Atelier Dasha Tsapenko<\/b><\/p>\n
Ukrajina \/ Holandsko<\/span> Cutting-Edge Beans<\/b>, 2023<\/span><\/p>\n EN<\/b> EN<\/b> Atelier Dasha Tsapenko Ukrajina \/ Holandsko Ukraine \/ Netherlands Cutting-Edge Beans, 2023 SK \u201eCutting-Edge Beans\u201c je po holandsky Knipselbonen (kr\u00e1jan\u00e1 fazu\u013ea), \u010do je druh star\u00e9ho uchov\u00e1vania tejto strukoviny v holandsku. R\u00f4zne druhy fazule sa hne\u010f po zbere navliekaj\u00fa na povrazy, aby sa usu\u0161ili a zachovali na zimn\u00e9 obdobie. Knipselbonen sa tradi\u010dne v holandskej kuchyni konzumuje […]<\/p>\n","protected":false},"author":2,"featured_media":13415,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[886],"tags":[],"class_list":["post-13414","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-1-kur-vyb"],"_links":{"self":[{"href":"https:\/\/www.bratislavadesignweek.sk\/en\/wp-json\/wp\/v2\/posts\/13414","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bratislavadesignweek.sk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bratislavadesignweek.sk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bratislavadesignweek.sk\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bratislavadesignweek.sk\/en\/wp-json\/wp\/v2\/comments?post=13414"}],"version-history":[{"count":1,"href":"https:\/\/www.bratislavadesignweek.sk\/en\/wp-json\/wp\/v2\/posts\/13414\/revisions"}],"predecessor-version":[{"id":13416,"href":"https:\/\/www.bratislavadesignweek.sk\/en\/wp-json\/wp\/v2\/posts\/13414\/revisions\/13416"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bratislavadesignweek.sk\/en\/wp-json\/wp\/v2\/media\/13415"}],"wp:attachment":[{"href":"https:\/\/www.bratislavadesignweek.sk\/en\/wp-json\/wp\/v2\/media?parent=13414"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bratislavadesignweek.sk\/en\/wp-json\/wp\/v2\/categories?post=13414"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bratislavadesignweek.sk\/en\/wp-json\/wp\/v2\/tags?post=13414"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/span>Ukraine \/ Netherlands<\/span><\/p>\n
\n<\/b>
\n<\/b>\u201eCutting-Edge Beans\u201c<\/b> je po holandsky Knipselbonen (kr\u00e1jan\u00e1 fazu\u013ea), \u010do je druh star\u00e9ho uchov\u00e1vania tejto strukoviny v holandsku. R\u00f4zne druhy fazule sa hne\u010f po zbere navliekaj\u00fa na povrazy, aby sa usu\u0161ili a zachovali na zimn\u00e9 obdobie. Knipselbonen sa tradi\u010dne v holandskej kuchyni konzumuje v kombin\u00e1cii s dusen\u00fdm m\u00e4som a zemiakmi. Such\u00e9 fazu\u013eov\u00e9 struky sa namo\u010dia cez noc do vody a potom sa strihaj\u00fa no\u017enicami. Tieto druhy v\u00fddatn\u00fdch fazu\u013eov\u00fdch pr\u00edvarkov, ktor\u00e9 st\u00e1le miluj\u00fa star\u0161ie gener\u00e1cie, stratili v posledn\u00fdch desa\u0165ro\u010diach na popularite, preto\u017ee sa pova\u017eovali za \u0165a\u017eko str\u00e1vite\u013en\u00e9 jedl\u00e1. Niekedy s\u00fa dokonca ozna\u010dovan\u00e9 ako \u201ejedlo pre chudobn\u00fdch\u201c. Pr\u00e1ca <\/span>\u201cCutting-Edge Beans\u201d<\/b> sk\u00fama myc\u00e9lium a jeho r\u00f4zne (jedl\u00e9) vlastnosti. Sk\u00fama jazyk Slow fashion, v ktorom\u00a0 sa nach\u00e1dza ve\u013ea zauj\u00edmavost\u00ed, ktor\u00e9 sa dan\u00fd projekt sna\u017e\u00ed komunikova\u0165.<\/span><\/p>\n
\n<\/b>\u201cCutting-Edge Beans“ <\/b>originated from the Dutch term Knipselbonen (cutting beans)\u00a0 also referred to as Drogebonen (dry beans).Bean species that belong to this category are eaten together with their pods. Back in the day, these freshly harvested bean pods were put on strings to dry, as a way to preserve them for cold winters.Traditionally in Dutch cuisine, Knipselbonen are consumed in meat stews, often with potato. Dry bean pods are soaked in water overnight and then cut with scissors. These types of hearty bean stews, still beloved by older generations, lost their popularity in the past decades, being considered as \u2018heavy\u2019 and hardly digestible, sometimes even being referred to as \u201cfood for the poor\u201d.<\/span>\u201cCutting-Edge Beans“<\/b> proposes and explores mycelium and its various (edible) properties as a possible answer to these questions. Language of slow fashion is used as a medium to communicate the findings.<\/span><\/p>","protected":false},"excerpt":{"rendered":"