Archive for the ‘ food people ’ Category
Thanks to Effi and Amir, who came to the January workshop, we have some “live” images of kimchi making using a ceramic crock made for lactofermentation (with a water-seal lid). This kimchi was made with white vegetables and roots and flavored with miso, lavender leaves and other spices. On the same day, we were introduced [ READ MORE ]
I heard about this famous NY dely at the museum of Natural History, during a public talk by oral-historian Lucy Norris about pickles. The talk boiled down to a rather shallow intro to the fact that since time immemorial people have been preserving veggies in salt brine and/or vinegar. Disappointing indeed given the fame and [ READ MORE ]
So nice to be back to the blog after such a long time! Especially with a couple of pics such as these. For those who want to the get the full story of Monbiot’s fishing off the British coast from a canoe, here is the link to his piece from The Guardian In a nutshell, [ READ MORE ]
First of all some troubleshooting about Phase 2: it emrged from my correspondence with Mr. Tanaka that he uses thin salt instead of coarse salt and that I should have not dried my fish so thoroughly before salting them. Salt crystals make the fish more dry (especially if I dried it out already after washing [ READ MORE ]
I have been waiting since 2007 to make this: the first European version of the Japanese grandfather of sushi. Nowadays people know sushi as boiled rice slighty flavored with vinegar, pressed into a small mound and topped with raw fish. In fact, it is the fish – from sea bass to sea urchin – that [ READ MORE ]
Two years a go I spent a month traveling in Japan and tracking down several foods I found particularly interesting. One of the highlights of my trip was the work I did around funazushi, which has been documented in an article I wrote for “Slowfood”. Funazushi is the ancestor of today’s sushi. In a bizarre [ READ MORE ]
Meeting the “other”, the “exotic” and then return to oneself to establish one’s own identity as a diversity. This is the the central thesis of Nicolas Bourriaud’s (Palais De Tokyo, now Tate Britain) latest book, The Radicant. The Radicant is not a cool urban condition but a family of plants that develop their roots as [ READ MORE ]
I learnt the meaning of the word “nombe” in the shinto temple on mount Haguro, in Northern Japan. I had the bright idea of getting there at the end of March, thinking that my guidebook was just displaying the usual Japanese hyper-prudence when it stated that the mountains “were closed off to the public until [ READ MORE ]
CHECK THE VIDEO BELOW: (that is about as intent I can get to the prospect of having some nice food) Untitled from maria tarantino on Vimeo. Last year I spent a winter weekend in Berlin, cycling around with Aleksandra and Sofia. The vaults of bridges became a common sight for our daily explorations. We bumped [ READ MORE ]
Saturday February 7, Manneke pissed liters of Zinne Bir courtesy of the brewer Yvan De Baets amid the notes of a traditional brass band and a large crowd of beer-amateurs and tourists. A historical moment, when the most symbolic and popular monument in Brussels – the statue of the small boy who lost himself in [ READ MORE ]
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