The cheese ripening initiative: Difference between revisions
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Thus, at the beginning of August, Robin invited 10 people related to the Academie to keep samples of fresh cheese made from the same milk with same processing. With no information about the known ways to ripen cheese, they card for it for 1 month, using only their own judgment and fantasy. Starting from a local ingredient, this simple performance aims to envision how the slightest empowerment on food processing eventually increases food diversity and decentralisation. | Thus, at the beginning of August, Robin invited 10 people related to the Academie to keep samples of fresh cheese made from the same milk with same processing. With no information about the known ways to ripen cheese, they card for it for 1 month, using only their own judgment and fantasy. Starting from a local ingredient, this simple performance aims to envision how the slightest empowerment on food processing eventually increases food diversity and decentralisation. | ||
*The participation to the festival was constituted by: | *The participation to the festival was constituted by: | ||
# The screening of the short film ”[[Landscape,_soil,_cheese_and_me#A_short_film]]”, a one month cheese-making routine. | # The screening of the short film ”[[Landscape,_soil,_cheese_and_me#A_short_film|Landscape, soil, cheese and me]]”, a one month cheese-making routine. | ||
# A meeting with the cheese-keepers that participated to “The cheese ripening initiative”, where they will tell us about the cheese they cared about. | # A meeting with the cheese-keepers that participated to “The cheese ripening initiative”, where they will tell us about the cheese they cared about. | ||
Revision as of 11:49, 2 December 2021
Page in progress.
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At the beginning of September 2021, The Soft Protest Digest was invited to the Food Art Film Festival 2021, run by the Food Lab of the Jan van Eyck Academie. This year, the festival embraced locality. After more than a year of restrictions and keeping our distance, it was time to strengthen the ties with the city, the region, local chefs, beekeepers, and farmers.
Thus, at the beginning of August, Robin invited 10 people related to the Academie to keep samples of fresh cheese made from the same milk with same processing. With no information about the known ways to ripen cheese, they card for it for 1 month, using only their own judgment and fantasy. Starting from a local ingredient, this simple performance aims to envision how the slightest empowerment on food processing eventually increases food diversity and decentralisation.
- The participation to the festival was constituted by:
- The screening of the short film ”Landscape, soil, cheese and me”, a one month cheese-making routine.
- A meeting with the cheese-keepers that participated to “The cheese ripening initiative”, where they will tell us about the cheese they cared about.