FOR FOOD’S SAKE & EDIBLE ask: What will your future taste like?
Thursday
23 February 2012
Science
Gallery, Trinity College Dublin
6pm–8.30pm
Adm €5
What?
Together with the team from Science Gallery’s Edible exhibition, For Food’s
Sake present a taster of things to come. Expect a smorgasbord of DIY food
ideas, cutting-edge kit demos and artisan food tastings, with new food talks on
the half hour every half hour so that people can drop in, come and go or stay
for the whole event.
Where?
Upstairs @ Science Gallery, The Naughton Institute,
Pearse Street, Trinity College, Dublin 2
Sample menu
for the night
6pm
Doors open
Get there early for tastings from artisan producers
including Caveman Super
Snacks and the first of the demonstrations of cutting-edge kit
and techniques, hosted by Oisin Davis of The Sugar Club and rockcookbook.com.
These demos will intersperse the evening and highlights will include:
Chef Shaun Hanna from The
Oarsman in Carrick-on-Shannon on incorporating the dehydration of food into
restaurant dishes – how it can be done, what works well and how it can be
served. See www.theoarsman.com.
To further explore the DIY
aspect of eating in the future, butcher Ed Hick will give a live demonstration
on how to skin and prepare a whole rabbit. www.hicks.ie
For Food's Sake's very own,
Oisin Davis from The Sugar Club will suggest some home-styled molecular
mixology techniques and tips, including how to use spherification for cocktails
and battery-operated hand-smokers to make the ultimate Bloody Mary. See http://en.wikipedia.org/wiki/Spherification
for more details.
6.30pm GIY Taster
(Grow it Yourself)
Aoife Carrigy in conversation with Lucy Bell of GROW
(Grass Roots Organic World) and others (TBC) asking:
What does
the future have in store for the growing community of vegetable growers?
SEE: thegrownetwork.blogspot.com for more information.
7pm CIY Taster
(Cook it Yourself)
Aoife Carrigy in conversation with Natasha Czopor of Natasha’s Living Foods and other
chefs (TBC) asking:
What cooking
methods might we see more of in the future?
SEE: www.natashaslivingfood.ie for more
information
7.30pm FIY Taster
(Find it Yourself)
Aoife Carrigy in conversation with part-time forager (and
full-time butcher) Ed Hick, asking:
What free
foods are out there for the foraging?
SEE: wildandslow.com for more information on last
November’s Wild Food Festival of which Ed was one of the chief organisers and
speakers.
8pm MIY Taster
(Make it Yourself)
Aoife Carrigy in conversation with bio-hacker Cathal Garvey, asking:
What kind of future does biotechnology hold in store for us?
SEE: http://igniteshow.com/videos/diybio
for Cathals’ presentation at Ignite, or read what the New York Times had to say
about Cathal: http://www.nytimes.com/2012/01/17/science/for-bio-hackers-lab-work-often-begins-at-home.htm
For more information:
Contact Aoife Carrigy
on 087 6100 826 or Oisin Davis on 086 857 4853, email ForFoodsSakeIreland@gmail.com
or check out facebook.com/ForFoodsSakeIreland where event details will be
regularly updated.
Notes to Editors (overpage)
- For Food’s Sake is run by a loose collective of food-focussed individuals who give their time voluntarily in the hope of stimulating debate around food in Ireland.
- Science Gallery’s first foray into food, EDIBLE, tackles this vast topic from the perspective of the eater. With the imagination of Willy Wonka and the bite of Jamie's Dinners, it probes how our actions as eaters shape what is sown, grown, harvested and consumed. EDIBLE runs from 10th February – 5th April 2012. See www.sciencegallery.com/edible for more details.
