4,149
edits
The cheese ripening initiative: Difference between revisions
The cheese ripening initiative (view source)
Revision as of 18:16, 11 February 2022
, 11 February 2022no edit summary
No edit summary |
No edit summary |
||
| Line 4: | Line 4: | ||
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 cared 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 cared 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. | ||
*<u>Our participation to the festival was constituted by</u>: | *<u>Our participation to the festival was constituted by</u>: | ||
# | # 🧀🎥 The screening of the short film [https://www.youtube.com/watch?v=CJC_16hlEq0 Landscape, soil, cheese and me] (~10min), a one month cheese-making routine. | ||
# | # 👥🎥 The screening of the video [https://www.youtube.com/watch?v=GRvIImpy1_Q The cheese ripening initiative] (~6min), where the cheese-keepers tell visitors about the cheese they cared for. | ||
# | # 🧀🥖 A tasting of the participants’ cheeses in the Jan van Eyck Cafe Restaurant after the screening. | ||
==Preparation of the experiment== | ==Preparation of the experiment== | ||