MobileKitchenLab, Yogyakarta

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Street vendor kitchen.jpg

Hacking Angkringan | Workshop in Yogyakarta

Microcells #02 Week – “We are the Lab” | 25 – 31 January 2012

Presentations, discussions, HONFablab introduction and closing party… See complete details on the HONF website

Presentations

Santa Dharma

Lecture series: Hackteria, BioHacking and FoodHacking

Thu 26 Jan 10h, Universitas Sanata Dharma Yogyakarta, Kampus Iii

With Dr. Marc Dusseiller, Dr. Denisa Kera, Tommy / HONF

Prelude to the “Mobile KitchenLab Workshop – Hacking Angkringan”

UKDW

Lecture series: Hackteria, BioHacking and FoodHacking

Fri 27 Jan, 14h, UKDW, Yogyakarta

With Dr. Marc Dusseiller, Dr. Denisa Kera, Tommy / HONF

Prelude to the “Mobile KitchenLab Workshop – Hacking Angkringan”

ISI

Presentation/Discussion : DIWO, Citizen Science and Hacktivism in Art and Design / Science and Technology

Mon 30 Jan, 11h, ISI, Yogyakarta

With Dr. Marc Dusseiller, Dr. Denisa Kera, HONF

MobileKitchenLab Workshop | 28 – 30 January 2012

Mentors

  • Marc Dusseiller aka dusjagr (CH) – dusjagr labs / hackteria
  • Denisa Kera (CZ/SG)
  • Andi Stiller (DE/ID)
  • HONFablab Team (ID)

HONFablab

The workshop will be hold in the new HONFablab Jalan Taman Siswa no 59 Yogyakarta

Overview

During the MobileKitchenLab workshop we aim at ..

"Hacking Ankrinan" is about the unique interactions between the kitchen and the lab as privileged spaces where our research into what is the world made of and how it relates to not only originated but developed to the present nanotech and biotech stage. Homo sapiens is after all the culinary primate accroding to Richard Wrangham book "Catching Fire: how cooking made us human" to which we would like to add that it is also a lab and science primate curious and hungry for new knowledge and techniques of probing the world around. Cooking is our first technology that helped us digest the world around and even make it taste better, which is after all also the mission of science. Back in the 16.century the scientific labs emerged from the alchemist's kitchens and the first experiments always involved tasting and not only observing. Labs became specialized places in which we probe not only edible substances only much later, and right now we are witnessing the reverse trend with molecular gastronomy that is trying to merge the kitchen and a lab again and use all this knowledge from science and how materials behave to create new edible experiences.

In our project we will let these two spaces converge again on the streets of Yogyakarta because we see the mobile push carts, angkringans, omnipresent on the streets of Indonesia, as such first mobile food laboratories connecting science, art, and food. Angkrinans are labs because there you do something with food and substances that doesn't happen in nature, you modify the materials by cooking and mixing various ingredients so they taste well, and you offer it to various people to get feedback. You connect the whole city through tastebuds and preferences for certain cooking style and meals. These science food laboratories on the streest of Indonesia keep the idea of citizen science alive because they let everyone be part of the cooking process and the feedback, even letting people interact with each other while you cook and while they eat. The DIY and DIWO approaches as the base for citizen science projects are embodied in the street food culture of Indonesia which we believe should serve as a model for all citizen science initiatives. Citizen science needs to go to the streets, it needs mobile labs, wearable labs, it needs to return the culinary homo sapiens to its roots which is in tasting and probing the world around and sharing it with others... This project is our tribute to the alchemist that made the first connection betweren cooking, destilling, understanding and playing with the world in their kitchen labs and also to the ankrinan cookers that offer such powerful metaphor for citizen science....

Hacking Angkringan

Hack it into a bar

Ankringang bar.jpg

That's too easy :-)

Hack it into a lab

That's the real task for the next couple of days!

Detailed Workshop Schedule

Day 1 - Sat 28. Jan

Day 2 - Sun 29. Jan

Day 3 - Mon 30. Jan

The Lab Come2U – 31 January 2012

The moving portable lab goes to the street, and everybody can join and do their experiments at the lab [during the day], followed by the closing party at ISI.

Topics

MOBILE FOOD CULTURE

Introduction

Mobile food culture from a design perspective. Existing forms of mobile food culture in different countries? New forms of mobile food interaction? Relation between mobility & plurality of food? What is a good push cart? What is bad? Push Cart Pop-Demographic: Which trucks, carts and food is popular where and why? The design of the trucks: Who does that? What it expresses? City as an organism in which mobile food trucks function as some energy delivery mechanisms? What holistic, larger functions these mobile trucks serve? Bringing diversity, connecting city & parts over taste? Tuning streets into restaurants? Forms of picnicking? Public, political function? Context: Kaki Lima, Push food carts, Compact walking restaurants, Pikulans Predecessors of the trendy food trucks in US http://mashable.com/2011/08/04/food-truck-history-infographic/ Revival of a mobile food culture in the west? Street food in Indonesia is more evolved, very plural, rich http://indonesianfoodculinary.blogspot.com/2009/06/indonesian-street-food-stall.html

Activity

Design Ethnography, Observation, Interview, Brainstorming, Critical Design Probes

Goals

  • use ethnography to understand user needs and new requirement
  • brainstorming to generate new design ideas and scenarios
  • critical design probes and prototyping to define new problems and questions

Ethnography

Where is it used? Why is important? Intro into design methods. Go to the streets. Take picture, observe, do small interviews.

1) Take pictures:

  • types of push carts
  • customers, context
  • interaction with various push carts (preparing, selling etc.)

What is typical? What is unexpected, different?

2) Observe:

  • how the push carts interact with other cars, stores, other objects?
  • interact between them?
  • type of food?
  • time of the day?
  • relation to decoration, sounds?

3) Interview:

  • how many people?
  • typical routes?
  • issues?
  • special meaning of the decoration, routes?
  • how are push carts treated in the traffic?
  • where does a food truck sleep?
  • interesting anecdotes, stories?

4) Bring materials back & brainstorm:

  • new user needs, requirements?
  • opportunities for design intervention?
  • unexpected behaviour, situation, use?

Ideas

Geolocation project with mobile food?

Food with memory?

Special cuisine based on the location the food travels?

Food as a medium of stories?

Describe and document new scenario of use.

Identify some local problems & practices.

MOLECULAR MOBILE GASTRONOMY

Bahasa word for this?

Molecular gastronomy techniques & relation to local practices

https://secure.wikimedia.org/wikipedia/en/wiki/Molecular_gastronomy

http://www.molecularrecipes.com/

Spherification would be an easy one: JAMU?

Think about which technique would be easily performed in a push cart?

Activity

  • try some of the protocols on local food.
  • figure out how to use local equipment for these posh techniques
  • how to turn local cooking technique into “posh” & science protocols


Ideas

Micro - Surveillance & Food

Hygiene & Food

Camera & Food


Examples

May 2011 workshop in Prague

HotKarotka project (HotDog = HotCarrot)

http://cancel356.tumblr.com/

https://www.facebook.com/hotkarot

Dragon Cassava (Mutiara Buah Naga): Culinary Tribute to the year of the Water Dragon

We hacked a typical Indonesian style dessert, Sago pearls (Bubur Mutiara – literally Porridge pearls) into Dragon Fruit Pearls. By using so called spherification technique from molecular gastronomy we turned cassava into dragon fruit and transformed the typical red tapioca based starch pearls into light and delicious red dragon fruit pearls (buah naga). We tested the spherification technique introduced by the famous el Bulli restaurant in 2003 on the streets of Yogya in traditional, mobile food push track (angkringan) setting. The controlled jellification of a dragon fruit liquid forming red spheres is our culinary tribute to the year of the Water Dragon, which is supposed to combine just like our dessert the wild and enthusiastic qulities of the red color with the nurturing and calming qualities of the coconut milk in which the pearls are served. We changed the pandang leaves base of the coconut milk (santan) into fragrant sweetness of palm sugar (gula melaka) base which serves better the mild sour taste of the red-skinned draon fruit rich with Vitamin C.

Inspirations:

Sago (Tapioca) pearls http://www.youtube.com/watch?v=nhTYtyIu7E4

Sago https://secure.wikimedia.org/wikipedia/en/wiki/Sago

“Pearl sago closely resembles pearl tapioca. Both typically are small (about 2 mm diameter) dry, opaque balls. Both may be white (if very pure) or colored naturally grey, brown or black, or artificially pink, yellow, green, etc. When soaked and cooked, both become much larger, translucent, soft and spongy. Both are widely used in Indian, Bangladeshi and Sri Lankan cuisine in a variety of dishes and around the world, usually in puddings. In India, pearl sago is called javvarisi, sabudana (Hindi), sabbakki (Kannada) and saggubeeyam (Telugu) among other regional and local names and is used in a variety of dishes such as desserts boiled with sweetened milk on occasion of religious fasts.”

Cassava is (main source of food carbohydrates in the tropics, basic diet for around 500 million people) https://secure.wikimedia.org/wikipedia/en/wiki/Cassava

Tapioca https://secure.wikimedia.org/wikipedia/en/wiki/Tapioca

Dragon Fruit (cacti fruit! a nutty taste and are rich in lipids seads) https://secure.wikimedia.org/wikipedia/en/wiki/Pitaya

Spherification http://www.molecularrecipes.com/spherification/

Hacked Sago recipe http://bakecookeat.blogspot.com/2010/06/sago-gula-melaka-sago-pearl-pudding.html

Bubur Mutiara recipe http://www.foodbuzz.com/blogs/4045475-sago-perl-dessert-bubur-mutiara


ANGKRINGAN HACKING -> DIWO LAB-ON-THE-STREETS

Introduction

There is already a lot of tipps, instructions and inpirations on the wiki, go and check the Main_Page

Generic Lab Infrastructure

  • Sound System !
  • DIY Microscope
  • balance
  • clean hood
  • tools
  • hot plate
  • containers
  • storage


Ideas

  • algae photo-bioreactor
  • incubator in blek krupuk
  • laser projector


Open Kitchen Discussions

DIY spherification

Labels colour, density, dispersion, education, fruit, gel, molecular gastronomy, recipe

Strawberry spheres in sparkling drink (for lava lamp effect)
(Sparkling Chardonnay or non alcoholic cider are both fine)

Equipment
(immersion) blender
scale (0.1 g precision is needed)
some general kitchenware
disposable plastic pipette (7 ml) or plastic syringe (10-20 ml)
(pH strips)

Ingredients
frozen and thawed strawberries, 200 g
sugar, 25 g
sodium alginate, 1.9 g
sodium citrate1, 2 g
calcium chloride2, 2.5-4 g
water, 500 ml
Sparkling Chardonnay or non-alcoholic drink (i.e. apple cider)

Procedure (see You Tube for informative demonstrations)
For template, the recipe for Melon cantaloupe caviar taken from El Bulli's texturas recipes: The strawberries were blended and mixed with the sugar. pH measured to be ca. 3 (somewhat uncertain since the berries gave some colour to the strips). Sodium citrate was added gradually, stopping at a total of 2 g to get a pH of ca. 4-5.1 Sodium alginate was added and blended (the alginate partially turned into lumps; should have added the alginate to a small portion, mixed this, and then added the rest. Lots of blending did the trick). The mixture was strained through a sieve. For easier dripping (see below), the mixture was diluted 1:1 with water (the initial strawberry mixture was rather viscous, resulting in oblong or drop-shaped "caviars"). This would of course affect gelation, hence the amounts here are deduced on a try-and-fail basis.

Calcium chloride was dissolved in the water. The strawberry mixture was dripped into the calcium chloride solution, the drops forming small strawberry beads, and left for 1/2 to 1 minute.3 The beads were strained, rinsed in water and added to the sparkling wine or cider.

from http://www.fooducation.org/2009/02/my-first-spherification.html

cooking as alchemy

http://www.ted.com/talks/lang/en/homaro_cantu_ben_roche_cooking_as_alchemy.html

Ideas from UKDW presentation

what would jesus do?

  • Mobile Angkringan for:
  • laundry
  • mobile pet-care
  • t-shirt / KaosLab
  • helmet washing
  • playstation
  • free WiFi
  • massage


  • BurgerShop
  • PrintShop
  • PulsaCounter


  • Internet Café, monitors, laptops
  • KidsPlayground, RoundAbout
  • MagicArena
  • DJ-Station
  • puppet Theater


  • Boutique/ChangingRoom
  • Library
  • MusicStudio / BurnStation
  • Medical Clinic
  • UV-lamp

Print Material

Poster

We

have

always

been

Bio-

Hackers

download poster File:Biohackers final large.pdf

Biohackers final.png


t-shirts

KITCHEN t shirt with back.png

other stuff

Biohacker.png

Registred hackteria pink.jpg

Eat dont eat.png

produced/supported by

  • HONF


Logos

Hackteria logo green black.png

Dusjagr labs logo2.png

KulturraumSchaffhausen small.png


Budget

https://docs.google.com/spreadsheet/ccc?key=0AtwI3mgS3Qy4dHBWU3NUVE5QNy1qNjdYSmo4WkE5LVE