{"id":947,"date":"2016-02-06T21:07:57","date_gmt":"2016-02-06T21:07:57","guid":{"rendered":"http:\/\/nordicfoodlab.org\/rumenation\/"},"modified":"2021-09-15T01:14:59","modified_gmt":"2021-09-15T01:14:59","slug":"rumenation","status":"publish","type":"post","link":"https:\/\/nordicfoodlab.org\/blog\/2016\/02\/rumenation\/","title":{"rendered":"Rumenation"},"content":{"rendered":"\n<p><em>by Anna Sigrithur<\/em><\/p>\n\n\n\n<p>Ruminants chewing and re-chewing their cud has shaped human civilization.&nbsp;By grace of their unique four-chambered stomach and its microbiome, plant material indigestible to humans is transformed into food for the animal and for others.<\/p>\n\n\n\n<p>Yet the rumen itself, the chamber of the stomach responsible for this microbial breakdown of plant matter, also contains a nutrient-dense slurry known as &#8216;green soup&#8217;\u00a0that has been eaten as a last-minute supplement by herders and hunters around the world. <\/p>\n\n\n\n<p>Roberto and I wondered if we could interact with this process <em>in vitro<\/em>\u00a0to create new dishes, or to render edible new ingredients.\u00a0But a question began to gnaw at us, forcing us to some rumination of our own:\u00a0When it comes to food traditions, <em>is<\/em>\u00a0there a line between surviving and thriving? Or is it less a line than a loop?\u00a0And what is the value in trying to translate ephemeral, in-the-field food experiences into dishes in the kitchen?\u00a0<\/p>\n\n\n\n<p><a><br><br><\/a><br><br><br><\/p>\n","protected":false},"excerpt":{"rendered":"<p>by Anna Sigrithur Ruminants chewing and re-chewing their cud has shaped human civilization.&nbsp;By grace of their unique four-chambered stomach and its microbiome, plant material indigestible to humans is transformed into food for the animal and for others. Yet the rumen itself, the chamber of the stomach responsible for this microbial breakdown of plant matter, also contains a nutrient-dense slurry known as &#8216;green soup&#8217;\u00a0that has been eaten as a last-minute supplement by herders and hunters around the world. Roberto and I wondered if we could interact with this process in vitro\u00a0to create new dishes, or to render edible new ingredients.\u00a0But a question began to gnaw at us, forcing us to some rumination of our own:\u00a0When it comes to food traditions, is\u00a0there a line between surviving and thriving? Or is it less a line than a loop?\u00a0And what is the value in trying to translate ephemeral, in-the-field food experiences into dishes in &#8230; <a title=\"Rumenation\" class=\"read-more\" href=\"https:\/\/nordicfoodlab.org\/blog\/2016\/02\/rumenation\/\" aria-label=\"More on Rumenation\">Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"featured_image_urls":{"full":"","thumbnail":"","medium":"","medium_large":"","large":"","1536x1536":"","2048x2048":""},"post_excerpt_stackable":"<p>by Anna Sigrithur Ruminants chewing and re-chewing their cud has shaped human civilization.&nbsp;By grace of their unique four-chambered stomach and its microbiome, plant material indigestible to humans is transformed into food for the animal and for others. Yet the rumen itself, the chamber of the stomach responsible for this microbial breakdown of plant matter, also contains a nutrient-dense slurry known as &#8216;green soup&#8217;\u00a0that has been eaten as a last-minute supplement by herders and hunters around the world. Roberto and I wondered if we could interact with this process in vitro\u00a0to create new dishes, or to render edible new ingredients.\u00a0But a&hellip;<\/p>\n","category_list":"<a href=\"https:\/\/nordicfoodlab.org\/blog\/category\/uncategorized\/\" rel=\"category tag\">Uncategorized<\/a>","author_info":{"name":"Nordic Food Lab","url":"https:\/\/nordicfoodlab.org\/blog\/author\/nordic-food-lab\/"},"comments_num":"0 comments","_links":{"self":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/947"}],"collection":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/comments?post=947"}],"version-history":[{"count":0,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/947\/revisions"}],"wp:attachment":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/media?parent=947"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/categories?post=947"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/tags?post=947"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}