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The citron,
Il cedro,
Sunshine of my resolutions

To encourage success in completing difficult, unrealistic New Year's resolutions (like daily blogging and yoga practice), I tend to spike my list with easily attainable, readily achievable, things that happen anyway. Usually these resolutions occupy the esoteric slash culinary realm, like learni... Read more

Posted on January 12, 2011 13:51

Michel Blazy’s microbial art

A pond of fermenting tea with fungal lily pads The lacto-fermentation of cabbage wasn't the only kind of microbial art and design going down in St. Etienne at last month's biennial. Michel Blazy created a most beautiful live installation of Givernyesque pools of living kombucha colonies. For th... Read more

Posted on December 18, 2008 12:44

A Kimchi Sunday

Turnip and turnip leaf kimchi in a pool of sauce shaped like the silhouette of a kimchi-lover Community/Communauté Choucroute is one of my proposals at the City Eco Lab in Saint-Étienne for the Design Biennial this November. Designing resilience into urban food systems is essential, and one way... Read more

Posted on October 27, 2008 11:49

In situ
Seitan innovation

Dutch Seitan Designers at workshop Last Sunday was the final day of Platform 21's Cooking and Constructing exhibition, and amidst the fiery debate and seitan design workshop, no one expected that any true innovation would take place. But due to the emphasis on show and do, I had to rush through... Read more

Posted on April 3, 2008 20:53

Carbohydrates and conviviality

Pasta shapes developed by Valentina de Lorenzis What is it about carboydrate-rich food that just screams conviviality? Valentina de Lorenzis, a recent graduate of the Man and Humanity Masters at the Design Academy Eindhoven, chose pasta to investigate this very subject. The result was an array ... Read more

Posted on September 10, 2007 12:39

Glutinous Maximus,
Grow yer own dang protein!

It may be beige, but it sure is some good eatin'... There are days when in one go, we can be inspired enough to shrug off one hella lotta ballast of preconceived notion. Last night was one of those days, when in an ad hoc workshop at the cooking studio of Marlein and Inez, Tomoko taught us to e... Read more

Posted on June 2, 2007 13:12

Food causes gas, and by gas, I mean greenhouse gas

Greenhouse gas emissions linked to the production of a kg (roughly 2 pounds) of food. Meat refers to the "carcass equivalent", with bones but without processing, packaging, or transportation. Source IFEN 2004 for France Jean-Marc Jancovici, whose website on climate change with readable, chartfu... Read more

Posted on September 7, 2006 6:53

Ziggizagna, pasta folds of summer harvest

Julie Upmeyer puts her face in a bunch of freshly picked purple basil and miraculously sheds 16 years! Normally mid-August is time of change in the Occitanian weather; no more highs in the 40's and we can start expecting violent thunderstorms. But this year Mama Nature has heralded an abrupt an... Read more

Posted on August 16, 2006 11:50

Here as the Centre of the World, in terms of food

Here as the Centre of the World banquet with local food from Twente and Overijssel. Guests getting giggly on the bubbly. A week and a half ago, my colleagues and I at the Dutch Art Institute (DAI), were in the throes of an international symposium on 'all things periferal' for artists and mediat... Read more

Posted on June 3, 2006 14:35

Oh to utter the words, food design…

Well it's about bloody time! Coinciding with all manner of design events going on right now in Amsterdam, the Stedelijk Museum hosted a symposium titled Food Design at the ubiquitous Club 11, featuring three speakers and three completely different interpretations. Marije Vogelzang (Proef) is do... Read more

Posted on September 28, 2005 9:03

Pasta that is pasta

(more...) Read more

Posted on May 27, 2005 11:01

Pasta that is not pasta

Finalement, Pasta that is not pasta. In this recipe I use thinly sliced raw courgette/zucchini as spaghettini, and courgette/zucchini and beet slices as ravioli. The main ingredient of the sauce is Turkish pickled and roasted peppers, a product I love because of the bits of charred skin still s... Read more

Posted on 9:01

Play with a mandolin

The original recipe for Pasta that is not pasta is coming. But first you need to own a mandolin. Orange rubber bangles, model's own, courgette rings and bangles, model's own. Read more

Posted on May 14, 2005 13:30

Which one is the fish skin wedding anniversary?

5th Wedding Anniversary Menu for John and Kristi Pasta that is not pasta - courgette spaghettini - courgette ravioli - roasted and pickled pepper coulis - rocket emulsion - even creamier cheese in a can Pepesan sans pep - grated coconut tamale with - smoked mackerel marinated in tama... Read more

Posted on May 9, 2005 10:19

A street snack called chaat

In Delhi street vendors sell chaat, that is to say snacks consisting of all manner of puffed, roasted and deepfried legumes, grains, pasta products and broken crackers. Nibbles to go, nibbles to take home, nibbles that remind one of the street. A chaat vendor will sell his beans and bobs dry to ... Read more

Posted on March 14, 2005 19:27

The Banquet Years

Guess what we did last summer... we had a banquet! Maybe because my last entry looked so pitiful, the colourful cakes and the leaden November sky. I thought it was high time to upload some images from this summer's culinary activities - and not just to some dank place in the culiblog archives. ... Read more

Posted on November 16, 2004 17:44

Recipes for Geese and People
and Jeremijenko’s OOZ

2nd course of the dinner for geese and people was called Vegetable Matter Underfoot, (salad carpaccio) visually references the trampled vegetation at the sides of ponds and lakes where waterfowl like to hang out. Natalie Jeremijenko is developing a zoo without cages, and she's calling it 00Z. T... Read more

Posted on March 2, 2004 17:50

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