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| biochymickal_arts_20130914 [2016-04-02 05:48] – [Welcome/framing] 122.160.165.76 | biochymickal_arts_20130914 [2024-10-14 14:56] (current) – 95.136.78.61 |
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| day two of [[Biochymickal Arts 2013]] | day two of [[Biochymickal Arts 2013]] |
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| [[http://www.kundalitantramantra.com/black-candle-spells-for-love/]] | |
| ====Welcome/framing==== | ====Welcome/framing==== |
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| http://www.indianvashikaran.com/sidh-shabar-mantra-for-raksha/ | |
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| I'd like to begin by explaining the title of this workshop. We had several people comment that we have misspelled the name: it's not spelled with a "Y" and it isn't spelled with "ck". Well, we intentionally used the Y and the ck, as they have been used in the early scientific texts, in the time when chymistry was a transition between alchemy and chemistry, a time when magic an mysticism were a part of how people (including scientists) explained the world. The edges between sciences, crafts, philosophy and spirituality were still very fuzzy. This was also a time of changing rituals, a time of demystification. While alchymickal crafts focused on communing with the powers of nature, chymistry and later chemistry began adopting the scientific technique: empirical, evidence based, reproducible experiments. Today we are in need of a different kind of demystification: of closed, proprietary systems, making them more open and accessible, at least for questioning, if not tinkering by those subscribing to principles of DIY and maker cultures. Furthermore, there is a need for a re-integration of rituals: arcane lab technique, with the more wide-spread gestures used in the kitchen for example. Perhaps even more importantly we need to find new metaphors that can work across disciplines and help us understand our topic of inquiry. Especially when working with living systems, perhaps it is time to move away from mechanistic models based on clocks, steam machines or computers, and towards biomimetic or biomorphic metaphors, or those used in cooking and fermentation; an example could be the metaphor of "growth" as applied to capitalism: is it a linear, cancerous, unstoppable growth, or is it more something like a spiral growth that happens in fermentation, where death and decay are built into the system to produce something very tasty at the end? | I'd like to begin by explaining the title of this workshop. We had several people comment that we have misspelled the name: it's not spelled with a "Y" and it isn't spelled with "ck". Well, we intentionally used the Y and the ck, as they have been used in the early scientific texts, in the time when chymistry was a transition between alchemy and chemistry, a time when magic an mysticism were a part of how people (including scientists) explained the world. The edges between sciences, crafts, philosophy and spirituality were still very fuzzy. This was also a time of changing rituals, a time of demystification. While alchymickal crafts focused on communing with the powers of nature, chymistry and later chemistry began adopting the scientific technique: empirical, evidence based, reproducible experiments. Today we are in need of a different kind of demystification: of closed, proprietary systems, making them more open and accessible, at least for questioning, if not tinkering by those subscribing to principles of DIY and maker cultures. Furthermore, there is a need for a re-integration of rituals: arcane lab technique, with the more wide-spread gestures used in the kitchen for example. Perhaps even more importantly we need to find new metaphors that can work across disciplines and help us understand our topic of inquiry. Especially when working with living systems, perhaps it is time to move away from mechanistic models based on clocks, steam machines or computers, and towards biomimetic or biomorphic metaphors, or those used in cooking and fermentation; an example could be the metaphor of "growth" as applied to capitalism: is it a linear, cancerous, unstoppable growth, or is it more something like a spiral growth that happens in fermentation, where death and decay are built into the system to produce something very tasty at the end? |
| * 6yr old sample -> tastes 'fine' | * 6yr old sample -> tastes 'fine' |
| * not about quantity, but intensity of taste | * not about quantity, but intensity of taste |
| * "discover the nutritional value of wild foods" chart/table Robert Shosteck | * "discover the nutritional value of wild foods" chart/table Robert Shosteck at [[http://www.motherearthnews.com/real-food/wild-foods-zmaz86jazgoe.aspx|Mother Earth News]] |
| http://www.motherearthnews.com/real-food/wild-foods-zmaz86jazgoe.aspx#axzz2erI1WwdO | |
| * Korean cuisine (wide range of fermentation (short hot summer, long cold winter), proximity of sea and mountains e.g fish & chestnuts) as masters of architecture of flavour | * Korean cuisine (wide range of fermentation (short hot summer, long cold winter), proximity of sea and mountains e.g fish & chestnuts) as masters of architecture of flavour |
| * various cuisines as situated on a time line of fermentation | * various cuisines as situated on a time line of fermentation |
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| {{>http://www.flickr.com/photos/foam/9783935026/}} | {{>http://www.flickr.com/photos/foam/9783935026/}} |
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| // // | // // |
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| ====the biochemistry of fermentation==== | ====the biochemistry of fermentation==== |
| * L-ascorbate biosynthesis I, L-ascorbate biosynthesis II | * L-ascorbate biosynthesis I, L-ascorbate biosynthesis II |
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| | <a href="https://wazifai.com/">Wazifai</a> |
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| continued at [[biochymickal_arts_20130915]] | continued at [[biochymickal_arts_20130915]] |
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| http://www.getexlover.com/how-to-get-rid-of-lovesickness/ | |
122.160.165.76