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potf:tasting_tomorrow_prototyping [2017-05-01 09:40] – nikpotf:tasting_tomorrow_prototyping [2017-05-11 11:02] – maja
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-=====Tasting Tomorrow - culinary prototyping=====+=====Tasting Tomorrow - prototyping=====
  
-based on the [[tasting_tomorrow_scenarios]]. toward a [[tasting tomorrow menu]].+Based on the [[tasting tomorrow scenarios]], developing [[tasting tomorrow recipes]], toward a [[tasting tomorrow menu]] and artefacts for the Archived Futures Harvest exhibition.
  
 +Prototyping team: [[http://fo.am|FoAM]] (Nik Gaffney & Maja Kuzmanovic), [[http://www.greta-ma.com/|Greta Muscat Azzopardi]], [[https://www.facebook.com/debono.natalie|Natalie Debono]], [[http://www.evglettashtohryn.com/|Letta Shtohryn]] and [[http://www.timesup.org/|Tim Boykett]]. 
  
-====Urban Picnic (in 5~10 years)====+With conceptual contributions from [[https://www.facebook.com/kurt.micallef.94?fref=ts|Kurt Micaleff]], [[https://www.facebook.com/jobook25|Johannes Buch]] 
  
-**Suggestions for culinary prototyping**+{{>http://www.flickr.com/photos/foam/34548423136/}}\\ 
 +====Urban Picnic ==== 
 + 
 +(in 5~10 years)
  
 Bite-sized street-food. Ingredient-driven, hyper-seasonal, a blend between "high-brow" and "low-brow". Imagine what a street "kaiseki" or barbecued "cuisine vegetal" would be like. The portions should be tiny, handheld for those on the move. Alternatively, a liquid dish can be slurped from a wooden bowl which guests carry with them at all times. Techniques can include both the traditional and innovative - anything goes, so long as it brings out the genuine deliciousness of the ingredients. Food is served either on communal platters, or in simple pots/bowls. If dishes are packaged, the packaging should be either compostable or reusable.  Bite-sized street-food. Ingredient-driven, hyper-seasonal, a blend between "high-brow" and "low-brow". Imagine what a street "kaiseki" or barbecued "cuisine vegetal" would be like. The portions should be tiny, handheld for those on the move. Alternatively, a liquid dish can be slurped from a wooden bowl which guests carry with them at all times. Techniques can include both the traditional and innovative - anything goes, so long as it brings out the genuine deliciousness of the ingredients. Food is served either on communal platters, or in simple pots/bowls. If dishes are packaged, the packaging should be either compostable or reusable. 
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   * hand held, sharing plates, (olive) wood bowls and boards, rough ceramics    * hand held, sharing plates, (olive) wood bowls and boards, rough ceramics 
  
-**Possible dishes to prototype**+**To prototype** 
 + 
 +For exhibition: 
 +  * Signage to urban picnics 
 +  * Sketches for ziplining jumpsuit 
 +  * Wooden cup with attachment to jumpsuit 
 +  * Food archaeology samples (empty jars/bags, dry ingredients...) 
 + 
 +For the menu:
   * Barbecued (wild) green asparagus kebabs in soy-lemon marinade   * Barbecued (wild) green asparagus kebabs in soy-lemon marinade
   * Strawberry, Maltese honey, basil and parmesan on oat pizzette   * Strawberry, Maltese honey, basil and parmesan on oat pizzette
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   * Popping sugar glazed with dark chocolate, chilli and olive oil   * Popping sugar glazed with dark chocolate, chilli and olive oil
  
-====Wake for the Rain (in 50~500 years)==== 
  
 +{{>http://www.flickr.com/photos/foam/34548616826/}}\\
 +
 +====Wake for the Rain ====
 +
 +(in 50~500 years)
  
-**Suggestions for culinary prototyping** 
-     
 Foods and drinks designed for a ritual - Wake for the Rain. Symbolic presentation of small dishes and drinks, possibly including a ritualised consumption process.  Simplicity of dishes can be complemented by complexity of ways to eat/drink them. Concentrated, dehydrated or freeze-dried products. Saliva producing dishes, thirst quenching juices. Raw food or cooked sous vide to preserve moisture. Mezcal as the religious drink.  Foods and drinks designed for a ritual - Wake for the Rain. Symbolic presentation of small dishes and drinks, possibly including a ritualised consumption process.  Simplicity of dishes can be complemented by complexity of ways to eat/drink them. Concentrated, dehydrated or freeze-dried products. Saliva producing dishes, thirst quenching juices. Raw food or cooked sous vide to preserve moisture. Mezcal as the religious drink. 
  
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   * measuring cups, metal, stone, tamarix africana (malt. bruka), spray bottles, clear, etched or milky glass.   * measuring cups, metal, stone, tamarix africana (malt. bruka), spray bottles, clear, etched or milky glass.
  
-**Possible dishes to prototype**+**To prototype** 
 + 
 +For the exhibition: 
 +  * Water preservation research documents 
 +  * Measuring cups 
 +  * Stillsuit sketch/photograph 
 +  * Architectural sketch for water-saving building 
 +  * Steam recycler sketch 
 +  * Water saving breathing exercises for children 
 +  * Bag of saliva producing pebbles 
 +  * Dr Bronner's soap (water can be reused after washing with this soap) 
 +  * Food archaeology samples (empty jars/bags, dry ingredients...) 
 + 
 + 
 +For the menu:
   * Mezcal with lime and pomegranate seeds   * Mezcal with lime and pomegranate seeds
   * Aloe vera coconut water shots   * Aloe vera coconut water shots
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   * Freeze-dried broccoli chips   * Freeze-dried broccoli chips
  
-====Pirate potluck (50~500 years)====+{{>http://www.flickr.com/photos/foam/34203778960/}}\\
  
-**Suggestions for culinary prototyping**+====Pirate potluck ==== 
 + 
 +(50~500 years)
  
 "Contribution soups", porridges or other gooey and 'unrecognisable' semi-liquids. They can either be intensely flavoured themselves or taste rather bland and be served with multiple side-dishes (pickles, chutneys, sauces, dried fish/meat) to add flavour. They can be eaten on their own or with rough, heavy breads and crackers.  "Contribution soups", porridges or other gooey and 'unrecognisable' semi-liquids. They can either be intensely flavoured themselves or taste rather bland and be served with multiple side-dishes (pickles, chutneys, sauces, dried fish/meat) to add flavour. They can be eaten on their own or with rough, heavy breads and crackers. 
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   * Car/ship parts (hubcaps, mirrors, lights...), discarded plastic, rough clay, steel, cardboard   * Car/ship parts (hubcaps, mirrors, lights...), discarded plastic, rough clay, steel, cardboard
  
-**Possible dishes to prototype**+**To prototype** 
 + 
 +For the exhibition: 
 +  * Smuggled coffee samples, smugglers logbook and coastguard's spy-sheet: artefact for Archived Futures exhibition, designed by [[http://www.evglettashtohryn.com/|Letta Shtohryn]] 
 +  * Piracy hotspot map (centred on Malta) 
 +  * Rock soup (rock, pot, recipe, story) 
 +  * Scavanged car parts serving as dishes 
 +  * Food archaeology samples (empty jars/bags, dry ingredients...) 
 + 
 + 
 +For the menu:
   * Heart porridge (rye porridge with cured, smoked beef heart (aka. "Heart of unknown provenance"), served with garum)   * Heart porridge (rye porridge with cured, smoked beef heart (aka. "Heart of unknown provenance"), served with garum)
   * Pirate mapo (tofu mash with harissa and dried apricots)   * Pirate mapo (tofu mash with harissa and dried apricots)
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   * Crackers - Rye sourdough, mixed seeds   * Crackers - Rye sourdough, mixed seeds
  
-====EcoIkeaWorld canteen (5~50 years)====+{{>http://www.flickr.com/photos/foam/34203772300/}}\\ 
 + 
 +====EcoIkeaWorld canteen ==== 
 + 
 +(5~50 years)
  
 **Suggestions for culinary prototyping** **Suggestions for culinary prototyping**
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   * Clinical, generic white crockery, square but rounded, without too many sharp edges; stainless steel cutlery, crystal water bottles (with charcoal filters), medical grade plastics and glass, barcodes; clean, tidy, no connection and no enjoyment;    * Clinical, generic white crockery, square but rounded, without too many sharp edges; stainless steel cutlery, crystal water bottles (with charcoal filters), medical grade plastics and glass, barcodes; clean, tidy, no connection and no enjoyment; 
          
-**Possible dishes to prototype**+**To prototype** 
 + 
 +For the exhibition: 
 +  * EcoIkea citizenship application form 
 +  * Weekly powder intake box 
 +  * Pills and pill-boxes 
 +  * Marmite 
 +  * Yeast smuggling bottle 
 +  * Food archaeology samples (empty jars/bags, dry ingredients...) 
 + 
 + 
 +For the menu:
   * Water tasting   * Water tasting
   * Snails in the garden (microgreens with faux snail eggs on a chia seed crisp)   * Snails in the garden (microgreens with faux snail eggs on a chia seed crisp)
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   * Red wine gummy bears / jelly babies (reservatol)   * Red wine gummy bears / jelly babies (reservatol)
  
 +{{>http://www.flickr.com/photos/foam/33747281454/}}\\
 +
 +----
 +
 +==== Dishes and serving ====
 +
 +{{>http://www.flickr.com/photos/foam/33640375184/}}\\
 +
 +Including artisanal dishes from local artists and crafters  [[https://www.facebook.com/sue.mifsud|Sue Misfud]], [[https://www.facebook.com/profile.php?id=100006877458267|Paul Singleton]], [[https://www.facebook.com/The-olivewood-shop-794067703956343/|The Olivewood Shop]]. 
 +
 +(in progress as of 20170504)
 +
 +  * Mezcal (infused with wild fennel) with pomegranate seeds - chalice + cocktail glasses
 +  * Aloe vera coconut water - glass pitcher (ppl bring glasses from wine table)
 +  * Tzatziki, dried olives, rosemary crackers - ceramic plate with small ceramic cups
 +  * Freeze-dried broccoli chips  on a bed of popped amaranth - on metallic ceramic plate
 +  * Nopal with lime - spiky nopal leaf 
 +
 +  * Water tasting - shot glasses
 +  * Snails in the garden (microgreens with faux snail eggs on a chia seed crisp) - on metal plate
 +  * Nori chips with green tea quail eggs - on metal plate
 +  * Weed juice (supergreens infusion served with an extensive  printed list of nutritional info) in pill cups
 +  * Red wine jellies (reservatol) - in pill cups
 +  * Choco-shots (broad spectrum antidepressant and coconut 'botox') - syringes
 +
 +  * Rye bread with smoked nut butter (almonds, hazelnuts, pine nuts) - hubcap+stand+rough ceramic bowl
 +  * Pirate mapo (tofu, harissa, olives and dried apricots), rough seedy crackers - hubcap+stand+rough ceramic bowl
 +  * Fish-slime congee (rice porridge with seaweed) with rice and quinoa crackers - hubcap+stand+rough ceramic bowl
 +  * Dried black bananas and apricots - served on stones
 +  * Dates in coffee and cardamom, carob (Leila) - in broken frypan
 +
 +  * (uncooked globe artichokes for presentation)
 +  * Barbecued green asparagus kebabs in soy-lemon marinade - in gozo wooden bowl with toothpicks
 +  * Strawberry, Maltese honey, basil and parmesan on oat pancakes -wooden platter
 +  * Fresh sourdough or flat bread with dips - wooden platter
 +    * Beetroot and roasted hazelnut/pine nut butter - small bowl
 +    * Carrot and rosemary and tarragon puree with lemon zest - wooden bowl
 +    * Pumpkin seed butter - wooden bowl
 +
 +  * Cider vinegar / Elderflower champagne - cocktail glasses
 +  * Dark chocolate mousse with ginger and olive oil) with dried mango - wooden bowl, eat with mango rather than spoons
 +
 +
 +Notes (in progress) -> http://subetha.fo.am/p/tasting_tomorrow_menu
  
  
  • potf/tasting_tomorrow_prototyping.txt
  • Last modified: 2017-05-13 09:47
  • by maja