Web Site of Robert John Morton
Sustainable Food: Making Meals
Meals must be created from ingredients that you can grow and protect on your own plot of land constrained by the local climate.
Selecting a Recipe
Innumerable recipe books are readily available to almost everybody. You choose a recipe book. You find within it an attractive meal that suites your fancy. It then tells you the ingredients you need, then how to mix and cook them to produce your meal.
If you are a middle-income yuppie living in your bland suburban box with a dazzling supermarket just around the corner, then this is for you. But if you are a citizen of the brave new world having grown your own food on your own land as described in this project, this conventional recipe book is definitely not for you. It goes about it exactly the wrong way.
You cannot start by choosing a meal you fancy and then demand the necessary ingredients. You must start with available ingredients and then ask your recipe book what exciting meals you can make from them. The best approach is therefore to select, out of the crops you grow, those which are currently in season or in store. Suppose the crops you grow are posted to a selection form as shown below.
The crops which are currently in season or in storage are highlighted automatically. What is in season is determined automatically from the system date. You can cancel the highlighting of the ones you wish to exclude and highlight ingredients which perhaps a guest has brought.
Enter the number of people the meal is for. The default is the number of people in your family. Then hit the 'Get Recipes' button to submit your recipe request to a recipe database somewhere on the Internet. Back comes a document full of exciting meals you can make with the ingredients you specified.
Whatever ingredients you have and whatever recipe you select, you need a system for turning them into a meal and serving the meal to those who will eat it. The following diagram was drawn by analysing the activities involved in preparing and eating food, and then integrating them to form the simplest possible unified system.
This results in the design of
an efficient kitchen/dining environment that minimises the amount of physical and mental effort required to feed one's family. It is flexible in that it allows great latitude in how different individuals may prefer to realise it physically.
© January 2001 - Robert John Morton