CP Art Seminar

8/13/2019 CP Art Seminar

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Regine Paola G. Velilla

2010-01309

I. Background of the Study

Last week I stumbled upon an internet post about the foods that might go extinct due to

global warming. The list includes chocolate, pasta, honey…among many others. Mostly are

foods that I love and even if we might not be around to actually face the ―extinction‖ of these

food varieties, it felt strange that the future generations may not be able to taste those foods.

A few days ago my original partner for this project backed out because of schedule conflicts

and thesis, which meant I need to find another partner — my food technologist cousin. The

study of food technology includes natural sciences such as chemistry, microbiology and most

importantly, nutrition.

Global warming decreases the global production of food. For this project, I want the audience

to learn about its further effects to various kinds of dishes — for example, Champorado

without the chocolate or Sinigang na hipon without the shrimps; through projection. And

since food technology tackles nutrition, so we want to show the overall nutritient value of the

dishes without some of its main ingredients.

II. Concept

My cousin and I talked about possible outcomes for our project: a food catalogue or a menu.

In the end, we both agreed to do a food catalogue — I wanted polish my photography skills

and my cousin wanted to use what she learned about nutrition and biochemistry. The

catalogue will feature local and Asian dishes (or at least some of its main ingredients) that

Filipinos love that might disappear in due to the effects of global warming in food

production, and the nutrition value of each dish.



III. Review of Related Literature

“GHOST FOOD’’ truck

http://www.theverge.com/2013/10/18/4851966/ghost-food-shows-how-we-might-eat-after-global-warming

A food truck by artists Miriam Simun and Miriam Songster, it lets us envision the future of food

with the effects of global warming. Using scent, they let the customers use their sense of smell to

capture the flavors of food and stimulate their appetites. Customers were given breathing tubes

that lets them smell the ―food‖ they ordered.



WHOLE FOOD CATALOG

http://www.wholefoodcatalog.info

Whole Food Catalog is a website that lists nutritional value of 1878 food types through pictures

and graphs. Its simple interface allows for a more fluid navigation through the website.

THE TIDELINE PROJECT

http://creativecriminals.com/ambient/david-suzuki-foundation-the-tideline

project/



Environmentalist and artist David Suzuki and his team launched a guerrilla awareness campaign

that lets us see what it’s like to be submerged underwater. Using shells salvaged from local

restaurants, they made tidelines and placed it in different locations. It is subtle way of reminding

people about the extreme effects of global warming.

PHILLIPS’ ATOMIC KITCHEN (Wallpaper Magazine)

http://www.wallpaper.com/lifestyle/video-atomic-kitchen-w-126/3620

http://www.eatmedaily.com/2009/08/wallpaper-magazine-on-the-future-of-

food/

Wallpaper Magazine featured the future vision of Philips, an electronics company, when it

comes to food consumption. Along with futuristic appliances such as the Nutrition Monitor,

Biosphere Home Farm and Food Printer, it allows us to take a glimpse of future food that can be

manipulated through molecular gastronomy, printed with technology, or grown in a more

sustainable mini ecosystem.



IV. Objectives

Let the audience imagine the effects of global warming in the future food

consumption through image projection

Determine nutrition value (or lack of it) in global warming-affected dishes

Let the researcher learn more motion and food photography

V. Target Dates

November 26 – First meeting with Aiveeh,

November 27 – Talked about the possible approaches for the study; settled for food

catalogue

November 28 to December 2 – Research, choose what dishes will be included in thecatalog, calculate nutrient values of each dish, do initial studies.

December 3 – Presentation of Studies and Projected Output

December 6 – Experimentation on first dish choices and layout

December 7 to January 21 – Further research and production, 90% of output done,

interdisciplinary exchange/‖workshops‖

January 21 – Presentation of Progress Report

February 4 to February 11 – Submission of Final Output and Critique



Partner Profile

Aiveeh G. Lim, BS Food Technology Junior at the Technological University of the

Philippines (TUP). She was born 15 June 1995, the oldest of three children. Growing

up she lists eating and cooking as her favourite things to do. She was a Dean’s Lister

last semester, and is set to have her OJT (on-the-job training) this Summer 2014.

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CP Art Seminar