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-These pieces really set a stadnard in the industry.
+[[open sauces reader]] p11
+===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”.