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Spore: Difference between revisions
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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 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. | ||
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 | 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. | ||
== Introduction to the dish == | == Introduction to the dish == | ||
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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 <i>hyphae</i> 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. | 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 <i>hyphae</i> 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. | ||
< | <u>In a sense, the kingdom of fungi is involved in the largest mining operation in the world.</u> | ||
Fungi is the collaborative specie of our ancestors, and continues to be up until this day. It is therefore not surprising that yeast (which is also fungi) is called in many cultures: the mother. Take the Italian word for sourdough <i>lievito madre</i> for instance, <i>Moederdeeg</i> in dutch or in English, mother culture. | Fungi is the collaborative specie of our ancestors, and continues to be up until this day. It is therefore not surprising that yeast (which is also fungi) is called in many cultures: the mother. Take the Italian word for sourdough <i>lievito madre</i> for instance, <i>Moederdeeg</i> in dutch or in English, mother culture. | ||
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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 | For this bread and cheese entre-met, we have therefore called on the use of a diversity of fungal species:<br> | ||
<ul> | <ul> | ||
<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> | ||
<li>The propionibacteriums and wild yeasts that allows sheep milk to become the cheese we are serving to you today.</li> | <li>2nd, The propionibacteriums and wild yeasts that allows sheep milk to become the cheese we are serving to you today.</li> | ||
</ul> | </ul> | ||
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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 | == Take a look at the Behind the scenes == | ||
🎞Coming soon | 🎞Coming soon | ||
== Notes == | == Notes == | ||