Biotech+Art

Week 8:

For week 8, I caught a bad flu so I missed the class. However, I heard Yama told me about the fascinating trip to visit the meteorite gallery on the South campus and the rooftop at Bolter Hall. Although I missed the class trip this time, it is lucky that I had a chance to see the mercury and moon in my freshman year in 2019 on the rooftop. It was for my EARTH, PLANETARY AND SCIENCE 9 class as a GE class.

Week 8:

For week 8, I caught a bad flu so I missed the class. However, I heard Yama told me about the fascinating trip to visit the meteorite gallery on the South campus and the rooftop at Bolter Hall. Although I missed the class trip this time, it is lucky that I had a chance to see the mercury and moon in my freshman year in 2019 on the rooftop. It was for my EARTH, PLANETARY AND SCIENCE 9 class as a GE class.

Week 9- Week10

Week 9 unfortunately I had left broad before class and went to the hospital because I was experiencing breathing problems. I ended up having a lung infection! Huge bummer. But my classmates who made projects about food presented their final research and pieces to the Food Studies class. I'm sure they all did amazing.

Week 8: Learning more about the universe

In class this week we had the pleasure of Speaking to the astrophysicist Santiago again, and learn more about the Universe! The class led by Santiago went to South Campus, where we first visited the meteorite gallery. It was amazing to be able to see and touch meteorites in person, and feel them and hear the metal clink noise some of them make. It was really amazing to think about honestly, that these things in front of me had lived so long, and traveled from somewhere far off in space. They are like fossils of different lives and centuries in our universe.

Week #7 - Junie Kim

This week we began independently working on our projects. Aileen, Stella and I dived deeper into our "Mukjah!" project, honing into what we would like to present to the class and how. As we were researching kimchi, we were really intrigued that each variation had its own unique history. To highlight these histories, we plan on making a poster or diagram specifically for this section. We split two kimchi variations per person (six in total).

Week 9: Food Studies Tasting & Final Group Project Presentations

Week nine started with the food studies and fermentation presentations. My class peers brought their food study dishes ready to share with the rest of the class. My favorite was Louis’ mint and pineapple kombucha. It was surprisingly bittersweet, a taste that crept up slowly and lingered in the back of my throat. It was quite a refreshing and delightful treat.

week 9 - final project presentation for food studies fiat lux

This final week for presentations, Collette, Valentin, and I baked our bread based on the different grain we were researching. Since my grain was wheat, I made rosemary no knead bread from week 2 that Professor Vesna lectured on. Below are some pictures I documented of the process. In order to allow the bread to rise, I had to put it away in a warmer area for 6 hours.

Week 9- Food, Final, Covid

This week we got to see people’s projects come to fruition and work on the completion of our own projects. On Tuesday we got to see the final projects of those who made projects relating to food. It was very exciting to get to taste people’s creations and learn about the cultural and scientific information behind it. Enjoying food together always seems like the fastest way to unite a group of people so it was nice to book-end our class with that.

WEEK9 BLOG FINAL PRESENTATION

During this week, each group presented their final projects, which are so inspiring and impressive to me. On Tuesday, groups who did topics with food brought us a “feast”, food they made themselves, including Kimchi, soba, Kombucha, bread, as well as cucumber. It is interesting to have a chance to eat food made by our classmates and to hear the stories behind each dish. I think it might be hard to think deeply while cooking a certain food during our daily times, so those projects could afford the group time and chance to think and experiment with food more profoundly.

Week #6 - Junie Kim

This week we began planning our final projects. My group consists of me, Aileen, and Stella. A topic that we have talked about at lengths throughout the preceding weeks is fermentation. Through these conversations my group members and I were reminded of kimchi, a popular fermented Korean side dish. As we are all Korean, we are interested to learn more about the history and scientific process of kimchi and its fermentation. We aim to present these things in an artistic manner by producing posters. We plan to split roles by variations of kimchi.

Week 8: 2/28 - 3/23 Update

I wasn’t able to attend class on Tuesday because I was ill, but I heard that the class visited the UCLA planetarium which has telescopes and a large star projector. I did not know that a planetarium existed on campus, so I was disappointed that I had to miss it. However, I made more progress on my kombucha fermentation. I wrapped up the second fermentation of my batch from last week, a strawberry black tea kombucha.

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