Food Hacking

Food Hacking: Virtual Cookie
HOSTED BY SIMON KLOSE
October 6, 2015 / 10:00 am

Host Simon Klose kicks off our new series on tech cuisine with a Japanese researcher who shows us how to use virtual reality to make a cookie taste like five different things. We also take a bite of some of Tokyo’s best video game cuisine at Capcom Café. Enjoy!

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Fayetteville 2030: Food City Scenario

FAYETTEVILLE, Ark. — The University of Arkansas Community Design Center’s project Fayetteville 2030: Food City Scenario has won a 2015 Honor Award in the Analysis and Planning category from the American Society of Landscape Architects. The project seeks to build food sustainability by promoting local urban agriculture.

Food City Scenario is featured in the October issue of Landscape Architecture Magazine and will be exhibited at the ASLA Annual Meeting and Expo in Chicago in November. This is the Community Design Center’s seventh ASLA Honor Award.

The Community Design Center led an interdisciplinary team at the University of Arkansas for Food City Scenario, which speculates on what Fayetteville might look like if the city’s growth integrated local urban food production sustainable enough to create self-sufficiency. Fayetteville’s population of 75,000 is expected to double over the next 20 years. In addition, although the region is the most prosperous in the state, it also has one of the nation’s highest child hunger rates.

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doctrine of signatures

the ‘doctrine of signatures’, an important aspect of folk medicine, drew upon the belief that herbs resembling parts of the body can be used to treat ailments of those human components. titling a series of self-portraits with this theory, french photographer marwane pallas has used forced perspective to link a group of edible objects to body parts. the four images draw a comparison between food and figure, depicting a peeled apart grapefruit as pallas’ lungs, red cabbage as a brain, a halved peach as a nose, and a bisected apple as a bottom.

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food art

photographer sam kaplan‘s obsession with organization has led to a still life series that sees candies, cookies and tea cakes turn into semi-architectural structures.

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fast quinoa food

The restaurant, Eatsa, the first outlet in a company with national ambitions, is almost fully automated. There are no waiters or even an order taker behind a counter. There is no counter. There are unseen people helping to prepare the food, but there are plans to fully automate that process, too, if it can be done less expensively than employing people.

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Corn Is as High as a Cabdriver’s Eye

But Mr. Santana, 66, and other Seaman drivers spend their downtime tending a small farm off Johnson Avenue in the Spuyten Duyvil section of the Bronx, near Riverdale.

“It was just a few guys,” Daniel Montes, a driver, said of the farm’s origins. “They just got together and started doing this.”

The farm began about 15 years ago with a few tomatoes and beans planted along a thin, unused strip of land behind a 30-story apartment building. It has grown into a thicket that stretches about a quarter-mile.

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Architecture fighting obesity

A 1950s-era elementary school in rural Buckingham, Virginia was redesigned to help kids lose weight. The architects worked directly with public health researchers to change a long list of details based on current research, from designing a kitchen with dedicated storage space for local, seasonal fruit, to placing healthy meals at kids'-eye level in the checkout line. In a teaching kitchen, third-graders can learn to make healthy meals from the foods they grow in the school garden.

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