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robertogreco : gastronomy   9

PIG/PORK: Archaeology, Zoology and Edibility: Pía Spry-Marqués: Bloomsbury Sigma
"Pigs unite and divide people, but why? Pig/Pork explores the love-hate relationship between humans and pigs through the lenses of archaeology, biology, history and gastronomy, providing a close and affectionate look of the myriad causes underlying this singular, multi-millennial bond.

What is it that people in all four corners of the world find so fascinating about the pig? When did the human obsession with pigs begin, how did it develop through time, and where is it heading? Why are pigs so special to some of us, but not to others? Pig/Pork sets out to answer these and other porcine-related questions, examining human-pig interactions across the globe through time, from the Palaeolithic to the present day. The book dissects pig anatomy and behaviour, and describes how this knowledge plays a major role in the advance of the agricultural and medical sciences, among others. The book also looks closely at the history of pig-human interaction; how they were domesticated and when, how they affected human history through their diseases, and how they have been involved in centuries of human conflicts, with particular reference to the story of the Iberian Jews and Muslims at the time of the Inquisition. The book goes on to look at how pigs' characteristics and our relationship with them have combined to produce many of the world's great dishes. All this is accompanied by a liberal peppering of pork recipes and the stories behind them, along with facts, wisdom and porker lore, providing a thought-provoking account of where our food comes from, both historically and agriculturally, and how this continues to influence many parts of our behaviour and culture."
pigs  books  pork  human-animalrelations  human-animalrelationships  morethanhuman  multispecies  livestock  agriculture  history  culture  food  archaeology  zoology  gastronomy  biology  science 
may 2018 by robertogreco
The Former El Bulli Chef Is Now Serving Up Creative Inquiry - NYTimes.com
"So what is his goal? The foundation’s current mission seems to flutter between worldly and chaotic. Consider the activity on a morning in November: One group of employees worked in a corner of the loft on prototypes of a website known as BulliPedia that, when finished, will be a type of Wikipedia for haute cuisine. On the opposite side of the room, a young woman edited pages intended for a multivolume book collection tracing the history of food. At a desk facing the window, three men spent hours researching white asparagus. (It was not immediately clear what this was for.)"



“this is a flow chart of a cucumber’s existence”



"He also seems uninterested in running his foundation as a typical start-up, and his rigid devotion to his own mantras can occasionally give the entire operation a cultish feel. Additionally, it isn’t obvious exactly how his ideas will make the leap from notion to project. Mr. Adrià has nominally divided the foundation into two main strands: knowledge, which is the group focused on creating BulliPedia; and creativity, which is focused on, in his words, “deconstructing the entire process of creativity.” He calls this group El Bulli DNA.

If the names of the various projects aren’t enough to keep straight, Mr. Adrià adds a few more: El Bulli Lab is the Barcelona-based office where people associated with El Bulli DNA do their work. That should not be confused with 6W Food, which may not get going for a few more years but is expected to be a sort of cross between a science museum, an art museum and a house of culinary innovation. Also in the works is a search engine known as SeaUrching (named in part for the delicacy) as well as a language to describe gastronomy known as Huevo, Spanish for egg. Huevo, it was noted by one of Mr. Adrià’s colleagues, could ultimately be a digital language coded for use by refrigerators or other kitchen appliances."



"Sometimes it feels as though it might take a similar amount of time to fully digest what Mr. Adrià is seeking now. A deconstruction of his goals suggests that his previously insatiable thirst for innovation has been replaced by an insatiable thirst for knowledge. That is why there are so many charts, maps and graphs. That is why three men spent hours researching white asparagus. Scattershot as they may be, Mr. Adrià's motives are earnest.

So, too, are his methods, even if it is not always altogether clear to everyone else what he is doing. As one staff member said, understanding the true purpose of the El Bulli Foundation is less important than understanding the process by which it is built. For those who believe that Mr. Adrià truly is a genius, the staff member said, that is enough.

The sunlight was gone, and the office was quiet. Mr. Adrià stopped at one desk. He peered at a notebook. He lingered, finally, over a grid of index cards that traced the history of cuisine from the Neolithic era to the present day. Thousands of years, thousands of changes in cooking style, preparation, ingredients and techniques. Thousands of innovations. Mr. Adria frowned.

“If I don’t understand all of this,” he said, “I don’t understand anything.”"

[via: http://randallszott.org/2015/01/04/art-is-a-prison-ferran-adria-exploring-an-imaginative-elsewhere/ ]
ferranadrià  art  creativity  inquiry  bullipedia  elbulli  food  invention  history  theweightofhistory  arthistory  aesthetics  6food  elbullilab  inquisitiveness  curiosity  freedom  imagination  artleisure  leisurearts  seaurching  elbullidna  knowledge  learning  labs  laboratories  process  gastronomy  culinaryarts  huevo  2015  openstudioproject  lcproject  r&d  researchanddevelopment  research  howwelearn  foundations  innovation  genius  creativeinquiry 
january 2015 by robertogreco
Art is a prison: Ferran Adrià exploring an imaginative elsewhere | Lebenskünstler
"Ferran Adrià Feeds the Hungry Mind – Sam Borden [ http://www.nytimes.com/2015/01/04/business/ferran-adria-the-former-el-bulli-chef-is-now-serving-up-creative-inquiry.html ]

A decent example of why art is so boring to me. Once you disconnect aesthetics and creativity from the lame ass chains of art history you can be way more inventive…or as David Robbins put it:

“All the time, though, my sensibility pointed toward and yearned for an imaginative Elsewhere. I became increasingly dissatisfied with the narrowness of art as a formulation of the imagination. This will sound preposterous to many people, I’m aware, given that art offers and represents extraordinary behavioral freedoms, but in “making art” I found an ultimately enslaving formulation. How so? In art, you can do, yes, anything you want so long as you’re willing to have it end up as art. That isn’t real imaginative freedom, in my view. Inquisitiveness of mind will carry you past art, and apparently I love inquisitiveness of mind more than I love art.”


So what is his goal? The foundation’s current mission seems to flutter between worldly and chaotic. Consider the activity on a morning in November: One group of employees worked in a corner of the loft on prototypes of a website known as BulliPedia that, when finished, will be a type of Wikipedia for haute cuisine. On the opposite side of the room, a young woman edited pages intended for a multivolume book collection tracing the history of food. At a desk facing the window, three men spent hours researching white asparagus. (It was not immediately clear what this was for.)



“this is a flow chart of a cucumber’s existence”



He also seems uninterested in running his foundation as a typical start-up, and his rigid devotion to his own mantras can occasionally give the entire operation a cultish feel. Additionally, it isn’t obvious exactly how his ideas will make the leap from notion to project. Mr. Adrià has nominally divided the foundation into two main strands: knowledge, which is the group focused on creating BulliPedia; and creativity, which is focused on, in his words, “deconstructing the entire process of creativity.” He calls this group El Bulli DNA.

If the names of the various projects aren’t enough to keep straight, Mr. Adrià adds a few more: El Bulli Lab is the Barcelona-based office where people associated with El Bulli DNA do their work. That should not be confused with 6W Food, which may not get going for a few more years but is expected to be a sort of cross between a science museum, an art museum and a house of culinary innovation. Also in the works is a search engine known as SeaUrching (named in part for the delicacy) as well as a language to describe gastronomy known as Huevo, Spanish for egg. Huevo, it was noted by one of Mr. Adrià’s colleagues, could ultimately be a digital language coded for use by refrigerators or other kitchen appliances.
ferranadrià  art  creativity  inquiry  randallszott  davidrobbins  samborden  bullipedia  elbulli  food  invention  history  theweightofhistory  arthistory  aesthetics  6food  elbullilab  inquisitiveness  curiosity  freedom  imagination  artleisure  leisurearts  seaurching  elbullidna  knowledge  learning  labs  laboratories  process  gastronomy  culinaryarts  huevo  2015 
january 2015 by robertogreco
The Center for Genomic Gastronomy - Studying the biotechnologies and biodiversity of human food systems.
"The Center for Genomic Gastronomy Is an independent research institute that examines the biotechnologies and biodiversity of human food systems.

Our mission is:

* to map food controversies
* prototype alternative culinary futures
* & imagine a more just, biodiverse & beautiful food system.

We are dedicated to the advancement of knowledge at the intersection of food, culture, ecology and technology. The Center presents its research through public lectures, research publications, meals and exhibitions. The Center has conducted research and exhibited in England, Germany, India, Ireland, Netherlands, Singapore and the US."

[See also: http://www.foodphreaking.com/ ]
food  gastronomy  biohacking  hacking  biodiversity  systemsthinking 
december 2013 by robertogreco
What Grant Achatz Saw at El Bulli - NYTimes.com
"As Wikipedia puts it, “Three of Escoffier’s most noted career achievements are revolutionizing and modernizing the menu, the art of cooking and the organization of the professional kitchen.” These were game-changing developments that shaped an entire era of cooking. All of these Ferran has done. One could easily argue that we are in the midst of one of these shifts now, and Ferran Adrià is the modern Escoffier.<br />
<br />
It requires a great thinker to inspire more great thinking. Whatever he decides to do with El Bulli, the most powerful thing that Ferran Adrià has done is not what he himself has accomplished, but what he has inspired."
grantachatz  ferranadrià  gastronomy  alinea  elbulli  creativity  culture  design  dining  cooking  food  restaurants  augusteescoffier  renéredzepi  innovation  gamechanging 
august 2010 by robertogreco
Heston Blumenthal - Wikipedia, the free encyclopedia
"Apart from a week's work experience in Raymond Blanc's kitchen and a short time in Marco Pierre White's, he is self-taught."
moleculargastronomy  hestonblumenthal  autodidacts  restaurants  science  uk  gastronomy  chemistry  cooking 
august 2010 by robertogreco
Información Buenos aires Argentina Gastronomia [worth a look if you can get past the eye burning web design]
"Uno de los mejores resultados de toda esta mezcla étnica, es que paseando por la Reina del Plata, se puede encontrar en el rubro gastronómico con lo autóctono: una parrilla-restaurante que le sirven unos "asados" con las excelentes carnes argentinas acompañadas de su impresionante parrillada criolla o unas empanadas criollas y también un calórico " locro". También restaurantes árabes, las mejores pastas italianas, una paella a la valenciana espectacular, por citar sólo algunos ejemplos. Que indudablemente reflejan a las multitudinarias culturas y costumbres."
food  argentina  buenosaires  meat  asado  recipes  gastronomy 
october 2008 by robertogreco

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