{"id":548,"date":"2011-10-19T05:56:52","date_gmt":"2011-10-19T05:56:52","guid":{"rendered":"https:\/\/genomicgastronomy.com\/?p=548"},"modified":"2011-10-20T10:00:28","modified_gmt":"2011-10-20T10:00:28","slug":"rasam-deconstructed","status":"publish","type":"post","link":"https:\/\/genomicgastronomy.com\/blog\/rasam-deconstructed\/","title":{"rendered":"Rasam Deconstructed"},"content":{"rendered":"<p><a href=\"https:\/\/genomicgastronomy.com\/wp-content\/uploads\/2011\/10\/FoodLab.png\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-410\" src=\"https:\/\/genomicgastronomy.com\/wp-content\/uploads\/2011\/10\/FoodLab.png\" alt=\"\" width=\"480\" height=\"50\" srcset=\"https:\/\/genomicgastronomy.com\/wp-content\/uploads\/2011\/10\/FoodLab.png 480w, https:\/\/genomicgastronomy.com\/wp-content\/uploads\/2011\/10\/FoodLab-300x31.png 300w\" sizes=\"auto, (max-width: 480px) 100vw, 480px\" \/><\/a><br \/>\n<a href=\"https:\/\/genomicgastronomy.com\/wp-content\/uploads\/2011\/10\/RasamDeconstructed.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-549\" title=\"RasamDeconstructed\" src=\"https:\/\/genomicgastronomy.com\/wp-content\/uploads\/2011\/10\/RasamDeconstructed.jpg\" alt=\"\" width=\"1200\" height=\"1120\" srcset=\"https:\/\/genomicgastronomy.com\/wp-content\/uploads\/2011\/10\/RasamDeconstructed.jpg 1200w, https:\/\/genomicgastronomy.com\/wp-content\/uploads\/2011\/10\/RasamDeconstructed-700x653.jpg 700w, https:\/\/genomicgastronomy.com\/wp-content\/uploads\/2011\/10\/RasamDeconstructed-300x280.jpg 300w, https:\/\/genomicgastronomy.com\/wp-content\/uploads\/2011\/10\/RasamDeconstructed-1024x955.jpg 1024w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/a><\/p>\n<p>If cheese varieties are set in stone, with <a href=\"http:\/\/en.wikipedia.org\/wiki\/Protected_Geographical_Status\">PDO<\/a>s protecting their process <a href=\"http:\/\/en.wikipedia.org\/wiki\/Rasam\">Rasam<\/a> is an open source culinary ecology. A little of this and a little of that, what is in season, what is available etc.<\/p>\n<p><a href=\"https:\/\/genomicgastronomy.com\/wp-content\/uploads\/2011\/10\/RasamDeconstructedGears.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-550\" title=\"RasamDeconstructedGears\" src=\"https:\/\/genomicgastronomy.com\/wp-content\/uploads\/2011\/10\/RasamDeconstructedGears.jpg\" alt=\"\" width=\"1200\" height=\"918\" srcset=\"https:\/\/genomicgastronomy.com\/wp-content\/uploads\/2011\/10\/RasamDeconstructedGears.jpg 1200w, https:\/\/genomicgastronomy.com\/wp-content\/uploads\/2011\/10\/RasamDeconstructedGears-700x535.jpg 700w, https:\/\/genomicgastronomy.com\/wp-content\/uploads\/2011\/10\/RasamDeconstructedGears-300x229.jpg 300w, https:\/\/genomicgastronomy.com\/wp-content\/uploads\/2011\/10\/RasamDeconstructedGears-1024x783.jpg 1024w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/a><\/p>\n<hr \/>\n<blockquote><p><a href=\"https:\/\/genomicgastronomy.com\/category\/blog\/food-lab-bangalore\/\">FoodLab Bangalore<\/a> &#8211; is a 3 week workshop the Center for Genomic Gastronomy conducted with sophomores from the <a href=\"http:\/\/srishti.ac.in\/\">Srishti School of Art, Design &amp; 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, <a href=\"https:\/\/genomicgastronomy.com\/mutagenic-meals\/\">mutagenic meals<\/a>) and working towards the next edition of the <a href=\"https:\/\/genomicgastronomy.com\/supper-club\/\">Planetary Sculpture Supper Club<\/a> to be held in Bangalore on Nov. 12th.<\/p>\n<p>Follow the conversation all week here on our <a href=\"https:\/\/genomicgastronomy.com\/category\/blog\/\">Blog<\/a>, join in the comments and use the twitter hashtag #foodlabbangalore to keep up to date.<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>If cheese varieties are set in stone, with PDOs protecting their process Rasam is an open source culinary ecology. A [&hellip;]<\/p>\n","protected":false},"author":1,"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":[],"class_list":["post-548","post","type-post","status-publish","format-standard","hentry","category-blog","category-food-lab-bangalore","category-teaching"],"_links":{"self":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/posts\/548","targetHints":{"allow":["GET"]}}],"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\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/comments?post=548"}],"version-history":[{"count":1,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/posts\/548\/revisions"}],"predecessor-version":[{"id":551,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/posts\/548\/revisions\/551"}],"wp:attachment":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/media?parent=548"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/categories?post=548"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/tags?post=548"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}