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Tasting Tomorrow - culinary prototyping
based on the tasting tomorrow scenarios. developing tasting tomorrow recipes, toward a tasting tomorrow menu.
Urban Picnic
(in 5~10 years)
Bite-sized street-food. Ingredient-driven, hyper-seasonal, a blend between “high-brow” and “low-brow”. Imagine what a street “kaiseki” or barbecued “cuisine vegetal” would be like. The portions should be tiny, handheld for those on the move. Alternatively, a liquid dish can be slurped from a wooden bowl which guests carry with them at all times. Techniques can include both the traditional and innovative - anything goes, so long as it brings out the genuine deliciousness of the ingredients. Food is served either on communal platters, or in simple pots/bowls. If dishes are packaged, the packaging should be either compostable or reusable.
Tastes
- fresh, savoury, fruity, juicy, seasonal, surprising (e.g. flavour pairing), can be extravagant but without complexity
Textures
- moist, 'melt in the mouth', crispy, bubbly
Colours
- colourful, intense, radiant, glazed
Temperature
- warm, body temperature, room temperature, chilled accents
Ingredients
- seasonal (daily changes), vegetables, fruits, grains, honey, sustainable proteins, (flat) wholemeal bread/crackers/crisps, mustard and other cruciferous vegetables, citrus fruits, slightly fermented drinks (kombucha, elderflower, young wine…), colourful dips…
Serving & presentation
- hand held, sharing plates, (olive) wood bowls and boards, rough ceramics
Possible dishes to prototype
- Barbecued (wild) green asparagus kebabs in soy-lemon marinade
- Strawberry, Maltese honey, basil and parmesan on oat pizzette
- Some pastizzi alternative?
- Fresh sourdough or flat bread with dips:
- Beetroot and hazelnut butter
- Carrot and rosemary puree with lemon zest
- Spinach mash with black tea and yuzu
- Elderflower champagne
- Popping sugar glazed with dark chocolate, chilli and olive oil
Wake for the Rain
(in 50~500 years)
Foods and drinks designed for a ritual - Wake for the Rain. Symbolic presentation of small dishes and drinks, possibly including a ritualised consumption process. Simplicity of dishes can be complemented by complexity of ways to eat/drink them. Concentrated, dehydrated or freeze-dried products. Saliva producing dishes, thirst quenching juices. Raw food or cooked sous vide to preserve moisture. Mezcal as the religious drink.
Tastes
- subtle, bitter, citric, limpid, uncomplicated, dry, concentrated
Colours
- translucent, (pale) green, white, red accents
Textures
- contrast between liquid and moist vs dry and dehydrated, misty, ethereal
Temperature
- cold, chilled, room temperature
Ingredients
- aloe, agave, nopal cactus, olives, lime, pomegranate, goat-dairy (milk, yoghurt, cheese, meat), herbal distillates, essential oils, crystalised herbs, amaranth, freeze-dried green vegetables, cucumber, coconut water, mezcal, rhubarb, witlof (Belgian endives); NOTE: ingredients can be salty, but no salt should be added to them
Serving & presentation
- measuring cups, metal, stone, tamarix africana (malt. bruka), spray bottles, clear, etched or milky glass.
Possible dishes to prototype
- Mezcal with lime and pomegranate seeds
- Aloe vera coconut water shots
- Lime-infused nopal chips in dehydrated olive crust
- Sage hydrolate with grapefruit juice
- Amaranth cracker with goat yoghurt tzatziki
- Freeze-dried broccoli chips
Pirate potluck
(50~500 years)
“Contribution soups”, porridges or other gooey and 'unrecognisable' semi-liquids. They can either be intensely flavoured themselves or taste rather bland and be served with multiple side-dishes (pickles, chutneys, sauces, dried fish/meat) to add flavour. They can be eaten on their own or with rough, heavy breads and crackers.
Tastes
- Dry, smoky, salty, umami, fishy, pungent, fermented (funky), complex and intense
Colours
- Rust, dust, browns and olive-green, mold
Textures
- Gooey, crunchy, rough, rustic
Temperature
- Hot, warm
Ingredients
- Smoked/dried meat, fish and vegetables, insects, katsuboshi, seaweed, sea vegetables (samphire, purslane…), wild asparagus, wild herbs, wild fruit and veg, dates, coffee, 'exotic' spices, (natto) miso, tofu, harissa, funazushi, pickled fish and vegetables, fish sauce, sourdough bread, rye, rice
Serving & presentation
- Car/ship parts (hubcaps, mirrors, lights…), discarded plastic, rough clay, steel, cardboard
Possible dishes to prototype
- Heart porridge (rye porridge with cured, smoked beef heart (aka. “Heart of unknown provenance”), served with garum)
- Pirate mapo (tofu mash with harissa and dried apricots)
- Fish-slime congee (rice porridge with dried fish (paste), natto miso and dulse flakes)
- Crackers - Rye sourdough, mixed seeds
EcoIkeaWorld canteen
(5~50 years)
Suggestions for culinary prototyping
Food as medicine, medicine as food. Superfoods. Data-driven diets.
Tastes:
- Clean, green, simple, vegetal, bland, unspiced, savoury, one dimensional, bright, neutral, metallic, square, round, slightly sweet
Colours
- Leafy green, white, brown, grey, blood-red, blue.
Textures
- Smooth, blended, encapsulated, slippery, viscous.
Temperature
- Cold.
Ingredients
- Matcha, green tea, spirulina, multigrain crackers, wheatgrass, avocado, berries, mackrel, snail eggs, microgreens, nori snacks, quail eggs. (special or scarce ingredients: red wine, chocolate, marmite)
Serving & presentation
- Clinical, generic white crockery, square but rounded, without too many sharp edges; stainless steel cutlery, crystal water bottles (with charcoal filters), medical grade plastics and glass, barcodes; clean, tidy, no connection and no enjoyment;
Possible dishes to prototype
- Water tasting
- Snails in the garden (microgreens with faux snail eggs on a chia seed crisp)
- Clandestine elixir (marmite soup with spirulina, seeds and grains in pill cups)
- Nori chips with green tea quail eggs
- Raw super-juice (tasteless water + spirulina served with an extensive printed list of nutritional info)
- Supergreen capsules
- Matcha soy latte
- Choco-shots (broad spectrum antidepressant and coconut 'botox')
- Red wine gummy bears / jelly babies (reservatol)
In progress
Dishes and serving
(in progress as of 20170504)
- Mezcal (infused with wild fennel) with pomegranate seeds - chalice + cocktail glasses
- Aloe vera coconut water - glass pitcher (ppl bring glasses from wine table)
- Tzatziki, dried olives, rosemary crackers - ceramic plate with small ceramic cups
- Freeze-dried broccoli chips on a bed of popped amaranth - on metallic ceramic plate
- Nopal with lime - spiky nopal leaf
- Water tasting - shot glasses
- Snails in the garden (microgreens with faux snail eggs on a chia seed crisp) - on metal plate
- Nori chips with green tea quail eggs - on metal plate
- Weed juice (supergreens infusion served with an extensive printed list of nutritional info) in pill cups
- Red wine jellies (reservatol) - in pill cups
- Choco-shots (broad spectrum antidepressant and coconut 'botox') - syringes
- Rye bread with smoked nut butter (almonds, hazelnuts, pine nuts) - hubcap+stand+rough ceramic bowl
- Pirate mapo (tofu, harissa, olives and dried apricots), rough seedy crackers - hubcap+stand+rough ceramic bowl
- Fish-slime congee (rice porridge with seaweed) with rice and quinoa crackers - hubcap+stand+rough ceramic bowl
- Dried black bananas and apricots - served on stones
- Dates in coffee and cardamom, carob (Leila) - in broken frypan
- (uncooked globe artichokes for presentation)
- Barbecued green asparagus kebabs in soy-lemon marinade - in gozo wooden bowl with toothpicks
- Strawberry, Maltese honey, basil and parmesan on oat pancakes -wooden platter
- Fresh sourdough or flat bread with dips - wooden platter
- Beetroot and roasted hazelnut/pine nut butter - small bowl
- Carrot and rosemary and tarragon puree with lemon zest - wooden bowl
- Pumpkin seed butter - wooden bowl
- Cider vinegar / Elderflower champagne - cocktail glasses
- Dark chocolate mousse with ginger and olive oil) with dried mango - wooden bowl, eat with mango rather than spoons
notes 20170503
- in progress → http://subetha.fo.am/p/tasting_tomorrow_menu
- mapo (tofu, harissa and dried apricots (olives/olive-dust/ginger ?)
- dates soaked in coffee, cardamon, carob digestive (Leila)
- red wine jellies (red wine, sugar, agar, etc)
- congee tests (white rice (non-glutinous) simmer for 90 mins, let sit)
- nopal tests (sliced, raw with goat yoghurt tzatziki)
notes 20170503
- asparagus marinade
- oat pancakes test (strawberry coulis w. fresh strawberries, parmesan, dried strawberries, basil leaves)
- dressing fr artichokes
- 3x dips
- chocolate mousse
- aloe water
- mapo (cubes)
- rye bread & smoked almond butter
- (list of nutraceutical info fr green water)
- roasted nori sheets
- red wine jellies
- finalise dishes, serving & flow
- packing/prep for transport