i´ve been following her work and website for a while and it is quite impressive.
via :: TedxEutropolis
“This project is about traditional oral knowledge which has been accumulated from experience and transmitted by mouth to mouth. Particularly focusing on the food preservation, it looks at a feasible way of bringing that knowledge into everyday life.
Through the research into the current situation of food preservation, I’ve learned that we hand over the responsibility of taking care of food to the technology, the refrigerator. We don’t observe the food any more and we don’t understand how to treat it.
Therefore my design looks at re-introducing and re-evaluating traditional oral knowledge of food, which is closer to nature. Furthermore, it aims to bring back the connection between different levels of living beings, we as human beings and food ingredients as other living beings.
Through the objects of everyday life, design can introduce traditional oral knowledge into people’s lives through their experience of using it. Objects make invisible knowledge evident.
jihyun ryou 2009, shaping traditional oral knowledge-save food from the fridge”
in case you are in Aachen on the 20th november, don´t miss her at the “how i met my idea VOL.3“
I must say that my life changed after I found out about Punchfork. Almost every meal became an event, hours looking for pictures that would make my appetite bigger and bigger and now I am always playing with my intuition “yes, today feel like cooking Pumpkin Ricotta Gnocchi“.
And so I kept on looking for recipes. Today I stumbled upon a blog called Illustrated Bites and was impressed! I won´t say much. Just take a look for yourself.
Restaurant Day – A food carnival when anyone can open a restaurant for a day
I am starting to get used to find out about great things and events just when they are done. I am trying to get better on this, and sometimes I realize just in time that I am about to lose one of those “you shouldn´t lose events”, like Mobilising Communities.
Unfortunately it was not the case with Restaurant Day, which happened this last saturday, 19th May. The next time it wont be missed and I will be holding one pop-up restaurant as well (I hope)!
Restaurant Day is a one-day carnival in favor of restaurant and food culture.
On Restaurant Day anyone can set up a restaurant, café or a bar for a day. It can be anywhere: at your home, at the office, on a street corner, in your garden or inner courtyard, at a park, or on the beach – only your imagination is the limit.
The quirkier the concept of your restaurant is, the better it attracts people. However oddities aren’t necessary. Good food and drinks at a nice place are enough – the most important is to create a restaurant that you’d like to visit yourself. After all, the idea of Restaurant Day is to have fun, share different restaurant experiences with other people and enjoy the our living environment together”.
There were two “restaurants” in Berlin, and I guess, if I could go back in time I would HAVE to go to both of them. One was “le vega”, which was an atelier space turned into a temporary restaurant, and at the other one, “Blick Burger“, you could have a Burger (with meat or vegetarian) on a roof balcony!
:: facebook page ::
“This project began when it was noticed that people in West Coast cities and beyond were leaving their leftovers on top of (or next to) garbage cans when they couldn’t find someone to give them to. A name was needed to in order to talk about this behaviour. This is when replate was born.
Won’t the food go bad and make people sick?
People are eating food out of the trash. They are digging into public trash cans, pulling out old, dirty food, and eating it. Surely food that’s on top of the trash, and not mixed in with the muck, is less likely to make a person ill. Surely food that’s in plain sight and easily accessible will be picked up sooner (and thus in a fresher state) than food that’s hidden in the trash.
Incompatible trash cans.
Apparently, New York City trash cans don’t have hoods or ledges, so there’s no horizontal surface on which to replate. This isn’t as big a problem as some have suggested. If you want to give someone the food you’re not going to eat, simply put it next to the trash can, or on a newspaper dispenser.
If replating your leftovers counts as activism, then the bar for activism is set way too low.
Maybe that’s true, but though the first steps of activism (however you define it) are small ones, they form the foundation for the giant leaps to come. And replate is just the beginning of a conversation that we hope will inspire greater action.
Use the word in any conversation about leftovers.
Write about it anywhere people will read about it.
Join the Facebook group.
Start a replate movement in your city. Take pictures of replated trash cans – share them on the Facebook page.
Submit this webpage to your favorite social bookmarking sites”.