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Pollen: Difference between revisions
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[[File:Pollen large.png|thumb|Thumbnailed image]|“Pollen” as presented on the banquets tables.]] | [[File:Pollen large.png|thumb|Thumbnailed image]|“Pollen” as presented on the banquets tables.]] | ||
[[File:Bee drawing square 1.jpg|thumb|Thumbnailed image]|Pedagogical drawing representing the system used by bees to reproduce themselves]] | [[File:Bee drawing square 1.jpg|thumb|Thumbnailed image]|Pedagogical drawing representing the system used by bees to reproduce themselves]] | ||
This dessert, titled “Pollen”, 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/ | This dessert, titled “Pollen”, 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]]. | ||
“Pollen” consisted of buckwheat chebakias<ref>The chebakia is a traditional middle-eastern pastry, often served for Ramadan. The spicy dough is fried in oil then dipped in honey to allow its conservation.</ref> dipped, glazed and preserved in honey, later sprinkled with pollen. These fried flaky pastries were served with a lightly whipped <i>fake-vanilla</i><ref>The vanilla seeds were mimicked with powdered dehydrated black sesame. Reproducing the look of a vanilla cream allowed us to trick the guests in thinking that the cream was produced from luxurious ingredients while preventing us from supporting the production of an already over exploited ressource.</ref> honey oat cream as well as salt roasted grapes. | “Pollen” consisted of buckwheat chebakias<ref>The chebakia is a traditional middle-eastern pastry, often served for Ramadan. The spicy dough is fried in oil then dipped in honey to allow its conservation.</ref> dipped, glazed and preserved in honey, later sprinkled with pollen. These fried flaky pastries were served with a lightly whipped <i>fake-vanilla</i><ref>The vanilla seeds were mimicked with powdered dehydrated black sesame. Reproducing the look of a vanilla cream allowed us to trick the guests in thinking that the cream was produced from luxurious ingredients while preventing us from supporting the production of an already over exploited ressource.</ref> honey oat cream as well as salt roasted grapes. | ||