Week 1

April 7

 

Today we will learn about SCALE -- macro to micro and we have a nanoscientist, Dr. James Gimzewski give us a short lecture to discuss. We will look at a PENCIL in depth! From a tree to a log, cutting with saws to mining metals, transporting the log to mills, shipping, communication systems, packaging, assembly. In the factory the graphite is mixed with clay, lacquered, branded and the eraser is inserted in to the wood with the brass that holds it.

 

Yeast Making

So I wanted to try to make yeast with gluten-free flour! I searched around, and these recipes, as I found in my previous research, all seemed to mention how specific flour and measurements were necessary. I only had coconut flour at home so I thought to try to make it with that. I tried to make it and nothing seemed to happen after 24 hours so it seems either the flour just won't be able to host the yeast or my ratio was off. I am curious about what the ratio is as there are so many different recipes online.

Rice!

For this assignment I decided to pick rice as something to build relationship with. Rice is one of the most important food supply in South Korea as many of the traditional food are all made with rice. So for this assignment I made a crispy rice cake. This is something I have always known how to make since its one of our traditional food. I haven't made one in a while so making this rice cake was very therapeutic. First you need rice and some tablespoon flour and vegetable oil.

Malt, yeast and hops

I take a sip. The liquid enters my lips, flows down my throat and into my belly. Another sip and the warmth spreads through my body.  Another sip, this time I hold it in my mouth, swirl it around with my tongue and I become acutely aware of the intimate relationship I have with my beer.

Rice

Of all the grains, I find rice to be the most fascinating, as it's immense versatility is something that can be completely incorporated into every part of life. In Japan, every part of the oryza sativa plant is used, even beyond rice for eating and fermenting into alcohol. Due to it's huge variety of texture depending on the method of processing, it is used to make glues, papers, mats, shoes, and more. 

Korean Rice Wine + Rice Nutrition

In South Korea, rice production is important for the food supply in the country, as rice being a common part of the Korean diet. As rice takes over 90 percent of the grain production in Korea, most traditional korean food involves rice in many different forms. You can make rice into powder, bake it, ferment it, steam it and most korean foods work as a complimentary to be consumed together with rice.

Symbiotic Bread

I was immediately intrigued by the idea of making your own yeast with just flour, water, and some daily nurturing. Given the current state of everybody being stuck at home, and how difficult it is to find dry active yeast at the grocery store, I thought this was the perfect opportunity to make bread the old fashioned way. I looked into different methods and techniques and decided to follow Joshua Weissman's video on Youtube.

Week 1 & Bread

       Starting the first week of our jaunt through the poles of ‘ArtSci’, I didn't expect bread to take the forefront, as this emblem of biotechnic environmental manipulation; I am somewhat glad it did, however. The sum of its four part constituency: flour, water, yeast, and salt has been canonized in the Western European world as the token of human sustenance – physical and spiritual.

Week 1 Blog: Salt and Fruits/Vegetables

During this current coronavirus pandemic, my family and I are growing increasingly aware of everywhere we go and everything we come in contact with. As a result, we developed a habit of using alcohol sprays and wipes to wipe down everything we bring back from the supermarket. While snacks and wrapped goods are easy to clean, there are things like vegetables and fruits that make it difficult to tell if washing with water alone will actually make it completely clean.

Baking a Shuffle Pancake: the roles of Salt

I made a shuffle pancake with wheat flour, eggs, salt, and sugar. I first separated egg whites and yolks into two different bowls. I added salt and sugar after I mixed wheat flour and egg yolks together. I made meringue with egg whites by whisking. When the meringue was almost finished, I carefully added sugar and mixed them together. Lastly, I added the meringue into the bowl of egg yolks, which mixed with wheat flour, salt, and sugar, to make a dough of a shuffle pancake and be ready to put on a frying pan.

Pages

Subscribe to RSS - Week 1