Design

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Shopping and prep

Saturday : Dried mushrooms, sea chicory, kumara, kombu, nuts

Mushroom powder

Mushroom oil

Pasteurise soil

Make edible soil

Roast and grind nuts

Soak red chicory

Make chicory salt

Soak kombu

Cook kumara

Sunday : Baby veg, garlic, ginger, fish sauce, rice vinegar, potatoes, duck fat, 1 leek, onion

Reduce kombu

Prep baby veg

Prep confi potato

Make mayo

Make fish sauce

  Monday : chervil, 40 bread rolls, popcorn, 1 leek, venison sauce, pheasant sauce, hay, quail

Pre cook quail

Kumara croquet

Chervil twigs

Red rocks

Popcorn grits

Prep leek twigs

Venison and pheasant sauce

Tuesday: cut fish sieve fish foam finish kombu prep greens for service

Service: fish, oyster mushroom, locust, venison, fern shoot

Marinate fish

Heat quail

Oyster mushrooms

Locusts

Sea spinach

Venison

Croquet

Fern shoots

Saute huhugrub? Saturday orders: Baby beetroot x80, baby carrot x120, baby turnip x40 garlic fish sauce potatoes x32 duck fat leek x1 onion x1 40 bread rolls Sunday orders: Chervil popcorn leex x1 fish hay oyster mushroom check: insects ( locust, huhugrub ), sauces ( venison and pheasant ), fern shoots

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Plating

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awesome

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Groper belly, huruhuru shoots, young puha, allium flowers, hound tongue fern, sea foam

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Strange times

Springtime is coming early, this winter has been a strange one. Climate change has enabled this springtime dish, composed of groper belly, huruhuru shoots, young puha, allium flowers, hound tongue fern, sea foam. Served on a piece of pine bark and black silicon mat (image has white plate).

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Critical design

About: Food carries meaning, food elevated becomes art. A plated dish can deceive, inspire and challenge us. A dish can tell a tale. Food is a tool for communication; what we eat creates influence, shapes cultures and changes the world. Fish: Inspired by Wellington’s Southern coastal region, specifically Red Rocks, this course includes foraged sea greens, wild flowers and local fish. But the dish also explores the environmental impacts that an oil spill off the coast would cause. It aims to communicate the issue of deep sea oil drilling through the medium of food. Are we willing to risk our coastlines and have a disaster like the BP oil spill in the Gulf of Texas? Soil: Wellington on a Plate celebrates local produce; food grown and produced from our region’s land. But how often do we connect the treatment of our land and environment with the food we eat? This dish calls into question the way we treat the origin of our food; the soil it is grown in. Soil degradation is happening all around the world due to ongoing and unsustainable monoculture farming practices. The course acts as a reminder of the importance of soil quality and sustainable food production for our food. Poultry: Chicken is one of the most consumed proteins in New Zealand but its mass production has many implications including a rise in antibiotic resistant bacteria and environmental pollution. This course envisions the life of non-factory farmed poultry; a life in the field. The dish also looks to insects as an alternative source of protein. In most Western societies insects are viewed with disgust but they are eaten widely throughout Africa, Asia and South America. This course challenges the kiwi consumer to question the social and commercial factors which drive what we eat. Bush: Drawing inspiration from Wellington’s green belt, this dish features native plants including Kawakawa, Horopito and Piko piko. These ingredients, as with all food, have their own history and are inextricably weaved with culture. The use of these particular plants for food originates in traditional Maori cuisine. This course allows diners to connect with the unique history of this kai and to an integral part of New Zealand’s past. City: Wellington is famous for its weather and not in a good way. It seems that for every week of gale force wind and horizontal rain there are only a couple days of sunshine. This course embodies a classic Wellington experience: walking the streets on a rainy day, smelling the cafes’ rich coffee aromas and watching a low fog sweep over Mount Victoria. With climate change increasing the occurrence of extreme weather events, this dish reminds us to consider its effects on our city’s future.

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Prep

Prep: Friday: Make ash: garlic, leek, onion Make mushroom powder : grind dried mushrooms Make mushroom oil: mushrooms + oil : bring to a bubble, sieve. Make mayo: egg, vinegar, mushroom oil, ash, black sea salt Saturday: Make dashi sauce: kombu, leek, onion Make the soil: Roast almonds, pinenut, walnut, macadamia. Mushroom powder, minced Portobello. Mix. Sauces: Pheasant sauce + mushroom stock Venison sauce + horopito Sunday: Make foam sauce: fish sauce, rice vinegar, sugar, ginger, garlic Make katsobushi oil: oil, katsobushi: bring to bubble, sieve. Red rocks: bread, red food colour, katsobushi oil Prep vegetables: baby beets(roast(pickle)), carrot turnip (vacpac butter) Potato confi: prep potatoes, duck fat Popcorn grits: pop popcorn, make grits Kumara croquet Leek twigs Wood sorrel twigs Monday: Sashimi cut fish Foam, sieve garlic ginger out. Add lecithin Finish dashi sauce: add xanthan gum, tapioca flour prep Fish dish garnish prep Soil garnish prep Poultry garnish cook Poultry in soil and hay prep Venison garnish Service: Marinate fish Cook maori spinach cook oyster mushrooms cook crickets cook venison cook croquet heat quail cook piko piko

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Shopping list

Protein: Fish – travelly Quail ( pigeon otherwise ) Venison Crickets Vegetables: Garlic Ginger Onion Leek Sea asparagus (forage) Turnip flowers (forage) Radish Seaside succulent (forage) Portobello mushroom Baby carrot Baby beetroot Baby turnip Nasturtium (forage) Wild sorrel (forage) Chickweed (forage) Potato Maori spinach (forage) Parsley Oyster mushroom Kumara Piko Piko Beetroot Dry goods: Fish sauce Rice vinegar Sugar Soy lecithin Tapioca flour (have already) Kombu (common sense organics(already have)) Katsobushi (Asian store(already have)) Oil Bread (Pastry team) Red food coloring (Pastry) Almonds (have already) Walnuts Macadamia nut Pine nuts Dried mushrooms Eggs Black sea salt Duck fat Popping popcorn Butter Cream Olive oil Hay (animates) Soil (foraged) Breadcrumbs Horopito (moore wilsons, common sense organics(if bidvest has none)) Cacao Havana coffee (already have) Honey Bee pollen (already have) Truffle oil Malto (truffle oil and malto for snow)

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Fish dish Fish: Sashimi cut fish Squeeze lemon juice, lightly season the fish with salt. Add the fish to lemon and marinate for 15 minutes. Then dry the fish. Reserve for serving. Foam: Micro grate garlic and ginger. Add water, rice vinegar, fish sauce, sugar and mix. Taste for balance of sweet, sour, salty. Leave for 30 minutes for garlic and ginger to infuse, strain. Add lecithin and hand blend for foam. Kombu Sauce: 30 grams of Kombu per litre of water. Half an onion finely chopped, double onion amount of leek. Soak kombu in water for 30minutes plus, the longer the better. Bring water and kombu to 90degrees (just before water starts to boil). Remove the kombu from the water, add onion and leek and reduce. Season with salt, add teaspoon of tapioca flour and 1gram (pinch) of xanthan gum. Blend and reduce to a gloopy sauce. Katsobushi Oil: Add katsobushi to oil and bring to heat until the katsobushi begins to bubble, keep on heat for 10 seconds and remove to cool. Strain the oil. Red  Rocks: Make croutons, spray with red colour, drizzle with katsobushi oil, bake until crunchy. Greens: Sea asparagus: quickly blanch and submerge in ice water, do the same for the succulent. Garnish: Garnish with radish, turnip flowers Soil dish Soil: Roast almonds, walnuts, macadamia and pine nuts. Cool, blend nuts until a  soil texture (fine blend, loose texture like salt). Blend dried mushrooms until a powder, sieve to remove any big pieces. Roast onion, garlic, leek until it has blackened and can crumble into ash, blend and sieve. Cook Portobello mushrooms then mince them to a smooth consistency. Add some mushroom mince to a bowl and add equal amounts of nuts until the soil becomes loose. Add a big pinch of ash, taste making sure a subtle bitterness from the ash is comes through, if not add more. Mayonnaise: With the remaining dried mushrooms (may need to fine chop some more) infuse into oil. Add mushrooms to oil and bring to a bubble then remove from heat to cool, sieve. Blend egg yolk and a bit of vinegar, add some boiling water to make the mayonnaise white. Add the mushroom oil. Season with black salt and ash. Vegetables: Roast baby beetroot with salt, cacao, olive oil, pepper. Cook baby carrot, baby turnip in vacpac bag with butter, salt, pepper. Garnish: Nasturtium Wild sorrel Chickweed Truffle snow Poultry Dish Potato confi: Cut potato into a cylindrical shape, add to duck fat. Cook in oven until potato is soft. Strain, lightly roll in ash, sprinkle with a little bit of salt. Popcorn grits: Heat the pot, add teaspoon of oil and corn kernels. Gently heat the corn kernels over a high heat, leaving the pan on the heat then lifting it above and mixing it(repeat process several times). Put a cover over the pot and leave over heat. Once the corn begins to pop shake every 3-5 seconds as to not burn the popcorn. If any popcorn is burned start again. Heat cream, add the popcorn to the cream, cook for 10 seconds, strain. Keep the liquid. Sieve the popcorn through a wide mesh as to leave texture. Add butter, salt and cream if grits need to be loosened. Sauce: Pheasant sauce - add mushroom stock and reduce Greens: Blanch maori spinach in boiling water then cool in ice water, repeat again twice. Dry. Heat olive oil in a pan, add grated garlic and mushroom powder, cook for 5 sec then add spinach and season, toss for around 10-30 seconds. Protein: Make a salt pastry crust with soil, cover the poultry with hay and envelop in the salt crust. Insect: Deep fry, season with paprika, tiny pinch of chilli and salt Mushrooms: Saute oyster mushroom in butter and small amount of finely chopped parsley. Garnish: Chickweed Nasturtium Garlic flowers Venison Kumara Croquet: Hippo recipe Venison sauce: Hippo recipe + horopito Venison: Cooked venison, rolled in cacao and mushroom powder. Greens: Piko piko lightly cooked in olive oil. Sorrel Twigs: Mix egg whites and icing sugar, dip twigs in mixture then coat in ash and cacao. Leave out till dry. Kawakawa: Dehydrate for crunchy. Or microwave for 2-3 minutes until dry, then deep fry for 1 second. Leek twigs: Cut leek lengthwise in 1cm width and around 10cm in length. Bake until it has turned brown.

Garnish: (just a little for colour) Watercress Micro greens

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Video Response Quotes and Observations

·         Using forks to eat

·         Checking the egg by picking it out of eggcup

·         “How did they even get this in here?”

·         “Don’t like eating out of the egg, not a fan of egg”

·         “Jelly in a egg, I just don’t ….”

·         “How do you eat the eggs? Savoury first?”

·         “Where we supposed to cut them open first?”

·         “If in a restaurant this is how they would serve your meal, what the hell”

·         “Cracked them like eggs”

·         “Blue egg looks disgusting, it’s weird isn’t it”

·         Eating the food on plate: “This is so much easier than in eggshells”

·         “Felt rude if I didn’t eat it”

 Discussion of Data

                  From the ratings we can begin to gather an idea about how perception works. Although our results proved a negative view of the food inside the egg shells this may be due to a number of factors such as difficulty of eating which a subject mentioned, not being a fan of eggs, or how the colour of the blue egg put them off. There seemed to be a bit of confusion as to the order they ate them in as well (as they could not see the inside).  The data gotten from their reviews showed that they disliked the food in the shells, with only one person giving the food in the egg shells a score greater than 5/10 while the food on the plate all got above 5/10. However this data shows that indeed their perceptions of the food had changed although in a negative manner, nonetheless the eggshells did indeed change their perception, this may have also been due to some of the causes discussed earlier. The results where negative yet they showed a perception change, further study would be needed to prove this. Discussion of Experiments

                  The experiments where somewhat successful however looking back certain things could have been done better as to allow greater numerical data to be collected, things like rating fullness 1-10 or their likeness of eggs. However this data would have been only useful for further graphical representation, which may have not been needed as we had the questioners and talk out loud video. Another idea of presenting this would be through words used, however we would have needed people who were more talkative out loud, in our first experiment two of the subjects where quiet while the other two where chatty. The method would be done through displaying their most used words as to try understand their feelings without them having to think about the experience, allowing us to create a more natural expression of data. Future Experiments

                  Smell is one of our key senses, a future experiment could look at this interaction, seeing how smell affects food or the interaction with an eating experience. This interaction could be looked at through a series of experiments, an idea being, creating a plate of flavourless food and then adding flavour through smell.                 Sound, an overlooked sense when it comes to the dining experience. There is a certain sound in a restaurant, people chatting, soft music playing, forks and knives clinking on plates, sometimes can hear the kitchen. Do these sounds affect the food? A future experiment could look at giving people the same food in the same environment with the only change being sound, as to see if sound has any effect on food.

                  From the perception experiments an interesting point stood out and that was the blue egg was viewed as not normal with one of the diners saying how it was disgusting. Further experiments looking solely at colour and its interaction with food could be done by dying different foods as to find out how far we can alter colour before it becomes unnatural and not unwanted.

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Future proposal visualization stuff

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Referenced Images.

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Black Ink

We choose to rebel by wanting everything with more, everything extra glamorous. We do this through always wanting more than what is needed. For my experiment I chose to look at this idea. The idea was influenced by artists Chris Jordan and Edward Burtynsky through their use of similar ideas.

                For my experiment[1] I decided to take some of my previous ideas from the other experienced and combine the ideas and further them with some artist influences. The way this was achieved was by looking at some of the things learned from previous experiments especially the use of colour. The experiment is a choice between a glamorous plate and a simple plate, the glamorous plate having nicer cutlery, a glass of liquid and a small pile of sugar. The other plate having less fancy cutlery and being made of blue plastic. There giving us a choice between them, a choice of rebelling against the glamorous norm but as all we choose the glamour which is not always the right choice, the way this was shown in the experiment was through filling the glamorous lemon with black food colouring. The use of the black colouring inside the lemon was to shock and invoke feelings of disgust, as cutting a piece of fresh fruit one would not expect black liquid to flow out. This was shown in my experiment as the tutor did not want to try any of the lemon or further in my tests on a flatmate as he thought the lemon had passed its best before date. The glamorous plate involves an unexpected shock while the simple plate has a normal lemon free from any imperfections. The ideas behind this project are influenced by some photographers who look at this similar idea of waste, this waste is generated through wanting more than what is needed an example of this is buying the latest phone when you already have a perfectly normal working phone. We do this every day without thinking about it, Chris Jordan looks at some of these ideas of the waste we generate without thinking[2]. Chris Jordan’s image depicts 426,000 cell phones which is the number that are retired daily in the United States of America, this image makes us begin to think about how design may begin to affect us. We also have the artist Edward Burtynsky who looks at similar ideas his being manufactured landscapes he looks at the impact we are having what the process of creation is, then its death and rebirth this all done through underpaid labour as China is starting to become a recycling centre[3]. I wanted to explore this idea further through my work, as there artists both look at a more though provoking form of photography I wanted to invoke some extra sensory experience from my work. Looking at the information gathered in the past I have decided to leave a test lemon to rot, this further generating feelings of disgust. The image Rebellious Glamour[4] was a combination of these ideas, using the repetition from both of the photographers but also taking their thought provoking ideas and turning them into a sensory experience by creating something that from afar it may almost look glamorous the blues and blacks abstracting the rotten half lemon that is repeated. The problem arises as we look closer and we begin to see the mould and realise what the image is creating a rebellious glamour which we seem to be having today. I wanted this image to further emphasise the point of the experiment, the idea of what we need versus what we want. This idea has been previously thought of and has been seen in design throughout the idea being for a simpler less glamorous design and what we need. We can see this with A.W.N. Pugin’s Waste Not Want Not plate[5] where it looks at similar ideas of what we need versus what we want.  The ideas are portrayed throughout design’s history, that of calling for simpler better design. The design we will need for the 21st is a mixture of that but not entirely we need to look at the materials and life of a product. One of the problems we will have is the increasing rise of waste, as we see in Chris Jordan’s work cell phones are outdated so in 3-4 years’ time we will be seeing those cell phones replaced with Apple Iphones but instead of 426,000 cell phones there will be significantly more. The idea is that there will be more waste, because not only will there be more people as population is going to increase but further people are becoming more technological throughout the world so what will this mean for the phone designer? Can we say it becomes a bad design as it is often replaced although the products life not over? The Apple Iphone is an example of this as its customers upgrade to a new product every year yet offering the same services of internet, calling and instant messaging.  Designers should think about the life of the products because the waste we are producing now is only going to increase, designers should not only think about the now but also future consequences.

                We will be facing certain problems in the future, some of these will be from unknown causes but some we will have caused ourselves. The problem of our rebelliously glamorous life’s may not begin to pose problems  now but in the future we will see these problems growing, designers need to being to look at the materials and lifetime of their products as to not to cause masses of waste. My experiment looked at this creating a shock and disgust at the hidden problems we will face if continue our rebelliously glamorous ways.  - Had some problem uploading to Tumblr the images referenced will be in a series above this post. Bibliography Chris Jordan – Cell Phones, 2007 http://seedmagazine.com/slideshow/chris_jordan/img/6_ChrisJordan.jpg - location for image above. Last accessed 02/11/12. http://www.chrisjordan.com/gallery/rtn/#cell-phones   - interactive zoom. Last accessed 02/11/12.

Edward Burtynsky – China, Recycling #25, Cankun Aluminium, Xiamen City, Fujian Province, 2005 http://www.edwardburtynsky.com/ - Last accessed 02/11/12.

A. W. N. Pugin – Waste Not Want Not, 1850 http://www.christies.com/lotfinderimages/d48605/d4860517r.jpg Last accessed 02/11/12.

[1] Choice – Project 3,   Decision – Project 3             

[2] Chris Jordan – Cell Phones , 2007 - See Bibliography

[3] Edward Burtynsky – China, Recycling #25 Cankun Aluminium, Xiamen City, Fujian Province, 2005 - See Bibliography

[4] Rebellious Glamour – Project 3

[5] A. W. N. Pugin – Waste Not Want Not, 1850 - See Bibliography

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Experiment Experience Tutor: Nan