Spore - Revision history

Thesoftprotestdigest at 14:52, 9 March 2022

2022-03-09T14:52:44Z

← Older revision		Revision as of 16:52, 9 March 2022
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	[[File:Spore large.~~png~~\|thumb\|Thumbnailed image]\|“Spore” as presented on the banquets tables.]]		[[File:Spore large.jpg\|thumb\|Thumbnailed image]\|“Spore” as presented on the banquets tables.]]
	This entremets, titled “Spore”, was served to the 150 guests of [https://www.palaisdetokyo.com/fr/evenement/le-banquet-du-toguna/ Le Banquet] held at contemporary art museum [https://www.palaisdetokyo.com/en Palais de Tokyo]<ref>Paris, France.</ref> on November 20th, 2019 as part of [https://www.palaisdetokyo.com/fr/evenement/futur-ancien-fugitif/ <i>Futur, ancien, fugitif</i>], an exhibition dedicated to the “french art scene”. This dish is part of a research project called [[Spore & Pollen\|Spore & Pollen]].		This entremets, titled “Spore”, was served to the 150 guests of [https://www.palaisdetokyo.com/fr/evenement/le-banquet-du-toguna/ Le Banquet] held at contemporary art museum [https://www.palaisdetokyo.com/en Palais de Tokyo]<ref>Paris, France.</ref> on November 20th, 2019 as part of [https://www.palaisdetokyo.com/fr/evenement/futur-ancien-fugitif/ <i>Futur, ancien, fugitif</i>], an exhibition dedicated to the “french art scene”. This dish is part of a research project called [[Spore & Pollen\|Spore & Pollen]].

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	== Introduction to the dish ==		== Introduction to the dish ==
	[[File:yeastcell.~~png~~\|thumb\|Thumbnailed image]\|Mating yeast cells]]		[[File:yeastcell.jpg\|thumb\|Thumbnailed image]\|Mating yeast cells]]
	[[File:Spore close.~~png~~\|thumb\|Thumbnailed image]\|A close up on the soil-colored brioches]]		[[File:Spore close.jpg\|thumb\|Thumbnailed image]\|A close up on the soil-colored brioches]]
	[[File:Yeast.jpg\|thumb\|Thumbnailed image]\|Yeast cells]]		[[File:Yeast.jpg\|thumb\|Thumbnailed image]\|Yeast cells]]

Thesoftprotestdigest: /* Take a look at the Behind the scenes */

2020-02-14T13:27:07Z

Take a look at the Behind the scenes

← Older revision		Revision as of 15:27, 14 February 2020
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	== Take a look at the Behind the scenes ==		== Take a look at the Behind the scenes ==
	🎞 [https://www.instagram.com/p/B6FRI-8icl0/ ~~Take a sneak peak at the project] —~~ Mini-documentary (~2min)		🎞 [https://www.instagram.com/p/B6FRI-8icl0/ Mini-documentary (~2min)]

	== Notes ==		== Notes ==

Thesoftprotestdigest: /* Take a look at the Behind the scenes */

2020-02-14T13:26:50Z

Take a look at the Behind the scenes

← Older revision		Revision as of 15:26, 14 February 2020
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	== Take a look at the Behind the scenes ==		== Take a look at the Behind the scenes ==
	~~🎞Coming soon~~		🎞 [https://www.instagram.com/p/B6FRI-8icl0/ Take a sneak peak at the project] — Mini-documentary (~2min)

	== Notes ==		== Notes ==

Thesoftprotestdigest at 11:35, 23 January 2020

2020-01-23T11:35:46Z

← Older revision		Revision as of 13:35, 23 January 2020
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	[[File:Spore large.png\|thumb\|Thumbnailed image]\|“Spore” as presented on the banquets tables.]]		[[File:Spore large.png\|thumb\|Thumbnailed image]\|“Spore” as presented on the banquets tables.]]
	This ~~entremet~~, titled “Spore”, was served to the 150 guests of [https://www.palaisdetokyo.com/fr/evenement/le-banquet-du-toguna/ Le Banquet] held at contemporary art museum [https://www.palaisdetokyo.com/en Palais de Tokyo]<ref>Paris, France.</ref> on November 20th, 2019 as part of [https://www.palaisdetokyo.com/fr/evenement/futur-ancien-fugitif/ <i>Futur, ancien, fugitif</i>], an exhibition dedicated to the “french art scene”. This dish is part of a research project called [[Spore & Pollen\|Spore & Pollen]].		This entremets, titled “Spore”, was served to the 150 guests of [https://www.palaisdetokyo.com/fr/evenement/le-banquet-du-toguna/ Le Banquet] held at contemporary art museum [https://www.palaisdetokyo.com/en Palais de Tokyo]<ref>Paris, France.</ref> on November 20th, 2019 as part of [https://www.palaisdetokyo.com/fr/evenement/futur-ancien-fugitif/ <i>Futur, ancien, fugitif</i>], an exhibition dedicated to the “french art scene”. This dish is part of a research project called [[Spore & Pollen\|Spore & Pollen]].

	This sharing platter consisted of black brioches<ref>A typical french bread in which fat (butter, oil and even lard) is incorporated</ref>, aged pecorino cheese and puffed crystallised sage.		This sharing platter consisted of black brioches<ref>A typical french bread in which fat (butter, oil and even lard) is incorporated</ref>, aged pecorino cheese and puffed crystallised sage.
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	To foster “biodiversity” entails therefore to take the microscopic level into consideration. Even tough they are invisible to the human eye, fungi and bacterias have thousands of functions which are essential to guarantee the well-being of our ecosystems.		To foster “biodiversity” entails therefore to take the microscopic level into consideration. Even tough they are invisible to the human eye, fungi and bacterias have thousands of functions which are essential to guarantee the well-being of our ecosystems.

	For this bread and cheese ~~entre-met~~, we have therefore called on the use of a diversity of fungal species:<br>		For this bread and cheese entremets, we have therefore called on the use of a diversity of fungal species:<br>
	<ul>		<ul>
	<li>1st, the yeast S. Cerevisiae as well as a multitude of wild yeasts hosted by the sourdough which we used in the brioche.</li>		<li>1st, the yeast S. Cerevisiae as well as a multitude of wild yeasts hosted by the sourdough which we used in the brioche.</li>

Thesoftprotestdigest at 15:27, 22 January 2020

2020-01-22T15:27:16Z

← Older revision		Revision as of 17:27, 22 January 2020
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	[[File:Spore large.png\|thumb\|Thumbnailed image]\|“Spore” as presented on the banquets tables.]]		[[File:Spore large.png\|thumb\|Thumbnailed image]\|“Spore” as presented on the banquets tables.]]
	This entremet, titled “Spore”, was served to the 150 guests of [https://www.palaisdetokyo.com/fr/evenement/le-banquet-du-toguna/ Le Banquet] held at contemporary art museum [https://www.palaisdetokyo.com/fr Palais de Tokyo]<ref>Paris, France.</ref> on November 20th, 2019 as part of [https://www.palaisdetokyo.com/fr/evenement/futur-ancien-fugitif/ Futur, ancien, fugitif], an exhibition dedicated to the “french art scene”. This dish is part of a research project called [[Spore & Pollen\|Spore & Pollen]].		This entremet, titled “Spore”, was served to the 150 guests of [https://www.palaisdetokyo.com/fr/evenement/le-banquet-du-toguna/ Le Banquet] held at contemporary art museum [https://www.palaisdetokyo.com/en Palais de Tokyo]<ref>Paris, France.</ref> on November 20th, 2019 as part of [https://www.palaisdetokyo.com/fr/evenement/futur-ancien-fugitif/ <i>Futur, ancien, fugitif</i>], an exhibition dedicated to the “french art scene”. This dish is part of a research project called [[Spore & Pollen\|Spore & Pollen]].

	This sharing platter consisted of black brioches<ref>A typical french bread in which fat (butter, oil and even lard) is incorporated</ref>, aged pecorino cheese and puffed crystallised sage.		This sharing platter consisted of black brioches<ref>A typical french bread in which fat (butter, oil and even lard) is incorporated</ref>, aged pecorino cheese and puffed crystallised sage.

Thesoftprotestdigest at 18:33, 9 December 2019

2019-12-09T18:33:10Z

← Older revision		Revision as of 20:33, 9 December 2019
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	This entremet, titled “Spore”, was served to the 150 guests of [https://www.palaisdetokyo.com/fr/evenement/le-banquet-du-toguna/ Le Banquet] held at contemporary art museum [https://www.palaisdetokyo.com/fr Palais de Tokyo]<ref>Paris, France.</ref> on November 20th, 2019 as part of [https://www.palaisdetokyo.com/fr/evenement/futur-ancien-fugitif/ Futur, ancien, fugitif], an exhibition dedicated to the “french art scene”. This dish is part of a research project called [[Spore & Pollen\|Spore & Pollen]].		This entremet, titled “Spore”, was served to the 150 guests of [https://www.palaisdetokyo.com/fr/evenement/le-banquet-du-toguna/ Le Banquet] held at contemporary art museum [https://www.palaisdetokyo.com/fr Palais de Tokyo]<ref>Paris, France.</ref> on November 20th, 2019 as part of [https://www.palaisdetokyo.com/fr/evenement/futur-ancien-fugitif/ Futur, ancien, fugitif], an exhibition dedicated to the “french art scene”. This dish is part of a research project called [[Spore & Pollen\|Spore & Pollen]].

	This sharing platter consisted of black brioches<ref>A typical french bread in which fat (butter, oil and even lard) is incorporated</ref>, aged pecorino cheese and puffed ~~crystalized~~ sage.		This sharing platter consisted of black brioches<ref>A typical french bread in which fat (butter, oil and even lard) is incorporated</ref>, aged pecorino cheese and puffed crystallised sage.

	Shaped like multiplicating yeast cells, the sourdough brioche was produced without egg, milk or butter which were swapped for oat cream, walnut oil and aquafaba<ref>The water you get from cooking dried beans</ref>. To add to its texture when cooled, the brioche was injected with walnut oil.		Shaped like multiplicating yeast cells, the sourdough brioche was produced without egg, milk or butter which were swapped for oat cream, walnut oil and aquafaba<ref>The water you get from cooking dried beans</ref>. To add to its texture when cooled, the brioche was injected with walnut oil.
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	</ul>		</ul>

	The bread and cheese are here served with ~~crystalized~~ sage. Sage can be used as an antidote to protect bread from mold. Because plants do collaborate with fungi, but not always.”		The bread and cheese are here served with crystallised sage. Sage can be used as an antidote to protect bread from mold. Because plants do collaborate with fungi, but not always.”

	== Take a look at the Behind the scenes ==		== Take a look at the Behind the scenes ==

Thesoftprotestdigest at 18:12, 9 December 2019

2019-12-09T18:12:48Z

← Older revision		Revision as of 20:12, 9 December 2019
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	[[File:Spore large.png\|thumb\|Thumbnailed image]\|“Spore”]]		[[File:Spore large.png\|thumb\|Thumbnailed image]\|“Spore” as presented on the banquets tables.]]
	This entremet, titled “Spore”, was served to the 150 guests of [https://www.palaisdetokyo.com/fr/evenement/le-banquet-du-toguna/ Le Banquet] held at contemporary art museum [https://www.palaisdetokyo.com/fr Palais de Tokyo]<ref>Paris, France.</ref> on November 20th, 2019 as part of [https://www.palaisdetokyo.com/fr/evenement/futur-ancien-fugitif/ Futur, ancien, fugitif], an exhibition dedicated to the “french art scene”. This dish is part of a research project called [[Spore & Pollen\|Spore & Pollen]].		This entremet, titled “Spore”, was served to the 150 guests of [https://www.palaisdetokyo.com/fr/evenement/le-banquet-du-toguna/ Le Banquet] held at contemporary art museum [https://www.palaisdetokyo.com/fr Palais de Tokyo]<ref>Paris, France.</ref> on November 20th, 2019 as part of [https://www.palaisdetokyo.com/fr/evenement/futur-ancien-fugitif/ Futur, ancien, fugitif], an exhibition dedicated to the “french art scene”. This dish is part of a research project called [[Spore & Pollen\|Spore & Pollen]].

Thesoftprotestdigest at 09:13, 9 December 2019

2019-12-09T09:13:56Z

← Older revision		Revision as of 11:13, 9 December 2019
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	[[File:Spore large.png\|thumb\|Thumbnailed image]\|“Spore”]]		[[File:Spore large.png\|thumb\|Thumbnailed image]\|“Spore”]]
	This entremet, titled “Spore”, was served to the 150 guests of [https://www.palaisdetokyo.com/fr/evenement/le-banquet-du-toguna/ Le Banquet] held at contemporary art museum [https://www.palaisdetokyo.com/fr Palais de Tokyo]<ref>Paris, France.</ref> on November 20th, 2019. This dish is part of a research project called [[Spore & Pollen\|Spore & Pollen]].		This entremet, titled “Spore”, was served to the 150 guests of [https://www.palaisdetokyo.com/fr/evenement/le-banquet-du-toguna/ Le Banquet] held at contemporary art museum [https://www.palaisdetokyo.com/fr Palais de Tokyo]<ref>Paris, France.</ref> on November 20th, 2019 as part of [https://www.palaisdetokyo.com/fr/evenement/futur-ancien-fugitif/ Futur, ancien, fugitif], an exhibition dedicated to the “french art scene”. This dish is part of a research project called [[Spore & Pollen\|Spore & Pollen]].

	This sharing platter consisted of black brioches<ref>A typical french bread in which fat (butter, oil and even lard) is incorporated</ref>, aged pecorino cheese and puffed crystalized sage.		This sharing platter consisted of black brioches<ref>A typical french bread in which fat (butter, oil and even lard) is incorporated</ref>, aged pecorino cheese and puffed crystalized sage.

Thesoftprotestdigest at 18:18, 29 November 2019

2019-11-29T18:18:39Z

← Older revision		Revision as of 20:18, 29 November 2019
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	Humans have been breeding several species of fungi, in the same way we have been breeding farm animals and plants. But what if we flipped this concept around ? What if the opposite was also the case? What if some of the most widespread species such as: wheat, rice, maize, coffee, sugar and yeast had, in fact, domesticated us? What if they were using us as cultivators for their own survival and reproduction, as much as we are using them for the production of valuable foods. This idea would challenge our human-centric world-view. It would allow us to perceive how humans and non-humans are, and have been throughout evolution: part of a complex cluster of interactions. It is a world view in which humans let go of one idea: that they are the only ones who control.<br>		Humans have been breeding several species of fungi, in the same way we have been breeding farm animals and plants. But what if we flipped this concept around ? What if the opposite was also the case? What if some of the most widespread species such as: wheat, rice, maize, coffee, sugar and yeast had, in fact, domesticated us? What if they were using us as cultivators for their own survival and reproduction, as much as we are using them for the production of valuable foods. This idea would challenge our human-centric world-view. It would allow us to perceive how humans and non-humans are, and have been throughout evolution: part of a complex cluster of interactions. It is a world view in which humans let go of one idea: that they are the only ones who control.<br>
	This is not a new idea. Anna Tsing, Donna Harraway and Micheal Pollan among others wrote and developed the idea of a complex system of inter-dependance between us, bacteria, plants, fungi and other organisms.

	To be aware of the cooperation between species as well as how they cohabite together is fundamental, but also seems more urgent than ever. We are facing an environmental crisis and a mass extinction. Biodiversity is crucial to guaranty the resiliency of the Earth's ecosystem. We see examples of the absence of biodiversity and inter-species cooperation in agriculture, where the use of fungicides destroys the fundamental relationship between fungi and plants. This lack of biodiversity has transformed our agricultural systems into destructive and fragile industries, producing foods which are poor in nutrients and minerals.		To be aware of the cooperation between species as well as how they cohabite together is fundamental, but also seems more urgent than ever. We are facing an environmental crisis and a mass extinction. Biodiversity is crucial to guaranty the resiliency of the Earth's ecosystem. We see examples of the absence of biodiversity and inter-species cooperation in agriculture, where the use of fungicides destroys the fundamental relationship between fungi and plants. This lack of biodiversity has transformed our agricultural systems into destructive and fragile industries, producing foods which are poor in nutrients and minerals.
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	</ul>		</ul>

	~~Note that the black brioche is produced without milk, butter or eggs. These ingredients have been replaced here with oat milk, walnut oil and aquafaba, the water you get from cooking beans. And the~~ bread and cheese are here served with crystalized sage. Sage can be used as an antidote to protect bread from mold. Because plants do collaborate with fungi, but not always.		The bread and cheese are here served with crystalized sage. Sage can be used as an antidote to protect bread from mold. Because plants do collaborate with fungi, but not always.”

	~~The shape of the brioche represents multiplication yeast cells, they are meant to be shared~~.”

	== Take a look at the Behind the scenes ==		== Take a look at the Behind the scenes ==

Thesoftprotestdigest at 16:02, 29 November 2019

2019-11-29T16:02:10Z

← Older revision		Revision as of 18:02, 29 November 2019
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	[[File:Spore large.png\|thumb\|Thumbnailed image]\|“Spore”]]		[[File:Spore large.png\|thumb\|Thumbnailed image]\|“Spore”]]
	This entremet, titled “Spore”, was served to the 150 guests of [https://www.palaisdetokyo.com/fr/evenement/le-banquet-du-toguna/ Le Banquet] held at contemporary art museum [https://www.palaisdetokyo.com/fr Palais de Tokyo]<ref>Paris, France.</ref> on November 20th, 2019. This dish is part of a research project ~~of The Soft Protest Digest~~ called [[Spore & Pollen\|Spore & Pollen]].		This entremet, titled “Spore”, was served to the 150 guests of [https://www.palaisdetokyo.com/fr/evenement/le-banquet-du-toguna/ Le Banquet] held at contemporary art museum [https://www.palaisdetokyo.com/fr Palais de Tokyo]<ref>Paris, France.</ref> on November 20th, 2019. This dish is part of a research project called [[Spore & Pollen\|Spore & Pollen]].

	This sharing platter consisted of black brioches<ref>A typical french bread in which fat (butter, oil and even lard) is incorporated</ref>, aged pecorino cheese and puffed crystalized sage.		This sharing platter consisted of black brioches<ref>A typical french bread in which fat (butter, oil and even lard) is incorporated</ref>, aged pecorino cheese and puffed crystalized sage.

← Older revision		Revision as of 16:52, 9 March 2022
Line 1:		Line 1:
	[[File:Spore large.~~png~~\|thumb\|Thumbnailed image]\|“Spore” as presented on the banquets tables.]]		[[File:Spore large.jpg\|thumb\|Thumbnailed image]\|“Spore” as presented on the banquets tables.]]
	This entremets, titled “Spore”, was served to the 150 guests of [https://www.palaisdetokyo.com/fr/evenement/le-banquet-du-toguna/ Le Banquet] held at contemporary art museum [https://www.palaisdetokyo.com/en Palais de Tokyo]<ref>Paris, France.</ref> on November 20th, 2019 as part of [https://www.palaisdetokyo.com/fr/evenement/futur-ancien-fugitif/ <i>Futur, ancien, fugitif</i>], an exhibition dedicated to the “french art scene”. This dish is part of a research project called [[Spore & Pollen\|Spore & Pollen]].		This entremets, titled “Spore”, was served to the 150 guests of [https://www.palaisdetokyo.com/fr/evenement/le-banquet-du-toguna/ Le Banquet] held at contemporary art museum [https://www.palaisdetokyo.com/en Palais de Tokyo]<ref>Paris, France.</ref> on November 20th, 2019 as part of [https://www.palaisdetokyo.com/fr/evenement/futur-ancien-fugitif/ <i>Futur, ancien, fugitif</i>], an exhibition dedicated to the “french art scene”. This dish is part of a research project called [[Spore & Pollen\|Spore & Pollen]].

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	== Introduction to the dish ==		== Introduction to the dish ==
	[[File:yeastcell.~~png~~\|thumb\|Thumbnailed image]\|Mating yeast cells]]		[[File:yeastcell.jpg\|thumb\|Thumbnailed image]\|Mating yeast cells]]
	[[File:Spore close.~~png~~\|thumb\|Thumbnailed image]\|A close up on the soil-colored brioches]]		[[File:Spore close.jpg\|thumb\|Thumbnailed image]\|A close up on the soil-colored brioches]]
	[[File:Yeast.jpg\|thumb\|Thumbnailed image]\|Yeast cells]]		[[File:Yeast.jpg\|thumb\|Thumbnailed image]\|Yeast cells]]