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open_sauces_menu [2007-11-06 17:41] – 192.168.1.36open_sauces_menu [2010-08-04 11:25] – 83.101.5.51
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-===== 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 ====+<html><a href="http://www.flickr.com/photos/foam/4859295939/" title="open sauces menu plan. by _foam, on Flickr"><img src="http://farm5.static.flickr.com/4074/4859295939_1f431b2aae.jpg" width="1024"/></a></html>
  
-Upper (with Tanqueray No.10)+This menu includes the speakers & their 'toast' topics, as well as the matched foods that they can use instead of a slide presentation...
  
-==== f0amf0od amuse bouche ====+The timing of the dinner is from app. 6:30PM - midnight.
  
-Beetroot air, mousse, juice & crisps+==== Awakening ====
  
 +Cocktail Upper 
  
 +==== Tempting ====
  
 +Beetroot air, jelly, crisps & mayo
  
 +==== Hunting & Gathering ====
  
-==== Food & Culture - Open Sauces ====+  * Toast: Wietske Maas & Matteo Pasquinelli - Urbanibalism: devouring metropolitan yeasts and other unsuspecting edibles in a city near you 
 +    * 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
  
 +  * Reply: Allison Zinder - Concrete Honey: Between honey and a hard place
 +    * 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
  
-   * Toast: Femke Snelting - Decoding/encoding gestures: on open source and cooking  +==== Farming & Growing ==== 
-   * Reply: Kate Rich, Cube Cola: recipe as field report+  * 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: +  * 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
  
-   * c1: textured raw pizza 
-   * c2: cola DIY construction kit  
  
-/kadaif, ginger and plantain tangle/+==== Tasting & Smelling ====
  
 +   * Toast: Alok Nandi - Architecture of taste
 +    * 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 & Software - Tracking Systems ====+  * Toast: Femke Snelting - Decoding/encoding gestures: on open source and cooking   
 +    * 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
  
-   * Toast: Ann Light - From Land to Mouth 
-   * Reply: Stefan Magdalinski - Reforming what we eat 
  
-Food:  +==== Serving & Sharing ====
-   * c3: Banana capuccino +
-   * c4: A still life with coffee, couscous & belgian endives+
  
-/ palate cleanser: physalis fruit croquant / +  * Toast: Alexandra Deschamps-Sonsino - Food and progress: a complex relationship of excess.
- +
- +
- +
- +
-==== Food & Science - Kitchen Labs ==== +
- +
-   * Toast: Sneha Solanki - Reclaiming the nostalgia of kitchen science +
-   * Reply: Maki Ueda - What happens if you don't close the pan when making a soup? +
- +
-Food:  +
-   * c5: Spherical pumpkin soup in tea +
-   * c6: Scent of pea and mint soup with mint ice-cream +
- +
- +
- +
-==== Food & Design - design as cuisine, cuisine as design ==== +
- +
-   * Toast: Alok Nandi - Sights, sounds, spices... +
-   * Reply: 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 "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
  
 +  * Reply: Andy Strauss - Soupermobile to feed the masses
 +    * desert (wal)nut paste (hé tao hú)
  
-Food: 
-   * c7: Fruity mushroom Gol-Gappa 
-   * c8: Inside-out Stump & Saucijs 
- 
- 
- 
-==== Food & Cities - Hunting and gathering ==== 
- 
-   * Toast: Wietske Maas - Urbanibalism: devouring metropolitan yeasts and other unsuspecting edibles in a city near you 
- 
-   * Reply: Allison Zinder - Concrete Honey: Between honey and a hard place 
- 
-Food: 
- 
-   * c09: FermentBrussels, Dragon with a scent of honey and lemon tea 
-   * c10: Herb & honey salad, rose cocktail  
- 
- 
- 
- 
-==== Food & Cooking ==== 
- 
-   * Toast: f0amf0od team 
-   * Reply: Stevie Wishart 
- 
-Food: 
- 
-   * c11: cheesy toothpaste 
-   * c12: chocolate, chocolate, chocolate 
- 
-/Downer cocktail/ 
- 
- 
-==== Dishes ==== 
- 
-Colour scheme: black, brown (wood), white, metallic, transparent (glass) 
- 
-Some initial ideas 
-   * upper: what kind of glass? 
-   * foamfood: glass container, or something that can absorb the colour 
-   * c1: rough wooden boards 
-   * c2: something dark to hold the nest + drops of light sauce (black stone?) 
-   * c3: glass (turkish tea?) 
-   * c4: oval, elongated plate (similar to the thin long dishes we have in the studio) 
-   * c5: thick test tube, or chinese double bottom tea-cups, or... 
-   * c6: paper strips? 
-   * c7: rings (eggs/curtains, poffertjes) 
-   * c8: dark (wooden) plates, or petri-dishes 
-   * c9: lab-glass (test tubes, shallow oval glass plates  
-   * c10: shells (would the fennel fit in there?) 
-   * c11: a large, square plate 
-   * downer: what kind of glass? 
- 
- 
-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]]
  
  
  • open_sauces/open_sauces_menu_2008.txt
  • Last modified: 2021-12-14 15:42
  • by maja