According to a group of like-minded individual who came together with the love of experimenting with food and beverages. Food hacking is about building tools and new technologies by merging ancient wisdom of traditional societies with today’s technology and scientific understand. They started the foodhackingbase.org website to promote these concepts and hands-on workshop to spread the movement and since raised funds on Indiegogo.com to host these food hack hub at major hacker congress such as 30C3.
Another website, food-hacks.wonderhowto.com is a collective of ‘kitchen shortcuts for brilliantly lazy cooks’. The site uses a voting system to allow user to decide and vote for the best methodology or hacks. Users can simply show their hack ideas or just seek advise from peers online. With a plethora of solutions even for the culinary challenged, who would mind a little help to speed things up in the kitchen and still taste good.
Nerd God, VC and former Microsoft chief technology officer Nathan Myhrvold said: “Treating food like something to be hacked isn’t recent.” One of his ventures, Modernist Cuisine is about the exploration of the science of food, using super-expensive cookbooks and setting up a lab to do just that. As all food is made of chemicals, Modernist Cuisine is only trying to achieve excellent results with modern alternatives.
Modernist Cuisine: The Art and Science of Cooking
Having research into food hacking and looking at Zero Cuisine, we observed a behaviour that was familiar with food hacking and that was the need to make and create something new. Zero Cuisine founder, Serene was looking for a quick and simple-to-make alternative to carbohydrates diet but there were limited resource ...
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...l, commented, “There are some people who are self-motivated, who compete with no one but themselves. They are captivated by ‘the game’ — reaching new levels and earning points. Then there are other people who are driven by competition with others. They thrive on knowing that others are watching them and judging their performance. They want accountability. Other people like social media. They want to feel supported, and they want to feel a sense of community.” (The Wharton School of the University of Pennsylvania, 2013)
Tapping on DIY Diets
Consumer Reports Magazine asked 9000 readers to rate 13 dieting plans and tools.
“Below are brief descriptions of the 13 diets in their Ratings, listed alphabetically. In each case, we describe who the diet is best for, based on our analysis, and a description of how it works.” (Consumer Reports Magazine, 2013a)
Steindom, Joel. “My Food Manifesto, Part One: The Bad News.” Steidom.com. Ed. Joel Steindom, Heather Steindom. 2007. 24 July 2008. .
In his essay “The Eco-Gastronomic Mirror: Narcissism and Death at the Dinner Table” Jordan Shapiro explores the psychological aspects of the human relationship with food. He comments on the ways in which the imperfections in the food are masked in the kitchen. The author reiterates his experience at the hands of older male chefs and the things he saw and felt while training in the kitchen. He endeavors to debunk the myth that cooking in a large kitchen is anything but noisy and infernal, as portrayed by movies such as “Ratatouille (2007)”.
The 2009 movie Food Inc. describes the major role that food production plays within many lives. This movie revealed that there is a very small variety of companies that consumers purchase their food from. These few companies actually control what is out on the shelves and what we put into our bodies. These companies have changed food production into a food production business. Many of these companies experiment with ways to create large quantities of food at low production costs to result in an enormous amount of profit for themselves. Some of the production cost cuts also result in less healthy food for the population. Instead of worrying about the health of the population, the companies are worried about what will make them the most money.
The definition of homemade has changed drastically throughout time. Rachel Jones recognizes this in her article “Homemade is the New Organic,” published in 2013 by The Atlantic. It is in this article that she explains how media nowadays has raised expectations on home cooking. Jones` purpose is to make readers aware of the unrecognizable and unrealistic expectations that the modern media subtly places on us when it comes to home cooking. Based on the content and the examples presented in the article, it appears as though the author`s intended audience is people who cook, or more specifically, mothers that cook. Jones begins building her credibility with past experiences and reputable sources, uses facts to back up her claims, and appeals to reader`s emotions.
In Clayton Pangelinan’s essay, “Social Networking: Why It’s Really So Popular”. She gives insight to how people crave social interaction whether it be in person or online. Pangelinan explains how everyone wants to feel acknowledged and connected. Although it is true that social media is used to fulfill a need for validation, it does not mean that everything one does on social media is not genuine. When utilized positively social media can play a huge part in developing social movements.
In the article “The End of Food,” Lizzie Widdicombe describes an advancement of our food culture through a new product developed by three young men living in San Francisco’s Tenderloin district. After failing to produce new inexpensive cellphone towers on a hundred seventy thousand dollar investment, the three men went on to try and develop software with their remaining funding. While trying to maximize their funding’s longevity, they realized that their biggest budget impediment was food. In fact, it reached the point where their diet comprised of mostly fast food, and eventually they despised the fact that they had to spend so much time and money on eating. Due to this hardship, Rob Rhinehart, one of the entrepreneurs, came up with the
All in all, this book is a great read for those seeking to learn more about food and how it relates to all aspects of life and history as well as find that extra push in taking the initiative in improving one’s eating habits and lifestyle. It serves as an easy to follow introduction into a healthy relationship with food including with simple guidelines that are not too forceful or complex to understand.
In Michael Pollan’s “The End of Cooking” shares the message of what we are losing something important in this day and age because of all our pre-made and processed foods. This can be compared with Kothari’s “If You Are What You Eat, What Am I?” and her argument that food is part of one’s own identity. By using the examples from these two texts you can analyze the state of food and culture in the United States today. All of the processed and pre-made foods are causing people all across America to lose their sense of Culture. We no longer know what it’s like to make one of our cultures specialty dishes from scratch which can help people identify with their culture. This process helped newer generations see what it was like for those before them to cook on a daily basis and could help them identify your sense of culture.
In “The Pleasures of Eating” (1990), Berry argues that people have become detached and unknowledgeable by taking food for granted, and should eat responsibly by preparing their own food, learning its origins, and shopping locally. Berry first claims that people in today’s society have become disconnected with what they consume. He says that people have a lack of knowledge that stems from wanting food to be effortless and efficient. He also states that the industrial food industry is somewhat behind this change, and wants to continue to streamline eating until it’s zero effort. He also talks about politics existing in food, with regard to the fact that people cannot
Hungry for Change is the recent documentary by the nutritional-consultants-turned-directors James Colquhoun and Laurentine ten Bosch. This duo, along with producer Enzo Tedeschi, are the minds behind Food Matters, another trouped film denouncing modern diets. Hungry for Change sets out to achieve more than prior films in this sub-genre of documentaries by offering a supposed ‘solution’ to the many issues that are brought up.
Our food culture has entered a social environment, making it a part of our identities. This easy spread of information also causes people to see new foods, and it makes them want to try new foods. The expansion of a population’s taste pallet, also leaves us wanting to try more and more new things. This demand for an ever increasing variety has also caused our society to create more types of new foods, or more combinations of existing foods.
American Journal of Food Technology 6.6 (2011): 441-59. Print. The. Gonzalez, Julina. A. Roel. " "The Philosophy of Food," Edited by David M. Kaplan.
Currently, social media plays a significant role in our everyday lives and the way people in society interacts with one another. A few years ago, before its influence reached the point where it is now, the large platforms such as Facebook or Twitter which function was merely to keep family and friends connected no matter where they were or what they were doing, and the requirements were an internet connection and a smart phone or a computer. People would share pictures or posts to keep others “updated” on their lives and what they were thinking. Now social media platforms are far more complicated. In various of them, such as Instagram or Snapchat, it is not enough to only share a picture or video of your day, but it is almost a requirement and people are pushed to take an extra mile further away and make yourself appear interesting in the eyes of others. The “feed” requires to be eye catching, the captions should be memorable, the places one goes to ought to look way better than they actually are, you have to include friends in such posts to prove one have a social life outside of the phone. The importance of the number of followers, likes or viewers
Food Inc. Is a very well made documentary, very explicit and very clear about how the food industry works and how everything has been altered through the years to comply people’s demand. While consumers are demanding more cheap and “qualified food”, thinking that the bigger and the colorful the better, Food Inc. makes clear how meats, grains and corn are not produced in a healthy way for people anymore. In the same way, they show how the workers are being exploited by these huge monster food companies more and also how they have literally “kill” small farms. These fill showed us a lot of information about what we really eat and it tries to let us know how what we think is healthy it isn’t. This film have people who are specialist in a specific
I find social media a perfect way to stay in the loop of what is going on with my friends. Although Eva likes to post pictures of her favorite celebrities, I enjoy using twitter to stay up to date on my favorite sports teams and players. We all can agree that although we do not post selfies or constantly update social media on what we are doing at that very moment, we enjoy benefits social media gives us.