{
}
acknowledgements
We would like to thank Anne Clayson and Stewart Morrell of the Hollings Faculty at MMU for providing us with fully equipped kitchens and cooking apparatus and for their invaluable assistance and knowledge, which significantly contributed to making Fooditecture such a huge success. We would also like to say a big thank you to all the lab assistants that supported our architecture students in honing their culinary skills throughout the event, from patisserie to gastronomy and everything in-between. This support enhanced the architecture students’ capabilities, resulting in wonderful culinary creations.
{
agenda
}
Architecture is commonly associated with building design, technology, environment, people and culture. As part of the Events Programme for 2015, we sought to push the boundaries by combining two different areas of study: architecture and gastronomy. Our main agenda was to be that of exploring and producing edible architecture. In groups of two, students were tasked to select an architectural period, style or movement as their theme to generate ideas and relationships with food. The key focus would be that of exploring the medium, materiality, form, representations and sciences of food; and at the same time, exploring how food can be created or presented in architectural and spatial dimensions. Students from the Manchester School of Architecture collaborated with staff from Hollings Faculty, and by the end of the event, they produced various forms of edible architecture and a futuristic cookbook of all the various creations.
{
}
{
}
production
Producing edible architecture, to put together a futuristic cookbook of all the various creations and a tasting session.
collaborator Hollings Faculty (MMU)
{
students
}
Luke Carver . Safri Shamsuddin . Farhad Bakht . Daniel Lee Duaa Alaamer . Farian Anwar . Shadath Chowdhury . Samantha Dean . Sam Hogan . Khairul Asyraf Bin Mohd Rodzi . Hui Li Yee . Shu Mei Guan Christine . Cosmin Chirpac . George Devine . Lingxin Feng Kirsten . James Higgins . Wei Rong Lim Kate . Syed Hussain. Archanaa . Thavendrarajah . Ciara Tobin
{
menu
}
Poc Chuc With A Red Mole Sauce Chocolate Nests With A Blue White-Chocolate Milkshake Crunchy Belly Pork Roast With Parsnip Puree And Pickled Green Apple Black Sesame Ice Cream Lychee Ice Cream Black Sesamecrunchy Cream Puff Gothic Ratatouille Pointed Breadstick Arches And Ribbed Vaults Couscous And Pomegranate Gothic Croquembouche Pizza Waves Waffle Shards Bread Avec Tapenade, Camembert Et Red Pepper Dip Sugar Ornamented Mini Pavlova Hummus Dip & Tzatziki Sauce Patatokeftedes Marinated Greek Lamb Souvlaki With Pitta Bread Baklava Za’atar Spiced Beetroot Dip Patterned Sushi Rolls Red Velvet Cupcake Sugar Dome Sugar Art Net Crepe With Chicken Curry Satay And Rice Cake With Peanut Sauce
by, George Devine and James Higgins
Mayan Civilisation
the ancient mayan civilisation architecture. culture. food. Exploring the Ancient Mayan Civilisation, culture and rituals are at the forefront of its development in the new world. With temples being used as an almost cultural hub for the basis of the city, they became the place for ritual and human sacrifice. Painting the humans to be sacrificed in a blue colouring, they would be taken to the top awaiting for their head to be chopped off. Blood would consequently flow down the stepped architecture.
Taking an abstract idea forward for exploring an architectural style as food, the Ancient Mayan civilisation provides an interesting case study. With Ancient Mayan recipes being found known as ‘Poc Chuc’, culture can be blended with architecture to create an Ancient Mayan presentation of architecture, culture, and food.
poc chuc
with a red mole sauce
Ingredients
Recipe
Pork Belly Sesame Seeds Raisins Fresh Tomatoes Dark Cocoa Orange Salt Sugar Cinnamon Sticks Unskinned Almonds Water Avocado Garlic Dried Ancho Chilli Lemon Juice
Starting off by marinating the pork belly, squeeze the fresh orange, and allow the salted pork to sit in the orange juice. Now moving onto the red mole sauce, roast the fresh tomatoes for five minutes at a heat of 200°C. Once roasted until splotchyblack, add the tomatoes to a pan, ready to create the mixture. Toasting the sesame seeds quickly at a high heat, add them to the pan once golden brown. Having chopped both the garlic and unskinned almonds into a smaller size, place into a frying pan and fry until both look light brown in colour. Add to the tomato mixture. Repeating the same process with
the chilli flakes and raisins, fry and add to the main tomato mixture. Adding 400ml of water to the pan, allow to cook for five minutes on a low heat and then place into a blender. Now adding the dark cacao and sugar into the cooling mixture, thoroughly blend until you achieve a smooth tomato mixture; add a Cinnamon stick into the mixture for further flavour, and boil down. Salting pork rind, place in a preheated oven for an hour at 180°C (or until fat is crispy golden). Blend the avocado with salt and lemon juice. Present and serve.
the ancient mayan civilisation ritual. sacrifice. sport When exploring the dessert, our inspiration came from their ancient version of football. In what was quite a brutal game aimed at honour and glory, the losing captain or team would often be serverly punished after their loss. In some cases, it resulted in death. Linking this with the painting of the sacrifice where the person would be painted in blue, the idea stems from both with an edible chocolate vessel containing a blue milkshake. Perhaps the perfect drink and snack after a brutal and ever violent game.
chocolate nests
with a blue white-chocolate milkshake Ingredients for the Chocolate Nests: 200 grams of : White Chocolate Milk Chocolate Dark Chocolate Mould: Balloons Sellotape Ingredients for the Blue White Chocolate Milkshake: 1.75 Cups of Milk Half a Cup of White Chocolate Drops of Blue Food Colouring Vanilla Extract(Âź Teaspoon
Recipe Starting off by creating the blue white chocolate milkshake, pour the milk into a pan on a low-heat, and melt the chocolate in with it. Being careful not to let the mixture boil, continue to stir until all the chocolate has been melted. Once fully melted, take the pan off the heat. Now taking the vanilla extract, add it to the milk and white chocolate mixture and continue to stir. Finally, add in drops of the blue food colouring and continue to add until the desired colour is achieved. Leave the mixture to cool, and refrigerate.
Now creating the chocolate nests to encapsulate the milkshake, begin to break down the three different chocolate types into separate bowls. Hovering the bowls over the boiling water, stir the chocolate until fully melted. Taking the now melted chocolate, leave each bowl to cool to body temperature, and begin to blow the balloons until the desired size is achieved. Drizzling the cool melted chocolate over the balloon, leave to harden by refrigerating and repeat the process until the desired number of layers are achieved. Gently piercing the balloon, allow it to deflate and remove. The nests are now ready to act as a vessel for the milkshake.
by, Lingxin Feng Kirsten and Wei Rong Lim Kate
Bauhaus Architecture
BAUHAUS BAUHAUS ARCHITECTURE, founded by Walter Gropius, developed in Germany in the 1920s. The style embodies the principles of Classical architecture in their most pure form: functionality, without ornamentation of any kind. The representations of this style generally have flat roofs, smooth faces, cubic shapes and favours right angles. Although some features rounded corners and balconies. It also favours asymmetry and regularity over symmetry and the floor plans are often open, decorated with functional furnitures. Architecturally it prefers space over mass i.e., the space created within the building is more important than the building itself. Some examples of Bauhaus architecture are The Bauhaus school of architecture in Dessau, Germany, St. Joseph’s Hospital, Tacoma, Farnsworth House by Ludwig Mies van der Rohe and La Villa Savoye by Le Corbusier. By translating that ideology into food, we aim to create dishes showing the characteristics of BAUHAUS.
CRUNCHY PORK BELLY ROast with parsnip puree and pickled green apple
Ingredients 2 lb pork belly 1 cup salt for the marinade: 1/4 cup soy sauce 1/3 cup shaoxing rice wine 2 tbsp brown sugar 2 cloves garlic, minced
Instructions Using a paper towel, pat skin of pork belly until it is completely dry. Mix marinade ingredients in a bowl and then pour into a rectangular pan that is big enough to hold the pork belly. Place pork belly into the container, making sure only the meat touches the marinade and the skin stays completely dry. If the marinade level is too high you can pour some of it out. Place in fridge for several hours or overnight. Preheat oven to 350F. Completely line a roasting pan with foil (this will make clean-up much easier). Pour 1 inch of water into bottom of pan. Place wire rack on top of roasting pan to hold the pork belly. Place the pork belly on the wire rack. The pork belly will cook above the water, with the pork drippings dripping
down below into the water. Make sure the pork belly is level (if one part is lower/shorter the skin will not cook evenly. if you have to, use something oven-safe to prop up a shorter part to keep it completely level). Spread 1 cup of salt evenly across the pork belly skin. Place into top half of oven. Bake for about 40 minutes until meat looks cooked. Remove pork belly and increase oven temperature to 465F. The salt should have formed a crust which you can now remove in one piece. Once oven has reached desired temperature, place pork belly back into oven. Bake for another 30 minutes until skin is completely bubbly and crisp. Let pork belly cook a few minutes before cutting and serving.
PARSHNIP PUREE Ingredients
Instruction
Servings: 8 1 pound parsnips, peeled, thinly sliced 2 garlic cloves, thinly sliced ½ cup heavy cream ½ cup whole milk 2 tablespoons unsalted butter Kosher salt
Bring parsnips, garlic, cream, milk, and butter to a boil in a medium saucepan. Reduce heat, cover, and simmer until parsnips are very soft, 10–15 minutes.
Uncover and cook until liquid is reduced by half, about 5 minutes; season with salt. Purée in a blender until smooth. DO AHEAD: Purée can be made 1 day ahead. Let cool; cover and chill. Reheat over medium-low, stirring often.
PICKLED GREEN APPLES Ingredients
Instruction
2 Apples, Granny Smith variety 400 g Water 400 g White wine vinegar 80 g Sugar 20 g Salt 4 g Black pepper, whole 4 g Coriander seed, whole
Scale ingredients and combine. Make sure that the sugar and salt are completely dissolved.
YIELD About 300 g of pickled apple slices TIMING 10 minutes
Tip: Heat half of the water to a simmer and dissolve the ingredients in this hot water until fully dissolved (the liquid should be clear). Add the other half of water as ice to quickly chill the brine.
Core the apples, cut them in half lengthwise, and then slice them to 0.08 in / 2 mm thick with a mandoline. Pour the pickling liquid over apple slices and let infuse for at least 60 minutes.
Ice Creams
Black Sesame Ice Cream Ingredients
Instructions
3 tablespoons black sesame seeds crushed and roasted 2 cups heavy cream 2 cups whole milk 1/2 cups granulated sugar 4 eggs ice cream maker
Combine the Cream and Sugar In a medium saucepan, add cream, milk, and half of the sugar. Whisk them together, turn the heat on high, and bring the mixture to boil. Then turn the heat off. Make the Egg Yolk Mixture Crack the eggs over the side of the bowl, and separate the egg yolks and egg whites into two separate containers.
In a small saucepan, whisk together egg yolks and sugar until well combined. Turn the heat on low. Combine the Egg and Cream Mixtures. Add yolk egg mixture to the cream mixture. Turn the heat on low and cook for 5 minutes, or until the mixture achieves a custard-like consistency. Pour into your ice cream maker, and follow the instructions until it is ready.
Lychee Ice Cream Ingredients 375 ml milk 250 ml double cream 95 g granulated sugar 1/4 tsp salt 5 large egg yolks 60 g light brow sugar 1/2 tsp vanilla extract 450g fresh lychee, peeled ad stoned, pureed
Instructions Mix the milk, cream, salt and granulated sugar in a medium sauce pan. Heat the mixture over a low heat until it starts making little bubbles but do not boil. Keep stirring at all time to prevent burning. Turn off the heat. Whisk the egg yolk in a medium bowl. Temper egg yolks with about half cup of hot cream mixture. The easiest way to do this is to use a spoon to ladle hot cream mixture into egg yolks while whisking rapidly. It is very important to add only a little bit of hot cream mixture at a time, otherwise you might scramble your eggs and it would not be tasty. Return the warmed egg yolks in to the sauce pan, add the vanil-
la and cook over medium-low heat whisking constantly, until the mixture thickens. If you are not sure how thick the mixture is, stick a wooden spoon into the mixture to coat the back of your spoon and run your finger down to create a line. If the line holds, you know it’s ready. Strain the ice cream mixture through a sieve into a clean bowl set in a ice bath and chill. Add the brown sugar and stir until cool. Cover and refrigerate for at least 8 hours or overnight. Stir in the lychee puree. Freeze in your ice cream maker according to the manufacturer’s instructions. Pour your ice cream mixture into a freezer safe container and place it in the freezer.
BLACK SESAME Crunchy Cream PufF
BLACK SESAME Choux au Craquelin Ingredients ¼ cup unsalted butter, softened (56g) 1/3 cup light brown sugar (67g) ¼ cup all-purpose flour (63g) ¼ black sesame powder / grounded black sesame Instructions In a mixing bowl, add in ¼ cup of softened unsalted butter and 1/3 cup of light brown sugar and fold until combined. Then pour in ¼ cup of all-purpose flour and ¼black sesame powder / grounded black sesame. And roughly mix. Transfer to a working surface and mix a few times until homogenous. Place plastic wrap on top and roll out the craquelin. Then let cool in the refrigerator. Pipe a choux, on a non-stick pan, or parchment paper lined pan. And stamp out the craquelin with a round cutter. Then place it on top of each choux. Bake at 390 degress F. (200 C.) for about 20 minutes or until puffed and golden brown on top. A craquelin make the choux round without crack. And let cool on a wire rack.
PATE A CHOUX Instructions In a medium pot, bring the water and butter to a simmer on medium heat. Add the flour and with a wooden spoon or spatula, stir very quickly in one direction. Carefully watch and you’ll see that the flour starts absorbing the liquid -- and a dough will form. Keep stirring to continue cooking the flour and cook off some of the water, another minute or two.
INGREDIENTS 1 cup water 1 stick butter (1/2 cup) 1 cup all purpose flour 1 good pinch of salt 1 cup eggs (4 large eggs) DIRECTIONS: Preheat oven 425F.
You can do the next step one of two ways: Transfer the paste to the bowl of a standing mixer fitted with the paddle attachment or to a bowl if you’re using a hand mixer. If you want to mix the eggs directly into the dough in the pot, let it cool slightly, 4 or 5 minutes, or cool off the pan itself by running cold water over its base if you will be mixing the eggs in
that pot. You don’t want to cook the eggs too quickly. Add the salt and the eggs one at a time mixing rapidly until each is combined into the paste. The paste will go from shiny to slippery to sticky as the egg is incorporated. The pâte a choux can be cooked immediately at this point or refrigerated for up to a day until ready to use. Spoon the dough into a large gallon-sized plastic bag (or piping bag.) Use your hands to squeeze dough towards the bottom corner. With kitchen shears, snip off just the tippy tip of the bag, about 1/4” of the tip. Pipe onto a baking sheet into little puffs, keeping the puffs 2-inches apart. With your finger, press down the peaks (as they can burn.) Bake at 425F for 10 minutes, then 350F for 18-30 minutes, depending on the size of your puffs.
Black sesame pastry cream Ingredients 1 1/4 cups (300 ml) milk (whole or 2%) 4 tablespoons toasted ground black sesame 1/2 vanilla bean, split lengthwise or 1 teaspoon pure vanilla extract or vanilla bean paste 3 large egg yolks 1/4 cup (50 grams) granulated white sugar 2 tablespoons (20 grams) all-purpose flour 2 tablespoons (20 grams) cornstarch (corn flour) Instructions In a medium-sized heatproof bowl, mix the sugar and egg yolks together. (Do let the mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch (corn flour) together and then add to the egg mixture, mixing until you get a smooth paste. Meanwhile, in a saucepan bring the milk, ground black sesame, and vanilla bean just to boiling (just until milk starts to foam up.) Re-
move from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.) Remove vanilla bean, scrape out seeds, and add the seeds to the egg mixture. (The vanilla bean can be washed and dried and placed in your sugar bowl to give the sugar a vanilla flavour.) Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes thick. Remove from heat and immediately whisk in the liqueur (if using). (Stir in vanilla extract if using instead of a vanilla bean.) Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature. If not using right away refrigerate until needed, up to 3 days. Whisk or stir before using to get rid of any lumps that may have formed.
by, Shadath Chowdhury and Sam Hogan
Gothic Architecture
Initial ideas Our inspirations
We chose the Gothic period for our dishes, inspired by the decorative designs and patterns on large western cathedrals. We did some initial research into Gothic architecture looking at it’s origins and implement on society. To represent this we decided to root our food down to France, only using traditional French
cuisine. The idea was to use different types of food to portray different periods of Gothic. We were also inspired by key characteristics of Gothic architecture. We looked into details that make a structure Gothic. We decided to make an edible structure to give an impression of pointed arches and ribbed vaults, varying arch
sizes to indicate the different periods. Stained glass windows were a feature we really liked. This inspired us to create our own version of this representing colour, scale and patterns within Gothic architecture, while testing the limits of food to connect gastronomy with architecture.
Why we chose Ratatouille Idea developments Ratatouille is a traditional french dish originating in Nice and is typically made like a stew. Similarly Gothic architecture grew out of France during the 12th century lasting until late in the 16th century. Gothic architecture then began to spread around the world and was adopted by many nations and later went through a stage of rebirth known as Gothic revival architecture in the 18th century. This led us to combine two very long well established french creations to produce a plate of food which can be adapted and altered much like the Gothic style. We aimed to recreate a traditional french
ratatouille and a cold Moroccan style ratatouille to represent the spread of the Gothic style to this area, a good example of this is the Casablanca Cathedral. Served with this will be the couscous and thin Grissini breadsticks shaped like a ribbed vault (a key feature of Gothic architecture) encasing both ratatouille. We aim to display physical characteristics and historical links on our dish whilst making it flavoursome and aesthetically pleasing.
Gothic Ratatouille Served in a Gothic style with couscous and breadsticks Ingredients: Traditional Ratatouille • 3 tablespoons olive oil • 1 onion, thinly sliced • 4 garlic cloves, peeled and sliced • 1 small bay leaf • 1 small eggplant • 1 small zucchini • 1 red bell pepper • 4 plum tomatoes • 1 teaspoon salt • 1/2 cup shredded fresh baSil leaves • 1 carrot • 2 stalks of celery • 1 tin of peels tomatoes • freshly ground black pepper Add for Ratatouille Marrocas: 1 tsp of cumin 1/2 tsp of cinnamon 1 chopped green chilli Chopped coriander
Method 1. Using a blowtorch or gas ring, burn the outer layer of skin on the red pepper until black. Place in a sealed plastic bag for 5 minutes then hold under cold water and peel skin. 2. Prepare a large cooking pot with a thick bottom, put in plenty olive oil. 3. Chop the onion, put it into the pot and start it cooking slowly. Chop and add the garlic. 4. Chop and add carrot, red pepper, celery, plum tomatoes, basil and bay leaf. (For Ratatouille Marrocas add cumin, cinnamon, green chilli and coriander) Allow to cook for 10 minutes then add a tin of peeled tomatoes and allow to reduce. 5. Whilst the pot is reducing finely cut thin circular slices of tomatoes, eggplant, yellow squash and zucchini.
6. After the vegetables have cooked transfer them into a bowl and blend using a hand blender. 7. Carefully pour a thin layer of the blended vegetable sauce into the base of a heavy cooking dish and layer the slices of vegetable over the top. Drizzle with olive oil and sprinkle salt and pepper. Cover with foil and place in oven at 180°C for 30 minutes. 8. After about 20 minutes remove the foil and place back in the oven. This will allow the waterfrom the vegetables to evaporate.
Pointed breadstick arches and ribbed vaults Breadstick arches. Ingredients • 135 ml (4½ fl oz) lukewarm water • 2 tbsp extra virgin olive oil • 1½ tsp salt • 1½ tsp dried yeast • 1-2 tbsp grated parmesan cheese (optional) • 3 tablespoon of Italian seasoning • 3 table spoon of garlic powder • Chopped jalapeños (optional) • Olive oil for brushing • 225g plain flour
Method 1)Mix the yeast and warm water and leave for 10 minuets to let the yeast activate 2) Mix the salt and flour into a bowl and make a well in the centre to pour the yeast and water mixture. Mix to a soft, sticky dough. 3) Add 3 tablespoons of garlic powder and mix 4) Add 3 tablespoons of Italian seasoning and mix 5) Add the oil 6) Finely chop jalapeños and mix 7) Knead the dough for 10 minutes till it turns into a soft elastic texture. At this point should add the optional Parmesan cheese. 8) Leave the dough for 30 minuets to rise in size, the longer the better as this will only increase the flavour. 9) On a floured surface, mould this into any shape. We used pointed arches. place these onto a lined baking tray and bake for 10-15 minutes at 200 degrees Celsius till the breadsticks turn into a golden brown colour.
Couscous and Pomegranate Couscous
Method
Ingredients:
1. Place the couscous in a bowl and just cover with boiling water. Seal with clingfilm and leave until all of the water has been absorbed.
• 60 g of couscous (1 portion) • 1/2 a pomegranate • Sprinkle of Turmeric • Salt & Pepper • Coriander
2. Add the pomegranate, turmeric, chopped coriander, salt & pepper and mix. Ratatouille hin (.PSLAB also designed a site-specific lighting system for the entire venue, taking into account the particular design of the space and the overall dining experience). As a way to connect the existing use of the
Gothic Croquembouche Served on a stained glass window with a rich creamy Ingredients: For the pastry: • 200ml of water • 75g Butter (unsalted) • 100g Plain flour • 3 Eggs (free range) medium • A pinch of salt Method: Chop the butter into small pieces and place into a pan with the 200ml of water. Using a medium heat, let the butter melt while giving it an occasional stir and then bring it to the boil. Take off the heat and add all the flour and mix well. Place the pan back on the heat and stir the mixture till the pastry thickens up and starts to stick to the sauce pan. Pour the hot mixture into a bowl and beat the eggs in one at a time till you get a light fluffy mixture with no lumps. Using a piping bag, pipe 2cm profiteroles on a lined baking tray. Bake for 25 mins at 180 degrees. Tip: open the oven halfway for 5 seconds to let the steam out. Whipped cream: • 250ml Double cream • Optional: • 2 table spoon vanilla extract or1/2 lemon zest
Method: In a clean and cold bowl add all the double cream and whisk until soft peaks form. At this point add the sugar and whisk till the mixture is light, airy and smooth. Leave it as it is or mix in the optional flavouring at this point. Finally put the whipped cream into the pastry by piercing a hole. For the stained glass Window • Boiled sweets, various colours. • 400g caster sugar • 250ml water • 160ml corn syrup • Method: In a heavy bottom copper pan, cover the base with water and add one colour of the hard boiled sweets. Place over a medium heat, stirring the sweets occasionally till they melt in to a gooey syrup. Pour this mixture into different shape moulds (we have used a tear drop shape) and let the sweets harden back to their original texture. Repeat these steps with various colours. Arrange these onto a greased baking tray to create a pattern. Using a heavy bottom copper
saucepan, stir together the caster sugar, water and corn syrup until the sugar has dissolved. Bring to the boil over a medium-high heat and cook to a temperature of 140 degrees then take off the heat. The mixture will now heat up using the excess heat. Leave till it reaches 149-154 degrees C. Immediately pour the sugar mixture over the boiled sweets and leave it to set. (some colours will blend into each other). For a finishing touch, add icing sugar or melted chocolate to separate the panels.
Stained glass window An edible, fruity flavoured stained glass window For the stained glass Window
Method:
Ingredients:
1) In a heavy bottom copper pan, cover the base with water and add one colour of the hard boiled sweets.
• Boiled sweets, various colours. • 400g caster sugar • 250ml water • 160ml corn syrup
2) Place over a medium heat, stirring the sweets occasionally till they melt in to a gooey syrup. 3) Pour this mixture into different shape moulds (we have used a tear drop shape) and let the sweets harden back to their original texture. 4) Repeat these steps with various colours. Arrange these onto a greased baking tray to create a pattern. 5) Using a heavy bottom copper saucepan, stir together the caster sugar, water and corn syrup until the sugar has dissolved.
6) Bring to the boil over a medium-high heat and cook to a temperature of 140 degrees then take off the heat. The mixture will now heat up using the excess heat. Leave till it reaches 149-154 degrees C. 7) Immediately pour the sugar mixture over the boiled sweets and leave it to set. (some colours will blend into each other). 8) For a finishing touch, add icing sugar or melted chocolate to separate the panels.
Our ideas The dessert is a playful approach to Gothic architecture. The plate has been covered in stained glass designs similar to those found in traditional Western European churches. This is a key characteristic of Gothic architecture. Our approach is a simplified version of this to represent the colours of the stained. We tested the limits of food to construct a window-like plate; looking at strength, colour, elasticity and light. At first we used sugar to create the glass and after several attempts we finally made a clear glass with the correct consistency. However, the issue with this was adding colour. We then decided to use hard-boiled sweets which created a really effective glass like effect. The Croquembouche originates in France, where Gothic architecture originates. It is a sweet and tasty dessert that can be adapted to change the taste. We experimented with visual appearance
by, Duaa Alaamer and Farian Anwar
Deconstructivism
Pizza Waves Inspired by deconstructionist architecture such as the Jay Pritzker Pavillion and the Marques de Riscal Vineyard Through the influence of deconstructive architecture, we got the idea to take a simple dish such as pizza and make it into something even more simplified by separating the various elements involved in its cooking and preparation. The design process intially started with some sketches. The idea was to take inspiration from the waved for m of the Marques de Riscal and support it in a similar way using sticks such as in the Jay Pritzke Pavillion. We then made some simple sketch models for this idea and finally decisded on the form and shape that we wanted.
Pizza Dough Ingredients 500g of strong flour 14g of yeast 10g of salt 200 ml of warm water 2 table spoons of olive oil Grated mozeralla cheese Tyme and Oregano for seasoning Step 1- Mix all the ingredients apart from the tyme, oregano and the cheese. This needs to be kneaded until it is soft and combined together. This should then be left in a bowl to rise for at least an hour. Step 2: Once the dough is ready to
be used roll it into thin strips and cut rectangular shapes out of it. Step 3: take a strip and put the grated cheese and seasoning on it and place another strip over and press them together. Step 4: Place a silicone sheet onto a baking tray and place the strips onto it using metal cups as support to help to create the curved form. These supports can be placed anywhere that is necessary. Bake the dough for 10 minutes at 180 degrees celcius until dough has fully formed into the shape and cheese inside has melted.
On the above is a photograph of the final display model for our main course dish (made from plywood). This supports the pizza waves and is inspired by the architecture that we researched. The side sauces as well as sliced mozeralla and tomatoes can be placed on the base of this structure.
Pizza Sauce Ingredients 1 can of chopped tomatoes 2 tablespoons of tomato puree 1 teaspoon of oregano 1 teaspoon of tyme 1 teaspoon of basil salt and pepper to season 2 cloves of garlic. Combine all the ingredients and add the chopped or crushed garlic and then place in a blender for 30 seconds. This forms the main pizza sauce that can be placed into dough
bowls (using the same recipe for the regular pizza dough and shaping into position).Other sauces that can be placed on the side include pesto sauce and mushroom sauce.
WAFFLE SHARDS
Delicious deconstructed waffle dessert This easy and simply be achieved using a and a few simple
dessert can waffle iron ingredients.
The plating, arrangement and presentation of this dish was inspired by the unique forms and shapes of deconstructionist architecture. The basic concept of this form of architecture is to take something functional and making it less functional. This was achieved within this dessert by separating the main aspects of the dessert so that it can be later constructed into its full form. The design process for this dessert began with drawing up a few sketches that helped us form our main idea and explore different ways to present our dish. We then moved onto making sketch models out of wire which helped us to form the dome shape that we wanted in terms of plating. This then gave us the idea to use the sugar spinning method for the bowl which seemed like the most suitable medium for creating the bowl.
MAKING THE SUGAR BOWL: Ingredients 500g of caster sugar 100ml of water Method: step 1- place the caster sugar and warm water in a deep pan and place on low heat. Meanwhile prepare an ice water bath to place the pan in after sugar syrup is finished. step 2- place a thermometre inside the pan and monitor the sugar. Once all of the sugar is dissolved turn up the heat to a higher setting until it reaches approximately 165 degrees. step 3- once the pan has reached the necessary temperature, place it into the ice bath. Meanwhile grease the bowl you are using with olive oil. step 4- using a spoon pick up some of the syrup and drizzle it over the greased bowl continuously until it is fully conver and sturdy. Wait for this to dry and carefully place your hands on the bowl and twist and lift it off. This will leave you with a sugar bowl.
MAKING THE WAFFLES: Ingredients 2 eggs 2 cups of all purpose flour 1 3/4 cups of milk 1/2 cup of vegetable oil 1 teaspoon of white sugar 4 teaspoons of baking powder 1/4 teaspoon salt 1/2teaspoon of vanilla extract
Method: step 1: combine the dry ingredients in a large mixing bowl. once they are mixed together add in all the wet ingredients and wisk until well-blended. step 2: once the mix is ready, heat up the waffle iron you are using and grease it using any non stick spray or oil that you have. step 3: pour in the mixture and close the waffle clamp. Wait until the waffles are fully crispy. step 4: once they are finished, take them out and place them on a surface so that they are not touching each other. This will avoid them becoming soggy . step 4: in order to achieve our deconstructed waffle idea, take a knife cut out various geometric shapes such as diamonds and triangles. Get creative! The waffles are now ready to be placed in the edible sugar bowl . Prepare various dips and toppings for the waffles and place arrange them around the sugar bowl. Some ideas for dips include nutella aor salted caramel sauce.
by, Cosmin Chirpac and Ciara Tobin
Art Nouveau
Art
Nouveau
a “nouveau” take on the metro stations The concept to the main course inspired by french “hors d’oeuvre”. Art nouveau, in its beginning was a symbol of change in many location, however unknown by this name. Since this is now the name used to describe the style we decided to concentrate on the names origin for our main, whilst using that to incorporate iconic architecture and design in a very literal and physical way. From this we researched typical french appetisers, experimenting with taste, smoothness, and colour. Later we would create a structure, typical of the art nou-
veau style, and use this to display the food - much like the ornate, decorative ironwork is used to enhance and almost advertise the architecture of this style. In our initial research into art nouveau, the Metropolitan stations in Paris popped up a lot in our searches. As a group, we decided this was a well known representation of technique, and so used this as our backdrop for the food.
Hors d’oeuvreA la PARISIeN METROPOLITAN Bread avec tapenade, camembert et red pepper dip Ingredients:
Method
Bread: 1 kg strong bread flour 625 ml tepid water X3 7 g sachets of dried yeast, or 30g fresh yeast 2 tablespoons sugar 1 level tablespoon fine sea salt flour, for dustingv
Using a bread mix of your choice created the rectangular and semi-circular shape of the roof of the Metropolitan station, allow it to rise to double the size and then place in the oven for 30 minute. Once baked, remove and allow to cool.
Tapenade: 2 cups pitted olives 2 tablespoons capers 1 clove garlic, crushed 2 tablespoons olive oil 1 tablespoon lemon juice pepper Red Pepper Dip: 2 red peppers 1 ½ tbsp olive oil 1 small garlic clove, crushed 1 small shallot, roughly chopped 85ml vegetable stock ½ tsp sugar, to taste (optional) Camembert and Grapes: 1 (8-ounce) round Camembert cheese 2 ½ cups red seedless grapes 2 tablespoons extra-virgin olive oil ½ teaspoon salt ½ teaspoon black pepper
Meanwhile, begin to prepare the roasted red pepper dip by heating the oven to 200c and placing the peppers inside to roast for 45 minutes. Remove from the oven and put into a plastic bag – this makes them sweat and the skins slip off more easily. When cool enough to handle, peel off the skins with your fingers. Slice the peppers open, pick out and discard all the seeds and membrane, then roughly chop the red flesh. Whilst the red peppers are roasting, blend together the ingredients for the tapenade. Place olives, capers, anchovies and crushed garlic in a food processor and process until smooth. With the food processor on, pour in the olive oil in a steady stream to form a smooth paste. Stir in the lemon juice and season to taste with pepper. After you can begin the camembert and roasted grape. Preheat the oven to 180c. Leaving the camembert in the box, score around the top about 0.5cm in and cut
off the top layer of skin. Pull off a few sprigs of rosemary and poke into the top of the cheese. Place on a baking tray next to the grapes. Drizzle with some olive oil and then bake for about 15 minutes. Whilst the cheese and grapes are roasting, heat the olive oil in a frying pan. When hot, fry the garlic and shallot for a few mins. Add the chopped peppers from the 2nd instruction and continue to fry for a few mins, stirring to combine everything. Add the vegetable stock, bring to the boil, then allow it to reduce a little. Pour the contents of the pan into a blender and whizz until smooth. Adjust the seasoning to taste. Depending on the ripeness of the peppers, you shouldn’t need any sugar – but if they retain a slightly bitter flavour, return the sauce to the pan, add sugar to taste and let it dissolve over the heat. Serve hot or at room temperature.
sugar ornamented mini pavlova With some extra tiny ones for further decoration
For the dessert, we choose to be a little less literal. We explored the theory of art nouveau and how it is often described. Whilst reading up on art nouveau a few quotes that caught our eyes included: “a symmetrically undulating line terminating in a whiplike, energy laden movement… in the latter case the ornament may flame, grow, coil, or nestle caressingly around the object… tendency to engulf or transform the object and its material until this material becomes an obedient mass.” These words immediately made us thing of sugar spinning. The way you can shape the sugar relates so well to the style of art nouveau that this was certainly something we had to experiment with. We also found an image that became very influential to the final shape of our dessert. It portrays a solid mass inside a spiralling wire-like frame. So combining the “whip-like” movement (similar to a meringue and whipped cream) and an object that “caressingly nestles”, in the way a pavlova does to the fruit that tops it, and an ornament that may “flame and grow” we decided to create a pavlova that was heavily ornamented with spun sugar. We had to experiment a lot with the shapes that we could create with the sugar, and practise the meringue recipe a lot to perfect it but ultimately we created a sculpture made of food that resembled the image we found in a beautifully 3D and excitingly edible way.
Ingredients: Meringue: 2 egg whites 125g caster sugar 1/2 tsp white wine vinegar 1/2 tsp cornflour 1 tsp vanilla extract Pavlova Topping: 500g strawberries, hulled and halved 200g redcurrants, stalks removed 3 tbsp icing sugar 350ml double cream Spun Sugar: 1 cup sugar 2 tablespoons corn syrup 2 tablespoons water Method: Heat oven to 70C. Using a pencil, mark out the circumference of the pavlova you wish to make on baking parchment; we chose to make mini pavlovas - radius of about 5cm. Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy. Whisk in the vinegar, cornflour and vanilla. The cornflour and vinegar are what make the meringue mixture a pavlova - soft inside. Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle. Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.
Whilst the meringue is baking, you can spin the sugar. Prepare an ice-water bath. Combine all ingredients in a small pot, and bring to a boil, stirring until sugar dissolves. (Brush down sides of pot with a wet pastry brush while cooking to prevent sugar crystals from forming.) Continue to boil, without stirring, until caramel begins to turn light amber, 8 to 10 minutes. Remove pot from heat, and set in ice-water bath to stop sugar from cooking, stirring with a fork. The sugar is ready when it starts to thicken but still flows in a steady stream. To make the sugar plate, pour a few tablespoonfuls of the caramel onto some baking parchment are allow to cool. To create the cone, place a greased ladle on the countertop. Dip fork in hot sugar; quickly move the fork back and forth over the back of the ladle, making thin threads of sugar. Repeat, layering strands of sugar until you have achieved the desired dome shape. When the meringue is cool, chop 100g of the strawberries. Mix them with half the redcurrants and 2 tbsp icing sugar. Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve. Whip the cream with the remaining icing sugar and spread it over the meringue. Put the remaining fruit on the cream and finally pour the sauce over the whole lot. Lastly place the sugar plate onto a platform, lay the mini pavlova on top and add the sugar dome over the pavlova, et voilà! You have yourself an art nouveau inspired, decorative pavlova.
by, Hui Li Yee and Archanaa Thavendrarajah
Greek Architecture
ancient greek architecture and greek cuisine GREEK PARTHENON
The culture of a country and it’s architecture are closely linked in many ways. They can show a countries heritage and traditions whilst depicting visions and aims for the future. It was this close connection that brought the ancient architecture of Greece to our attention. Once a great empire, this architecture shows us the history of this great country and any that they’ve influenced.
When looking at greek culture a large part of their time is devoted to food. With rich mediterranean flavours and exquisite seafood and meat dishes, the greek menu has a vast choice to choose from. Given our task of exploring edible architecture, creating unique structures with traditional recipes, it was an easy choice to chose greek food as our focus point.
HUMMUS DIP & TZATZIKI SAUCE Hummus Dip Ingredients
400g boiled or canned chickpeas (14 oz.) 3 tbsps tahini juice of 1 large lemon 4 tbsps extra virgin olive oil 2 cloves of garlic, minced 1/2- 1 tsp salt 1/2 tsp ground cumin 2 tbsps water a pinch of paprika for garnish
Instrusctions
1. Start by adding the tahini and lemon juice in a food processor or blender and pulse for about 1 minute, until thick and light in colour. Then the chickpeas go in. Process the mixture, until the chickpeas are minced. 2. Add the minced garlic and pour in the olive oil a little bit at a time. Blend until the oil is incor-
porated and the hummus mixture is smooth or coarsely pureed. 3. Season with salt and cumin and pour in 1-2 tbsps water, if the hummus is too thick. Pulse for 1 more minute..
Tzatziki Sauce Ingredients
1 cucumber 2 cloves of garlic, grated 1/4 of a cup extra virgin olive oil 500g of strained yogurt (18 ounces) 1-2 tbsps of red wine vinegar a pinch of salt
Instructions
1. Pour in a blender the olive oil and grated garlic and blend until combined. 2. Remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pep-
per and leave aside for 10 minutes. 3. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water. 4. Assemble the tzatziki sauce. In a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold.
Patatokeftedes ( Deep Fried Potato Balls )
Ingredients
Instructions
1kg potatoes (35 oz.) 100g kefalotyri cheese, or Regato or any hard yellow cheese, grated (35 oz.) 2 tbsps chopped parsley or dill a pinch dry mint (optional) 1 egg salt and greshly ground pepper vegetable oil for frying
1. Wash the potatoes thoroughly. Peel the potatoes and place them in a large saucepan. Cover with cold water and bring to the boil. Lower the heat to a gentle simmer and cook for about 30 minutes.
For dredging 1 egg, beaten 200g flour (7 oz.) 200g powdered Breadcrumbs (7 oz.)
2. Drain the potatoes in a colander, place them in a large bowl and mash them, using a fork or a masher. Add the rest of the ingredients, season with salt and pepper and blend to combine. Cover the bowl with some plastic wrap and place the mixture in the fridge for 1-2 hours, until firm enough to form the potato balls.
3. Form the mixture into little potato balls and dredge in some flour shaking off any excess. Dip them in the egg and dredge them in powdered breadcrumbs. Fridge the potato balls for 1 more hour. 4. Fry the potato balls in a non-sticking pan with plenty of oil, until nicely coloured and drain them on some kitchen paper.
Garides Saganaki (Greek Shrimp Saganaki recipe with Feta cheese) Ingredients
Instructions
12 medium prawns 4 ripe, juicy tomatoes, finely chopped 1 red onion, finely chopped some hot chilli pepper, according to preferance 2 spring onions, sliced (optional) 2 cloves of garlic, chopped 60ml Greek drink Ouzo (1/4 of a cup) 2 tbsps fresh dill or parsley, chopped 200-250g feta cheese, crumbled or cubed (8 oz.) olive oil salt and freshly ground pepper a pinch of sweet paprika (optional)
1.
Peel and clean the shrimps.
2. To prepare the sauce, dice the fresh tomatoes in small cubes and let them strain in a colander, so that no excess water is added to the sauce. 3. Heat the olive oil over medium-high heat, add the chopped onion and sauté for 1 minute. Stir in the chopped garlic, chilli peppers and season with salt and and pepper. Sauté all the ingredients together for 1 more minute. Add the chopped tomatoes, cover with the lid, bring to the boil and let simmer for approx. 5 minutes, until the sauce thickens a little bit.
4. In the meantime sauté the shrimps for this shrimp saganaki recipe. Season the shrimps with salt and pepper on both sides. Heat a large saucepan over medium heat and add 3-4 tbsps olive oil. Add the shrimps, sauté for 1 minute on each side and deglaze with the ouzo. 5. Pour the sauce in the saucepan along with the shrimps and stir. Top the shrimp saganaki with the crumbled or cubed feta cheese, place the lid on and cook for 3-4 more minutes, until the feta slightly melts. 6. Garnish the shrimp saganaki with chopped parsley or dill and serve while still hot.
Marinated Greek Lamb Souvlaki with pitta bread Lamb Souvlaki
Ingredients 1kg lamb leg or shoulder, cut into chunks (35 oz.) 80ml olive oil (approx. 5-6 tbsps) 2 cloves of garlic, crushed juice of 1 lemon 2 red onions, roughly chopped 1 tsp dried Greek oregano 1 tsp dried thyme or some fresh thyme, chopped 1/2 tsp smoked sweet paprika (optional) 1/2 tsp cumin (optional) salt and freshly ground pepper 10 metal or wooden skewers Instructions 1. To prepare this Greek lamb souvlaki recipe, cut the meat into equal sized (3 cm) chunks and set aside. 2. Prepare the marinade for the lamb souvlaki. In a large bowl add the olive oil, garlic, lemon juice, the herbs and spices and season with freshly ground pepper.
Whisk all the ingredients to combine. Add the meat and the chopped onions and blend to coat. Cover the bowl with plastic wrap, chill and let marinade overnight. 3. Cut the wooden skewers to fit your griddle pan and soak them in water. Lift the chunks of lamb out of the marinade and thread the pieces, comfortably, on the skewers. Season the lamb souvlaki with salt. 4. Heat a grill, barbecue or griddle pan and cook the lamb souvlaki for about 10-15 minutes.
Pitta Bread
Ingredients 500g all-purpose flour (17.5 ounces) 4g dry yeast (approx. 1 tsp) 1 tsp salt 1 tsp sugar 1 1/2 glass of lukewarm water (40C) Instructions 1. Sieve the flour into a mixer’s bowl.
Add the yeast, sugar and salt and blend with a spoon. 2. Add a little bit of water and start mixing. Pour in the water a little bit at a time, at a steady stream, whilst mixing. Wait each time for the water to be absorbed and continue adding some more. 3. When done, cover the dough with a kitchen towel and let it sit in a warm place, for at least 20 minutes, until it doubles its size. Take the dough out of the bowl and knead a little bit with your hands. Split in 6-7 evenly sized portions. 4. To form the pita bread, you can either use a rolling pin, or stretch it with your hands, about 1 cm thick. For a more traditional look on your pitta bread, use a fork to make some holes on top. 5. Heat a non-sticking frying pan to medium-high heat (with no grease) and fry each pita bread for about 3-4 minutes on each side, until slightly coloured and still soft.
Baklava (Greek Walnut, Pistachio and Syrup cake) Ingredients
For the baklava 30 sheets of phyllo dough 500g (17 oz.) walnuts, chopped (or a mix of walnuts, pistachios and almonds) 1 tsp cinnamon powder 1 tsp grounded clove 1 tsp sugar 300g butter, melted (10 oz.) some whole cloves for garnish (optional) For the syrup 650g sugar (23 oz.) 400g water (14 oz.) 80g glucose or honey (2.8 oz.) zest of 1 lemon or orange 1 cinnamon stick
Instructions 1. Melt the butter in a saucepan over low heat. Begin by layering the sheets of phyllo on the bottom of the baking dish to form the base of the baklava. Layer the sheets one at a time, making sure to sprinkle each one with melted butter. 2. In a large bowl, mix the chopped nuts, the sugar, the cinnamon and grounded clove. Sprinkle the nut mixture over the phyllo base and continue forming the top of the baklava. Top the nuts with the rest phyllo sheets, sprinkling each one with melted butter and brush the top of the baklava with enough butter. 3. Place the baklava in the fridge for 15 minutes and using a sharp knife cut the cut the pastry all the way down into pieces.. 4. Place the baklava in preheated oven at 150C on the lower rack and bake for about 1 hour 30 minutes, until all the phyllo layers are crisp and golden. 5. Prepare the syrup for the baklava. Into a small pot mix all the ingredients for the syrup and bring to the boil. Boil for about 2 minutes until the sugar is dissolved. As soon as the baklava is ready, ladle slowly the hot syrup over the hot baklava, enabling it to be absorbed. 6. Let the baklava cool down completely and serve after the syrup is absorbed.
by, Shu Mei Guan Christine and Samantha Dean
Islamic Architecture
Za’atar Spiced Beetroot Dip cucumbers, carrots, peppers, celery Ingredients DIP 6 medium sized beetroots 2 tablespoon Za’atar 1/2 cup of greek yogurt 3 1/2 tablespoon of olive oil 3 cloves of garlic 1/2 chilli salt 50g of goat cheese scalions VEGETABLES cucumber carrots peppers celery Instructions - Puree the beetroots, greek yogurt, olive oil, garlic and chilli. - Add in the Za’atar Spice and Salt. Blend
PATTERNED SUSHI ROLLS salmon, egg rolls, cucumber,pickled radish
Patterned Sushi Rolls
salmon, egg rolls, cucumbers, pickled Ingredients
Instructions
2 fresh salmon fillets 4 eggs 1 cucumber 1 pickled radish 3 cups of rice 1/2 cup of sushi vinegar 2 tablespoon of sugar 10 seaweed rolls 50g of mayonnaise Blue, Red, Green food colouring
RICE - Cook the rice. -Mix in the sushi vinegar and sugar in the warm cooked rice. - Dye the rice in desired colour. Set aside, FILLINGS - Slice the cucumber, pickled radish, salmon fillets and egg rolls (Cook egg into a huge egg roll) in long square shape. Set aside. ROLLING 1st Roll: - Pick a rice colour, cover half of the seaweed in one colour and another half in another olour. - Pick desired filling and place at one end of the seaweed. - Roll it and squeexe it tight us-
ing a sushi mat. -Slice the roll into 4 equal long sections. Set aside. 2nd Roll: -Place the sliced section on another seaweed. All facing out. - Pick another desired ingredient and plcae it in the middle of the 4 sliced rolls. (Use 4 strips of ingredients for better effect). - Use matonnaise as glue to hold all the ingredients still.. -Roll and clice it. -Chill it beofre serving
Red Velvet Cupcake
with cream cheese filling and vanilla buttecream Ingredients Red Velvet Cupcake -250g plain flour -2 tablespoons cocoa powder -2 teaspoons baking pwder -1/2 teaspoon bicarbonate soda -100g soft unsalted butter -200g caster sugar -1 tablespoon red food colouring -2 teaspoons vanilla extract -2 large eggs -175ml buttermilk -1 teaspoon cider vinegar Cream Cheese filling -300g icing sugar -125g cream cheese -125g unsalted butter Vanilla Buttecream -250g unsalted butter -300g icing sugar -2 teaspoons vanilla extract
Instructions RED VELVET CUPCAKE -Preheat oven to 180 degree -Combine flour, cocoa powder, baking powder and bicarbonate soda in a bowl. -In another bowl, cream the butter and sugar, beating well, and when you have a soft, pale mixture beat in the food colouring -Into this vividly coloured mixture, still beating, add 1 spoonful of the dried ingredients, then 1 egg, followed by some more dried ingredients, then the other egg, followed by the rest of the dried ingredients. -Finally beat in the buttermilk and the vinegar and divide this extraordinary batter between the 24 cases. -Bake in the oven for about 20 minutes -Leave them to cool on a wire rack and do not ice with the frosting till absolutely cold. CREAM CHEESE FILLING -Beat Butter till pale and soft -Beat in cream cheese -Add in icing sugar slowly into the micture till stiff peaks formed -Pipe into the middle of the cooled cupcakes using a piping bag VANILLA BUTTERCREAM -Beat butter till pale and soft -Add in vanilla extract -Add in icing sugar till stiff peak formed. -Pipe it above the cupcakes using a piping bag with noozle
Sugar dome /Sugar Art for cupcake decoration Ingredients: - 500g sugar - 100ml water Instructions: - Boil sugar and water until 180 degree celcius - Place the hot pot in cold water to prevent the caramel from overcooking. - Drizzle the micture using metal spoon while it’s hot and create desired shapes.
by, Khairul Asyraf and Syed Hussain
Deconstructivism
DECONSTRUCTIVISM
+ FOOD =
DECONSTRUCTED
FOOD
DECONSTRUCTIVISM Deconstructivism is a part of post modernism architecture together with structuralism, regionalism, metabolism, technoism, neo rationalism, echoism, and metarationalism. Deconstructivism, an ungainly combination of constructivism and Jacques Derrida’s literary concept of deconstruction, tried to identify common ground between a new formal inventiveness, and attempts to diversify the theoretical base of architecture. Jacques Derrida is a French philosopher, born in Algeria in 1930. Derrida is best known for developing form of semiotic analysis known as deconstruction, which is discussed in numerous texts, he is one of the major figures associated with post structuralism and postmodern philosophy. Both trends emerged in the 1980’s in response to the evidence short comings and eventual collapse of modernist convention.
Deconstructivism is characterized by fragmentation, an interest in manipulating a structure’s surface, skin, non-rectilinear shapes which appear to distort and dislocate elements of architecture such as structure and envelope the finish visual appearance of buildings that exhibit deconstructivist “styles” is characterized as unpredictability and controlled chaos. There were several deconstructivist architects that develop this styleBernard Tschumi, Wolf Prix, Helmut Swiczinsky, Gunter Behmisch, Zaha Hadid, Daniel Libeskind, Peter Eisenmann, Frank Gehry and Philip Johnson.
by laura dubuk
DECONSTRUCTED mALAYSIAN FOOD design exploration
Inspired by the digital abstract model made by Laura Dubuk. The complexity and randomness of the surface of the model clearly portrays the quality of deconstructivism. Some alteration and exploration had been made on the design to make it looks modern and achieving simplicity, minimal and direct. The idea is to deconstruct all the elements of the selected Malaysian food, explode and rearranged them onto the structured plate that had been designed. The food, instead of being served one by one, as its commonly served, now will be mixed and reconstructed to play with elements in them. The plate is like the exploded pieces of dense pieces. The explosion seems occur from the inside of the model and the explosion makes all the pieces move forward and outward creating the small spaces between one plate with another. The whole plate structure is a derivation of the deconstructivism architecture. In this model, there are 19 plates that supported by various heights of the Perspex. Gaps were created in between each plates to separates the plates. There are two plates that attached on the ground because the plates will be filled up with chicken curry and peanut sauce to be eaten together with net crepe and satay respectively.
rotinet jala crepe
Net crepe is basically a south East Asian traditional food. In Malaysia, this food is called Roti Jala whereas in Brunei, this food is called Kuih Jala. Net crepe is a very special food among Malaysian and other south East Asian countries such as Indonesia, Brunei, Thailand, and Singapore. It is called net crepe because its shape that looks like fish net. Net crepe usually, served together with curry dish. Sometimes, it can also be eaten together with serawa. Serawa is also a Malaysian traditional dish that made up from the mixture of boiled coconut milk, brown sugar and pandan leaves. In modern days, net crepe has been commercialized as modern food especially in Malaysia whereby net crepe is turned into different shapes and colors. In the old days, Roti Jala usually served in yellow color due to the turmeric powder. But now, by using natural colorings, it now can be served with different colors.
NET CREPE
CHICKEN CURRY
Ingredients - 125g (1 cup) all-purpose flour, sifted through a sift; - ½ tsp table salt; - 4 tbsp sugar; - A pinch of turmeric powder for color (optional); - 1 Egg (beaten) - 100ml (3.4 Oz)coconut milk; - 220ml (6.8 Oz) water; - 1 tsp oil; - Roti jala maker.
Ingredients - 1 brown onion (peeled and quartered); - 2 cloves garlic (peeled); - 3cm fresh root ginger (peeled); - 1 tomato (peeled and quartered); - 2 tbsp curry paste; - 1 spoon vegetable oil (plus extra for frying); - 2 tbsp turmeric powder; - 2 tsp salt; - 8 pieces of chicken; - 400ml coconut milk.
1. Mix together dry ingredients: flour, salt, sugar and turmeric powder; 2. Add coconut milk, add half of the water and begin steering, slowly continue adding water and continue steering (faster and faster) until everything is well mixed; 3. Pour the egg mixture into the flour mixture and mix well; 4. Strain the batter to remove lumps; 5. Lightly, grease a flat pam over low heat; 6. Using a roti jala maker, drip the batter on to the pan in circles to form the lacy design; 7. Cook until set (just a couple minutes) and flip over; 8. Fold into triangles or roll up into cylinder.
1. Put onion, garlic, ginger, tomato, curry paste and 1 tbsp vegetable oil and whiz till it’s a paste; 2. Combine the turmeric powder and salt on a big plate and coat the chicken; 3. Heat enough vegetable oil on a frying pan to cover the base and cook chicken on both sides over mid high heat until golden, about 5 minutes, put the chickens (and potatoes if using) in a single layer in an oven proof dish and side aside; 4. Add onion paste to frying pan and cook over medium heat for 5 minutes or until aromatic. Stir in the coconut milk and bring just to the boil; 5. Pour this over the chickens, cover the dish with a lid or foil, cook in oven for one hour, turning the chickens over after 230 minutes, served with the net crepe.
satay + peanut sauce + rice cake Satay is a dish of seasoned, skewered and grilled meat, served with peanut sauce. Satay may consists of diced or sliced chicken, goat, mutton, beef, fish and even squid. Satay are grilled or barbequed over a wood or charcoal fire, then served with various spicy seasonings. Satay is a very popular dishes in south East Asia especially in Malaysia, Indonesia, Singapore, Brunei, and Thailand. Although there are many countries that claimed that this traditional food is originated from their country, but actually satay was introduced by Indian seller that came to carry out their business in Java, Indonesia. From that, satay has become the national food in Indonesia. Apart of south East Asian countries, surprisingly, this food is famous in a European country, Netherland and it is called as sate or sateh. In Indonesia alone, there are around 40 types of satay and they are differentiated according to the type of meat on the skewers. Close analogues are yakitori from Japan, shish kebab from Turkey, and the Middle East, shashlik from the Caucasus, chuanr from China and sosatie from South Africa. Interesting fact is that, satay is listed at number 14 on world’s most delicious foods’ readers’ poll complied by CNN go in 2011.
SATAY
PEANUT SAUCE
Ingredients - 1 tbsp coriander powder; - 3 garlic cloves; - 2.5cm piece of ginger, finely chopped; - 3 tbsp finely chopped lemongrass; - 2 kaffir lime leaves, shredded; - 1 tbsp vegetable oil; - 1 tbsp kicap manis; - 1 tbsp soy sauce; - 1 tsp turmeric powder; - 1 tsp aniseed powder; - 1 tsp cumin powder; - 1 tsp salt; - 1 tsp brown sugar; - Tamarind; - 500gram skinless, boneless chicken thighs; - Crispy fried shallots to serve (optional).
Ingredients - 2 bowls of peanuts; - 10 chilies (optional); - 1 garlic cloves; - 3 onion cloves; - 1 lemongrass; - 1 tbsp brown sugar; - 1 tbsp tamarind; - Oil. 1. Fry the onions, garlic, chili until they have change the colors; 2. Fry the peanuts until it became crispy; 3. Blend together the peanuts with the onions, chili and garlic with water; 4. Then pour together blended mixtures with water, tamarind, salt, brown sugar, and lemon grass onto pot and boiled them until it became saturated.
RICE CAKE 1. Blend lemongrass, garlic, ginger together with suitable amount of water; 2. Then, pour turmeric powder, coriander powder, aniseed powder, cumin powder, together with brown sugar, salt, tamarind, oil and the blended mixtures to the chicken; 3. Then marinate the chicken for three hours; 4. Grill the chicken with skewers on the charcoal fire.
Ingredients - A packet of instant rice cake - Water. 1. Boil the water; 2. Soak the packet into the water for several minutes until it cook well; 3. Serve satay together with rice cake, peanut sauce, cucumber and onions.