My program is concerned with food and it will be a combine space with a gourmet shop, restaurant and cooking studio. So I made my diagram with a recipe. I chose a Cuban Chinese recipe because I am interested in mixed culture especially combined with different characters like western and eastern. This is an ingredient part of the recipe.
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Cuban Chinese Roast Loin of Pork
c.1997, M.S. Milliken & S. Feniger, all rights reserved
4 to 5 pound boneless pork loin, trimmed
Cuban Chinese Roast Loin of Pork
c.1997, M.S. Milliken & S. Feniger, all rights reserved
4 to 5 pound boneless pork loin, trimmed
1 bottle beer
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/4 cup orange juice
1/4 cup honey
3 tablespoons soy sauce
3 tablespoons sherry
2 tablespoons hoisin sauce
1/4 cup cooked back beans, mashed with a fork
2 tablespoons FiveSpice powder
4 cloves garlic, finely chopped
4 mandarin oranges or tangerines, peel and pith removed and cut into supremes
1/2 small bunch watercress, coarse stems removed
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I paid my attention to ingredients because I could find mixed culture in here. I classifid each ingredients. Where it came from. The center of black line means nutral, left part contains Chinese ingredients and right part includes Cuban ingredients. Moreover, each color means its own color of ingredients.
4 comments:
diagram is getting better...good post
Good start. However, there is something conflicting about a diagram about food that is NOT made with the hands. Get into it, and get messy. Reveal the complexity of your intent.
The idea behind a recipe is that the choreography of the individual pieces creates a fluid, and sometimes homogenous, whole... This choreography is so important; without it we are only documenting quantities and proportions. Orchestrate your pieces/ingredients. Get the diagram to speak of time and synthesis.
Thanks so much for your helpful comments.
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