foam

2 years, 6 months ago

@alberto_cottica we’ll be there. hope to catch up with you and @ladyniasan

@_foam

2 years, 10 months ago

RT @socialfiction: food pairs 101; the simplest way I can explain what I am up to http://t.co/FvSPqqS1zd @_foam @rachellaudan

@_foam

Tasting Tomorrow

Tasting Tomorrow is a series of futuring workshops about food as a manifestation of Maltese and European diversity. Together with local experts and enthusiasts we explored the question "What might a thriving food culture in Malta look like?" We searched for answers in the mapping of interesting food initiatives, through designing divergent scenarios and prototyping speculative dishes and artefacts. Since all futures are rooted in the present, we wondered what was currently emerging or changing in Maltese food culture. How could these changes propagate in a range of possible futures?
 

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3 months, 1 week ago

RT @zzkt: Enacting Futures in Postnormal Times. https://t.co/SbawYc0Bfg

@_foam

2 years, 6 months ago

the extrapolation begins… http://t.co/wIACyhl7R0 (w. @TimesUp_Linz @extrafactory et al.)

@_foam

4 years, 1 month ago

RT @sensorssystems: NASA's HyspIRI: Seeing the Forest and the Trees and More http://t.co/KKtkElTCvJ

@IforAE

2 years, 3 months ago

“SPECULATIONS ON THE EVOLUTION OF HUMAN PLANT INTERACTIONS” http://t.co/kgW0sw3GhT (cc @olygamy @WorldWilderLab)

@_foam

2 years, 6 months ago

“The Braid Collective” 2016, Flanders, Belgium. http://t.co/DdRX3bs1I9 (via @adrianhon )

@_foam

2 years, 3 months ago

@olygamy @WorldWilderLab (further notes http://t.co/Bzi4M13chd and http://t.co/4IZrBi2SsC …)

@_foam

2 years, 4 months ago

RT @wendyinfutures: Not the future of #food you're hoping for? #NomaJapan serves quivering shrimp covered w #ants |Quartz http://t.co/uY5Zw…

@_foam

2 years, 10 months ago

an extended overview of the various threads we've been following recently. http://t.co/uj4FRlyXlb

@_foam

Accesslab Ingredients Research

For the Accesslab workshops this week, Hoon has devised a menu with a mix of cultivated and foraged ingredients. The workshop is all about helping people to access peer-reviewed scientific literature to benefit their work and artistic practices. We've spent a bit of time applying the same process to the ingredients that Hoon has chosen for the food he will make for the events.

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