Hacker’s Guide to the Food Galaxy
Thursday, June 13th
During this lab you will be cooking and drinking, combining Dutch vegetables with Japanese fermented products. This day-long workshop offers a new interactive food entertainment through serving Sake, Soup Stock of Umami, Fermentation and Sustainable Food for space age. Stretching the ideas of gastrophysics and food waste to not only on earth but also in space. We will explore the food galaxy using AI, Genome Analytics and Robotics to reinvent taste. Expect to learn about the history and wisdom of Japanese Food Culture, UMAMI and Fermentation, and how we can hack the food galaxy through experts’ talks and cooking and tasting experience.
A Journey from the past to the future, wisdom of Japanese Food Culture, UMAMI and Fermentation.
We renovate a unique food culture in Japan by design, science, historiography, engineering and art. This workshop offers a new interactive food entertainment through serving Sake, Soup Stock of Umami, Fermentation and Sustainable Food for space age. We stretch the idea not on the earth but space in sense of gastrophysics and food waste. We will also explore food galaxy using AI, Genome Analytics and Robotics to reinvent the taste. Participants will learn from history and contexts of wisdom of Japanese Food Culture, UMAMI and Fermentation and how we can hack the food galaxy through experts’ talks and cooking and tasting experience with us.
1.What is fermentation?
What does the regional difference in fermentation culture mean? Fermentation is now A THING in Japan. History, anthropology, dietetics, science, and art of microorganisms are revisited and reframed. In this workshop, the Yamamo Miso from Akita Prefecture, Japan, enlightens us with Miso, fermented soy bean pastes. Making and tasting Miso soup becomes mindfulness in our life. Various fermented foods have been produced in the world since ancient times. Fermentation culture has been changed by climate, climate, degree of urbanization, and change of times. Even in Japan, there are miso, sweet sake, natto, Nare-Sushi, etc. In recent years, traditional fermented foods have attracted attention from health and preservation. What does the regional difference in fermentation culture mean?. We guide the answer by performing typification of fermented food considering regional differences.
2. What is food sustainability?
Less food loss by using up all the ingredients ,which is called “Mottainai”, has been said to be the traditional way of life in Japan. But can only this approach achieve sustainability? Japanese food culture can be divided two types. It is the everyday food and the non-daily food. For example, everyday lunchboxes were adjusted to just the right amount and the right taste to eat. The Japanese chose “just right” unconsciously according to the season, area, and conditions of family. Here, we consider “just right” to return to the original physical condition as one of the functions of food.Then, can we consider those function as healthy food represented by the modern eating habits just the function? For example, detox, additive free, vegan are. Human would want to continue eating things that are familiar with my body and mind in the future. We think that “just right” is a concept that leads to future food, care food, and space food as well. Those who are used to eating and those who are familiar with the body should be happy with the future food. This is our approach, from “Motaitai” to “just right”.
3. What is future gastronomy in space age?
What is the future food? How we deal with food waste? Insects is the only solution? For instance, many of molecule gastronomy techniques are food innovation of processing technology, preservation technology, distribution technology, food style as well. This can be applied to elderly food, emergency food and space food. Science and technology and Food Tech realize food sustainability. We stretch the idea not on the earth but space in sense of gastrophyics and food waste. We will also explore food galaxy using AI, Genome Analytics and Robotics to reinvent the taste.
Cooking and Drinking – Dutch vegetables with Japanese fermented products.
To be announced soon
Thursday 13 June
10:00 — 16:00 hours
De Stille Veerkade
Stille Veerkade 19
2512BE The Hague