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os_reader_p11 [2011-10-19 18:35] – cdJDbsJjgR [2011-10-20 08:00] (current) – old revision restored alkan
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-These pieces really set stadnard in the industry.+[[open sauces reader]] p11 
 +For many people, FoAM equals food. Food gathering as performance art, 
 +preparation as design-science, consumption as 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”. 
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