Team:Gastronomy

Gastronomy (coordinators: Ziggy)

Activities: Document gastronomic options of high nutritional level and attractive smell and taste, able to be produced in mass, and with the ingredients that could be produced by the community autonomously

This is the page of the RBE10K Project's Gastronomy team. See the complete list of teams.

Содержание

1 Objetives
- 1.1 Motivation for having so much information about dishes
2 Foods available during year wide
3 Vegetables
4 Dishes
5 Members
6 Requests
7 Offers
8 References

[править] Objetives

Define, for each month of each season (eg Summer 1, Summer 2, Summer 3) a number of dishes:

from vegetables available at that season and month, produced by the community
of 1000 calories (based on a standard average of 2000 daily calories for someone moderately active)
with 50% of all recommended daily nutrients
that have a proportion of omega-6 to omega-3 fats of 4 to 1 (4/1)^[1]
that have a proportion, by calorie, of Carbs:Protein:Fat of 3:1:1 as a maximum (ie 60%/20%/20%), and 8:1:1 as a minimum (ie 80%/10%/10%), trying to avoid a higher proportion of fat (at least on a monthly average) than protein^[2]

Each dish planned/designed must identify the following:

Amount (by weight) of each ingredient to use
If the ingredient is cooked or remains raw in the prepared dish

[править] Motivation for having so much information about dishes

One of the primary aims of a RBE is secure the health of the inhabitants, providing whatever is necessary for that end. Whilst eventually this information will be automatically determined through information stored in a database, during the planning of the project it is important having this information developed and documented manually, so that it can be later be compared with the results of an automated process (to ensure that the automated process gets it right). This information will be also used to feed such food database for use by the IMAR system (the Intelligent Management of Available Resources).

[править] Foods available during year wide

Certain foods will be available during the whole year, being nonperishable and stored in sufficient quantities (as stipulated by this team as quantities needed throughout the year). During the experimental phase, these foods will be bought and brought to the community, and will be the only source of foods until the community begins producing their own fresh foods. These foods bought and brought will be stored in silos, barrels, sacs and drums/jerrycans:

Potato (flour and starch)
Sweet potato (flour and starch)
Lentils (dry whole or flour)
Chickpeas (dry whole or flour)
Beans (kidney, lima, etc; dry whole)
Soy (dry whole, flour, oil, or milk)
Dried mushrooms
Sesame (whole, paste or oil)
Peanut (boiled and dried whole or paste, or oil)
Flaxseed oil
Sugar

Other foods available whole year round will be produced locally and stored for use when required. The following are some of them:

Pumpkin seeds (whole, oil, or milk)
Dried pasta made of flour or starch
Dried seasoning herbs
Preserves of tomato, strawberry, and other fruits and vegetables
Powders and flowers of dried vegetables

[править] Vegetables

The vegetables will be planted in a variety of ways, primarily experimentally, and with the intention of minimise land space (to take as little as possible from Nature and surrounding ecosystems), and maximise the quality and nutritional value of vegetables. The foods database that must be completed is in this wiki: en:Food. The vegetables that can be produced will be defined by the agriculture teams, however they will expect this team to make requests according to possible dishes, and later determine how feasible is to produce the requested produce. At this point it is estimated that the following will be available: