Culture Food

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Food as culture and its effect on mutlicultural understanding. Βοοκs by Designers | Mario Kounio

description

A typographic experiment project that focuses on how food is expressed as culture.

Transcript of Culture Food

Page 1: Culture Food

Food as culture and its effect on mutlicultural understanding.

Βοοκs by Designers | Mario Kounio

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CULTURE FOODaCaDEMy OF aRT UnivERsiTyTypE ExpERiMEnTs

spring 2010Mario Kouniowww.kounio.blogspot.com

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Food as culture and its effect on mutlicultural understanding.

Βοοκs by Designers | Mario Kounio

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This journey through the maze of food as culture is designed as an actual, multi-course meal. Each chapter represented by a dish that describes its “taste”.

GREaT FOOD-LiKE GREaT aRT-Has THE aBiLiTy TO BOTH ELEvaTE anD inspiRE.

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MEnU = COnTEnTs

+in the lower part of the book you will find some additional and entertaining information pertaining to the subject of the page. They serve as both appetizing info and proof of the legitimacy of the argument this book puts forward; that food is a major porponent of culture. you will also find some carefully selected recipes that can provide you with a diverse and exciting eating experience.

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Hawaian Lemonade

A CHOICE OF PRE MEAL COCTAILS TO GET YOU IN THE MOOD

Alabama Slammer

. 6oz Frozen lemonade concentrate

. 6oz Cold water

. 12oz Chilled apricot nectar

.12oz Chilled pineapple juice

. 1lt Ginger ale

. ice

. 0.75oz vodka

. 0.75oz southern Comfort

. 0.75oz Amaretto liqueur

. 1oz Orange juice

. 0.5oz Grenadine

in punch bowl, combine lemonade concentrate with water; add each of the fruit juices. stir. Just before serving add ice and ginger ale.

shake ingredients with ice and strain into a collins glass.Garnish wih a long straw.Can be also drunk as a shooter.

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Get ready for dinner. To satisfy your hunger and delight your senses. sit down and take a sip.

Our food query still in liquid form boils in our minds as it would when we prepare to eat. a combination of need and delight, we wait for our fun to be served. The experience combines with memories of conversations, families, life changing events and all the forces that apply to the rituals of eating.

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Aviation

. 2oz Gin or vodka

. 1oz Lemon juice

. 1oz Maraschino liqueur

shake or stir gin (or vodka, lemon juice and maraschino liqueur with ice.strain into a cocktail glass.serve with a cherry.

COCTaiLs = inTRO

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as we wait, lets drink some taste to get us in the mood. Maybe a little bit tipsy too. Get all the trivial matters out of the way and concentrate on the sacred moment at hand. When we sit at our table we should be in the mood to make some memories. To experience our own unique version of this artform. a design combining tastes, smells, sounds, feelings, events, faces and movements. One that we can hopefully later, “hang on our walls” as one of the greats.

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TABLE CONVERSATION IDEAS

The following are 50 topics compiled from the internet. Many of the ideas were duplicates and the origin unknown. Therefore, proper credit is not attributed.

1 a courtroom scene -Member “a” has been accused of stealing a pig from Member “B’s” front yard. Member “C” -act as a character witness for “a.” Member “D” - having had pork chops at a’s home what can you add to the evidence. etc.

2 ask each speaker to describe his/her life if he/she was an object, i.e., a mirror, a table, a chair, a door, etc.

3 ask the speaker to talk about the bumper sticker, real or imagined, on their car. They can include “sky diving - a natural High” and “protected by smith & Wesson” and many others.

4 at five years old, we all dream to be a teacher or a fireman. at fifteen years old, we all dream to play or sing with a rock’n’roll band. But, tell us why your dream would be to be a shoe (or some other object)?

5 Bring in a bag of coins and have each speaker talk about something that happened or something they were doing in the year that is stamped on the coin.

6 speaker selects an item and does a Tv commercial.

7 Cut pictures (no captions) from the newspaper or magazine. Have the speaker pick one and tell the club what is happening in the picture.

8 Everyone writes down a secret about themselves that no one in the club knows about. Each speaker takes one of the notes, reads it, and states who they think wrote the note and why.

9 Give each speaker a “Dear abby” question and have them give their advice. These could made up by the Table Topics Master or real ones clipped from the advice columns.

10 Give each speaker a sheet of paper with weird pictures drawn by a you and have the speaker be an art critic discussing the significance (or lack thereof) of the work.

11 Give each speaker a simple situation to speak on, e.g., “your day at the beach” or “your day at the zoo.” While they are speaker, yell out a single irrelevant word that the speaker must try to include in his/her topic. (about six words per speaker - depending on their experience). For example, the speaker may say “i was walking along the sand and admiring the blue sky,” and then the topic master yells out “tiger”. This word must be included in the topic. The speaker may then say, “i met someone who thought i looked great in my tiger colored bathing suit.”

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12 Give the speaker a quotation to interpret.

13 Give the speaker a strange and unheard word from the dictionary and ask them tell everyone what they think this word means. at the end, give the real definition.

14 Give the speaker a title to a book that they have just authored and are promoting tour and them explain to the members why we should all rush out and buy wonderful book.

15 Give the speaker an unusual object and describe what it is and how it is used. as an alternate, ask the speaker to sell the object to the club.

16 Hand out small plastic containers with cotton wool soaked in a scent - dettol, perfume, etc. and asked the speaker what memories the scent evoked.

17 Have a series of acronyms MMp, iRD, nBC, nasa etc. Ask for new meanings.

18 Have an object in a bag that the speaker has to feel and describe to the club. The club then guesses what was described. alternatively, the respondent may look at the object before describing it.

19 Have each speaker discuss a time (real or imagined, but preferably real) when they saw or met a celebrity.

20 Have each speaker open a small box or bag with an item in it and describe what is in the box without telling everyone what is in the box, i.e., a mirror.

21 Have each speaker pick from a bowl full of Chinese fortune cookies and have them read their fortune and interpret it to means to them. note: Make sure everyone gets a cookie whether they speak or not.

22 if there are people in your club born in different areas (and/or different countries), try this: “What do people think they know about your birthplace that isn’t true?”

23 if you could be any age again for one week, what age and why?

24 if you could fly in a hot-air balloon over any city in the world, what city would you choose?

25 if you could go back in time and talk to yourself at the age of ten, what advice would you give yourself?

COCTaiLs = inTRO

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ON TASTES

The receptors for all known basic tastes have been identified. The receptors for sour and salty are ion channels while the receptors for sweet, bitter and savory belong to the class of G protein coupled receptors.

in november 2005, a team of researchers experimenting on rodents claimed to have evidence for a sixth taste, for fatty substances. it is speculated that humans may also have the same receptors. Fat has occasionally been raised as a possible basic taste in the past but later classifications abandoned fat as a separate taste.

For a long period, it was commonly accepted that there is a finite and small number of “basic tastes” of which all seemingly complex tastes are ultimately composed. Just as with primary colors, the “basic” quality of those sensations derives chiefly from the nature of human perception, in this case the different sorts of tastes the human tongue can identify. Up till the 2000s, the number of “basic” tastes was considered to be four. More recently, a fifth taste, savory, has been proposed by a large number of authorities associated with this field.

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Everything starts with taste. We eat to satisfy our hunger and fill our energy tanks for our busy days. Most of the time we pass the experience by in a flash. Even then though, taste takes over. it traslates to excitement, it strengthens our other senses making everything more interesting. paintings in our mouths that disapear in a second and bind to our environment.

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ROASTED ASPARAGUS AMUSE BOUCHE

. Fresh asparagus spears, cleaned and woody end trimmed. 1 spear per person

. Extra-virgin olive oil

. sea salt and freshly ground black pepper

. 1 teaspoon (1.7g) lemon zest

. ¼ pound (115g) wedge good-quality parmesan cheese

. 2 strips roasted red peppers (oil-packed), drained and cut into slivers

Directions preheat oven to 425oF.Lightly oil a baking sheet and lay asparagus on sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently to coat. Roast asparagus for 10 minutes, then turn over with wide spatula. Roast for 10 minutes on other side, or until fork tender and nicely browned. Removed from oven, let come to room temperature, and sprinkle with lemon zest. While asparagus is cooling, use a vegetable peeler to shave large curls of parmesan cheese. set aside. To assemble the amuses bouche: Cut the asparagus tip along with about ½ inch from each asparagus stalk. (Reserve remaining portion of stalks for another use.) Gently insert each asparagus tip into a parmesan curl. Garnish each curl with a sliver of roasted red pepper and a drizzle of bright green extra-virgin olive oil, if desired. serve chilled or at room temperature.

aMUsE BOUCHE = TasTE is...

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Lets get started with a little taste of history just to get our stomachs going. as far as culture goes, cooking probably predates thinking. Taste is one of those things that connect us to our reality in our own uniquely human way. so deeply connected to our expressions that it now serves as the most primal of archetypes. Life; is like a box of chocolates, not the other way around.

appETiZER = HisTORy anD inFO

FOOD COnsUMpTiOn in CaLORiEs DaiLy

Over 3000

2500 - 300

2000 - 2500

Less than 2000

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10,000BC agriculture begins10,000BC Bread, beer & soup4000BC yeast breads: pitta & focaccia3000BC ice cream2300BC ancient Egyptian foods900BC polenta350BC Dolma1st Century Bible era foods1st Century Ancient Roman foods1st Century Fried chicken & foie gras1st Century French toast & omlettes1st Century italian wedding soup & rice pudding1st Century Flan & cheesecake1st Century The Haggis3rd Century Roman Britain’s cuisine & recipes4th Century Jerusalem, White kidney bean salad5th Century anglo-saxon foods7th century Kimchi8th century ancient Maya10th century peking duck11th century Baklava & filo13th Century Ravioli & lasagne13th Century pancakes & waffles13th Century Couscous14th Century scrambled eggs14th Century Guacamole & kolache14th Century pie1492 Christopher Columbus old world cuisine16th Century salsa16th Century Quiche & puff paste16th Century Teriyaki chicken & Cornish pastys17th Century Corn bread, hoe cakes, spoonbread & hominy17th Century Chess pie & shortbread1686 Croissants18th america---Colonial & Early american fare18th south africa---Dutch cuisine1740 pound cake & cupcakes1771 Colonial Day Menu, Turkey Run 1798 american Cookery, amelia simmons19th Century new England seafood & Chile con carne19th Century Canapes & hamburgers1803 Gumbo1826 Fondue1848 pesto1876 Lobster newburg1900s popular Usa foods & menus1912 War Time Cooking, Lydia E. pinkham1937 Cobb salad, Brown Derby1939 Colonel sanders’ secret recipe1945 Chicken Francese1955 Chex mix1956 panini & Rolled Fondant1968 Taco salad1980s Mud pie & Dirt cake1980s Monkey bread1980s panzanella & pasta salad1991 Chocolate molten lava cake2007 Kool-aid pickles2009 Barack Obama’s inaugural Luncheon2009 Twecipes & Recessipes2009 Chicken in a sleeping bag

Below is a food timeline expressed in recipes. a buffet of popular lore and contradictory facts. some will tell you it’s impossible to express this topic in exact timeline format. They are correct. Most foods we eat are not invented; they evolve.

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COCa COLa COnsUMpTiOnper person 2000

*10 fl oz servings

above 250

249 - 175

174 - 100

99 - 50

49 - 10

Less than 10

Figures not available

appETiZER = HisTORy anD inFO

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Ultimately food has come to be defined by the concept. Every time we eat, we put a little culture in the moment. Like spray-ing perfume on a memory. Remember that lunch we had by the sea.... We could walk the alleys of Hong Kong, or stroll the harbor at Havana and take our shoes off on a beach in italy. We travel through time and human experience.

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visit the international Food policy Research institute ifpi.com

appETiZER = HisTORy anD inFO

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Lets not forget the ritual. The formality of the event. From the social and romantic, to the religious and political. Habits that define the moment and set the rules in the various food “games” each of our cultures has invented. Make no mistake. Food is equally important in all levels of societal evolution

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1. salad fork2. dinner fork3. dinner plate4. napkin5. dinner knife6. dinner/soup spoon7. tea spoon8. bread plate9. butter knife10. dessert spoon11. dessert fork12. water glass

FORMAL PLACE SETTING

WinE = RiTUaL

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USA MEXICO EQUADOR

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We often wet our mouths in the soup that is the modern food market. all ethnicities, styles and tastes melded for our consumption. so much so, that all these influences have blended into a new cosciousness about gastronomy. not just for our everyday lives but also in art, popular media and politics.

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EQUADOR COLOMBIA ITALY FRANCE

sOUp = MixED inGREDiEnTs

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The world is a much smaller place these days. Multiculturalism is the norm. For all our advances though, we still define by stereotypes and practice basic racism. and the worst, still fear what we don’t understand.

Taste though, has always been an agent of equality and understanding. Even in times when cultures knew nothing about each other, cousine crossed borders both ethnic and social as well as economic.

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Main COURsE = FOOD in MULTiCULTURE

GRILLED PANCETTA WRAPPED SCALLOPS WITH A PINEAPPLE MOjITO VINAIGRETTE RECIPE

For the Scallops: . 24-30 large Diver scallops . 24-30 medium length slices of pancetta, or 12-15 long slices of bacon cut in half . Fresh cracked pepper . 24-30 wooden toothpicks soaked in water

For the vinaigrette: . 1c. Fresh ripe pineapple, small dice . 1/3c. Fresh vine ripened tomato, small dice . 1Tbsp. Ginger, minced . 3oz. Light rum . 4oz. Grapeseed salad oil . 2Tbsp. Fresh mint, finely chopped . 1Tbsp. Fresh cilantro, finely chopped . 1Fresh jalapeno finely chopped . 2Tbsp. fresh Lime Juice . 1Tbsp. Honey . Kosher salt to taste . Fresh cracked pepper to taste

Directions1 in a sauce pan, combine the rum and the ging

most of the alcohol. Remove from heat and let cool. in mixing bowl, combine the rum, lime juice, honey, and herbs. Drizzle in the oil and whisk until incorporated. Fold in the pineapple, chile pepper, and tomatoes, season with kosher salt and pepper, and chill. More lime juice to taste can be added

2 pre-heat a grill to medium high. season each scallop with fresh cracked pepper, and wrap with pancetta, using the toothpicks to hold the pancetta in place. Cook the scallops until medium, just past medium in doneness, about 3 minutes per side. serve immediately with the pineapple vinaigrette.

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in tables all over the world, people share meals and connect with each other. Engulfed in their senses they put aside boundaries and ideologies. These rituals not only put us in contact with our simplest, most primal selves but also betray our cultural habits to be fluid. Friends in new york share a meal as if native to the Japanese culture. Daughters loudly demand an american cheeseburger

The place remains the main square of Marrakesh, used equally by locals and tourists. During the day it is predominantly occupied by orange juice stalls, youths with chained Barbary apes, water sellers in colourful costumes with traditional leather water-bags and brass cups, and snake charmers who will pose for photo-graphs for tourists. as the day progresses the entertainments on offer change: the snake charmers depart, and in the afternoon and evening the square becomes more crowded, with Chleuh dancing-boys (it

DjEMAA EL FNA

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would be against custom for girls to provide such an entertainment), story-tellers (telling their tales in Berber or arabic, to an audience of appreciative locals), magicians, and peddlers of traditional medicines. as dark descends the square fills with dozens of food-stalls, and the crowds are at their height.steam rises from food stalls and all tastes meld into an overwhelming experience. Djema El Fna is the first, and only major UnEsCO Masterpiece of the Oral and intangible Heritage of Humanity.

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from their mom in Kuala Lumpur. Without even realizing it they adopt habits from other cultures. and what is culture if not the basic rituals of everyday lives. To understand what the intricacies of living are for others is a more profound experience than any statue, or words could ever express. On a table, we don’t just accept but also adopt those we consider “foreign”.

The proclamation of Masterpieces of the Oral and intangible Heritage of Humanity was made by the Director-General of UnEsCO starting in 2001 to raise awareness on intangible cultural heritage. Encourage local communities to protect them and the people who sustain these forms of cultural expressions. several

UNESCO MASTERPIECES OF THE ORAL AND INTANGIBLE HERITAGE OF HUMANITY

”The spectacle of Djemaa el Fna is repeated daily and each day it is different. Everything changes, voices, sounds, gestures, the public which sees, listens, smells, tastes, touches. The oral tradition is framed by one much vaster, that we can call intangible. The square, as a physical space, shelters a world of oral and intangible tradition.”

Juan Goytisolo

Main COURsE = FOOD in MULTiCULTURE

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manifestations of intangible heritage around the world were awarded the title of Masterpieces to recognize the value of the non-material component of culture, as well as entail the commitment of states to promote and safeguard the Masterpieces. Further proclamations occurred biennially until 2005.

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One of the many aspects of diet that has brought us together over the past decade is that of health. The value of food in our wellbeing and the preservation of the planet has sparked much debate and inspired not one, but a number of movements. sensitivity about the means of production and con-sumption of food is at the pinaccle of mod-ern ethics and social science.

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sustainable Table celebrates local sustainable food, educates consumers on food-related issues and works to build community through food. Get involved!

VISIT SUSTAINABLETABLE.ORG

saLaD = HEaLTH COnsCiOUsnEss

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The eco movement has blossomed from an outsider philoso-phy in the 80’s to a trend-setter in the 90’s and a unilaterally accepted truth in the past 5 years. not only are safe practices in agriculture considered ethical, but are also demaded by the majority of the population. a fact made apparent by the fast paced growth of the “organic” industry.

Restrictions more often cause drifts, but not in this case. This new conciousness has proven a bonding agent for a planet

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striving to pinpoint the ties that bind. Our relation to our consumption has always had that kind of transcendant effect. For example, we realize other people’s poverty by making food and water analogies.

Hard to properly describe a situation that includes all the intricacies of today’s food market. a salad then! small pieces of all kinds of tastes melding in a delicious whole.

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Main COURsE = FOOD in MULTiCULTURE

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There is always the other side of the coin too. Other than the nutricious and scien-tific side of our subject. is it taste, or a force of pleasure a bit more complex. Lets not forget smell and texture. For example the lush feel of the whipped cream just before the hard shell of chocolate that makes it ignite. after we have fed in nutrition and interest we should pay homage to the spirit that brought us here. Reach the crescendo of our piece by adding a little extacy in the mix.

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Dionysus or Dionysos is the ancient Greek god of wine and food, the god who inspires ritual madness, joyful worship, and ecstasy, carnivals, celebration and a major figure of Greek mythology. He is included as one of the twelve Olympians in some lists. Dionysus is typical of the god of the epiphany, “the god that comes”. He was also known as Bacchus, the name adopted by the Romans and the frenzy he induces, bakkheia. in addition to winemaking, he is the patron deity of agriculture and the theater. Hailed as an asiatic foreigner, he was thought to have had strong ties to the East and to Ethiopia in the south. He was also known as the Liberator, freeing one from one’s normal self, by madness, ecstasy or wine. The divine mission of

THE GOD OF FOOD

DEssRT =pLEasURE

Dionysus was to mingle the music of the aulos and to bring an end to care and worry.scholars have discussed Dionysus’ relationship to the “cult of the souls” and his ability to preside over communication between the living and the dead. in Greek mythology, Dionysus is made out to be a son of Zeus and the mortal semele. He is described as being womanly or “man-womanish”. The name Dionysos is of uncertain significance; its -nysos element may well be non-Greek in origin, but its dio- element has been associated since antiquity with Zeus nysa, for Greek writers, is either the nymph who nursed him, or the mountain where he was attended by several nymphs, who fed him and made him immortal as directed by Hermes.

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although sugar is not the only thing used to create pastries and desserts, it begs the simily with the sand used by Morpheus to shape our dreams. The similarities between dreams and sweets being apparent. Their sheer energy blasts through our conscious and our “intelligence” and communicates to our inner child. A fitting way to re-ignite

BAkED PEARS WITH WINE AND A SCRUMPTIOUS WALNUT CREAM

. 1 vanilla pod

. 4 good quality seasonal pears, peeled

. 125g/4½oz dark muscovado sugar

. 2 large wineglasses, red or white wine

. 2 oranges

. 200g/7oz peeled walnuts

. 255g/9oz mascarpone

Directions preheat the oven to 425ºF. score down the length of the vanilla pod and remove the seeds. put the pears into a tight-fitting ovenproof pot or pan, add the 125g of sugar, wine, vanilla pod and seeds, and the peel and juice of 1 orange and bring to the boil. sprinkle over half the walnuts and then bake.

Often, baste the pears with the syrup they are cooking in, as this will give them a glaze. Cook for 20 to 30 minutes, depending on ripeness, until the pears are tender but still holding their shape, then remove from the oven and allow to cool while you roast the remaining walnuts on a baking tray in the oven for 5 minutes.

Remove the vanilla pod from the syrup. Either whizz them in a food processor or bash them up with a pestle and mortar until you have a paste. Whip up the mascarpone with the walnut paste, the zest and juice of the other orange and enough sugar to sweeten. serve this cream with the baked pears, the nuts, some orange peel and the cooking syrup.

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our taste buds as we wind down the rhythm of our meal. Finish with a bang so to speak. We can focus on enjoyment and remember that this is a “joyous” occassion we have come together to experience. a sensual note amidst the blur of our lives.

DEssRT =pLEasURE

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i have just three things to teach: simplicity, patience, compassion. These three are your greatest treasures.

Lao Tzu

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now, lets take a breath. it takes effort to observe all we just did. We can get back to basics. Like a simple stroll on a spring breeze. Relax. Bare ingredients only in our mouths. Be happy to simply eat. Just like everyone else. Let the pretense go and enjoy the place your senses have brought you to.

CHEEsE & FRUiT = siMpLiCiTy

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It is often said that chefs (being in constant contact with all sorts of food) eat very simply when it comes to themselves. They “cook in their mouth” so to speak. They prefer to experience the full cycle of the tastes melding rather than look for an unnecessarily complex solution. That sensory-stripping attitude could very easily be applied to the social implications of food as well.

The simple truth of food culture makes racial disputes that much harder to validate. Origins of eating habits and cross polinations of experiences are lost in time. Yet we chose to look at these evident facts of our shared

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existense as mundane and non significant. Compared that is to our obsessions with skin color or the belief in super-human entities. Eating is as big part of our non-animal heritage, as speaking.

The bare ingredient of hunger and pleasure translated into millions of forms. Each bite a book about the time and place it manifested first, and its travels since then. The art that will never wither in importance, purely because of its “obligatory” nature.

As we will always have to eat, so we will always need to make a hundred cultures coincide. And just as it is written in all the recipes, we will try in a million different ways.

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CHEEsE & FRUiT = siMpLiCiTy

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paRis

parisa wonderful citya place for loversparisa city to dream wildparisin that river the boats are moving with lovers insideWatching that beautiful sky above the riverand the moon from that beautiful skyis shining in the riverparisa city that never sleepsparis

Finaly, we can stop. slowly draw away from the noise of taste to the whispers of smell. Our stomachs need to slow down for our descent into normality. From the dreamy states of indulgence to our toiling walk to work. something strong, sour and milky to keep the memory alive for a few more minutes. Maybe the admission that food’s importance might always remain the invisible thread that holds this whole mess together.

COFFEE & COGniaC = EpiLOGUE

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The romance is in the airparisThe lovers are feeling the love that are in the airparisThat smell of the roses the lovers can smellparisThis is the sign that spring is hereparisspring is the most beautiful time of the yearnow that winter has finally gone to sleepparisThe lovers welcome spring with open arms

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Food as cultural expression permiates our society is a most profound way. Through its influences we can recall our common paths and realize that fear and prejudice are just occasional cracks in our-otherwise- unified world. acceptance of ethnic custom is very common in cuisine... maybe we start there.

spECiaL$14.99