Goals: Appeal to Documentary style to lend credibility to the technology and company.   Also, maintain interest to the viewer   The hook! Possible angles: Enviromental­ we need to be more energy efficient and can save on energy costs.   Pros:   Always a hot topic climate item   Cons:   Overused and possibly too little concrete # to make it seem any important. Business manufacturing: Scare that all American industries are being outsourced, dangers in food, especially dairy becoming obsolete is   Pros:  Quick to bring people in and have them relate to our product.   Cons: Not complient with the “Whole Foods” movements in Boulder   How to transition to the next view    Did You Know?  That Nanotech has established a firm savings over the past 20 years Introduction. http://www.anderson.ucla.edu/rosenfeld-library/databases/business-databases-by-name/bcc whey sewage population dairy cheese http://books.google.com/books?id=-iBd2mplgQwC&pg=PA116&dq=whey+sewage+population+dairy+cheese&hl=en&sa=X&ei=u-0cU46yIYzyqwGSuoFQ&ved=0CEQQ6AEwAA#v=onepage&q=whey%20sewage%20population%20dairy%20cheese&f=false http://ageconsearch.umn.edu/bitstream/27582/1/32030024.pdf http://www.omicsonline.org/application-of-membrane-separation-technology-for-developing-novel-dairy-food-ingredients-2157-7110.1000269.pdf http://future.aae.wisc.edu/publications/dairyproteins.pdf http://www.foodandwaterwatch.org/food/foodsafety/questionable-technologoies/milk-protein-concentrates/# http://books.google.com/books?id=7H1wAgAAQBAJ&pg=PA414&lpg=PA414&dq=are+UF+membranes+Nanotechnology+Dairy+industry&source=bl&ots=-Bc7zMOpZr&sig=6K8op21IG6fq1nQi8qhdU95nXfc&hl=en&sa=X&ei=kJAKU8SpB-nlyQGjkoCADg&ved=0CDEQ6AEwAg#v=snippet&q=ultrafiltration&f=false

JULIA! JULIA! JULIA! It's Emily. I have the BEST information for you! --So...I talked to the head chef at the restuarant where I work..about Art and everything. And he gave me this AMAZING book to borrow for the week--it's full of pictuers of gourmet food and has short chef bios of the best chefs in the WORLD (or country..or something. lol). Umm. so yes. And here is what he said: Food is an art, he does not use emotion unless he's creating a dish. He is never focused on visual presentation, solely on how the flavors mix together. But that also means he will never be a world-class chef. McDonald's is not art unless you are looking at the art of mass production. We didn't discuss purpose...lol, I started to lose him. Food is supposed to provide nourishment in a grand way. Umm, if I remember anything else, I will definitely add it here. OK! I am super excited that I got to talk to him, I hope it helps. And if you want me to drop off the book with you sometime this weekend, give me a time and a place and I'll be there. Otherwise I will definitely bring it in on Monday!!!!!

HAPPY HALLOWEEN!!!! What is art in the Culinary arts? How are the Culinary arts typically stereotyped? Movements: Fast food craze, 50's Housewife, Health food -in comparison to Gourmet foods Fast food Characteristics: grease, salt, bereaded, quick/efficient, smells/tastes good most of the time (ideally), mass production, cheap [not artbecause its not original. The goal is efficiency and mass production] 50's Housewife: jello molds, canned/boxed foods, multi-purpose foods (7-up pancakes), visually "pleasing"/creative [not art because the flavor is... questionable. Also ingredients are substandard] Healthy: tastes good, healthy, organic, no artificial ingredients, doesn't always have to be visually pleasing, imitates normal food/flavor [not art because it generally tries to imitate normal food, tofurkey, bean burgers, etc.] Gourmet: Creative, pretty, expensive, good flavor [art] Potluck- Setting the table- Explaining what the purpose of the party is: to explain the artistic nature (WoK) of food and how it may be found. What are the criteria for food to be

art? -food must be visually pleasing to be art. (Talking to audience mostly, waiting for guests to arrive) -food must taste good to be art -food cannot be mass produced to be art. So maybe the potluck can have the theme of how can food be art,or rather the art of food? WoK: Sense Perceptions- all 5 senses, +intuition for ingredients; emotion- the judgment of the quality of art. Emily arrives first, with two dishes instead of one. (cue jello tower and tuna casserole)

--Early as the 50's housewife. --With two dishes, "overzealous", "enthusiastic" --Home-made, Each dish is unique, Made to taste, Substitutions (an art form in and of itself?) --Ingredients can last forever. :) --Cheaper means it is accessible to the common man --Achieves goal of feeding the masses as cheaply as possible (plus you can get in your vegetables!--jello). --"Aesthetically" pleasing with bright colors contrasting bland bases (fruit jello with tuna casserole...) --TOK concepts....are we going to talk about whether art needs to have a purpose? (and if it achieves its purpose, is it more or less artistic?)-Even if we don't, I've tried to make sure that I fall within each concept on the aforementioned list...

Robert arrives with gross looking veggy food. Doug Arrives with McDonalds --Late, as usual --French fries, maybe mini burgers. --Mass produced. In an ideal world, every big mac is the same --Also cheap, therefore accessible --Also feeds many people efficiently --Aesthetically pleasing? not normally. However, it has been known to happen (quest for the perfect french fry box, like the pictures). Does the art of the packaging count as aesthetics, in the same way that plating does in gourmet? I believe it does. Maybe a red fry box turns me on. Deal with it. --In response to argument that it can't be art because it is mass produced: The vast majority of food, including gourmet, is unoriginal, and produced in an assembly line type situation to insure consistency in taste. Generally speaking, one chocolate cake tastes like another, and they are made in essentially the same way. [To Julia] "Don't you use the same recipe to prepare all of your chocolate mousses? Don't you follow the steps in the same order each time? If you told somebody else to make a chocolate mousse, wouldn't they go about it in pretty much the same way as you would?" Therefore, moot point on assembly line, either change the definition of 'art' yet again, or accept McDonalds as artistic food. --As far as purpose, fast food serves its purpose of getting moderately tasty food out to a large number of people very quickly. ___________________________________________________________________ Discuss the subjective nature of the judgment of what is "art"- different

biases that affect judgment, emotion as a WoK, the fallible nature of sense perceptions food critics- what makes one person more able to judge the quality of food? Emphasize TOK concepts Paradigm Shifts!!! change in culture/how we classify "visually pleasing" Discussion after the skit-- Purpose- does it have to have one? if it has a purpose, is it art? *Quote Abel Food Critics- why are they qualified??? WoK: Sense Perceptions Emotion Reason Aok: arts, duh Knowledge claims- how art is defined, quality, Value of knowledge??? Perspectives- subjective (emotions) Certainties

Actual, real, honest-to-golly script, y'all: (setting the table) I'm having a party, dontchya know. my good friends are bringing over their favorite artistic. Like a potluck, only fancier. I'm especially excited because I'm a gourmet chef. I LOVE the culinary arts!! I sometimes spend time pondering what makes good, artistic food. And from my ponderings I have decided that true art has certain qualities: It must be visually pleasing. It also must have a complex appeal to all the senses, with a flavor full of complementary variations. And it must be a creative endeavor. Not something slapped together to feed the crying, obnoxious children.