4,149
edits
Spore: Difference between revisions
no edit summary
No edit summary |
No edit summary |
||
| Line 1: | Line 1: | ||
[[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 | 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. | ||
| Line 27: | Line 27: | ||
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 | 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> | ||