xv
List of Figures
FIGURE 15.5 R40yellow/ blue of whole apples from different growing conditions
( light intensity and application of biodynamic preparations). ............................. 172
FIGURE 15.6 Fluorescence excitation spectrum of different kinds of samples: emission of
leaves ( dried crushed nettle leaves), of seeds ( whole wheat kernels) and of
citric acid. ( Derived from Strube and Stolz, 2001a.) ........................................... 172
FIGURE 15.7 Emission intensity ( R40yellow) of fermented whole cocoa beans from a
cultivation trial. Whiskers indicate standard error of the mean. ......................... 173
FIGURE 15.8 Differences between conventional and organic farming in cocoa beans in
the relative emission intensity of R40yellow/ blue. .............................................. 174
FIGURE 16.1 Product-specific crystallisation patterns of barley (left), tomato (middle) and
white cabbage (right). ........................................................................................... 181
FIGURE 16.2 Crystallisation patterns of the effect of milk processing: raw unprocessed
milk (left) and the same sample after homogenisation at 50 bar (right).. ........... 181
FIGURE 16.3 Crystallisation patterns of different ripening stages of vine tomatoes:
unripe, little structure and condensed patterns (left); ripe, structure and
cohesion (middle); and overripe, loss of structure and cohesion (right).. ............ 182
FIGURE 16.4 Crystallisation patterns of fresh (left) and aged carrot juice (right, after 7
days of storage at 4°C). ........................................................................................ 183
FIGURE 16.5 Enlarged details of crystallisation patterns of a wheat aging series. Left:
fresh extract; middle: extract stored for 3 days at 4°C; and right: extract
stored for 12 days at 4°C ..................................................................................... 184
FIGURE 16.6 Crystallisation patterns of 12-day-aged wheat extract originating from
a long-term DOC field study (FiBL, CH). Photos bottom: whole images;
and top: enlarged details. Biodynamic wheat (left), organic wheat
(middle) and conventional wheat (right). (Images: J. Fritz, Uni Bonn,
Germany.). ........................................................................................................... 185
FIGURE 18.1 Buddha resisting the temptation of Mara. ( Image credit: Exotic India Art.) ......204
FIGURE 18.2 FieldTable prepared for participant diners. ( Image credit: Eva van Niekerk.) ...208
FIGURE 18.3 Participants walking up the farm track to the entrance of the field.
( Image credit: Eva van Niekerk.) .........................................................................208
FIGURE 18.4 The field shrine to FieldTable. ( Image credit: Eva van Niekerk.) .......................209
FIGURE 18.5 Being in silence to encounter the genius loci, the grazing cattle and
the table of food. ( Image credit: Eva van Niekerk.) ............................................209
FIGURE 18.6 Reading FieldTable menu of dishes from the season’s bounty.
( Image credit: Eva van Niekerk.) ......................................................................... 210
FIGURE 18.7 A plate of locally and naturally grown ‘ bare awakening food’ composed of:
poached asparagus; brochettes of biltong, pickled beetroot and horseradish
paste; marinated kohlrabi; broad beans with freshly made mayonnaise;
salted lemon chard; fermented cabbage; butternut squash puree with
oregano; grilled red spring onions; raw whole carrot and boiled egg in shell.
( Image credit: Eva van Niekerk.) ......................................................................... 210
FIGURE 18.8 Participants conversing at FieldTable. ( Image credit: Eva van Niekerk.) ........... 211
List of Figures
FIGURE 15.5 R40yellow/ blue of whole apples from different growing conditions
( light intensity and application of biodynamic preparations). ............................. 172
FIGURE 15.6 Fluorescence excitation spectrum of different kinds of samples: emission of
leaves ( dried crushed nettle leaves), of seeds ( whole wheat kernels) and of
citric acid. ( Derived from Strube and Stolz, 2001a.) ........................................... 172
FIGURE 15.7 Emission intensity ( R40yellow) of fermented whole cocoa beans from a
cultivation trial. Whiskers indicate standard error of the mean. ......................... 173
FIGURE 15.8 Differences between conventional and organic farming in cocoa beans in
the relative emission intensity of R40yellow/ blue. .............................................. 174
FIGURE 16.1 Product-specific crystallisation patterns of barley (left), tomato (middle) and
white cabbage (right). ........................................................................................... 181
FIGURE 16.2 Crystallisation patterns of the effect of milk processing: raw unprocessed
milk (left) and the same sample after homogenisation at 50 bar (right).. ........... 181
FIGURE 16.3 Crystallisation patterns of different ripening stages of vine tomatoes:
unripe, little structure and condensed patterns (left); ripe, structure and
cohesion (middle); and overripe, loss of structure and cohesion (right).. ............ 182
FIGURE 16.4 Crystallisation patterns of fresh (left) and aged carrot juice (right, after 7
days of storage at 4°C). ........................................................................................ 183
FIGURE 16.5 Enlarged details of crystallisation patterns of a wheat aging series. Left:
fresh extract; middle: extract stored for 3 days at 4°C; and right: extract
stored for 12 days at 4°C ..................................................................................... 184
FIGURE 16.6 Crystallisation patterns of 12-day-aged wheat extract originating from
a long-term DOC field study (FiBL, CH). Photos bottom: whole images;
and top: enlarged details. Biodynamic wheat (left), organic wheat
(middle) and conventional wheat (right). (Images: J. Fritz, Uni Bonn,
Germany.). ........................................................................................................... 185
FIGURE 18.1 Buddha resisting the temptation of Mara. ( Image credit: Exotic India Art.) ......204
FIGURE 18.2 FieldTable prepared for participant diners. ( Image credit: Eva van Niekerk.) ...208
FIGURE 18.3 Participants walking up the farm track to the entrance of the field.
( Image credit: Eva van Niekerk.) .........................................................................208
FIGURE 18.4 The field shrine to FieldTable. ( Image credit: Eva van Niekerk.) .......................209
FIGURE 18.5 Being in silence to encounter the genius loci, the grazing cattle and
the table of food. ( Image credit: Eva van Niekerk.) ............................................209
FIGURE 18.6 Reading FieldTable menu of dishes from the season’s bounty.
( Image credit: Eva van Niekerk.) ......................................................................... 210
FIGURE 18.7 A plate of locally and naturally grown ‘ bare awakening food’ composed of:
poached asparagus; brochettes of biltong, pickled beetroot and horseradish
paste; marinated kohlrabi; broad beans with freshly made mayonnaise;
salted lemon chard; fermented cabbage; butternut squash puree with
oregano; grilled red spring onions; raw whole carrot and boiled egg in shell.
( Image credit: Eva van Niekerk.) ......................................................................... 210
FIGURE 18.8 Participants conversing at FieldTable. ( Image credit: Eva van Niekerk.) ........... 211