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Ramen To The Rescue: How Instant Noodles Fight Global Hunger

Ramen To The Rescue: How Instant Noodles Fight Global Hunger | ArtTechFood | Scoop.it
The supercheap and palatable noodles help low-wage workers around the world get by, anthropologists argue in a new book. And rather than lament the ascendance of this highly processed food, they argue we should try to make it more nutritious.

Via Seth Dixon
Amanda McDonald Crowley's insight:

Vexed questions to say the least!!!!

 

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Steven Flis's curator insight, December 17, 2013 12:10 PM

Its pretty crazy to think something as simple as ramen noodles can help feed billions of people. in the western world iramen is the butt currently for running jokes about poor college kids, i never thought it would have this impact. I can now say that ramen is a nessicty in some areas. Who cares about the slight health affects because if some of this people didnt have ramen they would already be dead from starvation. 

Jacqueline Landry's curator insight, December 17, 2013 6:32 PM

I think everyone has had ramen noodles at some point in there life. I do enjoy ramen noodles here and there but couldn't eat it daily. I have found in some of my cookbooks they use ramen noodles in their recipes. It is mostly the quick and easy recipes.  if we are the 6th highest country that purchases ramen noodles I am convinced everyone eats it. 

Joseph Thacker 's curator insight, April 26, 2014 3:12 PM

I am sure almost every person in this country has eaten instant noodles at one point in their life. Due to the fact they are very cheap and enjoyable. Today, many impoverished people all over the world eat these instant noodles, as they are economical. Although they are not a nutritious, they can temporarily relieve people’s hunger.

ArtTechFood
Research at the intersection of art, food, and technology.
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Agrikultura - Triennal

Agrikultura - Triennal | ArtTechFood | Scoop.it

Agrikultura : ager (“field, soil”) + cultūra (“cultivation”)


The next Triennal in South Sweden is AGRIKULTURA, an exhibition of public artworks, installations, meals, performances, urban interventions, and events to take place outdoors in Hyllie, Malmo, in July/August 2017.


Curators: Amanda McDonald Crowley, Marek Walczak

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Incredible Algae Dome absorbs sun and CO2 to produce superfood and oxygen

Incredible Algae Dome absorbs sun and CO2 to produce superfood and oxygen | ArtTechFood | Scoop.it
SPACE10's futuristic Algae Dome is a four-meter-tall food-producing architecture pavilion that pumps out oxygen in a closed-loop system.
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The League of Kitchens: Cooking Classes in NYC

The League of Kitchens: Cooking Classes in NYC | ArtTechFood | Scoop.it
The League of Kitchens is an immersive culinary adventure in NYC where immigrants teach intimate cooking classes in their homes. Vegetarian classes available.
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Food for Thought -  Raúl Ortega Ayala exhibition at PROYECTOSMONCLOVA May - June 2017

Food for Thought -  Raúl Ortega Ayala exhibition at PROYECTOSMONCLOVA May - June 2017 | ArtTechFood | Scoop.it

To eat is to respond to need in the form of hunger and desire in the form of appetite. In Food for Thought Raúl Ortega Ayala serves up a visceral response to scenes of the gastronomically grotesque that occurs when alimentary consumption is decoupled from the need much less desire for food. The result of a three year long anthropological-like process of embedding himself in the food business, Ortega Ayala revels in the ecstatic psychology of action disassociated from reason, and offers the body as sensory receptor of the pleasures derived from the “gustatory abject”. 


Cultural identity consolidates as much around notions of taste as it does around dis-taste, since in consecrating the sacred we simultaneously define the profane. The concept of taste therefore is an ever-evolving reflection of social values. It becomes then a moving and wholly abstracted target around which collective agreement is sought to achieve social cohesion with the purpose of distinguishing the erudite from uncouth.

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How Food Moves 

How Food Moves  | ArtTechFood | Scoop.it
How Food Moves an exhibition in which artists explore how food transits through complex patterns of distribution in between the point of origin (the farm) and its point of consumption (the plate). Increasingly, contemporary artists are creatively grappling with the complexity of food's trajectory in this regard through research-based and participatory practices. 
Curator: Daniel Tucker
Artists: Amber Art and Design Collective; Freedom Arts / Candice Smith; Ryan Griffis and Sarah Ross; Brian Holmes Cynthia Main; Otabenga Jones & Associates; Claire Pentecost; Philly Stake;  Stephanie Rothenberg; Kristen Neville Taylor.
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Feeding the insatiable | creative explorations of real and imaginary futures

Feeding the insatiable | creative explorations of real and imaginary futures | ArtTechFood | Scoop.it
This international summit took place at Dartington Hall in southwest England from  November 9 to  November 11, 2016. 

Feeding the Insatiable (feedingtheinsatiable.info) features thinkers and creatives from across the world, with an opening keynote event from The Land Art Generator Initiative (Robert Ferry and Elizabeth Monoian) with ecoartist / producer Chris Fremantle from eco/art/scot/land. Ethnographer of Futures Laura Watts presents the second keynote on Day 2 of the summit. Other sessions focus on Ecologies, Shaping the World, Artist projects, Communicating, Energy Generation and Poetics.
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SPURSE » Eat Your SIdewalk Cookbook

SPURSE » Eat Your SIdewalk Cookbook | ArtTechFood | Scoop.it
Spurse, a creative design consultancy that focuses on social, ecological and ethical transformation, have published EAT YOUR SIDEWALK COOKBOOK. 

"Eat Your Sidewalk is just what it says. We believe that it is time to change everything about how we eat, think about food and engage with our urban ecosystems. We believe it is time to start foraging and eating our sidewalks. Change needs to begin right where we are. Foraging the weeds in the cracks of our streets right under our feet, and not in some far off pristine forest, is a delicious joyous activity that has the capacity to spark deep and far reaching ecological change. When you bend down a pick a dandelion growing from a crack in the street, what has happened to this plant now happens to you — your fates are joined. You are of this place in a way you have never been. This is a profound act with important consequences for us, these weeds, our eating habits and our sense of place."
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Ruth Borgenicht | Share Fare: An Experiment in Communal Eating

Ruth Borgenicht | Share Fare: An Experiment in Communal Eating | ArtTechFood | Scoop.it
A new way of eating and interacting emerged at this experimental communal dinner. Exquisite food was prepared by Halcyon Brasserie in Montclair NJ and served in vessels I created. The participants shared, coordinated and discovered how to eat together with connected bowls, long spoons, desserts with secret compartments and other strange tools. The whole group bonded as they figured out the best way to maneuver and eat in a collaborative way.
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SPACE10 pop-up: Tomorrow's Meatball – An exploration of future foods

SPACE10 pop-up: Tomorrow's Meatball – An exploration of future foods | ArtTechFood | Scoop.it
Explore a program of talks, tastings, film screenings, exhibitions and dinner discussions.
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About

About | ArtTechFood | Scoop.it
The Great Tortilla Conspiracy is the world’s most dangerous tortilla art collective. Modeling themselves after the Free Masons, artists Jos Sances, Rene Yañez, Rio Yañez, and Art Hazelwood bring the gospel of tortilla art to the masses like no other. The Great Tortilla Conspiracy is a collective based on food. The founding document of the…
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Monkey Town reviewed in Flaunt Magazine | Place: Dinner and a show, cubed. 

Monkey Town reviewed in Flaunt Magazine | Place: Dinner and a show, cubed.  | ArtTechFood | Scoop.it

Part experimental film festival, part pop-up restaurant, part dinner theater, Monkey Town is a hard thing to describe to someone who hasn't been there.


Montgomery Knott's Monkey Town in LA. June 2016

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People's Kitchen Collective - Oakland #artandactivism

People's Kitchen Collective - Oakland #artandactivism | ArtTechFood | Scoop.it
The People's Kitchen Collective (PKC) works at the intersection of art and activism as a food-centered political education project and cooperative business. Based in Oakland, California, our creative practices reflect the diverse histories and background of collective members Sita Kuratomi Bhaumik, Jocelyn Jackson, and Saqib Keval. Written in our family's recipes are the maps of our migrations and the stories of our resilience. It is from this foundation that we create immersive experiences that celebrate centuries of shared struggle. Collectively cooking and sharing food is sanctified and celebrated community work in many cultures. With the passage of time, systems of imperialism--including capitalism and gentrification--have turned cooking into an inaccessible burden. Systemic classism and racism have made liquor stores and fast food chains more abundant than grocery stores. It has become increasingly difficult to cook and share meals. This also restricts our ability to share cultures, space, struggles, and solidarity. In response to this inequality we have been creating accessible, healthy, and loving food spaces since 2007. Active in Oakland since 2011, we are committed to using local and organic ingredients whenever possible and sharing meals with as many people as we can. The goal of The People's Kitchen Collective is to not only fill our stomachs but also nourish our souls, feed our minds, and fuel a movement.
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Tea Afar - a nomadic storytelling experience

Tea Afar - a nomadic storytelling experience | ArtTechFood | Scoop.it
Tea Afar is a nomadic storytelling experience that exchanges traditions across borders. Over tea, we share stories about one country. Three storytellers and a tea master take us on a full sensory journey via photography, music and food. Each event is unique, intimate and undocumented. Led by artist April Banks
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Landscape Within, by Michael Burton & Michiko Nitta @BurtonNitta #arttechfood #anthropocene

Landscape Within, by Michael Burton & Michiko Nitta @BurtonNitta #arttechfood #anthropocene | ArtTechFood | Scoop.it

Landscape Within, 2016-2017 

The gut is a remarkable open-ended tube and an independently functioning organ that runs through us. It not only links us to the environment and invites the landscape within us, it is also an organ that connects us to an ancestry of animal evolution. It is an intersection of our past human activities evident in the environmental contaminants that find themselves within us through food and exposure and it navigates our futures including it’s influences on health, IQ and personality. 


 In the late Anthropocene future, where there is no escape from the contaminated landscape, the familiar saying of ‘we are what we eat’ is revised to also include ‘we are where we live’. 


What cultural customs will emerge and how will food be transformed in this new world? 


The work is supported by a Wellcome Arts Award and made in collaboration with Dr Louise Horsfall, and the Horsfall Lab at the University of Edinburgh and Dr Susan Hodgson, researcher and lecturer in Environmental Epidemiology and Exposure Assessment at Imperial College London.

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Future Food: Menu of 2030

Future Food: Menu of 2030 | ArtTechFood | Scoop.it
As we struggle to feed our growing population, here is how the champions of technology are going to shape our food.
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How Food Moves at Rowan University Art Gallery (2017)

How Food Moves at Rowan University Art Gallery (2017) | ArtTechFood | Scoop.it

How Food Moves: Edible Logistics  A group exhibition at Rowan University Art Gallery (March 27 – May 27th, 2017 - Opening Reception March 30th) Curated by Daniel Tucker Participants include Kristen Neville Taylor, Amber Art & Design, Stephanie Rothenberg, Ryan Griffis and Sarah Ross, Freedom Arts (led by Candice Smith), Cynthia Main, Otabenga Jones & Associates, Brian Holmes, Claire Pentecost, and Philly Stake.

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A Book about El Internacional Tapas Bar & Restaurant (NY, 1984-86)

A Book about El Internacional Tapas Bar & Restaurant (NY, 1984-86) | ArtTechFood | Scoop.it

El Internacional Tapas Bar & Restaurant, a project by artist Antoni Miralda and chef Montse Guillén at the intersection of art and food that became a landmark in the cultural and gastronomic worlds. 1984-86, NYC.

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Food by Design: Sustaining the Future - Museum of Design and Art, Atlanta

Food by Design: Sustaining the Future - Museum of Design and Art, Atlanta | ArtTechFood | Scoop.it
The process of feeding ourselves involves a massive infrastructure, advanced technologies, and dynamic systems that touch on just about every aspect of the world we live in. Creating sustainable, environmentally-friendly, and efficient ways of producing healthy food presents a wide variety of design challenges. Food by Design: Sustaining the Future will look at cutting-edge developments and explore how the farm of the future might operate. The exhibit will also highlight ways in which worldwide food distribution could be made more equitable, and how we could design systems that encourage people to make healthier choices.
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Zea by Juanli Carrion at Art in General

Zea by Juanli Carrion at Art in General | ArtTechFood | Scoop.it

Art in General commissioned culinary workshops with Juanli Carrión. The project manifests in an interstitial space between performance, artist lecture, and participatory sculpture, engaging the recipe as a type of choreographic instruction and record of historical and cultural significance. Using corn as a central material, Zea reflects on contemporary forms of economic domination in the Americas.

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Farm Fresh Art: Food, Art, Politics, and the Blossoming of Social Practice | Art Practical

Farm Fresh Art: Food, Art, Politics, and the Blossoming of Social Practice | Art Practical | ArtTechFood | Scoop.it
Liena Vayzman explores how artists working with food and gardening raise questions about the artist’s political role in a timely and necessary global perspective.
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space10 plants inhabitable 'growroom' in copenhagen

space10 plants inhabitable 'growroom' in copenhagen | ArtTechFood | Scoop.it
space10 and architects mads-ulrik husum & sine lindholm have co-created 'grow room', an urban farm that aims to bring nature back into our cities.
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LABspace: "CHOW," Art Made of and About Food at LABspace and HGS Home Chef July 7-Aug 6 2016

LABspace: "CHOW," Art Made of and About Food at LABspace and HGS Home Chef July 7-Aug 6 2016 | ArtTechFood | Scoop.it
HGS Home Chef & LABspace, in Hillsdale, NY team up to present “CHOW” a group art exhibit and food demo series by several of the artists in the exhibition. “CHOW” opens at LABspace on Thursday, July 7th with a reception for the artists on Saturday July 9th from 1-3pm. The exhibition runs through August 6th. 

Carl D’Alvia makes sculpture using a pasta making machine, Jennifer Coates conflates paint with cooking sauces, Elaine Tin Nyo documents the raising, creating and sharing of food, Michelle Segre uses bread as a sculptural medium, DGKrueger dips polaroids made during intimate times with his partner in chocolate, Mie Yim uses pastels to draw food on Martha Stewart paint chips and Mike Geno exquisitely paints cheeses with oil paints so gorgeously that one nearly hallucinates cheese smells in place of the linseed oil of his paint. Tracy Miller paints luscious and celebratory scenes of cake-laden tabletops.
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Iconic American Landscape Photos, Recreated with Junk Food - The New Yorker

Iconic American Landscape Photos, Recreated with Junk Food - The New Yorker | ArtTechFood | Scoop.it
In “Processed Views,” Barbara Ciurej and Lindsay Lochman use Flamin’ Hot Cheetos and marshmallows to recreate famous landscapes.
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