interview @vimagazino

Excited to have my interview featured at ΒΗΜΑgazino! 

Η Σιρών Τόποι στο ΒΗΜΑgazino αυτό το Σάββατο! 
Ο ρεαλισμός της Ουτοπίας από την Ιωάννα Ζυμαρίτη. 

"The realism of utopia." Ioanna Zymariti could not pick better title for my interview with her about Silo(e)scapes, as part of the thought provoking and visually striking Tomorrows exhibition in Athens, organized by Onassis Cultural Center. I thank her for the wonderful interview and for allowing me to share the ideas behind Silo(e)scapes. This is also a great opportunity to thank certain amazing individuals that made this project possible, including Γεώργιος Τολούδης, Παναγιώτης Σταμπουλίδης, Ilia Matsa, Ioannis Stratakis, Maria Toloudi, Dimitris Papanikolaou, Vien Nguyen, Theodore Levin, Hara Gavra, Thomas Hochmann, Sophia Toloudi, Nikos Katsikis, Κωνσταντίνα Σουλιώτη, and of course the amazing curators and designers Panos Dragonas, Daphne Dragona, and Varvara Christopoulou.

lagana

λαγάνα / lagana (bread)

Happy Clean Monday & Καλή Σαρακοστή!

spanakopita

first models!

curating food

architecture, food & time

A visit and lecture on Terroir and Architecture by Prof. Nicola Camerlenghi to Food Museum course.

kallidromiou

found in ciel

Constructing Food Theory: Ferran Adrià

The exhibition  Innovation in the Art of Food: Chef Ferran Adrià, currently on show at Boston Museum of Science, makes a statement on where creative research has value nowadays: Food. In a video projection, Ferran Adrià,  speaking right in front of your face, explains the big shift in 1993/1994 from creating new individual dishes and recipes (from start to end) to bigger methods, concepts, techniques, and styles (from those methods, new dishes are born). For example, how technical and conceptual research on foam and deconstruction, has generated families of foamy and deconstructed dishes. Isn't this process the making of theory?

Creative Pyramid, 2013, Ferran Adrià. Ink on paper. Image source: Slate. In the similar diagram presented in the exhibition, Ferran Adrià, compares the innovation of a puff pastry recipe with that of the use of mini-skirt (invented by the Greeks, and conceptualized by Mary Quant). He claims: "What is important is not to be the first but to conceptualize it."

beer bike hellas

new forms of public drinking?

architecture & food?

"Close your eyes and think of a city. What do you see?A jumble of rooftops stretching off into the distance? The chaos of Piccadilly Circus? The Manhattan skyline? The street where you live? Whatever it is you imagine it probably involves buildings. They, after all, are what cities are made of, along with the streets and squares that join them all together. But cities are not made of bricks and mortar, they are inhabited by flesh-and-blood humans, and so must rely on the natural world to feed them. Cities, like people, are what they eat..."

"... I understood architecture to be the embodiment of human dwelling in its fullest sense, with politics and culture as its social contexts. landscape and climate as physical ones, and cities its greatest manifestation. Architecture encompassed every aspect of human life-which made the teaching of it in architecture school very limiting. I felt increasingly that in order to study architecture, one had to look away from it-only then could one see it for what it really was. It seemed to me that what was missing from the traditional discipline was life itself: the very thing it was supposed to support. I found the same in practice: discussing projects with clients, it was clear to me that I had somehow learn to think and speak in architectural code that excluded non-practitioners. This struck me as not only wrong, but potentially disastrous. How could architects expect to design spaces for people to inhabit, if we had no proper dialogue with them?....

Carolyn Steel, Introduction, Hungry City

"το έτση" slow food

mustard night 3 tables

Mustard Night menu. Photo by: Steven Hien

Table 1: Dijon Appetizers. Photo by: Steven Hien

Table 2: Main. Photo by: Steven Hien

Table 3: Seed Dessert. Photo by: Steven Hien

To download the menu, please visit Mustard Night Menu @ B-Z

quadrant graphs for food space

quadrant graph by Pierre Bourdieu in page 186 (via Gastronomica)

Illustration by Leigh Wells (via Gastronomica)

The above images were taken from Molly Watson's "Bourdieu's Food Space" article at Gastronomica. Watson describes her efforts on the re-interpretation of Bourdieu's quadrant graph: 

"...a new take on Bourdieu’s “The food space” chart. It has none of the deep sociological research that spawned the original behind it, and questions of women’s free time and status, as well as rates of food and cultural consumption, have been left off. I have embraced and re-positioned some of Bourdieu’s original categories and items, but also added some specific to 21st-century America. What I found rather glorious was how, when I thought through any single food item (i.e. yogurt), it couldn’t really be placed in one specific location. Rather, specific versions of it would belong in different places. Such are the choices and range of our foodstuffs. Such is the ever-widening world of human taste..."

To read the Molly Watson's article, visit Gastronomica (link)

on cooking

Image source: Eater

"Cooking situates us in the world in a very special place, facing the natural world on one side and the social world on the other. The cook stands squarely between nature and culture, conducting a process of translation and negotiation." Michael Pollan (via Michael Caruso's  editorial message for the Smithsonian issue on Food, June 2013 [link]

mustard night menu

MUSTARD NIGHT© credits:

mustard night food event conceptualized and produced by zenovia toloudi/ dzlab; dijon appetizers recipes proposed by maria toloudi and zoe sidiropoulou; dijon mustard used in appetizers has deen produced by carly nix/ industry lab, green soup and green hummus based on initial recipes by tasty plan

private tasting

light & food

175 average reduction in calories consumed per person when fast-food restaurants use softer, more relaxed lights [Smithsonian Magazine, March 2013]

15

15 lbs (6.81 kg) of sticky rice. DZLAB's consumption of one year

macarons or*

*when french tradition meets the greek family

Note: A macaron is a sweet meringue-based confection made with eggs, icing sugar, granulated sugar, almond powder or ground almond, and food colouring.