Gelitin -la louvre-

les Gelitin (Wolfgang Gantner, Ali Janka, Florian Reither et Tobias Urban), un collectif d’artistes autrichiens, travaillent ensemble depuis 1993. Ces artistes viennois dont l’activité repose sur une énergie participative (Gelatin Institut) repensent les structures de l’art dans un esprit libre, affranchi de toutes contraintes.

Dans l’exposition Gelitin la louvre à Paris au musée du Mnam en 2008, on pouvait voir un truc plutôt curieux un pied gigantesque sculpté dans du fromage.

souvenirs d'enfance

http://long.blog.lemonde.fr/2011/01/27/tete-en-lair/

Mahony

Mahony
Strategy of action, kitchen, London 2007, c-print, 40 x 50c m
Stragegy of action, staircase, London 2007, c-print, 40 x 50 cm

"However, when artist collective mahony arrived fresh from Vienna, they slowly began to undo the very workings of this organisation. As soon as computers and copiers switched to standby at the end of business each day, they literally unpacked precious archival materials, dismantled furniture and shuffled the daily detritus that constitutes this 9 to 5 working environment. Removing glasses from kitchen cupboards, books from library shelves, and beds from bedrooms, mahony rearranged these materials into temporary interventions, lasting only long enough to be photographed in the midnight hours, before returning them precisely to their ordinary positions before the 9am log-on". (Austrian Cultural Institut/London)

Source: http://www.layrwuestenhagen.com/de/artist/work/id/22/index.html

VEGETABLE ORCHESTRA

http://www.vegetableorchestra.org/onionoise.php

voir aussi le premier post du blog : http://descouleursdanslabouche.blogspot.com/2011/01/legumes.html

Cuisine en boucle


Flow2 from Flow 2

Songs about food

Song collection from the NY artist Matt Bua:
http://www.publiccollectors.org/FoodSongs.htm

and of course my favorite:

vin congelé

http://www.miam.org/telechargements/MIAM%20MIAM%20GLOU%20GLOU%202007.pdf

Luxe : Lire le temps dans des selles de dinosaures

Montre Artya utilisant une Cropolithe de Dinosaure

"Il faut être de son temps. Faut-il être de son temps ?"

CALIBRE    Self-winding mechanical movement
     Fonctions    Hour, minute, second
     Rotor
Patinated with liver of sulfur and polished with sodium bicarbonate
     Jewels    25
     Frequency    28'800 vibrations per hour (4 Hz)
     Power-reserve    42 hours
 CASE    Diameter    Rond-shaped, 50 mm
     Materials    Stainless steel grade 316 or bronze
     Crystal    Sapphire, none-reflecting coating
     Caseback    Open with mineral glass
     Water-resistance    30 meters (3 ATM)
DIAL
In coprolite, a version in jet is also available
HANDS    Pierced and oxidized
STRAP    Deep black American cane toad skin
BUCKLE    Ardillon buckle
WARRANTY    24 months
UNIQUE PIECE    1/1



Source : http://artya.luxuryartpieces.com/product_coprolite

Cropolithe de dinosaure

Cropolithe d'animal marin

Poêles et casseroles 1859

Charles Nègre, "Les cuisines de l'Asile Impérial de Vincennes", 1859, National Gallery of Canada.

source: http://www.un-titled.fr/2011/01/poeles-et-casseroles/

Martha Rosler, Semiotics of the Kitchen, 1975
Voir le film sur UBU.COM

M&m's

Avec l'été vient le temps de déguster salades et plats froids, vites préparés mais pleins de goûts. Cela explique aussi le peu de recettes proposées par les différents blogs. Oui on part en vacances ( enfin pas tous quand même malheureusement) mais la cuisine reste maison. 

J'ai donc passé 3 semaines dans une autre maison à Montreuil, avec une autre cuisine à apprivoiser. Après s'être observé mutuellement elle m'a offert de merveilleuses découvertes culinaire!
Dès lundi, ce sera donc une semaine tests de l'été!

En attendant, voici un petit dessert coloré, psychadélique, moelleux mais croquant, testé et approuvé par de nombreuses personnes en roller!

Cake aux M&M's

- 180g de farine
- 1 sachet de levure chimique
- 3 œufs
- 40g de sirop d'agave ou 70g de sucre
- 20g d'huile
- 150g de lait
- 200g de M&M's 

Mélanger la , les M&M's et la levure.
Dans un saladier mélanger le sucre et les œufs, Les ajouter à la farine.
Ajouter le lait et l'huile en continuant de mélanger afin de bien incorporer les liquides.
Mettre la pâte dans un moule à cake (en silicone ou recouvert de papier de sufurisé)
Placer au frigo pendant env.1h.

Préchauffer le four à 180° (th.4) et faire cuire le cake pendant env.45 min.

Mochi

 

Selon les chiffres du département des pompiers de Tokyo qui conseille de couper le mochi en petits bouts, plus de 100 patients sont en moyenne hospitalisés chaque année. La majorité ont plus de 60 ans. Entre 2006 et 2009, dans la capitale japonaise, 18 personnes sont mortes étouffées par le mochi. Le gâteau de riz est un folklore dangereux, mais avant tout un marché conséquent pour les nombreux producteurs dont le lobbying actif empêche pour l’instant les autorités d’interdire sa consommation.


lien: http://ochatowagashi.free.fr/index.php/2008/10/03/tout-ce-quil-faut-savoir-sur-le-mochi/

Moffles: http://www.japantrends.com//moffles-mochi-and-waffles-together-at-last/

Conflict Kitchen is a take-out restaurant that only serves cuisine from countries that the United States is in conflict with.

 

Conflict Kitchen is a take-out restaurant that only serves cuisine from countries that the United States is in conflict with. The food is served out of a take-out style storefront, which will rotate identities every four months to highlight another country.  Each Conflict Kitchen iteration is augmented by events, performances, and discussion about the culture, politics, and issues at stake with each country we focus on.

We are currently presenting the second iteration of Conflict Kitchen via Bolani Pazi, an Afghan take-out restaurant that serves a savory homemade afghan turnover filled with either  pumpkin, spinach, lentils, or potatoes and leeks. Developed in collaboration with members of the Afghan community, our bolani comes packaged in a custom-designed wrapper that includes interviews with Afghans both in Afghanistan and the United States on subjects ranging from Afghan food and culture to the current geopolitical turmoil.

Through food, wrappers, programming, and daily interactions with customers, Conflict Kitchen creates an ongoing platform for first-person discussion of international conflict, culture, and politics. In addition, the project introduces a rotating venue for culinary and cultural diversity in Pittsburgh, as future iterations will focus on  North Korea, Venezuela, and more.

Source: http://www.conflictkitchen.org/

Marina Abramovic's "Volcano Flambé"

Photo by Diane Bondareff, courtesy Park Avenue and Creative Time
Marina Abramovic's "Volcano Flambé" is available at Park Avenue Winter through March 20th.

[The booklet and the soundtrack featuring the artist's comments] is filled with items such as "To be consumed on a solar eclipse," which suggests that you, on such a celestial occasion, devour "3 glasses of water that a ruby has been soaking in for 3 days."

Source: http://www.artinfo.com/news/story/36739/marina-abramovic-says-let-them-eat-flaming-volcano-dessert/

Jaw action, chewed walls

Bubblegum Alley in San Luis Obispo, California

Source: http://molempire.com/2010/11/12/the-worlds-stickiest-attractions/

Curry spices for cows and sheep could cut methane emissions

Curry spices could hold the key to reducing the enormous greenhouse gas emissions given off by grazing animals such as sheep, cows and goats, scientists have claimed.

Source: http://www.independent.co.uk/environment/green-living/curry-spices-for-cows-and-sheep-could-cut-methane-emissions-2029761.html

But might be in conflict with California's most alternative new energy !
Source: http://www.reuters.com/article/idUSN0440606220080305?rpc=64








image from : http://inhabitat.com/spiffy-backpack-traps-bovine-gas/

Poo power

Researcher Guillermo Berro estimated that “30% of Argentina’s total greenhouse gases could be generated by cattle.” Time to seriously consider that poo power plant!

On a dairy farm in the Golden State's agricultural heartland, utility PG&E Corp began on Tuesday producing natural gas derived from manure, in what it hopes will be a new way to power homes with renewable, if not entirely clean, energy.

Source: http://www.independent.co.uk/environment/green-living/curry-spices-for-cows-and-sheep-could-cut-methane-emissions-2029761.html

Eructation de baleine

Source : http://www.seagrant.umn.edu/news/2011/01/07

Les toques des participants

Peinture et Gauffre / colors and waffles

Préparation colorée. Chaque couleur représente un parfum différent.


edit. nov 26 2011
ongoing:
http://www.tumblr.com/tagged/rainbow+food

L'attaque de la Moussaka géante

http://www.youtube.com/watch?v=hdixbSMSYQA&feature=related

Méfiez-vous des petits plats maison ...

EDIBLE ART : Licked, Sucked, Stacked, Stuck at Brattleboro Museum and Art Center

BAKE A CAKE, REMAKE, RECAKE

Licked, Sucked, Stacked, Stuck
Paul Shore and Nicole Root
November 6, 2010 - February 6, 2011
@
Brattleboro Museum and Art Center
10 Vernon St.
Brattleboro, Vermont 05301

This simple proposal soon bred others. From Louise Bourgeois to Carl Andre, it seemed that the work of the most important contemporary sculptors had some sort of sugary counterpart. Just as Minimalist artists went to the industrial suppliers along New York City’s Canal Street, Shore and Root frequented candy stores in search of new ideas and materials.

In the process of creating their Confectionery History of Contemporary Sculpture, they found that looking at art through candy-colored glasses doesn’t just make you hungry; it reveals sticky similarities and sweet juxtapositions unaccounted for by contemporary art history.


 

Images of the show: http://www.flickr.com/photos/brattmuseum/sets/72157625177064082/

création du patissier christophe michalak

Poire
On fond pour ce biscuit financier sur lequel viennent se poser quelques poires pochées en brunoise, recouvertes d'une mousse au sirop d'érable du Québec.

Christophe Michalak a créé pour l'automne hiver 2010 une collection de pâtisseries où les saveurs sont «en formes»! Quelques mots suffisent en effet pour comprendre le fil rouge de cette collection disponible à la Galerie des Gobelins : 5 parfums – 5 origines – 5 formes…

si on pouvais lécher le sols!!!!

création fauchon

concours patisserie

http://www.cmpatisserie.com/2009/concours/galerie_chocolat_2009/index.php

Cardona (Catalogne): l'intérieur de la montagne de sel: les stalactites de sel

Le sel se dépose en sens inverse des courants d'air. Les stalactites de sel se forment beaucoup plus vite que les stalactites de calcaire.

Les tomates sont carnivores

Professor Mark Chase, of Kew and Queen Mary, University of London, said: “The cultivated tomatoes and potatoes still have the hairs. Tomatoes in particular are covered with these sticky hairs. They do trap small insects on a regular basis. They do kill insects.

“We suspect in the domesticated varieties they are getting plenty of food through the roots from us so don’t get much benefit from trapping insects. In the wild they could be functioning in the way that could properly be considered carnivorous.”

Source: http://www.telegraph.co.uk/earth/wildlife/6727709/Tomatoes-can-eat-insects.html



See also:

The attack of the killer tomatoes (1978)http://www.imdb.com/title/tt0080391/

from: http://www.learnsomethingeveryday.co.uk/#/2011/01/04

Colonies of a bizarre microbial goo have been found practicing agriculture at a scale tinier than any seen before.

Agriculture has been a large part of the ecological success of humans.

A handful of animals, notably the fungus-growing ants, termites and ambrosia beetles have advanced agriculture that involves dispersal and seeding of food propagules, cultivation of the crop and sustainable harvesting.

More primitive examples, which could be called husbandry because they involve fewer adaptations, include marine snails farming intertidal fungi and damselfish farming algae.
Recent work has shown that microorganisms are surprisingly like animals in having sophisticated behaviours such as cooperation, communication and recognition as well as many kinds of symbiosis.

Here we show that the social amoeba Dictyostelium discoideum has a primitive farming symbiosis that includes dispersal and prudent harvesting of the crop.
 About one-third of wild-collected clones engage in husbandry of bacteria.

Instead of consuming all bacteria in their patch, they stop feeding early and incorporate bacteria into their fruiting bodies.

They then carry bacteria during spore dispersal and can seed a new food crop, which is a major advantage if edible bacteria are lacking at the new site. However, if they arrive at sites already containing appropriate bacteria, the costs of early feeding cessation are not compensated for, which may account for the dichotomous nature of this farming symbiosis. The striking convergent evolution between bacterial husbandry in social amoebas and fungus farming in social insects makes sense because multigenerational benefits of farming go to already established kin groups.

source: http://www.nature.com/nature/journal/v469/n7330/full/nature09668.html


and: http://www.sciencedaily.com/releases/2008/11/081124203654.htm
However, when food supplies run low, they first move toward one another to form an aggregate. Eventually the aggregate forms a multi-cellular organism made up of spores that can survive and reproduce, and dead cells that form a stalk. The stalk to spore ratio is about one to four.



Yellow Slime Mold Timelapse from sesotek on Vimeo.


and: http://www.wired.com/wiredscience/2011/01/bacteria-farming-amoeba/
“If you can pack your food source with you, it’s a serious advantage,” said molecular biologist Debra Brock of Rice University, co-author of the slime mold study, published Jan. 19 in Nature.

Inflatable Lunar Greenhouse Could Grow Food For Future Moon Colonies

Gene Giacomelli at the Lunar Greenhouse in the University of Arizona's Controlled Environment Agriculture Center.
Norma Jean Gargasz/UANews

"We can deploy the module and have the water flowing to the lamps in just ten minutes," Phil Sadler, president of Sadler Machine Co., which designed and built the lunar greenhouse, said in a statement. "About 30 days later, you have vegetables."


Source : http://www.space.com/9353-lunar-greenhouse-grow-food-future-moon-colonies.html

L'un des tout premiers pas sur la Lune, l'empreinte de Buzz Aldrin, NASA

Florence Doléac