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Notes - Food

Page history last edited by titel 9 years, 2 months ago

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Thinking about history and our overview:

We should try to find some of the first few people who were a part of what call the makerculture of food today, remember that guy and the peanuts?

or I found:

Artist Dieter Roth experimented with organic materials – including food – while working as a visiting professor at the Rhode Island School of Design in 1965. He smeared chocolate and banana on canvas, assembled piles of chocolate and butter into sculptures and sealed slices of sausage between glass with every intention of allowing them to decay and mold to see how the work would evolve.

Cool ! :)



This girl's blog has some AMAZING pictures of rings made out of fruit! Check it out! http://laprochainefois.blogspot.com/2009/05/dried-fruit-rings.html

- Sonya


Latte Art event what we need:

- everyone bring their laptop

- we 4 webcams, borrow 1

- CAM 1 we need mini cam (2 cams cage 1)

- borrow 3 flips

- Cables




Here's the challenge: making connections between our pieces to create a more conversational podcast. ie, "Let's check back on Christian and his Distillers" , and "Hey, the perspectives Arti's artist offers, sound a lot like what Michael Smith had to say about food."

To make this most effective, we really need to collaborate.


Let's list here some over-arching themes and findings from our research.


I'll go first:


-I have found that people who make food, are doing it because they love to do it. The amalgomation of science and cooking (molecular gastronomy) isn't for every chef. In many instances, it is scientists with a passion for cooking who become chefs through their science (could use this as a segue between my piece and Art's piece.. Do artist that use food as a medium do so because they love food, Arti?).


-Modern chefs rely heavily on presentation (Arti, obviously the people you have been focusing on are visually oriented.. as food artists).


- Recipes are meant for sharing, and everyone I have spoken to as of yet, feels the same way. I am seriously hoping to find a chef or foodie tonight who doesn't like the idea of sharing recipes (This idea of secret recipes, I think, would tie in well with Christian's distillers who seem fairly unwilling to divulge any secret info).

 Event artist/judges names

Abra Dolman 

Stefan Berg 

Chris Theodore 

David berg 

Sharon Wright

Tina Benjamin 

Victor Vrankulj

Julian Wescott  


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Comments (11)

Adam Vrankulj said

at 1:24 pm on Sep 28, 2009

Runnning through a few ideas in my head about how this food section is going to work together. We each have our own individual ideas, but we really need to collaborate our info and come up with something that we can all come together on (elevator pitch?).

Let's each talk about our own ideas here, and see how they may fit together. At the very least, this can be a way for us to collaborate to ensure there is no overlap, and we are all on the same page.


Let me lay out some of the ideas racing through my head:

I have come across a very cool and active online community of chefs posting open-source fusion recipes. At the same time, I have come across an equally as active community of people hacking their own kitchen equipment, and posting these ideas openly (open source..).

I'm thinking that under the umbrella of ''open-source food,'' I can cover these two topics together.

I would really like to combine these two ideas, but let me know what you think.


Arti Patel said

at 2:27 pm on Sep 28, 2009

http://umamifestival.com/about.html Here is a food and art festival, there mission statement is pretty cool, similar to ours?

Adam Vrankulj said

at 2:35 pm on Sep 28, 2009

From Wayne: Let's take a look, politics aside, at the most basic form of food hacking- genetic.
There really is no doubt that genetically modified food is hacked.
THere are people really pushing the boundaries of food- making it more flavourful, colourful, fat etc, but from the very beginning (scientifically).

Perhaps this fits in with Vince's organic movement? Arti's 100 mile diet- genetically domesticated tomatoes? Christian's slow food/ MG?

Arti Patel said

at 2:49 pm on Sep 28, 2009

The main course—Orphic Memory Sausage—is a performance piece by Mimi Oka and Doug Fitch which altogether demands participation of its audience. Folks are asked to.. “Bring anything that evokes a memory of place or time or experience that you wish to transform into sausage – a souvenir that can be chopped up into tiny pieces – an old CD or cassette tape, a cracked plate, a worn-out article of clothing, a broken chair, an old shoe, a bouquet of wilted flowers, a diary, a telephone book, photographs of old lovers, harvested hay, dried fish, yesterday’s newspaper, a painting, an obsolete appliance, a dead computer, hair from a haircut, a stuffed toy, etc…and together we will smash, chop and pulverize everything, mixing all of it into a great pulp to be stuffed into pig intestines and hung to dry or perhaps even smoked.”


Arti Patel said

at 3:35 pm on Sep 28, 2009

Wayne MacPhail said

at 10:01 am on Oct 4, 2009

You guys should check out http://homedistiller.org/ It's for folks who make their own whisky etc.

Wayne MacPhail said

at 9:01 pm on Oct 4, 2009

Great folks to connect with http://cookingupastory.com/

Arti Patel said

at 1:31 pm on Oct 5, 2009

Sonya Benjamin said

at 3:15 pm on Oct 5, 2009

Hey guys...i'm finding lots of stuff to do with food facials...but do I want to incorporate fashion into this as well? So food clothing, food jewellery? I'm finding lots of cool stuff, so i'm wondering if I should do all three into one story???

Anna Delaney said

at 2:51 pm on Oct 8, 2009

Hey Food Group! My name is Anna and I'm in the History Group at Western. Our group has decided to break down the history into subgroups, one of which is food! So we just wanted to touch base with you to make sure there isn't too much overlap. We just spoke to Wayne and he told us about "the peanut guy" (George Washington Carver) and we were wondering if we could take on that topic, which focuses on more on the history of food and the makerculture? It would be one less thing you guys have to worry about!
Let us know what you think!

Arti Patel said

at 6:36 pm on Oct 8, 2009

Hi Anna
My group and I had decided last week we wanted to use George Washington Carver as an intro to our episode and an overall start for our topic of people who use food in makerculture ways today. We thought as a group we would have it on our front page because he connects with all of our stories, so I think it will be overlapping, did Wayne say you guys should do that?

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