The couple
Turmeric & Ginger
8.12.08
Edible Perfume Workshop | photo (12)
Evaluation by tasting & smelling. Sharing the impressions and opinions.
Edible Perfume Workshop | photo (11)
'Flavour Coupling' composition by balancing between two flavored oil.
Edible Perfume Workshop | photo (4)
Making the ingredients as small and fine as possible with the kitchen tools.
4.12.08
Open Sauces Dinner @ FoAM, Brussels
Nov. 22, 2008
Open Sauces
theme:
open source & open sauces
the sense of taste & the sense of smell
food crisis, trading, logistics,
future of the food etc.etc...
Not to forget: to taste!
welcome drink
12 course dish starts. Get ready!
Menu
http://lib.fo.am/open_sauces_menu
parmesan cheese + honey = super!
cauliflower + cauliflower + cauliflower....
Sprouts on alga + black sesame rice cracker + water cress jelly.
(It's all edible, just for your information.)
What impressed me the most was this dish. Surprising, but tasted also good in a subtle way. And I got the feeling that I was positively experimented. As a native Japanese I missed shoyu & wasabi for this sort of texture, and I found out that they had already 'composed' them alternatively by placing sesame-shoyu cracker & water cress jelly next to the sprout. This was amazing. The level of play was very well balanced in that dish.
Green Peas & Mint Soup in different versions
It was my role to give a toast for this course.
My toast:
Chicoli cooked in coffee.
Different versions of sexy 'stamppod'.
All the dishes were served with a touch of elegance. The tastes were finely tuned with the drinks.
Only pity thing is that everything was following (too) proper western formal style. I was expecting to get even more surprise with a lot of plays and experimentations. I hope they get even more crazy the next time...!
Open Sauces
theme:
open source & open sauces
the sense of taste & the sense of smell
food crisis, trading, logistics,
future of the food etc.etc...
Not to forget: to taste!
welcome drink
12 course dish starts. Get ready!
Menu
http://lib.fo.am/open_sauces_menu
parmesan cheese + honey = super!
cauliflower + cauliflower + cauliflower....
Sprouts on alga + black sesame rice cracker + water cress jelly.
(It's all edible, just for your information.)
What impressed me the most was this dish. Surprising, but tasted also good in a subtle way. And I got the feeling that I was positively experimented. As a native Japanese I missed shoyu & wasabi for this sort of texture, and I found out that they had already 'composed' them alternatively by placing sesame-shoyu cracker & water cress jelly next to the sprout. This was amazing. The level of play was very well balanced in that dish.
Green Peas & Mint Soup in different versions
- gaseous <---- the perfume dish that I contributed
- fluid
- (half)solid
It was my role to give a toast for this course.
My toast:
If you pinch your nose when you eat, you wouldn't taste much flavors. The role of smell is quite crucial in cookery, because 70 % of tasting is said to be smelling. The rest 30 % is saltiness, sweetness, sourness, bitterness, umami, and some texture. The smell or aroma of the food comes in to the nose through the nose holes, but also from the back of the nose by chewing. Good test would be to chew the food with the mouth open. You wouldn't taste much.
This transparent liquid in the perfume bottle is distilled green pea & mint soup. The aroma's of the soup is condensed and concentrated in this liquid. In other words, it's the same liquid that you can also find on the lid. Now, what happens if we don't close the pan when making a soup? You might find an answer in this perfume. You can spray it in your mouth.
Chicoli cooked in coffee.
Different versions of sexy 'stamppod'.
All the dishes were served with a touch of elegance. The tastes were finely tuned with the drinks.
Only pity thing is that everything was following (too) proper western formal style. I was expecting to get even more surprise with a lot of plays and experimentations. I hope they get even more crazy the next time...!
Green Peas & Mint Soup Perfume (2)
distillation of mint
essential oil is to be seen on the surface
composition of the final perfume
essential oil is to be seen on the surface
composition of the final perfume
- distilled green peas soup 45ml (head)
- distilled mint 30ml (head)
20.11.08
Green Peas & Mint Soup Perfume (1)
As one of the Open Sauces course dish, I'll provide a perfume "Green Peas & Mint Soup". It's a perfume for your mouth. It's meant for experiencing the border of taste and smell.
Ingredients
Ethanol is added (10%).
Ingredients
- frozen green peas(ECO)
- onion(ECO)
- garlic(ECO)
- coconut oil
- self-made vegetable stock
Ethanol is added (10%).
Open Sauces (announcement)
http://fo.am/open_sauces
Sat. 22th November, 2008
@ FoAM, Brussels, Belgium
I'll provide a perfume "Green Peas & Mint Soup". It's a perfume for your mouth. It's meant for experiencing the border of taste and smell.
Sat. 22th November, 2008
@ FoAM, Brussels, Belgium
I'll provide a perfume "Green Peas & Mint Soup". It's a perfume for your mouth. It's meant for experiencing the border of taste and smell.
Edible Perfume Workshop - Photos
Documentation photos are here:
http://flickr.com/groups/open_kitchen/pool/tags/workshop/
A report by Sae Inukai (one of the participants):
http://saehond.exblog.jp/9684257/
http://flickr.com/groups/open_kitchen/pool/tags/workshop/
A report by Sae Inukai (one of the participants):
http://saehond.exblog.jp/9684257/
4.11.08
Edible Perfume (workshop announcement)
Dear Friends
As a part of "Open Kitchen", a series of events about food, food systems and food culture, I'll give a workshop on extracting scents "Edible Perfume" on Sunday, November 16th in Brussels. If you are interested please reserve as soon as possible (there are only 10 places).
For more information about this workshop and other events of the series "Open Sauces", please read below. Forwarding this email is welcome.
Cheers!
Maki Ueda
==================================================================
FoAM and the Guild for Reality Integrators and Generators would like to invite you to Open Kitchen, a series of events about food, food systems and food culture. FoAM's cooks will prepare a wide spread of activities, hoping to nourish a variety of tastes and appetites. We will open the doors of our kitchen to demystify some of the substances and processes that make up our contemporary diet. We hope you will join us at our table, there will be plenty of food and no shortage of food for thought...
All events will take place at:
FoAM, Koolmijnenkaai 30-34 Quai des Charbonnages, B-1080 Brussels, Belgium
Maps: http://fo.am/contact/
Please reserve your place by the 10th of November for all events.RSVP: bxl@fo.am
------------------------------------------------------------------
Public Diet: Recipes for Disaster
Thursday 13th November 2008, 19:00 - 22:00
Kate Rich and FoAM invite artists, cultural organisations and members of the assorted cultural proletariat to a potluck dinner and round table conversation on nutrition, catering and survival in the art world andthe cultural sphere.More: http://fo.am/public_diet
------------------------------------------------------------------
Food Pairing and Molecular Gastronomy
Friday 14th November 2008, 19:00 - 21:00
Bernard Lahousse, an internationally renowned food scientist, consultant to creative chefs worldwide (such as those from L'air du temps, OudSluis, In de wulf, or Kasteel Withof) will prepare a nutritious lectureand degustation of food pairing, molecular gastronomy and new kitchentechiques.
More: http://fo.am/food_pairing
------------------------------------------------------------------
Semiotics of the Kitchen Radio
Saturday 15th November 2008, 15:00 - 18:00
With Martha Rosler’s classic performative alphabet 'Semiotics of the Kitchen' as a point of departure, Constants' design collective Open Source Publishing (OSP) presents a live radio broadcast from the FoAMkitchen.
More: http://fo.am/kitchen_radio
------------------------------------------------------------------
Edible Perfume
Sunday 16th November 2008, 14:00 - 17:00
Maki Ueda, an artist who chooses scent as her medium, will conduct a hands-on workshop on extracting and composing aromas & flavours, inspired by the concept of flavour pairing.
More: http://fo.am/edible_perfume
------------------------------------------------------------------
Feral Trade Tea Party & Raffle
Sunday 16th November 2008, 17:00 - 19:00
Kate Rich, an artist, trader and grocery geek will serve specially delivered tea and coffee, introduce Feral Trade (http://feraltrade.org)and talk about her 'slow shopping' quests in Bangladesh, Montenegro,Iran and other diverse destinations. The event will end with a hamperraffle including a variety of Feral Trade goods.
More: http://fo.am/feral_tea
------------------------------------------------------------------
Open Sauces
Saturday 22nd November 2008, 18:00 - 23:00
Open Kitchen will be concluded with a synaesthetic dinner, to jointly sample, celebrate and debate the future of food. With: AlexandraDeschamps-Sonsino, Sher Doruff, Kultivator, Maja Kuzmanovic, Alok Nandi,Sneha Solanki, Wietske Maas, Matteo Pasquinelli, Kate Rich, FemkeSnelting, Andreas Strauss, Maki Ueda, Stevie Wishart, Allison Zinder andother trans-local food experts and enthusiasts.
More: http://fo.am/open_sauces
Open Kitchen is a part of Week van de Smaak(http://www.weekvandesmaak.be/). Open Kitchen is supported by the Flemish Authorities and the Culture2000 Framework of the European Commission (gRig).
--FoAM updates. [un]subscribe options and archive can be found at http://fo.am/cgi-bin/mailman/listinfo/update
As a part of "Open Kitchen", a series of events about food, food systems and food culture, I'll give a workshop on extracting scents "Edible Perfume" on Sunday, November 16th in Brussels. If you are interested please reserve as soon as possible (there are only 10 places).
For more information about this workshop and other events of the series "Open Sauces", please read below. Forwarding this email is welcome.
Cheers!
Maki Ueda
==================================================================
FoAM and the Guild for Reality Integrators and Generators would like to invite you to Open Kitchen, a series of events about food, food systems and food culture. FoAM's cooks will prepare a wide spread of activities, hoping to nourish a variety of tastes and appetites. We will open the doors of our kitchen to demystify some of the substances and processes that make up our contemporary diet. We hope you will join us at our table, there will be plenty of food and no shortage of food for thought...
All events will take place at:
FoAM, Koolmijnenkaai 30-34 Quai des Charbonnages, B-1080 Brussels, Belgium
Maps: http://fo.am/contact/
Please reserve your place by the 10th of November for all events.RSVP: bxl@fo.am
------------------------------------------------------------------
Public Diet: Recipes for Disaster
Thursday 13th November 2008, 19:00 - 22:00
Kate Rich and FoAM invite artists, cultural organisations and members of the assorted cultural proletariat to a potluck dinner and round table conversation on nutrition, catering and survival in the art world andthe cultural sphere.More: http://fo.am/public_diet
------------------------------------------------------------------
Food Pairing and Molecular Gastronomy
Friday 14th November 2008, 19:00 - 21:00
Bernard Lahousse, an internationally renowned food scientist, consultant to creative chefs worldwide (such as those from L'air du temps, OudSluis, In de wulf, or Kasteel Withof) will prepare a nutritious lectureand degustation of food pairing, molecular gastronomy and new kitchentechiques.
More: http://fo.am/food_pairing
------------------------------------------------------------------
Semiotics of the Kitchen Radio
Saturday 15th November 2008, 15:00 - 18:00
With Martha Rosler’s classic performative alphabet 'Semiotics of the Kitchen' as a point of departure, Constants' design collective Open Source Publishing (OSP) presents a live radio broadcast from the FoAMkitchen.
More: http://fo.am/kitchen_radio
------------------------------------------------------------------
Edible Perfume
Sunday 16th November 2008, 14:00 - 17:00
Maki Ueda, an artist who chooses scent as her medium, will conduct a hands-on workshop on extracting and composing aromas & flavours, inspired by the concept of flavour pairing.
More: http://fo.am/edible_perfume
------------------------------------------------------------------
Feral Trade Tea Party & Raffle
Sunday 16th November 2008, 17:00 - 19:00
Kate Rich, an artist, trader and grocery geek will serve specially delivered tea and coffee, introduce Feral Trade (http://feraltrade.org)and talk about her 'slow shopping' quests in Bangladesh, Montenegro,Iran and other diverse destinations. The event will end with a hamperraffle including a variety of Feral Trade goods.
More: http://fo.am/feral_tea
------------------------------------------------------------------
Open Sauces
Saturday 22nd November 2008, 18:00 - 23:00
Open Kitchen will be concluded with a synaesthetic dinner, to jointly sample, celebrate and debate the future of food. With: AlexandraDeschamps-Sonsino, Sher Doruff, Kultivator, Maja Kuzmanovic, Alok Nandi,Sneha Solanki, Wietske Maas, Matteo Pasquinelli, Kate Rich, FemkeSnelting, Andreas Strauss, Maki Ueda, Stevie Wishart, Allison Zinder andother trans-local food experts and enthusiasts.
More: http://fo.am/open_sauces
Open Kitchen is a part of Week van de Smaak(http://www.weekvandesmaak.be/). Open Kitchen is supported by the Flemish Authorities and the Culture2000 Framework of the European Commission (gRig).
--FoAM updates. [un]subscribe options and archive can be found at http://fo.am/cgi-bin/mailman/listinfo/update
27.10.08
edible perfume
I'll hold a workshop at FoAM in Brussel (Belgium) on the 16th of November. For this workshop I've made a small experiment of making an 'edible perfume', inspired by the idea of flavor coupling in the world of molecular gastronomy.
The experimentation is about making a flavored / perfumed liquor with lavender and rose.
Left: lavender
Right: rose
[Extraction process]
Lavender in solvent
Rose in solvent.
[Composition process]
recipe
[Result]
It's very bitter, so it's better to add some fruit sugar. The taste of rose is slightly stronger, but it makes me really feel like ingesting a perfume, so I'd leave it like this. A nice flowery smell is still present in my throat after a couple of minits of ingestion. It's a nice sensation between tasting and smelling.
[Why did I choose rose and lavender combination?]
Inspired by the idea of flavor coupling, I was looking for a "good couple" to test. "He" and "she" should contain common substance(s). At the perfumery school in Grasse I've learned that there is a common chemical substance in rose oil and lavender oil.
lavender oil - main substances
rose oil (Damascus) - main substances
The experimentation is about making a flavored / perfumed liquor with lavender and rose.
Left: lavender
Right: rose
[Extraction process]
Lavender in solvent
Rose in solvent.
[Composition process]
recipe
- lavender extract, 1ml
- rose extract, 1 ml
[Result]
It's very bitter, so it's better to add some fruit sugar. The taste of rose is slightly stronger, but it makes me really feel like ingesting a perfume, so I'd leave it like this. A nice flowery smell is still present in my throat after a couple of minits of ingestion. It's a nice sensation between tasting and smelling.
[Why did I choose rose and lavender combination?]
Inspired by the idea of flavor coupling, I was looking for a "good couple" to test. "He" and "she" should contain common substance(s). At the perfumery school in Grasse I've learned that there is a common chemical substance in rose oil and lavender oil.
lavender oil - main substances
- Linalool (10 - 20 %)
- Linalyl acetate (30 - 60%)
- Camphor
- Terpene
- 1,8-Cineol
- Lavanduol
- Lavandulyl Acetate
rose oil (Damascus) - main substances
- Citronellol (45 - 50% )
- Geraniol
- Nerol
- Linalool (20 - 25%)
- Phenyl ethyl alcohol (1 - 2 %)
- Nonyl alcohol
- eugenol
24.10.08
Smelly book
This is the catalogue of the exhibition If there ever was - an exhibition of extinct and impossible smells - .
All the smells exhibited are printed with microencapsulation. It's the book for scratch & sniff.
If There Ever Was: a book of extinct and impossible smells
ISBN: 978-0-9557478-0-9 (rrp £12.00)
distributed by: Cornerhouse, www.cornerhouse.org
published by: Art Editions North
All the smells exhibited are printed with microencapsulation. It's the book for scratch & sniff.
If There Ever Was: a book of extinct and impossible smells
ISBN: 978-0-9557478-0-9 (rrp £12.00)
distributed by: Cornerhouse, www.cornerhouse.org
published by: Art Editions North
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