![thumb|Thumbnailed image]|“Spore”](/index.php?title=File:Spore_large.png&action=edit&redlink=1){kind=link}
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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 of The Soft Protest Digest called [[Spore & Pollen|Spore & Pollen]]. | ||
This sharing platter consisted of black | 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. | ||
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 dry 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 dry beans</ref>. To add to its texture when cooled, the brioche was injected with walnut oil. | ||
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[[File:Yeast.jpg|thumb|Thumbnailed image]|Yeast cells]] | [[File:Yeast.jpg|thumb|Thumbnailed image]|Yeast cells]] | ||
Species have cooperated together for millions of years, and we are here thanks to it. | |||
For example, plants were able to develop themselves on land thanks to Fungi, which is able to digest rocks and turn it into soil. The tendrils of the fungi (it’s “roots”) called hyphae extends into the solid rock, extracts vital mineral for plant growth such as calcium and then trades it for the plant’s sugars. It is this calcium that we will find later on in our bones.<br> | For example, plants were able to develop themselves on land thanks to Fungi, which is able to digest rocks and turn it into soil. The tendrils of the fungi (it’s “roots”) called hyphae extends into the solid rock, extracts vital mineral for plant growth such as calcium and then trades it for the plant’s sugars. It is this calcium that we will find later on in our bones.<br> | ||
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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. | 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 shape of the brioche represents multiplication yeast cells, they are meant to be shared. | The shape of the brioche represents multiplication yeast cells, they are meant to be shared. | ||
== Take a sneek peak at the dinner == | == Take a sneek peak at the dinner == | ||