Differences

This shows you the differences between two versions of the page.

--- os_reader_p11 [2008-11-21 08:36] – 81.188.78.24
+++ os_reader_p11 [2011-10-19 18:35] – cdJDbsJjgR 109.230.216.225
@@ Line 1: / Line 1: @@
-[[open sauces reader]] p10
+These pieces really set a stadnard in the industry.
-===foamfood===
-For many people, FoAM equals food. Food gathering as performance art,
-preparation as design-science, consumption as a social celebration and
-distribution as participatory economics. Beside being self-taught cooks
-and foodies, we are authentic 'food geeks'. With our keen interest in
-culinology (or the 'science of deliciousness'), as well as the social
-and economic aspects of food, we work to demystify the processes of food
-and food systems.
-Food grows from our relationship with the environment and it should be
-cherished and respected as such. Living in urban surroundings, many
-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, consumption, digestion and excretion. Having a deeper
-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.
-Looking at it from a social perspective, food isn’t just a biological
-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, to thematic food events and weekly
-meetings. We start in the wild, move onto farmers' markets, build
-relationships with co-ops around the world, or 'fabricate our own' in
-kitchen-style chemistry labs. We then proceed with meticulous food
-experiments; whether working with the forgotten tastes of wild plants,
-exploring ‘time-based’ textures, pairing flavours based on their
-chemical constituents, or mixing food and digital media. We look for
-dishes that can nourish people's souls, as well as their senses.
-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”.