Back in February 2010, Studio-X NYC hosted the very first in a series of international conversations about food and the city, Foodprint NYC. The packed afternoon program featured four panels of speakers, from architects and urban planners to public health researchers and flavor scientists, in a lively and idea-filled look at the past, present and possible future of the New York foodscape. Now, on the eve of Foodprint LA, an edited transcript of Foodprint NYC has been published, and is available for purchase as a print-on-demand pamphlet here.
Featuring Amale Andraos, Sean Basinski, Joel Berg, Jonathan Bogarín, Marcelo Coelho, Nevin Cohen, Makalé Faber Cullen, Rebecca Federman, Stanley Fleishman, William Grimes, David Haskell, Annie Hauck-Lawson, Natalie Jeremijenko, Naa Oyo A. Kwate, David Sax, and Beverly Tepper.
There were very special structures in the late 1800s and early 20th century, called oyster barges, where oysters were brokered. They were two-story boats that were docked along the East River... The boats would supply from the waterside and the merchants would conduct business from the quay side. Annie Hauck-Lawson on that once quintessential indigenous New York food, the oyster, Edible Archaeology.
When you think about the kinds of things you can do on your computer in terms of design — simple things, like a Photoshop blur filter, for instance — it makes you wonder what a blur filter for food would be? What would it do and taste like? I think there’s a really exciting opportunity to give people the same sort of one-button design tools they have on their computer, but for food. Marcelo Coelho on his prototype 3D food printer, Feast, Famine, and Other Scenarios.