Finally: The finished thing

Time got away from me, so I haven’t been blogging, just working hard to finish the end product. And, it’s done! I’m exhausted, relieved and delighted with what I have achieved, but looking at the whole thing from start to finish, I really wish I could have done more. I’m not sure if those are expectations i’m imposing on myself, or wether the project actually delivers, I guess we will.. Read More

Taste: Meeting with Amber

I met with Dr. Amber Griffiths to discuss genetics and taste. Amber is a director of FoAM Kernow and an associate at the ESI, Penryn Campus, and very kindly agreed to chat about the genetics of taste perception with me. A basic understanding of taste is essential. We spoke about super tasters, a small percentage of the population who are particularly sensitive to taste. These people are more likely to.. Read More

Flavour Workshop: Yay

My studio are holding an open evening on May 24th, and I am beyond excited. Recently, we held a biohacking evening to great success[1][2], so we decided to incorporate a workshop within the evening. The event is to introduce FoAM kernow in our new studio space to local artists, businesses and other lovely people around the area. In brainstorming the event, we came upon the idea to do a flavour.. Read More

Flavour Workshop: Jelly Prep

Jelly, the making of. In making this jelly, I needed to take into consideration a couple of things – vegan/vegetarianism and intolerances. Personally, i’d rather not eat gelatine, and know plenty of people intolerant to wheat, gluten and/or dairy, so I used plant based ingredients for all of it. This included using agar agar, which isn’t actually as difficult as masterchef made it out to be. The ‘tastes’ I went.. Read More

Flavour Workshop: The Results

The FoAM open day was excellent, we had a great turnout and a good collection of people partook in the flavour workshop. I set up a table in the studio for the flavour testing. On one placemat were the flavoured jellies and the other, my palate testers (I went for tahini as the final component in the end, as this is a tricky one to pick up, and everyone loves.. Read More

Research: Flavours

Please visit this page, or you won’t understand what i’m talking about: Relevant Code (Views) Relevant Code (Template) I loved collating these results, and there are some interesting patterns in the responses. I hope this is a webpage that people will visit and find easy to use, and find some interest in the results and the similarities or differences between them. Maybe I could incorporate this into my final.. Read More

API: I’m making one, and why

It’s been a week or so since I’ve worked on this project, and during a tutorial with Angus, he stressed that it was important to actually start making things. I’ve never generated images with python before, and while i’ve worked quite a lot with SVGs, for now it seems to cumbersome to use to start drafting ideas, so instead i’ve decided to work with Processing. It’s really fantastic for generating.. Read More

Wine: Whine

Hello I have been super busy creating a system to analyse the words used to describe wine. I also want to analyse the words used to describe gin, but wine flavour descriptions are more available and varied, the copywriting of which has become quite an art as we try to figure out which wine to pair with food. Unlike wine, gin isn’t really paired with food, although I am sure.. Read More

Processing: Initial Flavour Implementations

I’m really enjoying Processing. I’m enjoying thinking about the end product too, basically, it feels possible, but I don’t think i’ll be able to create the closed system I wanted to. My database is on my server, my final piece is going to be on Processing, there will be no user data or profiles but i’m starting to think… that’s okay. Part One! A nod to the original Ginfographic idea,.. Read More

Processing: Initial Flavour Implementations 2

Part Two! Immediately after leaving my tutorial with Angus, I set to work on depicting the actual flavours. I wanted this to be more locative as opposed to entities relying on their shape or colour representation, as my final application is going to be an experience of the flavours without getting too caught up in semiotics, though it could be said that location is symbolic in itself. Shape, however, can.. Read More