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- | [[open sauces reader]] p10 | + | These pieces really set a stadnard |
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- | ===foamfood=== | + | |
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- | For many people, FoAM equals food. Food gathering as performance art, | + | |
- | preparation as design-science, | + | |
- | distribution as participatory economics. Beside being self-taught cooks | + | |
- | and foodies, we are authentic 'food geeks' | + | |
- | culinology (or the ' | + | |
- | and economic aspects of food, we work to demystify the processes of food | + | |
- | and food systems. | + | |
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- | Food grows from our relationship with the environment and it should be | + | |
- | cherished and respected as such. Living in urban surroundings, | + | |
- | people have forgotten that our roofs, walls and basements can become | + | |
- | edible landscapes. Beside re-learning how to grow our own food in | + | |
- | permaculture gardens of varying scales, we're also looking at the | + | |
- | possibilities for wild-food gathering, alternative trading routes, | + | |
- | nomadic kitchens, as well as designing no-waste cycles of food | + | |
- | preparation, | + | |
- | understanding of the substances and processes that make up our diets | + | |
- | will become an essential skill in the increasingly turbulent | + | |
- | environments. On the one hand, we can have a better grasp on traditions, | + | |
- | in order to keep them alive. On the other hand, we will be able to more | + | |
- | easily adapt to new diets, or even invent new cuisines, based on the | + | |
- | availability of energy and ingredients. | + | |
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- | Looking at it from a social perspective, | + | |
- | fuel, it's also a communal lubricant, one of the oldest cultural | + | |
- | products, a symbol of hospitality and bonding. Shared food rituals (from | + | |
- | simple lunches to festive banquets) can bond a diverse group of people | + | |
- | together better than most verbal or visual communication. Eating a | + | |
- | wholesome meal together is associated with physical, but also | + | |
- | psychological pleasure, abundance or even play. The entire process of | + | |
- | turning growing things into mouth-watering dishes can be filled with | + | |
- | excitement. At FoAM, we incorporate food into everything we do: from | + | |
- | transdisciplinary team-building, | + | |
- | meetings. We start in the wild, move onto farmers' | + | |
- | relationships with co-ops around the world, or ' | + | |
- | kitchen-style chemistry labs. We then proceed with meticulous food | + | |
- | experiments; | + | |
- | exploring ‘time-based’ textures, pairing flavours based on their | + | |
- | chemical constituents, | + | |
- | dishes that can nourish people' | + | |
- | + | ||
- | As the gastronome Brilliat-Savarin noted three centuries ago, “the | + | |
- | discovery of a new dish does more for human happiness than the discovery | + | |
- | of a new star”. | + |