the place & the plate

A Talk @ Jim Thompson Art Center, 19 September 2007

2007-09-22T23:37:00.000+06:00

Last Wednesday 19 September, 2007, we finally had a talk about the workshop, 'How to...... Soup' at Jim Thompson Art Center. It was hosted and organized by all the super active staffs of the Art Center (thanks a lot everybody there!)

The talk began around 6:30 pm. with around 20s audiences. It was cozy and friendly. Pim and I began with summarizing all the events and process of the workshop.

Then we went through all the 20s works, one by one. Some of the students from the workshop were there too. They explained their works themselves, with a little help of us.

This is Pom - the die hard, who is the only one doing both parts of the workshop with Anne and Cedric. You can see his works in the previous posts - Khaoshae Bowl and Bean Bag Bowl.

Here is Note from SoAD explaining his Mu Jum (Thai Suki) Pot which its prototype is almost finished. He is very excited about it. :)

The last one I have to mention is Hop (SoAD). Pairing with Nick, they were working on this Bag Bag Lazy Boy Project (it was also in the previous post). By now he would be in Birmingham for his Master study. But few days before his leaving, he was still enthusiastic to come and explain his project to the audience himself - thanks a lot and good luck, Hop.

Our next step would be this exhibition 'HOW TO...SOUP' at Design Center, Industrial Design Department, Faculty of Architecture, Chulalongkorn Univerisit, 15 Oct - 15 Nov. It is part of Bangkok Design Festival 2007... See you again soon then. :)

Communication design : KAO-SHAE Bowl

2007-08-02T22:31:00.000+06:00

Dia's Pillow Bowl

2007-07-12T20:58:00.000+06:00

Dia's Boat Bowl #3

2007-07-12T20:53:00.000+06:00

Dia's Boat Bowl #2

2007-07-12T20:43:00.000+06:00

Dia's Boat Bowl

2007-07-12T20:17:00.000+06:00

Dia's Stack Bowl #3

2007-07-12T20:10:00.000+06:00

Dia's Stack Bowl #2

2007-07-12T19:44:00.000+06:00

Dia's Stack Bowl

2007-07-12T19:34:00.000+06:00

The 2nd Workshop Summary Report

2007-07-12T19:11:00.001+06:00

Before too long, I would like to make a summary report of our 2nd part workshop with Cedric Ragot. :) It was great fun and very interesting as expected. Although we had some problems with the students from other universities who could not attend this part because of their school schedule, we tried to make it within the students in Chulalongkorn University.

The same as the 1st part workshop, with Cedric, we began with a lecture in Faculty of Architecture, Chulalongkorn University. The lecture has two parts: the first one is about his work, he showed us his newly finished website, very interesting. The second part is about the workshop idea by Cedric's wife, Anne-Lucie, also very intersting.

Then, we gave a brief to the students. This time, we had 2 newly graduates, Tanya and Ma, joining us in this workshop too. And of course, we began to work, and work...

The discussion with Tanya, Ma and Pom. They showed us some of their interesting ideas...

In the evening, 7-8 of the 4th year students came into our workshop space and asked if they could take part. Cedric and Anne-Lucie kindly gave their lecture to them again as an introduction to the workshop. :)

The 2nd day of the workshop, in the afternoon, we all were invited to the press conference of the whole event: the exhibition, the workshop, the art installation of 'the place & the plate' as part of La Fete 2007.

We also stopped by at the exhibition space to see the work-in-progress. Wit was very tired. I was very amazed by the number of those boxes he had to deal with!

During these days, we also gave some 'Thai food lessons' to Cedric and Anne-Lucie. Dim Sum, Thai desserts and so on.

On the 3rd day, pim began to work on some models for the students. As you can see, it is her favourite job and she is very good at doing it too.

Meanwhile we worked with students on different things. In this picture, I was helping Oam to make an investigation on this project, how to have a bowl of noodle soup in a bed...

Cedric is helping Lukkang to make a 3-d computer model for her project too.

This is Tanya's project model made by Pim, a tool to hold a bowl of soup in a fancy party, where fancy dressed people have to eat noodle soup or sharkfin soup standing and walking . Cedric is testing it.

Or's project is a bag+cup for drinking take-away soymilk. Very interesting solution after a few days of struggling....

Oam was working on two projects. This one is a bowl with a spoon resting place, a small 'cut' in a shape of traditional Thai Motive, with golden trim. Very simple and cute project.

The other project of Oam is a bowl to use in a bed. There are three legs to be stable. :)

Pom 's project is a bowl for breakfast in a car. Since thousands of Bangkok kids have their breakfast in their car going to school every morning. Pom's solution is this so called 'bean bag' bowl. You can see it in the plates he posted here too.

Dia is a super girl. She worked on three projects on this workshop. The first one is a common soup bowl where you can place a serving spoon in the middle. Because usually it is a bit annoying trying to find this serving spoon. It looks like a small boat floating on water. And if you put the bowl upside down. It will become a small flower pot too. :O

Another project of Dia is a Pillow Bowl - a bowl to use in bed, similar to Oam's idea with different solution.

Dia's third project is also a cute one. She plays with the bowls, plates and cups stacking on the top of each other while being carried to a table. Surprise arrives when you find that some of them are not separated, but a bowl is shaped in several bowls stacked on each other.

Job's computer gamer bowl project. You can also find his presentation panels here in the blog too.

Actually there are few more projects. But I don't have their images... Hey you guys should posted all your works here as soon as possible. Looking forward to.

Let's Have Dim Sum

2007-07-05T23:07:00.000+06:00

Before we complete the report on the very fun workshop with Cedric on the 2nd week, we plan to have fun altogether. With Anne we had dinner on the first day, with Cedric here, we are going to have Dim Sum altogether on this coming Saturday 7 July 2007 (07/07/007) --> sounds like Bond's code! Let's meet at Jin Man Low Resturant on Santiparb Road near 22 July Circle, at 11 am. ---> the early birds get good Dim Sum! Here is the map:

See you all there! Yummy yummy!

Job's Gamer Life Saver

2007-07-05T22:58:00.000+06:00

Tanya's Party Accessory

2007-07-05T22:55:00.000+06:00

AOR's cup

2007-07-05T22:53:00.000+06:00

the 2nd workshop

2007-07-01T20:34:00.002+06:00

Sorry for such a late update.... we were exhausted after all.

This part of the workshop started on Monday 25 June with a lecture from Cedric and Anne-Lucie. They showed us their interesting projects from their web-site (www.cedricragot.com) which you can visit for further info. A lot of nice things there. Then Anne-Lucie show another part about contemporary works that could be described as "Small Action = Great Result". A very interesting way to work and it is what the workshop want to achieve. The students are so inspired by that lecture and start to work right away.

It's a pity that our friends from Soa+D and KMITL couldn't join this workshop. It could have been fun with more people. But we from Chula have tried our best to get good projects and result. And we really really have fun with Cedric and Anne-Lucie (who turn out to be so crazy...both of them).

And... as the tradition says,.. eat first then work (my own kind of tradition) we checked out our local Suki place (good old COCA)and did our research. Nice and full.

and see?,.. now with the fancy induction stove... no more scary gas thing.

The Bean Bag Bowl by N.Choochart(POM)

2007-06-30T23:24:00.000+06:00

Jim-Joom / Jaew-Horn

2007-06-28T01:03:00.000+06:00

By Note & Sar, Soa+D

P3

P2

P1

Bag Bag & The Lazy Boy

2007-06-26T01:02:00.000+06:00

By Nick & Hop, Soa+D

P3

P2

P1

CLEAR SOUP AS A DRINK

2007-06-25T23:51:00.002+06:00

Last Day: mock up and presentation II

2007-06-25T20:04:00.000+06:00

I am taking turn from Pim to continue the second part of the works we got from the workshop! Follow me:

Bag-Bag Lazy Boy: device that let you eat right from the plastic bag
This is version II of Hop+Nick 'lazy' solution. This one is a simple plastic sheet that can be bended and become a kind of support for the noodle soup bag! Great idea!

Food Runner Container
Yo is very fascinated with the idea that people can have their favourite noodle soup delivered from a food stall near by to their office or their house. And of course, without the complex operation to transfer the noodle into a bowl with soup and condiments (those who have the experience know well how complicated it is). Moreover, when you buy a bag of noodle, you would get at least few other small bags more for condiments and so on - a lot of plastic bag garbage. Yo's invention is a food container stacked and lock together with a pair of chopsticks at each level. It might look like our existing food container called 'pin to', but it is easier to open, and the inside shape of the container is very similar to the bowl that it is easier to eat. The top level contain the condiments and spoons. With the container, you can have your favourite noodle delivered hot and also, you 'save the world' --> this is what he says. :)

Massaging Cup
Nan is interested in tactile quality of a utensil. At the beginning she was trying to work on a soup bowl with tactile quality. But then, we learned that usually Thai people hardly touch their soup bowl :O So keeping the tactile theme, she focuses on a personal coffee mug that people use in office environment. Usually when they drink coffee from their mugs, it is a relaxing moment during their office hours...The mug has a kind of texture that gives you a sensation of relaxation. Very interesting idea, but a lot more experiments required!

Moo Jum Set
Sa and Note are a big fan of Thai Hot Pot called Moo Jum (literal translation is dipping pork). But the existing utensils for Moo Jum are not really perfect. The pot and the stove are too high, when you are sitting on the chair, it is impossible to see inside the pot. The chopsticks are not proper to keep the meat while cooking in the hot pot because you have to hold it all the time, and of course your hand get hot, really hot. So their pot and stove are design in a new proportion, which make us able to see inside the pot. They even try with different materials apart from a traditional one by cooked clay, like ceramic, metal, bronze or even glass...:O Also they re-design the tool to keep the meat instead of the chopsticks that you don't need to hold it any longer since it works like a clip for cloth drying.

Tom Yam Bowl
Am believes that our so called 'national' dishes, Tom Yam Kung and Tom Ka Kai, have some problems. In the soups, there are many inedible herbs like galanga, kaffi lime leaves, sticks of lemon grass, red chillies. (I mean you can eat, but it is not so easy). When you are dealing with the dishes, especially at the end, it is not so easy to find the edible parts. So Am proposes a simple solution that she would add an area where you can separate these inedible parts in the bowl, by adding only some texture pattern on the rim of the bowl to hold them.. very simple, very elegant. She is now making more study on the patterns.

Drinking Clear Soup
Another Am from KMUTL is working on another problem of soup in Thailand. She notices that we always have soup in our meal, especially when you have one-dish meal like Kao Man Kai (Steamed Chicken with Rice) to make the food smoother with the liquid. However, we never drink it directly from the bowl, but from a sppon, although it is our personal bowl. Because drinking directly from the bowl, especially with two hands, is considered a bad manner. But she notices also that people would drink coffee or tea from a cup with two hands.. Am ,therefore, would like to eliminate the spoon, and encourage people to drink the clear soup like they drink water, or coffee from her container - something in between a bowl and a cup (we don't know how to call it yet). She explores the form that people would feel comfortable to drink the soup directly and take it with one hand through a series of morphing forms between a coup and a bowl by the real clay. We believe that she is getting a very interesting outcome and are very excited to see the 'bowl+cup' for real...

No Drop set of plate and bowl
Champ doesn't want you to drop soup on the table when you take from a common bowl to yours. He has developed many ideas. To make it subtly (not to obvious that you're clumsy..) the set shouldn't look like baby's plate, he only adjust the rim of ordinary plate and bowl for them to stay overlap each other and leave no space in between. They have bark decoration on the rim with lots of trails to let any drop goes back into the bowl.

TV Soup Bowl

FOOD RUNNER CONTAINER

2007-06-25T16:51:00.002+06:00

2007-06-25T16:50:00.002+06:00

2007-06-25T16:46:00.000+06:00

Your favourite noodle ready to delivered to you

Last day: mock up and presentation

2007-06-22T23:57:00.000+06:00

Today the students finalized their designs and we, Korakoj and me, were helping them to make models in clay. Some designs were done with other material, some in computers. Let's see what we have here...

INCY Bowl ; an easy to incline bowl that let you scoop out your last drop.
Jun wants you to enjoy every single drop of your soup so he invented this one with special bottom. It'll stand stably in normal position and when you come just so close to the last drop simply tilt the bowl with your spoon in one single movement (tilting and scooping). How thoughtful.

Two-headed Spoon
Chanisa is tired of taking soup from a common bowl with a serving spoon, pour into her own spoon and then to her mouth, so little at a time and not continuously. So she make a spoon with 2 heads, one to take from a common bowl, then tilt and soup runs to the second head that goes into your mouth. Hygienic and convenient.

Kao Shae Serving Set
Pom wants to communicate through his set of bowl and plate so that people know better how to eat kao shae (properly). He introduces sense of order to these pieces for example starting from near to far, top down and so on. I was impressed by his way of thinking.

Bag-Bag Lazy Boy: device that let you eat right from the plastic bag
Hop & Nick are lazy boys who never want to do the dishes. They work so hard to find a way to stay lazy (how contradict) by eating right from the take away plastic bag. There are 2 versions. These devices let the bag stand free while you eat with a spoon, you can lower the rim when content is less so it's easier to reach the bottom, and finally drink the last drop out of it.

There are more to come...
be patient : )

20 June 2007: Working and Working

2007-06-22T21:33:00.000+06:00

The first draft ideas of every student were presented to us yesterday.. today we begins in the morning from 9 am. The students work on formulating their idea into an object.

Our great supporters from Jim Thomson Art Center, Tan and Now. We are fed with good lunch, snacks and drinks all day long.

Some students begin to work on sketch models.. with a lot of documentations.

Some have great computer modelling skill... they spend most of their time in front of computers.

Anne, Pim and I were orbitting around the students all day long, from one to another.. until the last students left around 9 pm.!

This is what we teachers do in the afternoon when our brain cell start to die...we do research on stick food!... The grilled pork/chicken/liver on stick and sticky rice (so many sticks now..) sold in front of our building... an experience for farang : )

We, the three teachers, went for our cool dinner of Koren Barbeque, Thai style. very yummy. ! Anne also learned many Thai utensils such as the grill pan where you can grill the meat and boil the vegetable at the same time... :)
This is soup too... , see, we're working even during dinner!

19 June 2005: Students presentation

2007-06-20T22:14:00.000+06:00

After our great dinner the work begins...

The students present results from their observation around bangkok and from last night cooking. Many of them came up with similar idea/problem such as how to separate inedible from edible ingredients in thai soup .. (you don't want to chew a stick of lemon grass for 10 min. then realize you cannot swallow it... ) or how to handle hot soup (to pick up the bowl/ to eat quickly) , how to not spill soup from a common bowl on the way to your own plate, .. etc.

We have many great ideas to work on and discuss more in the afternoon.

18 June 2005: The First Day of the Workshop

2007-06-19T22:08:00.000+06:00

Finally the workshop began.
Anne Xiradakis arrived on Sunday morning, Pim and I met her to prepare the workshop and had dinner together - it was a Thai dinner, of course, at Talingpling Restaurant at Pan Road. Anne got a quite an introduction to Thai food!

The first day of the workshop started with Anne's lecture at Faculty of Architecture, Chulalongkorn University. There were around 150s students and people at the lecture. It was quite successful indeed. Her lecture was divided into two parts: the first part was about her works where you can find in her website, the second part was about a historical survey of food+soup culture in France - very interesting indeed, I also learned that the French got a very sophisticate table set from Russia!

After the lecture, we met the students from 3 universities: Chulalongkorn, King Mongkut Thonburi and King Mongkut Lakrabang. We gave them a brief to make an exploration + investigation about Thai food and eating culture with images, sketches and so on. Besides, they had to do a shopping for cooking 'a soup' for the evening dinner altogether - it was quite an event.

After lunch at Jim Thompson House where Anne had a chance to meet Jeab (Gridtiya), our Thai curator and to see the house, we went also for a shopping for some ingredients Anne needed for her 'soup' at Siam Paragon, one of the supermarket lover's paradise....

Around 5 pm. we arrived to VER Gallery where we would have the cooking session and the dinner party altogether. The Gallery is owned by Rirkrit Tiravanija where there are always nice and interesting people around. It is situated next to Chao Phraya River, next to Millenium Hilton Hotel but surrounded by very local market and the traffic of people going in and out from the ferry - very interesting location.

The gallery is equipped with quite a full-option kitchen for cooking our dinner.

The students were having fun preparing their soups. Every couple had to make one soup + Anne's soup, we ended up having eight kinds of soup!

The bitter melon stuffed with mince and spices soup... it was the first time them to make it!

The ingredients for 'Palo Soup'. They were boiling the stock.

To make a simple clear soup with egg sausage 'more design', the students painted the egg sausage with food colors! I was very impressed.

While waiting for the soup to be read, we were having fun, food and wine.

The first soup was ready- Tom Yam Kung with Fondue style! Very creative :)

Clear soup with seaweed, mince balls and egg sausage. The other one is Tom Kha Kai!

This one is Squid with lime and garlic soup.. I am not so sure if it is soup.. it is something in between.

"Jab Chai" or 10-Vegetable Soup. It is a Chinese origin, very convenient if you have a lot left over...

Finally the bitter melon soup is finished too... although it took them quite sometime.

Anne's Soup, Tomato Soup with little alphabet pasta - she got the recipe from her grandmother!

A little technical problem happened while the cooking process was going on: the gas was finished! it was too late to get a replacement, so a guy from Ver Gallery made this three chachoal stoves for us! Very impressive indeed. Anne also cooked her soup on this stove!

Everything was ready... we had them all...It was unbelievable that we could cook and ate them all...very good and pleasant. :) Although it was quite hot from the food and the weather....

As the Chinese say, every party will come to the end... we ended everything with dish washing session. The students were doing well...

At the end, we all were hot, exhausted and super full... Our beloved curator, Jeab, said ...'it is a paradise in hell'. Our experience of the moment, Bangkok in general, both could fit perfectly with the sentence. Here is the picture from the window of the gallery before we left. Paradise in Hell...

Let's see what the students would show us for their first presentation...:) We were all excited.

Thai Soup #3: Instant Noodle

2007-06-14T20:25:00.000+06:00

Once in life, at least, every person in Thailand, has this experience of eating MAMA (a commercial name of instant noodle). Actually instant noodle is perhaps the most popular form of soup in Thailand. Its popularity cuts through social class, wealth, gender, age and so on. :O It is also very cheap: the price ranges from 5-20 Bahts (1 Euro = 47 Baht). In any supermarkets or convenient stores across the country (or perhaps Asian continent) quite a large space would be dedicated to instant noodle products. In some convenient stores you can also ask for hot water to put in an instant noodle cup right away. Well, who can deny the food that is so convenient, cheap, quick and ready for you any time?

From wikipedia, we got:
Instant noodles are dried precooked noodles fused with oil, usually eaten after being cooked or soaked in boiling water for 3 to 5 minutes. A flavor packet is almost always included with a packet of instant noodles. The product may also be consumed raw from the packet, as the noodles are already cooked, usually by frying. The brick of noodles can be broken into squarish chunks.

Instant noodles originate from instant versions of the Japanese dish ramen which originated in China. The idea of instant noodles can be traced back to the Chinese Qing Dynasty, when yimian noodles were deep-fried which allowed them to be stored for long periods and then prepared quickly. Similarly, "Chicken Thread Noodles" (deep-fried thin noodles served with boiling water and optionally an egg) were available in China and Taiwan since Qing Dynasty.

Modern instant noodles were invented in Japan by businessman Momofuku Ando (安藤百福), the founder of Nissin, one of the biggest manufacturers of instant noodles today. His noodles were boiled with flavouring, deep-fried with palm oil to remove moisture, and dried into a noodle cake. Other preservation methods have been tried, including preservation with salt and smoke, but Ando concluded that palm oil is the most efficient. In 1958, Nissin launched the world's first instant noodle product, Chikin Ramen (chicken-flavored instant ramen) in Osaka. Another milestone was reached in 1971 when Nissin introduced the Cup Noodle, instant noodles in a waterproof styrofoam container that could be used to cook the noodles. Further innovations include adding dried vegetables to the cup, creating a complete instant soup dish. According to a Japanese poll in the year 2000, instant noodles were the most important Japanese invention of the century. Karaoke came second, with the compact disc only coming in fifth. As of 2002, approximately 65 billion servings of instant noodles are eaten worldwide every year.

The most popular instant noodle in Thailand is "Mama" with Tom Yam Shrimp being the all time favorite flavor. There are a few local players in the market, namely "Wai Wai" and "Yum Yum".

In 2005, the Mama Noodles Index was launched to reflect the sales of Mama noodles, the biggest manufacturer in Thailand. The index was steady since the recovery from the East Asian financial crisis, but sales jumped by around 15% in first seven months in 2005 on year-to-year basis, which was regarded as a sign of recession. People could not afford more expensive foods, hence the increase in the purchase of instant noodle, as it is seen as an inferior good.
(Thanks to wikipedia).

Actually instant noodle could be also transformed into more elaborated food by adding other ingredients: vegetable, meat, egg. Some Guay Tiao shop would also have instant noodle as one of your choices.

Instant noodle sometimes is seen as 'modernity' in a context of remote village (the same as coca-cola and poteto chips). In this picture, the little girl of a sea people village in the south of Thailand is very please with a treat of a bag of MAMA.

Thai Soup #1: SUKI (yaki?)

2007-06-14T19:53:00.000+06:00

Usually foriegners think that the most popular 'soup' in Thai culture would be 'Tom Yam Kung' or 'Tom Ka Kai' - the seems to be our national dish ...well, it is not exactly true. (I even got scared with the idea the I have to eat 'Tom Yam Kung' or 'Tom Ka Kai' regulary. In fact, I don't even remember when was the last time I had them!) Although the two 'Tom' (boiled in Thai) dishes are very good and sophisticated, they are not that popolar or common for Thai people.

The most popular 'soup' for contemporary urban Thai middle class would be this one called 'Suki'. Supposedly it was from 'Sukiyaki' in Japanese, although apart from being also a soup, it does not have much in common. This 'Suki' is actually closer to 'Nabe' or hotpot in Japanese cusine. However, it is also believed that Suki is a mixture between Thai and Cantonese cusine... In Thai contemporary culture, having Suki together is a kind of social event. It is more than a meal, because everybody has to help each other cooking the soup!

How to make / eat Suki:
You arrive to a Suki restuarant - of course, with friends or family, never alone.. it would be very weired if you are there by yourself. On the table, there is a big pot. A waitress comes with a broth pot, she fill the big pot, and begin to heat it up.

On the table, there are set of utensils: a cup, a spoon, a small plate, a chopstick and a small thing you will use to cook your own meat/fish. Then there is a special source. Of course it is a bit spicy, and if it is not spicy enough, they already prepared some freshly crushed garlic, a piece of lime and a lot of grinded chilli. The usual drink is a cold U-long tea, but you can always order whatever you like for your drink.

Then you make an order. The menu gives you all kinds of fresh ingredients: 20 kinds of vegetables, mushrooms, tofu, glass noodle, eggs, fish, shrimp, chicken, beef, pork, and many kinds of fish ball...

When the broth is hot enough, you put vegetables first... the hard ones before, the soft one after. At this point, if you come with your family, usually it is ok, because in the same family you are trained to eat the same kind of food and the same way it is cooked. But if you come with friends, colleagues or not-so-close-relation people, this point could be very delicate, because different people have different ways to deal with their own Suki :O. So you will have to ask your table mates, of how they want the vegetables to be cooked and so on...

The you prepare the meat. Here is a personal method, some likes to have a thick soup, so eggs is beaten and mixed with meat or chicken before to put into the cooked vegetable in the soup. This is also another delicate moment... some people hate to put eggs into the soup.. (but I love it!)

With the other kinds of meat and fish, each one could put some pieces in the small personal utensil and cook them in the soup... Another thing to be careful here: you have to ask your tablemate if anybody does not eat beef or pork. You might need another pot for her/him...if you want to have those meat.

Then.. when the meat/fish is cooked, enjoy your meal... with the spicy source.

Here we go... everything is finally gone...

As you can see, this kind of restuarant is very popular among all kinds of social situations: family, friends of all ages - kid, adult, elderly. Moreover, it is rather light and healthy (if the ingredient is fresh and there is not much MSG in the source).

Well, when are we going to have Suki together? Next week? :)

le fooding

2007-06-13T17:42:00.000+06:00

fooding

n. a restauranting trend which emphasizes food as a style choice, usually via new or fusion cuisines in combination with factors not related to food, such as a unique or trendy atmosphere. Subjects: English-derived, French, France, Food & Drink
Editorial Note: In French, fooding takes the masculine article: le fooding. Etymological Note: The term is usually said to be a combination of English food and feeling. According to French newspaper articles and the site Le Fooding, run by Alexandre Cammas, the term was coined by Cammas January 1999 at the offices of the French magazine Nova.

Citations: 2000 Le Figaro (Paris, France) (Apr. 5) “La note, s’il vous plaît…”: O. P. A. Ni tout à fait club ni vraiment resto, un bon spécimen du « Fooding » que ce loft arbitrant « groove », bar et nourritures mouvance à un public « glamorama ». 2000 Sara Saez El Mundo (Spain) (June 12) “El fooding (del inglés food, comida), la última pasión por experimentar con la cocina”: Es el nuevo «deporte» de mesa: la de la típica casa de comidas con menú del día o la del restaurante más sofisticado. Una moda para paladares inquietos con sus propias tendencias. No hay soirée que se precie que no comience por una buena cena ni negocio bien cerrado que no se haya firmado sobre un mantel. Así reza el primer mandamiento del fooding (del inglés food, comida), la última pasión por experimentar con la cocina que viene pegando fuerte desde Londres y París. 2000 Guillaume B. Decherf Libération (Paris, France) (Dec. 2) “Le fooding, du flan pour la crème”: Le fooding veut marier food (nourriture) et feeling (sentiment): soit l’art d’ingérer des nourritures terrestres avec spiritualité sur un fond musical planant. 2004 Fay Maschler Evening Standard (U.K.) (July 21): It was difficult to gauge whether this microcosm of ultra-modern Japanese fooding—as the French call the combination of eating and lifestyle—will give the area a different buzz, magnifying the quiet hum already emanating from the Spanish Fino. 2004 Jennifer Paull Fodor’s Blog (Aug. 24) “Free Fooding in Paris”: One of my favorite bits of franglais is the word le fooding. The meaning of this contraction of “food” and “feeling” is slippery, but it relates to a trend of fresh, original cooking that’s taking hold in France. 2004 Alison Tyler Evening Standard (U.K.) (Oct. 8) “Sexe Et La Citè…The £1,000 Paris Weekender”: Go “fooding.” No, it’s not a typo, but a new Parisian word to describe the concept of food as a fashion lifestyle choice. Le fooding is as much about the ambience and style of the restaurant as the food on your plate.

from http://www.doubletongued.org/index.php/dictionary/fooding/

Fooding: From Wikipedia, the free encyclopedia

2007-06-13T17:38:00.000+06:00

Fooding is an art of cooking and eating. The word fooding is a contraction of the word "food" and "feeling". This neologism, invented in 1999 by the Frenchman Alexandre Cammas, journalist and chronicler for Nova Magazine, is also the name of a guide, edited in partnership with Libération (also available at lefooding.com), and happenings, for example Grand Fooding d'été, Wine & Fooding Tour and Semaine du Fooding.
The goal of fooding is getting rid of the traditional rules of cooking to yield the possibility for the chef cooks to free themselves in modernity and even in tradition. So fooding crystallizes all the gastronomical currents, like world food, fusion food, easy eating ("streat food") and bistronomy, and wants to break with a narrow and too conservative vision of the pleasures of the dining table. It's the art of cooking and eating in certain states of mind: appetite for novelty, rejection of annoyance, desire for sincerity, fun and, overall, eating with the times.

Public Lecture

2007-06-13T15:05:00.001+06:00

Thai soup #2 Guay Tiao

2007-06-12T23:04:00.001+06:00

Guay Tiao (noodle in Thai,.. actually chinese, i believe) is another popular dish. Unlike Suki that you have with many people, you can have Guay Tiao alone :-( It's my favorite fast food. You need less than 15 min. to finish the whole meal counting from entering Guay Tiao stall/shop. The uniqueness of Guay Tiao for me is that you can order it the way you like in every detail. From what kind of noodle (small flat, large flat, egg noodle, vermicelli and so on), with or without soup, with or without this and that ingredient (meat ball, fish ball, wanton,...blood, squid, bean sprout) even extra of anything.

Guay Tiao is prepared by cooking noodle/bean sprout(or other veg.) shortly in boiling soup, seasoned with garlic-oil, add meat ingredients then soup and herb seasoning. You'll get all nutrition needed in one bowl : )

Apart from all the detail chosen by yourself, if you are still not content with what you get, Guay Tiao stall always provide you with set of condiments to let you season your Guay Tiao the way you like..., a bit more salty, sour, sweet or spicy to suit your taste bud. No 2 Guay Tiao are the same.

Guay Tiao shows me Thai mentality,..."do it the way I want to"...

WORKSHOP

2007-06-03T18:56:00.001+06:00

Workshop 18-27 June 2007 - part of La fete

2007-05-27T21:38:00.000+06:00

The Place and the Plate: the workshop

2007-05-27T18:57:00.000+06:00

THE PLACE AND THE PLATE
A blend inspired by the East and the West, modernity and tradition, heritage and innovation: the similarities between Jim Thompson’s life, house and this project are so striking that “La Fête” could not have found a better “place” to serve its “plates”.
As Jim Thompson did in boosting up the silk industry by modernising it while keeping up its strong traditional identity., numerous designers have also used their culture in order to create a future that is rooted and makes references to the past, as they are faced to a world that is more and more homogeneous and standardized, by suggesting a new approach to the French tableware.

Accompanied by a background sound effect which brings out a culinary atmosphere, the exhibition will show videos of bars and restaurants that have been created by designers and will compare typical French and Thai tableware pieces and their role in enhancing creativity and know-how, in encouraging innovation. Thus the permanent pursuit of a new energy will be highlighted by reinterpreting tradition, integrating the use new techniques, new methods and new productions forms. In Thailand where the culinary art and ultra modern designs are of the essence, the “Place and the Plate” will find its place naturally!

Being the spearhead of “Fooding” = Food + Feeling), term invented by Alexandre Cammas at the beginning of the year 2000 to evoke alternative gastronomy by combining a pleasing atmosphere with pleasurable food(the pleasure of the place and the plate), the imagination of designers compete with the biggest table-ware factories.
Thus, to conclude this fourth edition, “La Fête” will invite its guests to taste a healthy menu created in the breast-shaped moulds of the artist, Pinare Sampitak for the pleasure the pupils and the taste buds.

Workshops will be organized before the exhibition period and for the opening ceremony with French designer Cédric Rogot and Anne Xiradakis and Thai designers: Rachaporn Choochuey and Pim Sudhikam.