{"id":533,"date":"2011-10-17T09:31:55","date_gmt":"2011-10-17T09:31:55","guid":{"rendered":"https:\/\/genomicgastronomy.com\/?p=533"},"modified":"2014-12-24T21:35:47","modified_gmt":"2014-12-24T21:35:47","slug":"bread-milk-globe","status":"publish","type":"post","link":"https:\/\/genomicgastronomy.com\/blog\/bread-milk-globe\/","title":{"rendered":"Bread, Milk & Globe"},"content":{"rendered":"

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Food was always a first preference for me before anything. Since childhood i was a big fan of bread and milk. In my teenage I used to eat a loaf at a time. I used to have glasses of milkshakes a lot of fried food etc. Everything was high calorie. I was in a stage of obesity.<\/p>\n

After some year I had a strict appetite management where I had to sacrifice all the dairy, bakery food. The junk was literally thrown out of the house. I was given staple Indian food. The lunch and dinner was on time. I was been introduced to all kinds of leafy vegetables, porridges, oats, fibre etc.<\/p>\n

After this course which I am doing it past 15 days my perspective food have changed I have constantly been trying to eat different kind of dishes tasting variety of cuisines. And as i am attending lot of parties I had Lebanese, Chinese, Italian, American food etc. Presently I do workout so I do try to avoid junk food in some situations can’t and I have to do an extra set. The food which I get in the mess is not that nutritious. But I to try get nutrition by eating fruits, eating egg whites, chicken etc.<\/p>\n

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FoodLab Bangalore<\/a> – is a 3 week workshop the Center for Genomic Gastronomy conducted with sophomores from the Srishti School of Art, Design & Technology<\/a> in the fall of 2011. Students will examine innovation and conservation in South Asian food cultures, building on recent research of the Center (utopian cuisines, mutagenic meals<\/a>) and working towards the next edition of the Planetary Sculpture Supper Club<\/a> to be held in Bangalore on Nov. 12th.<\/em><\/p>\n

Follow the conversation all week here on our Blog<\/a>, join in the comments and use the twitter hashtag #foodlabbangalore to keep up to date.<\/p>\n","protected":false},"excerpt":{"rendered":"

Food was always a first preference for me before anything. Since childhood i was a big fan of bread and […]<\/p>\n","protected":false},"author":9,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[4,8,7],"tags":[],"_links":{"self":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/posts\/533"}],"collection":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/comments?post=533"}],"version-history":[{"count":3,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/posts\/533\/revisions"}],"predecessor-version":[{"id":3215,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/posts\/533\/revisions\/3215"}],"wp:attachment":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/media?parent=533"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/categories?post=533"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/tags?post=533"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}