The Mushroom Tunnel of Mittagong

Foodprint NYC

Global street food by Mike Meiré

An exhibition of improvised street kitchens collected from around the world.

DIVERS, bouquets to eat alive

Besides being healthy and tasty, vegetables are beautiful plants. But we don’t notice this attractive side anymore. Most of us think of them as being time taking side dishes. But they are one of the most important parts of our menu. Fresh vegetables and herbs give us endless possibilities to combine. And the seasons apply us naturally with the best variation you can get.

by Janina Loeve

La reinvenzione del cibo

La reinvenzione del cibo. Culture del gusto fra tradizione e globalizzazione ai piedi delle Alpi

di Cristina Grasseni, Verona, Qui Edit, 2007

Waste by Tristram Stuart

With shortages, volatile prices, environmental disasters and nearly one billion people hungry, the world has a food problem - or thinks it does. Combining front-line investigation with startling new data, Waste shows how the way we live now has created a global food crisis - and what we can do to fix it.

Philips’ Biosphere home farming

Home Farming explores growing at least part of your daily calorific requirement inside your house. This biosphere home farm has been designed to occupy a minimum of floor space and instead to stack the various mini-ecosystems on top of each other. It contains fish, crustaceans, algae and edible plants, all interdependent and in balance with each other. Water filtration, recycling of nutrients and optimum use of sunlight are all central to its appeal.

Dejection-moulding by Manuel Jouvin

French designer Manuel Jouvin has created packaging for cooked snails made of dyed snail excrement.

Eléna Nemkova - Particelle Alimentari

In mostra ad Assab One diciassette dipinti a olio e spray acrilico indagano il rapporto tra cucina e scienza e interpretano altrettante ricette immaginarie ispirate alla “gastronomia molecolare”, definizione coniata da Hervé This, il chimico francese considerato il guru di chef superstar come Ferran Adrià e Pierre Gagnaire.

Indoor gardener

The power plant - a hydroponic / aeroponic growing system made by prepara

Power plant

Our worry-free soilless indoor gardening appliance puts herbs, fruit and fresh flowers at your fingertips, all year long. The Power Plant automatically dispenses nutrient to your seeds and plants so you won't need to remember. Its svelte, clean design looks great on any window sill. No overwatering, no forgetting, no worries and no green thumb needed...just leave and grow!

UP box

Takeaway, gourmet food in a box

Karriere

Karriere is a café/restaurant/bar situated in Flæsketorvet in Copenhagen. It is a venue with huge ambitions – and the credentials to go with them: world class artists across a range of artistic disciplines have defined the functions and design of the place, thereby making art part of a social space shared by a broad audience. At Karriere art is a natural part of meeting, eating, drinking, relaxing and having fun, spurring communication, reflection and play. Giving art an immedeate relevance and meaning in a exclusive yet informal environment.

A blueprint to end hunger

Toward a final Blueprint to End Hunger based on the principles outlined in theMillennium Declaration to End Hunger in America, issued by NAHO.

Public Farm 1

Public Farm 1 is a project designed by WORK Architecture Company for MoMA and P.S.1's Young Architects Program. Public Farm 1 will be on view in P.S.1's outdoor courtyard beginning June 20, 2008 for the 2008 WARM UP music series. Public Farm 1 will function as an urban farm while providing an outdoor social space for the summer.

acqua da bere, acqua per vivere

Acqua da bere, acqua per vivere è il titolo che NABA e Slow Food Assago, insieme organizzatori, hanno voluto dare a questo appuntamento e ai progetti e agli incontri che lo arricchiscono. Al campus NABA, alle 18, si assiste all'inaugurazione della mostra Water = Life, su progetto di studenti della nuova Accademia di Belle Arti e di ISA, di Roma, a cura di Roberto Marcatti e Cintya Concari. Segue la performance di Igor Muroni Suoni d'acqua, alle 18.45 all'interno dell'aula Magna, La scoperta dell'acqua calda, una serie di proiezioni "che illustrano le scandalose anomalie nei consumi dell'acqua", con l'intervento dell'architetto Roberto Marcatti. Alle 19, all'interno dell'Aula Magna, è il Salotto Gastronomico: sommelier d'acqua. 

Field robot

Agricultural engineering has become a high-tech field with highest worldwide relevance with respect to food, energy as well as landscape conservation. There is a strong need for innovations and new ideas to create solutions with ecological, economical and social relevance. The future applications of autonomous small size robots and robot swarms in agriculture will be a revolution in this field. However, whenever technology meets nature, considerable technical and non-technical challenges have to be solved. The International Field Robot Event, founded by Wageningen University (The Netherlands) in 2003, has stimulated the development of autonomous field robots and has become a major platform for innovations, interdisciplinary cooperation and information exchange.

ORTO D'ARTISTA: DALLA SEMINA AL RACCOLTO

I numerosi artisti che aderiscono al progetto di Arte da mangiare, ospiti della Società Umanitaria, per la Giornata Mondiale dell'Alimentazione, lanciano un appello a Milano per l'Expo 2015 e di conseguenza a tutta l'Italia attraverso la performance "Orto d'Artista: dalla Semina al Raccolto"

Foodwatch

Foodwatch is a non-profit and independent organisation that exposes the lies of the food industry and fights for the rights of consumers to enjoy uncontaminated and healthy food. We are fed up with being fed off.

Salone Internazionale del gusto e Teatro del gusto

Evento nell'evento anche in quest'edizione del Salone, il Teatro del Gusto - un anfiteatro con 60 posti a sedere dotato di cucina a vista e un grande schermo - ha il suo posto nel pad. 5 , l'area didattica della manifestazione. Sul palcoscenico si avvicendano cuochi italiani e internazionali che eseguono in diretta i loro piatti simbolo.

Vegetable Orchestra

The Vegetable Orchestra performs music solely on instruments made of vegetables. Using carrot flutes, pumpkin basses, leek violins, leek-zucchini-vibrators, cucumberophones and celery bongos, the orchestra creates its own extraordinary and vegetabile sound universe. The ensemble overcomes preserved and marinated sound conceptions or tirelessly re-stewed listening habits, putting its focus on expanding the variety of vegetable instruments, developing novel musical ideas and exploring fresh vegetable sound gardens.

The Vegetable Orchestra was founded in 1998. Based in Vienna, the Vegetable Orchestra plays concerts in all over the world.

La piastrella è servita

A undici designer è stato chiesto di interpretare il tema del cibo con i suoi nuovi riti e spazi di consumo. Utilizzando la flessibilità estrema della ceramica

Food design 2008

Il mondo vegetale di Mariko Isozaki

"Siamo qui, venite a prenderci" è il titolo/invito dell'installazione ispirata al mondo vegetale che l'artista giapponese di nascita, milanese dal '90, presenta mercoledì 8 ottobre alla galleria Naviglio Modern Art

www.marikoisozaki.com

milkmaps

Latte crudo: elenco e mappa dei distributori automatici in Italia.

Eco Point Crai - La spesa senza sprechi

Con Eco Point, Crai propone oggi un nuovo modo di fare la spesa nell’intenzione di avvicinarsi alla crescente sensibilità del pubblico alle tematiche ambientali.

Vicino all’idea della più antica bottega dello speziale ma in realtà basato su materiali di avanguardia e altamente innovativi, la novità di Eco Point consiste nella possibilità di acquistare sfusi, direttamente da pratici dispenser, prodotti della spesa quotidiana che ad oggi esistono solo confezionati: pasta, riso, cereali, legumi, frutta secca, caffè, spezie, caramelle, fino anche i detersivi liquidi nelle aree Eco Goccia.

"The perfect meal" 13 September 2008

Torino Food Market

E’ il bacino del Mediterraneo il cuore pulsante della quarta e nuova edizione del “Torino Food Market Festival” fondato dall’europarlamentare e poi presidente della Conservatoria delle Cucine del Mediterraneo e dell’Istituto Paralleli Rinaldo Bontempi, recentemente scomparso e al cui incessante lavoro per la valorizzazione delle culture del cibo e delle relazioni tra i paesi che compongono l’area dell’Euromediterraneo, viene dedicata l’edizione imminente del «Food Market Festival», che si svolge sabato 26 e domenica 27 aprile nel capoluogo piemontese.

VOICI LE CATALOGUE

À l’initiative de Francis Chevrier, dirécteur de l'IEHCA, l'Institut européen d'histoire e des cultures de l'alimentation, des universitaires et des chercheurs lancent un appel à Nicolas Sarkozy pour la mise en place d’un inventaire des pratiques, traditions alimentaires et culinaires de l’Union européenne. Le patrimoine alimentaire du continent entier dans un catalogue scientifiquement menée? http://www.iehca.eu/home.html http://www.iehca.eu/docs/pj_site/Publications/food_history/sommaire_vol_2_2003_1.pdf http://www.lastampa.it/redazione/cmsSezioni/societa/200809articoli/36506girata.asp

Evoluzione delle tipologie costruttive degli antichi caseifici del Parmigiano-Reggiano

Il rapporto funzione - forma all'origine della più semplice struttura architettonica.

L'architettura del casello è strettamente correlata alla sua funzione, sia nei tipi più evoluti come nei più semplici.

Tokyo Food Page

Tokyo Food Page / Bento.com is a complete guide to Japanese cuisine and eating in Japan. With great recipes, tours of Japanese markets, and tips on the best places to eat in Tokyo, Yokohama, Osaka, Kyoto and Kobe.

Alimentarium - Musée de l'alimentation

Alimentarium - Musée de l'alimentationUne fondation Nestlé Plongez dans le monde fascinant de l'alimentation! Dans un cadre exceptionnel au bord du lac Léman, l’Alimentarium propose, en plus des expositions -permanente et temporaires-, une large palette d’activités aux visiteurs de tous âges: visites guidées, animations, démonstrations, ateliers en cuisine, espace Junior.

Gene Worlds_Focus on Food

Biotechnology, used for thousands of years in the service of food and nutrition, has expanded dramatically thanks to the opportunities opened up by genetic engineering. The Alimentarium temporary exhibition illuminates the various historical factors involved and presents the state of modern biotechnology with reference to concrete examples of microorganisms, plants and farm animals.

The Potato Museum

The Potato Museum explores the world's most important vegetable - the potato. It examines where it came from, how it has evolved, what its impact is on the world, and what its potential may be. The museum researches, collects, preserves, exhibits and explains the history and social significance of the global potato, bringing artifacts and programs to where people gather, both in person and on-line.

The FOOD Museum

The FOOD Museum is committed to connecting people of all ages

with the essential subject of food. The FOOD Museum celebrates food, and through its collections, educational programs, publications and website engages people in an exploration of what we eat and how we eat it, where it came from, how it has evolved, what its impact is on the world,

and what its future may be. The FOOD Museum is committed to the identification and preservation of sites and artifacts associated with our rapidly disappearing local and global food heritage. To tackle childhood obesity by giving school children enlightening offbeat experiences that nudge them away from poor food choices

and towards healthy eating, child by child, and family by family. To actively promote the preservation of food heritage sites by recognizing

community initiatives from around the world. To delve deeply into food issues affecting people, places and the planet itself. To locate an appropriate permanent home for The FOOD Museum,

its collections and the Global Food Heritage Project.

Animation for supply-chain operation in beverage industry

Shopdropping: fenomeno artistico tra gli scaffali del supermercato

Lo shopdropping è considerato un nuovo fenomeno artistico. nasce dall'artista Ryan Watkins-Hughes, il quale sostituisce le etichette del cibo in lattina, posto sugli scaffali del supermercato, con le etichette da lui disegnate. ripone le confezioni perfettamente come erano state prelevate. Le latte conservano sia il codice a barre che il prezzo originario, così che possono essere regolarmente acquistate, senza essere sostituite.

Food wars

A panorama’ of the modern-day, global food industry to impress on policy makers, decision-makers in the industry, and the public that there are alternatives to the current practices which deliver much unhealthy food and at times leave food shortages in placet. by Tim Lang and Michael Heasman

Atlas of Food

From the excessive use of grain to satisfy meat-eating demands to the safety of new food technologies. Maps and graphics to show how the food chain is affected by historical events, political economy, natural disasters, and changing lifestyles.

by Erik Millstone and Tim Lang

What a City Could Taste Like

“Modern planning segmented the city into specialized areas. The sidewalk, once a place for vending, socializing, and political activity, was declared off limits for anything but pedestrian circulation.”

by Katie Rabinowicz and Andrea Winkler

Global Tastes

“The ‘local food’ movement, by turning the age-old relationship of value and distance on its head, is poised to replace organic as the value-added distinction du jour.” By John Feffer Photo by Stanislav Stankovic

The way we eat: why our food choices matter

A thought-provoking look at how what we eat profoundly affects all living things, and how we can make more ethical food choices.

Five Principles for Making Conscientious Food Choices

1. Transparency: We have the right to know how our food is produced.

2. Fairness: Producing food should not impose costs on others.

3. Humanity: Inflicting unnecessary suffering on animals is wrong.

4. Social Responsibility: Workers are entitled to decent wages and working conditions.

5. Needs: Preserving life and health justifies more than other desires.

A critical sights on the food we buy and eat: where it comes from, how it’s produced, and whether it was raised humanely and the impact our food choices have on humans, animals, and the environment. The authors examine the eating habits of three American families with very different diets. They track down the sources of each family’s food to probe the ethical issues involved in its production and marketing. What kinds of meat are most humane to eat?

Is "organic" always better? Wild fish or farmed?

by Peter Singer and Jim Mason

Slice of Life LA: Killin' the Bacon

Remember when Drew Carey went around Los Angeles talking about how all those bacon wrapped hot dog carts are illegal for the most part (unless they are permitted, which most aren't)? At Hollywood and Highland last Friday night, police cracked down on the little ladies with the cars selling those street favorites.

All the food and all their equipment were confiscated and trashed.

Here's what happened witnessed by LAist Photographer Tom Andrews.

Linking Urban Agriculture and Built Form to Carbon Cycles, Energy Use and Nutrient Flows.

by Bruce Darrell

Making the Edible Landscape

Making the Edible Landscape (IDRC, UNHabitat and ETC): A three-year collaborative project aims to demostrate the value of including urban agriculture as a permanent feature in city planning and housing design.

assembling a molecular architecture

Constructible and mobile food architecture by Adrian Blackwell

Made in Transit:a supply chain concept for on the way growth

food and art - il genio di massimo bottura

http://www.festivalartecontemporanea.it/eventvideo#viewVideo

Bruno Munari, Venezia 1992, Forchette parlanti