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De meningen ge-uit door medewerkers en studenten van de TU Delft en de commentaren die zijn gegeven reflecteren niet perse de mening(en) van de TU Delft. De TU Delft is dan ook niet verantwoordelijk voor de inhoud van hetgeen op de TU Delft weblogs zichtbaar is. Wel vindt de TU Delft het belangrijk - en ook waarde toevoegend - dat medewerkers en studenten op deze, door de TU Delft gefaciliteerde, omgeving hun mening kunnen geven.

Posted in March 2009

Interview to Ferran Adrià, on food, science and research

One of the most famous cooks in the world gets interviewed. He sounds so reasonable! It is also very interesting that the interview is in the prestigious New Scientist magazine. There is also a summary of what you get at his restaurant, elBulli.

 

 

Free Food Design event – tomorrow at 1800 in Culture Centre

I got this from Shauna:

Katja Gruijters is a food professional. She designs products, spots
consumer trends and develops concepts for companies around human
desires.

 
Tomorrow, March 18th, at 18:00 at the Culture Centre Katja Gruijters is giving a lecture. I got the following details from the SNC site, that unfortunately is not deep-linkable… 
 
18/03 Art lab: ft Katja Gruijters

Make your own tableware 

– A Lecture on fooddesign by Katja Gruijters

– Make your own tableware

– Lots of artists and free food!

Time: 18.00h – 20.00h

Place: Culture

Price: FREE

There is also a blob of Dutch text:

in het kader van het nieuwe concept Kunstlab geeft Katja Gruijters,
Nederlands bekendste food designer, een lezing over haar werk. Iedereen
met interesse in ontwerpen, creativiteit maar ook voedsel en de
mogelijkheden met deze combinatie moet hier bij zijn! Verder zal op deze kickoff het Kunstlab geintroduceerd worden met als eerste serie: "Make-a-Meal-of-it".

In deze serie wordt in 6 weken rondom een eigen visie op ‘de
maaltijd’ ontworpen, gecreëerd en gebouwd. Met als resultaat een
gezamenlijke maaltijd als afsluiter waarbij al het werk van de
deelnemers samenkomt in één totaalbeleving van ‘de maaltijd’. Dit onder begeleiding en inspiratie van verschillende kunstenaars en ontwerpers; onder andere Peter de Jong van EcoSnelDesign.

Klik hier voor meer informatie over Kunstlab: "Make-a-Meal-of-it"

and more information about Kunstlab.

I am certainly going to be there! Who wants to come along?

(walter)

Hungry City

Hungry City book cover

Dear all,

On the 25th of this month (Wednesday) Carolyn Steel will present her book Hungry City in Stroom in The Hague.

‘Man and corn – it all comes back to that. Cultivation and civilization, city and country, paradise and hell, food has always shaped our lives, and it always will. Our legacy to those who inherit the earth will be determined by how we eat now – their future lies in our knives and forks and fingers.’
(Carolyn Steel, Hungry City: How Food Shapes Our Lives, 2008)

Doesn’t this sounds great?! Check the site:

http://www.stroom.nl/activiteiten/lezing_symposium.php?l_id=221822

Email me if you want to go, registration is required though it’s free!

 Minyou 

reflection

 

Regular meal in Korea

Korean traditional dish

If you order food in  korean traditional restaurant, so many different dishes will be served at the same time. Even people say that they serve so much that legs of the table are going to be broken. Thougth appetizer and dessert exist, people enjoy various foods altogether. I think it is possible by the fact that most side dishes can be preserved for a long time. For example, spagetti can not be preserved in the refrigerator. But korean make a side dish enough to be eaten for several days and keep it in refrigerator or underground to keep it cold.

Table manners of Korea

 General Table Manners

General table manners of Korean are mainly about respect. You need to take careful concern about the old.

  • Do not make noises with spoon or chopsticks hitting the rice bowl or other food containers.
  • Do not hold the rice bowl or soup bowl in your hand during the meal.
  • Do not pick out what you don’t like or shake off seasonings.
    –> People think this behavior will make you unfortunate.
  • When coughing or sneezing during a meal, face the other way from table and cover your mouth with your hand or napkin.
  • Chew food with your closed mouth and do not make noises while chewing.
  • Try to keep pace with others by eating not too fast or too slow. When having a meal with the elderly, wait for them to put the spoon and chopsticks on the table at the end of the meal.
  • After a meal, put the spoon and chopsticks on the spot where they were placed first.
  • When using a toothpick, cover your mouth with one hand and discard it the toothpick afterwards so others won’t see it.



  Dinning with elderly people
  • When having a meal with the elderly, wait for the elders to hold their spoon first and keep pace with them.
    –> It is rude to start eating alone.
  • If you finished the meal before the elderly, place the spoon in the rice bowl or sungnyung bowl and when the elderly person has finished the meal, place it on the table.



  Table Rules
  • Hot and watery foods are placed on the right side and cold and dry foods are placed on the left side.

  • The rice bowl is on the left, and soup bowl is on the right, with other bowls placed in the middle.
  • The spoon is on the right side and chop sticks are behind the spoon and placed a little towards the outside of the table.



  how to use chopsticks and spoon

  • Do not hold the spoon and chopsticks together in one hand.
  • Do not suck the chopsticks and do not hold spoon and chopsticks at the same time.
  • The spoon and chopsticks should not rest on any bowl or dish during the meal.

1. Right way to use spoon

O X X

2. How to use chopstics:

  1. Place one chopstick inside of thumb and reach to 4th finger.
  2. Place the other chopstick between the index finger and middle finger and hold by pressing with your thumb.
  3. Freely move chopsticks by pressing thumb and only using your index and middle fingers.
O X

1st Food day!

SAMGYETANG

SAMGYETANG is chicken broth with ginseng. The orginal one has more ingredients like ginseng, date and Astragalus. It is traditional summer food in korea. Becuse as you can see there are many traditional Oriental medicines from forest. (Forest is 65percent of total korean earth) And the medical ingredients help you to bear the hot and dry summer of korea. It is easy to see SAMGYETANG restaurant inkorea. And it is really popular food for foriegners since it has mild taste.

Add: There are some problems in uploading the file,,,I missed my original photoes with photoshop.

Some links

Food Pairing – nice visualizations on complementary (surprising) ingredients

Food Timeline

Cooking for Engineers – Nice blog on cooking.. 

The Splendid Table – NPR radioshow on food

CHOW and its attendant forums on chowhound

eGullet is just forums, hundreds of them, about food

lovely topic, computers in the kitchen: Honeywell’s Kitchen Computer (why not?) and the very silly iPod fridge and of course the 3com Audrey. For some reason, computers in the kitchen have a history of doomed projects. Why?

Brief 2: tell me a story (and two references for you)

 

 

In preparation for our next meeting, we would like you to read these two articles. The first one is more of a story, the second one is more analytical (but still full of stories!)

We have taken them from this collection: Korsmeyer, C. (Ed.). (2005). The taste culture reader: experiencing food and drink. New York: Berg. This article is readable only by members because we don’t have permission to distribute the articles.

The brief is:

tell us a story about food. Various techniques are possible: oral
narration, video, photo support). The story must fit within 5 minutes.
The emotional component of food, as a part of one’s personal memory of
places and people must be explored. The story must be adapted to the
receiving audience, which requires more exploration of each other’s
culture.

Global narrations of food: GMOs, Brillat-Savarin,
sustainability

(Annemiek + Walter)

© 2011 TU Delft