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Page in progress until the 22nd of November 2008

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.

Cocktail Upper

Beetroot air, jelly, crisps & mayo

  • 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 carot salad with candied violets + plantain & parsley salad with banana raita + crunchy tabouleh with parsley, orange blossom, pomegranate & dried olives + pea, mint & honey salad
  • 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
  • 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: 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 pumpkin soup: gas, liquid, solid, (perhaps frozen)
  • Toast: Femke Snelting - Decoding/encoding gestures: on open source and cooking
    • Food: Inverse vegetarian stoemp-saucisse
  • Reply: Kate Rich - Recipe as a field report
    • Food: Feral trade course - Feral Trade coffee & orange witlof, with roasted Molenbeek couscous with spices from various journeys
  • 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

  • Architectural foods….
  • Reply: Andy Strauss - Soupermobile to feed the masses
    • chinese chestnut paste
  • Toast: f0amf0od team
    • Food: ginger & olive oil chocolate mousse…
  • Reply: Stevie Wishart

/Downer cocktail/ /Chinese High-mountain tea/ /Bangladeshi Black Tea / Croatian Bush Infusion/


Upper (with Tanqueray No.10)

Beetroot air, mousse, juice & crisps

  • Toast: Femke Snelting - Decoding/encoding gestures: on open source and cooking
  • Reply: Kate Rich, Cube Cola: recipe as field report

Food:

  • c1: textured raw pizza
  • c2: cola DIY construction kit

/kadaif, ginger and plantain tangle/

  • Toast: Ann Light - From Land to Mouth
  • Reply: Stefan Magdalinski - Reforming what we eat

Food:

  • c3: Banana capuccino
  • c4: A still life with coffee, couscous & belgian endives

/ palate cleanser: physalis fruit croquant /

  • 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
  • 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

Food:

  • c7: Fruity mushroom Gol-Gappa
  • c8: Inside-out Stump & Saucijs
  • 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
  • Toast: f0amf0od team
  • Reply: Stevie Wishart

Food:

  • c11: cheesy toothpaste
  • c12: chocolate, chocolate, chocolate

/Downer cocktail/

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
  • open_sauces/open_sauces_menu_2008.1224606873.txt.gz
  • Last modified: 2008-10-21 16:34
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