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"In the final round of group discussions, I talked with Ellen about my chosen theme, 'Nutrition,' and had already started researching for a picture book. Because my desire to create a picture book was very strong, I initially wanted to create a picture book about cakes with six colored cakes representing six virtues. Ellen expressed agreement with my idea. In fact, we brainstormed together with other group members, and this theme had more possibilities. However, I felt somewhat constrained. For example, my classmate, Homura Takezhu, chose the theme 'National Geographic.' In her understanding, the geographical environment is a place where life grows and thrives. She designed various organisms, and based on her inspiration, I later came up with themes such as 'Container' and 'Nail.' The breadth of my thinking was expanded. This theme selection activity was very inspiring for me. At least, I will understand how to approach it in the future."

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At this stage, I felt conflicted internally. On one hand, I wanted to create traditional braiding illustrations, while on the other hand, nail art is a trendy and contemporary element. Through studying the texture of hair, I drew a messy red rope braid circle, resembling my childhood hair. These two braids are separate because I wanted to leave something in the middle. The blank space in the middle is like the regret of not having black hair in my childhood. However, at this moment, I am more interested in nail art. So, I plan to pause the illustrations for now. Perhaps, after finishing the nail art, I will have new ideas

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This is a jar I drew when I was in high school. I vividly remember feeling very proud of myself for being able to draw something so realistic at the time, but in reality, there wasn't much creativity. Looking back at these works, I feel like I've also grown a lot. Illustration and art are not about how much they resemble reality, but rather about the thought and experimentation behind them."

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During this nail art learning experience, I acquired many new skills. Although I was already skilled in nail art, embedding hair onto the nails was not as simple. The texture of the hair itself is thick and doesn't adhere well. So, I referred to some tutorials and learned to securely seal the hair between reinforcement gel and nail construction gel, similar to sculpting. This method can firmly attach anything, and in the future, I can use it for miniature sculptures on nails. I also experimented with the gradient technique. By mixing nail polish and gel, I created marble-like patterns resembling water marbling, which was an unexpected discovery. The other four fingers feature black hair, and the middle finger stands out with yellow hair. This is because the middle finger expresses intense emotions, representing rebellion. Black hair symbolizes elegance and self-possession. There is also a white rose next to it for contrast. The yellow hair represents my current hair color, signifying my rebellious side. Whenever I raise my middle finger, a strand of yellow hair flips up. I am quite proud of this design

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Children have a high sensitivity to colors, and young children have limited interpretative abilities for specific visual elements. Therefore, I emphasize color, and I have intentionally blurred the visual elements in the illustrations. This allows children more room for imagination. The tactile texture of intaglio printing enhances the interactivity between the audience and the artwork, making the pieces appear more valuable.

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n this project, I solidified the overarching theme for my subsequent work. Through discussions, I learned many effective ways of thinking and found a clear direction, making my learning process more academic. 'Nutrition' goes beyond just food; it can also encompass containers, relationships, emotions, and anything that provides or carries ener

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About Juana, she has too many regrettable historical stories, her insane love for Philip, and her imprisoned and tragic later life. I feel like this painting can succinctly capture her personal qualities: melancholic, lovesick. Although whether her story is true is impossible to know, this painting has inspired me greatly, helping me design her cake more smoothly.

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"This is a pair of scissors hand-drawn with the texture of hair. Scissors are inherently closely related to hair, and such a collision makes me feel very interesting. Therefore, in my own works, I can also present the relationship with hair in this way."

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"The coat of arms of the House of Juana."

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"The coat of arms of the House of Juana."

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import pygame

import random

pygame.init()

screen_width = 800

screen_height = 600

screen = pygame.display.set_mode((screen_width, screen_height))

pygame.display.set_caption("Randomly Moving Green Dot")

GREEN = (0, 255, 0)

class Dot:

def init(self, x, y, radius):

self.x = x

self.y = y

self.radius = radius

self.speed_x = random.randint(-3, 3)

self.speed_y = random.randint(-3, 3)

def move(self):

self.x += self.speed_x

self.y += self.speed_y

if self.x <= 0 or self.x >= screen_width:

self.speed_x *= -1

if self.y <= 0 or self.y >= screen_height:

self.speed_y *= -1

def draw(self):

pygame.draw.circle(screen, GREEN, (self.x, self.y), self.radius)

dots = []

for _ in range(50):

x = random.randint(0, screen_width)

y = random.randint(0, screen_height)

radius = random.randint(5, 20)

dot = Dot(x, y, radius)

dots.append(dot)

running = True

while running:

screen.fill((0, 0, 0)) # 清屏

for event in pygame.event.get():

if event.type == pygame.QUIT:

running = False

for dot in dots:

dot.move()

dot.draw()

pygame.display.flip() # 更新屏幕

pygame.time.Clock().tick(60)

# 退出Pygame

pygame.quit()

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Claes Oldenburg. Pastry Case, I. 1961-62

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Claes Oldenburg. Pastry Case, I. 1961-62

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Wayne Thiebaud Gift Box, 1981 Oil on canvas

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Wayne Thiebaud Gift Box, 1981 Oil on canvas

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Wayne Thiebaud Dessert Cart (Study), 2003 Oil on canvas

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Wayne Thiebaud Dessert Cart (Study), 2003 Oil on canvas

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Wayne Thiebaud Four Cakes, 1996 Pastel on paper 20 x 26 inches

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Wayne Thiebaud Four Cakes, 1996 Pastel on paper 20 x 26 inches

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Wayne Thiebaud is a renowned artist, widely known for his colorful cake paintings. He leverages the ceremonial aspect of cakes in his creations. I think his choice of artistic medium is excellent. I plan to use a combination of colored powder and watercolor in my own artwork.

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I recycled some paper used in monochrome printing for secondary creation, and this strong contrast visual effect is very good

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Judy Chicago's work has absolutely inspired me. It presents a sense of ceremony that food can bring, and it has given me significant inspiration. However, a cake itself is a food with strong cultural symbols and ritual meanings. So, I feel there is ample room for expansion in this idea. Using cake, a food rich in ceremonial significance, to express feminism.

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The intaglio printing that can be seen everywhere in the school is very exciting, so I also explored this unique printing method. The operation is very simple but the effect is very good. I also used the elements of birthday candles, and the colors should be more beautiful, which I believe I will definitely use in the future

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Based on the five tasks of our visit to the museum, I chose several objects that might have a relationship with time, hoping to experience the feeling of time passing by. The first silk looked like a sailor's beard, and I tried to express the shape of the objects with shadows

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The task of the class on Wednesday was to look for content related to our project in this museum. To my surprise, this museum about ships and docks has all aspects of life at sea, including food, clothing, housing and transportation. I found some content about the diet of the crew.

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The birthday cake is the protagonist of my work, so in the first monochrome printing class, I made elements related to the birthday

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In order to explore more possibilities of the effect of the work, I decided to try monochrome printing, which seems to have a very good effect. Even the simplest rubbing can make unexpected effects. The combination of scalpel and lace has a gentle and sharp conflict

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Preliminary attempts made regarding impressions of children's picture books.

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Preliminary attempts made regarding impressions of children's picture books.

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Practice for the theme and the central story of a birthday cake.

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Practice for the theme and the central story of a birthday cake.

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Birthday has a strong identity and cultural meaning in any culture, and the place of birth also has a decisive impact on each person's self-identity. When it comes to birthday celebration culture, each country has its own unique birthday customs, but sharing delicious food with family and friends on birthdays is a universal phenomenon in the world, so I draw a cake illustration for my theme. I hope it can give me a clearer idea for my next creation

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At the Royal Academy of Arts, Marina Abramović's performance art exhibition was highly enlightening for me. Her performance art was showcased through various screens in the gallery. I personally hold great admiration for Marina Abramović and have known about some of her renowned works of performance art. However, I have never delved systematically into her life's creative process and artistic philosophy. Her exhibition was divided into nine sections. In her youth, she was dedicated to exploring intimate relationships, the limits of the body, and the gaze of others. Her exploration of the body and human nature, often in the company of her partner Ulay, deeply resonated with the audience.

Later in her middle age, she began to unearth the power of nature, venturing to the seaside, rocky cliffs, and the edges of cliffs. Inspired by nature, her next theme was human consciousness and mysticism. In extreme environments, she questioned whether human consciousness and soul could transcend the body. With such a strong vitality and curiosity in her middle age, Marina aimed to explore the truth of life.

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"The most renowned aspect of Boluo Market is its delicious snacks. Although I have been here before, I have never observed Boluo Market in such detail. The vegetable stalls, fruit vendors, and their vibrant color combinations are so rich. I deliberately asked the store manager, and they mentioned that they indeed carefully design the colors of the displayed goods. Perhaps, this is what makes Boluo Market so unique. Even food can be very charming."

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In today's class, we will try to combine and experiment with our own elements. First, we need to choose the corresponding items according to our theme, and then describe the items through quick drawing. Because my theme is nutrition, I choose  I had coffee and my friend’s birthday cake and did a quick drawing of them with colored chalks

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I plan to make a children's picture book, so I painted some color blocks with the colors I want for embellishment effects, and I can also try to make abstract expressions

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Finally, we need to combine all the elements to make a collage or drawing. I deconstructed the color blocks and used them for embellishment. I feel that the picture is much fuller, but there are still shortcomings. I feel that today’s course has brought me a lot  Inspiration, I didn't receive the email and printed the photo, I will make some concept collages with the photo later

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GXN, a sister company of 3XN, rethinks architecture, spaces, and materials. Researching how architects can and should close the feedback loop with their structures, the multidisciplinary team at GXN harvests and analyzes vital data from buildings in order to help architects build a better future. Concentrating their efforts on Circular Design, Behavior Design, and Digital Design, the people behind GXN are architects, engineers, designers, and social scientists. From Copenhagen, Kåre Poulsgaard, Head of Innovation at GXN, spoke with ArchDaily's Christele Haarouk, about Artificial Intelligence in Architecture.

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Discover the latest Architecture news and projects on Future Architecture at ArchDaily, the world's largest architecture website. Stay up-to-date with articles and updates on the newest developments in architecture.

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the link and research source about future food

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the link and research source about future food

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Most people are going to hate this third installment of our future of food series. And the worst part is the reasons behind this hatorade will be emotional more so than informed. But alas, everything below needs to be said, and you are more than welcome to flame on in the comments section below.

In the first two parts of this series, you learned how the one-two punch of climate change and overpopulation will contribute to future food shortages and potential instability in developing parts of the world. But now we're going to flip the switch and start discussing the different tactics scientists, farmers, and governments will employ over the coming decades to save the world from starvation-and just maybe, to save us all from a dark, future world of vegetarianism.

So let's kick things off with the dreaded three letter acronym: GMO.

What are Genetically Modified Organisms?

Genetically modified organisms (GMOs) are plants or animals whose genetic recipe has been altered with new ingredient additives, combinations, and quantities using complex genetic engineering cooking techniques. It's essentially a process of rewriting life's cookbook with the goal of creating new plants or animals that have very specific and sought after traits (or tastes, if we want to stick to our cooking metaphor). And we've been at this for a long time.

In fact, humans have practiced genetic engineering for millennia. Our ancestors used a process called selective breeding where they took wild versions of plants and bred them with other plants. After growing several farming seasons, these interbred wild plants turned into the domesticated versions we love and eat today. In the past, this process would take years, and in some cases generations, to complete-and all to create plants that looked better, tasted better, were more drought-tolerant, and produced better yields.

The same principles apply to animals as well. What was once the aurochs (wild ox) was over generations bred into the Holstein dairy cow that produces most of the milk we drink today. And wild boars, they were bred into the pigs that top our burgers with delicious bacon.

However, with GMOs, scientists essentially take this selective breeding process and add rocket fuel to the mix, the benefit being that new plant varieties are created in less than two years. ( GMO animals aren't as widespread due to the heavier regulations placed on them, and due to their genomes being far more complex to tinker with than plant genomes, but over time they will become more commonplace.) Nathanael Johnson of Grist wrote a great summary of the science behind GMO foods if you'd like to geek out; but in general, GMOs are used in a variety of other fields and will have a wide-reaching impact on our daily lives over the coming decades.

Hung up on a bad rep

We've been trained by the media to believe GMOs are evil and are made by giant, devilish corporations interested only in making money at the expense of farmers everywhere. Suffice to say, GMOs have an image problem. And to be fair, some of the reasons behind this bad rep are legitimate.

Some scientists and an excessive percentage of world foodies don't believe GMOs are safe to eat over the long term. Some even feel that the consumption of those foods may lead to allergies in humans.

There are also real environmental concerns around GMOs. Since their introduction in the 1980s, most GMO plants were created to be immune from pesticides and herbicides. This allowed farmers, for example, to spray their fields with generous amounts of herbicides to kill weeds without killing their crops. But over time, this process led to new herbicide-resistant weeds that required ever more toxic doses of the same or stronger herbicides to kill them. Not only do these toxins enter into the soils and the environment at large, they are also why you really should wash your fruits and vegetables before you eat them!

There is also a very real danger of GMO plants and animals escaping into the wild, potentially upsetting natural ecosystems in unpredictable ways wherever they are introduced.

Finally, the lack of understanding and knowledge about GMOs is in part perpetuated by producers of GMO products. Looking at the US, most states don't label whether the food sold in grocery chains are a GMO product in full or in part. This lack of transparency fuels ignorance among the general public around this issue, and reduces worthwhile funding and support for the science overall.

GMOs will eat the world

For all the negative press GMO foods get, 60 to 70 percent of the food we eat today already contain GMO elements in part or in full, according to Bill Freese of the Center for Food Safety, an anti-GMO organization. That's not hard to believe when you consider that mass-produced GMO corn starch and soy protein are used in so many of today's food products. And in the decades ahead, this percentage will only go up.

But as we read in part one of this series, the handful of plant species we grow at an industrial scale can be divas when it comes to the conditions they need to grow to their full potential. The climate they grow in can't be too hot or too cold, and they need just the right amount of water. But with the climate change that's coming, we're entering a world that will be much hotter and much drier. We're entering a world where we'll see a global 18 percent reduction in food production (caused by less available farmland suitable for crop production), just as we need to produce at least 50 percent more food to meet the needs of our growing population. And the plant varieties we're growing today, most of them just won't be able to meet the challenges of tomorrow.

Simply put, we need new edible plant species that are disease-resistant, pest-resistant, herbicide-resistant, drought-resistant, saline (salt water) tolerant, more adaptable to extreme temperatures, while also growing more productively, providing more nutrition (vitamins), and maybe even be gluten-free. (Side note, isn't being gluten intolerant one of the worst conditions ever? Think of all those delicious breads and pastries these folks can't eat. So sad.)

Examples of GMO foods making a real impact can already be seen across the world-three quick examples:

In Uganda, bananas are a key part of the Ugandan diet (the average Ugandan eats a pound per day) and are one of the country's dominant crop exports. But in 2001, a bacterial wilt disease spread in much of the country, killing as much as half of Uganda's banana yields. The wilt was only stopped when Uganda's National Agricultural Research Organization (NARO) created GMO banana that contained a gene from green peppers; this gene triggers a kind of immune system within the banana, killing infected cells to save the plant.

Then there is the humble spud. The potato plays a large role in our modern diets, but a new form of potato may open up a whole new era in food production. Currently, 98 percent of the world's water is salinated (salty), 50 percent of agricultural land is threatened by salt water, and 250 million people around the world live on salt-afflicted soil, especially in the developing world. This matters because most plants can't grow in salt water-that is until a team of Dutch scientists created the first salt-tolerant potato. This innovation could have a huge impact in countries like Pakistan and Bangladesh, where huge regions of flood and seawater contaminated farmland can be made productive again for farming.

Finally, Rubisco. A weird, Italian sounding name for sure, but it's also one of the holy grails of plant science. This is an enzyme that's key to the photosynthesis process in all plant life; it's basically the protein that turns CO2 into sugar. Scientists have figured out a way to boost the efficiency of this protein so that it converts more of the sun's energy into sugar. By improving this one plant enzyme, we could boost the global yields of crops like wheat and rice by 60 percent, all with less farmland and less fertilizers.

The rise of synthetic biology

First, there was selective breeding, then came GMOs, and soon a new discipline will arise to replace them both: synthetic biology. Where selective breeding involves humans playing eHarmony with plants and animals, and where GMO genetic engineering involves copying, cutting, and pasting individual genes into new combinations, synthetic biology is the science of creating genes and entire DNA strands from scratch. This will be a game changer.

Why scientists are so optimistic about this new science is because it will make molecular biology similar to traditional engineering, where you have predictable materials that can be assembled in predictable ways. That means as this science matures, there will be no more guesswork in how we alter the building blocks of life. In essence, it will give science absolute control over nature, a power that will obviously have wide-reaching impacts on all biological sciences, especially in the health sector. In fact, the market for synthetic biology is set to grow to $38.7 billion by 2020.

But back to food. With synthetic biology, scientists will be able to make entirely new forms of food or new twists on existing foods. For example, Muufri, a Silicon Valley start-up, is working on animal-free milk. Similarly, another start-up, Solazyme, is developing algae-based flour, protein powder, and palm oil. These examples and more will be explored further in the final part of this series where we'll talk about what your future diet will look like.

But wait, what about Superfoods?

Now with all this talk about GMOs and Franken foods, it's only fair to take a minute to mention a new group of superfoods that are all natural.

As of today, we have well over 50,000 edible plants in the world, yet we only eat a handful of that bounty. It makes sense in a way, by only focusing on a few plant species, we can become experts in their production and grow them at scale. But this reliance on a few plant species also makes our agricultural network more vulnerable to various diseases and the mounting effects of climate change.

That's why, like any good financial planner would tell you, to safeguard our future welfare, we need to diversify. We will need to expand the number of crops we eat. Luckily, we're already seeing examples of new plant species being welcomed into the marketplace. The obvious example being quinoa, the Andean grain whose popularity has exploded in recent years.

But what made quinoa so popular isn't that it's new, it's because it's protein-rich, has twice as much fiber as most other grains, is gluten-free, and contains a range of valuable vitamins our body needs. That's why it's considered a superfood. More than that, it's a superfood that's been subjected to very little, if any, genetic tinkering.

In the future, many more of these once-obscure superfoods will enter our marketplace. Plants like fonio, a West African cereal that's naturally drought-resistant, protein-rich, gluten-free, and requires little fertilizer. It's also one of the world's fastest growing cereals, maturing in just six to eight weeks. Meanwhile, in Mexico, a grain called amaranth is naturally resistant to droughts, high temperatures, and disease, while also being protein-rich and gluten-free. Other plants you might hear about over the coming decades include: millet, sorghum, wild rice, teff, farro, khorasan, einkorn, emmer, and others.

A hybrid agri-future with safety controls

So we've got GMOs and superfoods, which will win out over the coming decades? Realistically, the future will see a mix of both. Superfoods will expand the variety of our diets and protect the global agricultural industry from over-specialization, while GMOs will protect our traditional staple foods from the extreme environments climate change will bring about over the coming decades.

But at the end of the day, it's the GMOs we worry about. As we enter a world where synthetic biology (synbio) will become the dominant form of GMO production, future governments will have to agree on the right safeguards to guide this science without stifling its development for irrational reasons. Looking into the future, these safeguards will likely include:

Allowing controlled field experiments on new synbio crop varieties prior to their widespread farming. This could include testing these new crops in vertical, underground, or just temperature controlled indoor farms that can accurately mimic the conditions of outdoor nature.

Engineering safeguards (where possible) into the genes of synbio plants that will act as a kill switch, so that they are unable to grow outside of the regions where they have been approved to grow. The science behind this kill switch gene is now real, and it could relieve the fears of synbio foods escaping into the wider environment in unpredictable ways.

Increased funding to national food administration bodies to properly review the many hundreds, soon thousands, of new synbio plants and animals that will be produced for commercial use, as the technology behind synbio becomes dirt cheap by the late 2020s.

New and consistent international, science-based regulations on the creation, farming and sale of synbio plants and animals, where approvals of their sale are based on the traits of these new lifeforms instead of the method by which they were produced. These regulations will be governed by an international organization that member countries fund and will help ensure the safe trade of synbio food exports.

Transparency. This is probably the most important point of all. In order for the public to accept GMOs or synbio foods in any form, the companies who make them need to invest in full transparency-that means by the late 2020s, all foods will be accurately labeled with full details of their GM or synbio origins. And as the need for synbio crops rise, we'll begin to see heavy mass marketing dollars spent to educate consumers about the health and environmental benefits of synbio foods. The goal of this PR campaign will be to engage the public in a rational discussion about synbio foods without resorting to "won't somebody please think of the children" type arguments that blindly reject the science altogether.

There you have it. Now you know much more about the world of GMOs and superfoods, and the part they will play in protecting us from a future where climate change and population pressures threaten global food availability. If governed properly, GMO plants and ancient super foods together could very well allow humanity to once again escape the Malthusian trap that rears its ugly head every century or so. But having new and better foods to grow means nothing if we don't also address the logistics behind farming, that's why part four of our future of food series will focus on the farms and farmers of tomorrow.

Future of Food Series
Climate Change and Food Scarcity | Future of Food P1 Vegetarians will reign supreme after the Meat Shock of 2035 | Future of Food P2 Smart vs Vertical Farms | Future of Food P4 Your Future Diet: Bugs, In-Vitro Meat, and Synthetic Foods | Future of Food P5

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Most people are going to hate this third installment of our future of food series. And the worst part is the reasons behind this hatorade will be emotional more so than informed. But alas, everything below needs to be said, and you are more than welcome to flame on in the comments section below.

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picture book for child about food and self identy in immigrat family

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picture book for child about food and self identy in immigrat family

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In this picture book, the author vividly tells how watercress has become a medium for the author to find her identity. As a second-generation Chinese immigrant, the author's real hometown is far away and strange to her. Due to the different family cultures in Asia, her parents have never told her stories of her culture in detail. The success triggered the author's desire to understand the native culture, and while seeking cultural identity and self-identity, it also increased the communication with his parents. I think this is a very successful work of self-exploration with food as the carrier, and I will conduct more in-depth research in this aspect

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Some thoughts and discussions on the topic

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Some thoughts and discussions on the topic

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We were given these few topics that we were about to complete, we discussed and analyzed them, and although it was still a bit of a headache on the first day of school, we were able to figure out the relevant content