PRESERVED @preservesfilm - Tumblr Blog

Taobao Marketplace wants to explore the commercial potential of livestreaming beyond big-city consumer brands to empower farmers in rural China.

#taobao livestream #future farming

Sobbing near the dry goods, I ask myself, “Am I even Korean anymore if there’s no one left in my life to call and ask which brand of seaweed we used to buy?”

#food #memories #hmart #feels

The island’s cooking used to exist under the vast umbrella of ‘Chinese food’ in the United States. A group of chefs and restaurateurs is changing that.

Much of its cuisine can be traced to somewhere else, but — like the United States — Taiwan has experienced so many transformations of demography and culture, technology and taste, that the food now has its own identity.

Because the modern history of the island includes centuries of immigration and colonization, 50 years of Japanese occupation (from 1895 through World War II), and an influx of two million refugees from mainland China when the Communist Party took power in 1949, modern Taiwanese food is a particularly kaleidoscopic mix. (Today, the island exists in political limbo between independence from and absorption into greater China.)

“Taiwan itself is a melting pot,” said the chef Vivian Ku, of the restaurant Pine & Crane in Los Angeles.

#taiwanese-americans #taiwan

What Americans are willing to pay for “ethnic” restaurant food reveals some deep prejudices

When it comes to seeking out healthy food, Ray says, exoticism plays a role. The fascination with quinoa, avocados, mangos and Bolivian cherimoya is result of Americans growing more leery of industrialized, processed food systems, 'so anything poor, exotic people do far away could be a good thing.'

http://qz.com/657013/what-americans-are-willing-to-pay-for-ethnic-restaurant-food-reveals-some-pretty-deep-prejudices/

#food #american culture #exoticism #cuisine #ethnic

A Chart Of Which Foods In California Will Make It Through The Drought

http://io9.com/a-chart-of-which-foods-in-california-will-make-it-throu-1700403445/+AnnaleeNewitz

#california #drought #crops #farming

The Instant Ramen Power Rankings BY LUCAS PETERSON http://luckypeach.com/ramensagna/

#ramen #instant ramen #lucky peach

The Sea Women of South Korea

MARCH 29, 2015 BY ANDREA DENHOED

For hundreds of years, women in the South Korean island province of Jeju have made their living harvesting seafood by hand from the ocean floor. Known as haenyeo, or sea women, they use no breathing equipment, although a typical dive might last around two minutes and take them as deep as ten metres underwater. Wearing old-fashioned headlight-shaped scuba masks, most dive with lead weights strapped around their waists to help them sink faster. A round flotation device called a tewak, about the size of a basketball, sits at the surface of the water with a net hanging beneath it to collect the harvest. Some use a sharp tool to dig conch, abalone, and other creatures from the crevices on the seafloor...

http://www.newyorker.com/culture/photo-booth/sea-women-of-south-korea

#articles #seafood #photography #portraits

Most cultures don’t think about their cuisine in such monolithic terms. French, Mexican, Chinese, and Italian cuisines each comprise dozens of distinct regional foods. And I think 'American' cuisine is moving in the same direction, becoming more localized, not globalized.

Dan Barber http://ideas.ted.com/what-americans-can-learn-from-other-food-cultures/

#tedtalks #food #articles

By: ROC MORIN Posted: APR 28 2014 Rob Rhinehart invented Soylent—a beverage that he claims contains all necessary nutrients—as a food replacement. The first batch is shipping this month.

"I’m looking forward to the point where we don’t have to worry about hunger, or nutrition. Where people make food just because it’s beautiful—like gardening, or painting. I’m looking forward to the point where food can just be art."

#food #soylentgreen #thefuture

First sunset of the lunar year. Even on the rainiest of days, the sky will be forever blue and golden. See ya later Taiwan.

New Years Celebrations still going strong at midnight here in Chiayi

By AMY HARMON

Published: August 24, 2013

ONE bright morning this month, 400 protesters smashed down the high fences surrounding a field in the Bicol region of the Philippines and uprooted the genetically modified rice plants growing inside. Had the plants survived long enough to flower, they would have betrayed a distinctly yellow tint in the otherwise white part of the grain. That is because the rice is endowed with a gene from corn and another from a bacterium, making it the only variety in existence to produce beta carotene, the source of vitamin A. Its developers call it “Golden Rice.”

By RANDY KENNEDY Published: February 21, 2007

Caroline Goodden, a photographer and dancer who was then Matta-Clark’s girlfriend, said the idea for Food grew partly out of a floating dinner party scene that materialized in many of the cheap lofts inhabited, legally or not, by artists and performers in Lower Manhattan, including a group of Louisiana expatriates who played with Mr. Glass and cooked Cajun feasts for their friends.

At one of her parties, organized around a flower theme — edible flowers were served to guests who came dressed as flowers — Matta-Clark half-jokingly suggested that Ms. Goodden start a restaurant. She took him up on it, sinking substantial sums of her own money into it. Taking over the lease from a failed Puerto Rican restaurant, she, Matta-Clark and another downtown artist named Tina Girouard set about gutting and rebuilding the space in June 1971 with help from other friends, creating one of the few places to eat in the neighborhood at the time, besides Fanelli’s bar.

From the beginning, the idea was to establish not only a kind of perpetual dinner party but also a food-based philanthropy that would employ and support struggling artists, the whole endeavor conceived by Matta-Clark as a living, breathing, steaming, pot-clanging artwork.

“To Gordon, I think everything in life was an art event,” said Ms. Goodden, who now lives in a small town in New Mexico. “He had cooking all through his mind as a way of assembling people, like choreography. And that, in a way, is what Food became.”

Also: The Banquet Years: FOOD, a SoHo Restaurant in the Early 1970s by Lori Waxman http://www.as-ap.org/content/banquet-years-food-soho-restaurant-early-1970s-lori-waxman-0

#nyt #food #restaurants #nyc

Rarely has a single food gotten such star treatment as the hamburger that made its debut in London on Monday. But the burger grown from stem cells taken from a cow represents a technology potentially so disruptive that it has attracted the support of Google co-founder Sergei Brin.

#food #npr #meat?

Over the past two decades, food waste and obesity have nearly doubled at equal rates. The link between health and environment has never been stronger..

#food #health #usa

By Thomas Beard Posted on May 21, 2013

“For me, as an ethnographer and filmmaker,” Jean Rouch once remarked, “there is almost no boundary between documentary film and films of fiction. The cinema, the art of the double, is already the transition from the real world to the imaginary world, and ethnography, the science of the thought systems of others, is a permanent crossing point from one conceptual universe to another; acrobatic gymnastics, where losing one’s footing is the least of the risks.”

#hybrid #jeanrouch #films

Trending Blogs

Recently Viewed Blogs

PRESERVED