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open_sauces:open_sauces_menu_2008 [2020-06-05 20:00] – old revision restored (2008-10-21 17:40) 114.119.163.227open_sauces:open_sauces_menu_2008 [2021-12-14 15:42] (current) – [Serving & Sharing] maja
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-===== Menu for Open Sauces =====+===== Reader for Open Sauces ===== 
 + 
 +see: [[::open_sauces_reader]]
  
 Page in progress until the 22nd of November 2008 Page in progress until the 22nd of November 2008
 +
 +===== Menu for Open Sauces =====
 +
 +<html><a href="http://www.flickr.com/photos/foam/4859295939/" title="open sauces menu plan. by _foam, on Flickr"><img src="http://farm5.static.flickr.com/4074/4859295939_1f431b2aae_b.jpg"/></a></html>
  
 This menu includes the speakers & their 'toast' topics, as well as the matched foods that they can use instead of a slide presentation... This menu includes the speakers & their 'toast' topics, as well as the matched foods that they can use instead of a slide presentation...
  
 The timing of the dinner is from app. 6:30PM - midnight. The timing of the dinner is from app. 6:30PM - midnight.
 +
 +==== Diagram explanation ====
 +
 +By Maja Kuzmanovic & Nik Gaffney
 +
 +To celebrate the diversity and openness of food culture, FoAM organised Open Sauces – a tasting dinner as an experiment in restoring the original meaning of the word “symposium” – a place for meaningful, inspiring conversations, digression and celebration centred around food and drink. The evening unfolded in a sequence of evocative dishes, matched with drinks, improvised music and speakers. Each course was put together to reflect diverse associations between food, contemporary culture and our turbulent environment. They were created in collaboration with the speakers who used the taste, texture, scent, temperature or sound of a dish to illustrate their “toast.” Each toast was a minute long speech, question, story, or provoking statement which aimed to encourage conversation around a specific theme. As palate‑cleansers between courses, short musical pieces for the violin and hurdy-gurdy were played, creating rhythms and textures of sound to match the tastes and textures of the food and conversation.
 +
 +This recipe is presented as a diagram describing the flow of Open Sauces, outlining the relationships between the food, topics and speakers that composed the event. The central thread of the diagram - comprised of arrows, circles, text and scribbles – shows the  flow of the menu, whether a course had many elements or a single focus, whether the taste intensifies from one course to the next, or the particular subtleties explored in a course. This layer is the essence of the menu - it shows its rhythms and harmonies, combining the multi-course, multi-topic dinner into a continuous whole. Beneath the central thread are the names of dishes, notes about the primary ingredients and the concepts inspiring the theme in each course (e.g. beetroot or DIY Biotech), some of which were repeated, or reintroduced to help create a sense of consistency, as well as punctuation in the rhythm of the meal. The top of the diagram show pairs of speakers (e.g. WM → Wietske Maas) and the topics that unite them (e.g. scent and taste). The pairings of speakers and topics were determined to encourage particular discussions between the speakers and the guests that shared their tables. Alongside this high level recipe, many of the details were filled in with additional scores, maps, lists, notes and diagrams to help guide the cooks, performers, sommelier and maitre d'. 
 +
 +Amidst sharing and eating, the speakers toasted to food from different perspectives – artistic, cultural, technological, or scientific. From molecular gastronomy to fair trade, Ayurveda to permaculture, Open Sauces blended seemingly unrelated elements of our food-chain, bringing them together in the flow of the menu – each course building thematically and sensually on those before. The evening began in the wild, with discussions about urban foraging, then continued via cultivation through agriculture and biotechnology, paused to dwell on the nature of taste and scent, only to be grounded back in the practices of shopping and cooking, diets and health, and finally to be lifted up and twisted sideways in discussions of re‑appropriating urban waste in mobile kitchens, reminding adults that they can still play with their food. 
 +
 +More about Open Sauces can be found at http://opensauces.cc
 +
  
 ==== Awakening ==== ==== Awakening ====
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   * Reply: Allison Zinder - Concrete Honey: Between honey and a hard place   * Reply: Allison Zinder - Concrete Honey: Between honey and a hard place
-    * Food: Miel Beton with a colourful selection from the salad bar: north african carot salad with candied violets + plantain & parsley salad with banana raita + crunchy tabouleh with parsley, orange blossom, pomegranate & dried olives + pea, mint & honey salad  +    * Food: Miel Beton with a colourful selection from the salad bar: north african carrot salad with candied violets + plantain & parsley salad with banana raita + crunchy tabouleh with parsley, orange blossom, pomegranate & dried olives
  
 ==== Farming & Growing ==== ==== Farming & Growing ====
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     * Food: golgappa ball stuffed with a mixture of chantarels & dried apricots, with a harissa broth     * Food: golgappa ball stuffed with a mixture of chantarels & dried apricots, with a harissa broth
    * Reply: Maki Ueda - What happens if you don't close the pan when making a soup?    * Reply: Maki Ueda - What happens if you don't close the pan when making a soup?
-    * Food: 3 or 4 phases of pumpkin soup: gas, liquid, solid, (perhaps frozen)+    * Food: 3 or 4 phases of pea & mint soup: gas, liquid, solid, (perhaps frozen)
  
  
-==== Coding & Cooking ====+==== Cooking & Shopping ====
  
  
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   * Toast: Alexandra Deschamps-Sonsino - Food and progress: a complex relationship of excess.   * Toast: Alexandra Deschamps-Sonsino - Food and progress: a complex relationship of excess.
 "To say that obesity is caused by merely consuming too many calories is like saying that the only cause of the American Revolution was the Boston Tea Party." - Adelle Davis "To say that obesity is caused by merely consuming too many calories is like saying that the only cause of the American Revolution was the Boston Tea Party." - Adelle Davis
-    * Food: a crumbling architecture on a chestnut rice base, with roasted seasonal root vegetables (parsnip, jerusalem artichokes, salsify, turnips) and tempura of herbs, with a savoury chestnut and pepper tuiles+    * Food: a crumbling architecture on a chestnut rice base, with roasted seasonal root vegetables (parsnip, jerusalem artichokes, salsify, turnips), steamed pumpkin and tempura of herbs, with a savoury chestnut and pepper tuiles
  
   * Reply: Andy Strauss - Soupermobile to feed the masses   * Reply: Andy Strauss - Soupermobile to feed the masses
-    * desert (wal)nut paste (hé tao hú)+    * dessert (wal)nut paste (hé tao hú)
  
  
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     * Food: ginger, coffee & olive oil chocolate mousse, with white chocolate dust & two-coloured persian fairy-floss     * Food: ginger, coffee & olive oil chocolate mousse, with white chocolate dust & two-coloured persian fairy-floss
   * Reply: Stevie Wishart   * Reply: Stevie Wishart
-    * coffee & tea: coffee & red wine jelly; green tea granita; earl grey panna cotta+    * coffee & tea: coffee & red wine jelly; earl grey panna cotta; mint tea mouth freshner;
  
  
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 ---- ----
- +for the previous version see [[open_sauces_menu_2007]]
- +
-==== Plans for 2007 (menu tested on 14-11-2007) ==== +
- +
-==== Cocktail ==== +
- +
-Upper (with Tanqueray No.10) +
- +
-==== f0amf0od amuse bouche ==== +
- +
-Beetroot air, mousse, juice & crisps +
- +
- +
- +
- +
- +
-==== Food & Culture - Open Sauces ==== +
- +
- +
-   * Toast: Femke Snelting - Decoding/encoding gestures: on open source and cooking  +
-   * Reply: Kate Rich, Cube Cola: recipe as field report +
- +
-Food:  +
- +
-   * c1: textured raw pizza +
-   * c2: cola DIY construction kit  +
- +
-/kadaif, ginger and plantain tangle/ +
- +
- +
- +
- +
- +
-==== Food & Software - Tracking Systems ==== +
- +
-   * Toast: Ann Light - From Land to Mouth +
-   * Reply: Stefan Magdalinski - Reforming what we eat +
- +
-Food:  +
-   * c3: Banana capuccino +
-   * c4: A still life with coffee, couscous & belgian endives +
- +
-/ palate cleanser: physalis fruit croquant / +
- +
- +
- +
- +
-==== Food & Science - Kitchen Labs ==== +
- +
-   * Toast: Sneha Solanki - Reclaiming the nostalgia of kitchen science +
-   * Reply: Maki Ueda - What happens if you don't close the pan when making a soup? +
- +
-Food:  +
-   * c5: Spherical pumpkin soup in tea +
-   * c6: Scent of pea and mint soup with mint ice-cream +
- +
- +
- +
-==== Food & Design - design as cuisine, cuisine as design ==== +
- +
-   * Toast: Alok Nandi - Sights, sounds, spices... +
-   * Reply: Alexandra Deschamps-Sonsino - Food and progress: a complex relationship of excess. +
-"To say that obesity is caused by merely consuming too many calories is like saying that the only cause of the American Revolution was the Boston Tea Party." - Adelle Davis +
- +
- +
-Food: +
-   * c7: Fruity mushroom Gol-Gappa +
-   * c8: Inside-out Stump & Saucijs +
- +
- +
- +
-==== Food & Cities - Hunting and gathering ==== +
- +
-   * Toast: Wietske Maas - Urbanibalism: devouring metropolitan yeasts and other unsuspecting edibles in a city near you +
- +
-   * Reply: Allison Zinder - Concrete Honey: Between honey and a hard place +
- +
-Food: +
- +
-   * c09: FermentBrussels, Dragon with a scent of honey and lemon tea +
-   * c10: Herb & honey salad, rose cocktail  +
- +
- +
- +
- +
-==== Food & Cooking ==== +
- +
-   * Toast: f0amf0od team +
-   * Reply: Stevie Wishart +
- +
-Food: +
- +
-   * c11: cheesy toothpaste +
-   * c12: chocolate, chocolate, chocolate +
- +
-/Downer cocktail/ +
- +
- +
-==== Dishes ==== +
- +
-Colour scheme: black, brown (wood), white, metallic, transparent (glass) +
- +
-Some initial ideas +
-   * upper: what kind of glass? +
-   * foamfood: glass container, or something that can absorb the colour +
-   * c1: rough wooden boards +
-   * c2: something dark to hold the nest + drops of light sauce (black stone?) +
-   * c3: glass (turkish tea?) +
-   * c4: oval, elongated plate (similar to the thin long dishes we have in the studio) +
-   * c5: thick test tube, or chinese double bottom tea-cups, or... +
-   * c6: paper strips? +
-   * c7: rings (eggs/curtains, poffertjes) +
-   * c8: dark (wooden) plates, or petri-dishes +
-   * c9: lab-glass (test tubes, shallow oval glass plates  +
-   * c10: shells (would the fennel fit in there?) +
-   * c11: a large, square plate +
-   * downer: what kind of glass? +
- +
- +
-Cocky supplies: +
-   * 23 shells as plates, I'll look for some more at the market +
-   * 15 petridishes; includes top and bottom +
-   * 9 round spectacle glasses (you have them too) +
-   * 25 turkish tea glasses +
-   * many chopsticks +
- +
- +
- +
- +
- +
- +
  
  

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