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biochymickal_arts_20130914 [2013-09-18 13:52] – created nik | biochymickal_arts_20130914 [2022-03-28 09:57] – [buckwheat flatbread for dummies] 92.32.200.126 | ||
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- | ==== Biochymickal Arts 20130914 ==== | ||
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- | day two of [[Biochymickal Arts 2013]] | ||
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- | ====welcome/ | ||
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- | maja kuzamnovic | ||
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- | * spelling - intentionally from a period when language was in flux, pre-formation of modern science | ||
- | * shift in rituals | ||
- | * demystification -> modern science | ||
- | * in a time when a new form of demystification, | ||
- | * need for new metaphors. industrial/ | ||
- | * rethinking " | ||
- | * being open to understanding technical foundations to find new metaphors | ||
- | * " | ||
- | * meaningful art is often about something other than itself, about the wider world, not just the ' | ||
- | * art and design can help us ask ' | ||
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- | flow of the day | ||
- | * morning. wider context of fermentation, | ||
- | * lunch. | ||
- | * afternoon. openspace | ||
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- | keep notes, take photos, put stuff on the [[start|libarynth]] | ||
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- | ====introduction to fermentation and ancestral practice==== | ||
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- | maria tarantino | ||
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- | * overview of texts - "Wild Fermentation" | ||
- | * quote from first page of AoF | ||
- | * experiments in finding how widespread fermented veg are, taste is familiar in many cultures | ||
- | * fermentation is very simple "45 grams of salt for 2 kilos of vegetables" | ||
- | * very obvious signals if veg. fermentation go ' | ||
- | * only lactobacteria can thrive in such a concentration of salt | ||
- | * ancestral practice | ||
- | * Korean text on fermentation with ~1000s of years of written history | ||
- | * video MAHJONG.dv | ||
- | * in japan. fish that is neither raw, nor cooked, at that point didn't know much about fermentation. put the fish in a doll box. LHR->BRU | ||
- | * developed a strategy to find out what this fish is. | ||
- | * went to .jp restaurant ("just throw it away") | ||
- | * went to .jp supermarket ("some special fish" discovered it was fermented) | ||
- | * asked around, pointed to well know .jp chef from inada (ancient technique, needs green tea (unfermented) to be poured over it, had never tasted it himself) | ||
- | * had grown into the shape of a legend, by the time it was served | ||
- | * taste wasn't so special, red fish, fermented rice, sour | ||
- | * returns to japan, contacts expert in fermented sushi (funazushi), | ||
- | * visit people making it, tasted it, was wonderful | ||
- | * taste of ' | ||
- | * possible origins in Vietnam/ | ||
- | * funazushi ~1300 AD near kyoto, keeping fish in salt to deliver to emperor packed with cooked rice. during | ||
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- | * foods often exist in a specific biotope, does it make sense (or even work) to create them in another. e.g. rice straw in making funazushi | ||
- | * rice straw very important for making natto | ||
- | * what bacteria is in the straw? can the ancestral practice be ' | ||
- | * 6yr old sample -> tastes ' | ||
- | * not about quantity, but intensity of taste | ||
- | * " | ||
- | http:// | ||
- | * Korean cuisine (wide range of fermentation (short hot summer, long cold winter), proximity of sea and mountains e.g fish & chestnuts) | ||
- | * various cuisines as situated on a time line of fermentation | ||
- | * kiosk. Lebanese wild fermentation of bulgour | ||
- | * vocab. ' | ||
- | * 'seed culture' | ||
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- | ====the biochemistry of fermentation==== | ||
- | brian degger & general discussion | ||
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- | * citric acid cycle with aconitate | ||
- | * fermentation of liquids to produce safe/ | ||
- | * sugar, yeast, water | ||
- | * alcohol producing fermentation -> self sterilising -> alcohol production kills bacteria | ||
- | * (biotech as method to maintain selection pressure) | ||
- | * fermentation as method to produce insulin, | ||
- | * where is the line between metabolism and fermentation | ||
- | * veg. fermentation - usually anaerobic | ||
- | * spontaneous -> relying on wild yeast & bacteria | ||
- | * controlled -> specific introduced | ||
- | * what category distinctions are useful? | ||
- | * fermentation as a metabolic process | ||
- | * [...] | ||
- | * possible to manipulate ' | ||
- | * harmful bacteria == " | ||
- | * fermentation in food production as method to favour selection of productive rather than harmful bacteria | ||
- | * microbiology relying on 'law of excluded middle' | ||
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- | * GFP as basis for many diagnostics | ||
- | * GFP yogurt as 'Hello World' for biohacking | ||
- | * ascorbate sytheisis pathway is ' | ||
- | * establish artificial symbiotic relation with human microbe to produce missing enzyme? | ||
- | * modify one of the ' | ||
- | * early days of ' | ||
- | * x.ref MetacCyc " | ||
- | * check metacyc for link between Lactobacillus and asorbic acid production | ||
- | * L-ascorbate biosynthesis I, L-ascorbate biosynthesis II | ||
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- | continued at [[biochymickal_arts_20130915]] | ||