-floss
+  * Reply: Stevie Wishart
+    * coffee & tea: coffee & red wine jelly; earl grey panna cotta; mint tea mouth freshner;
+==== Digesting ====
+/Downer cocktail/ /Chinese High-mountain tea/ /Bangladeshi Black Tea / Croatian Bush Infusion/
+----
+for the previous version see [[open sources menu 2007]]