Reading Dining Project
受勤美 真書軒 邀請，陳小曼團隊以「時間」為主軸發想，將閱讀與感官連結，以五感閱讀時間。
Invited by The Jen Library, Slow Food Design (SFD) team used the concept of “time” to connect reading with senses, using the five senses to read time.
從閱讀到餐桌 From Reading to Table
Apart from recipes, food culture, dietary guidelines, one-way writing or practice, what other possibilities can be imagined for the direct association between reading and dining? This time, we tried to convert the reading experience into the dining experience. Through the design of food, the comprehension during reading was transformed into a sensory experience. From reading to table and back to reading, the SFD team tried to connect feelings and understandings, and explore the nature of reading and more possible forms of expression through the theme of time.
As the foundation of everything in the world we understand, “time” has always been a proposition and essence that must be confronted and discussed in all professional fields. The perception and understanding of time have always been the foundation of our existence. The method of discussion does not have to be complicated, and the content does not have to be massive. Through the interpretation of food, we transformed the reading experience and travelled through the past (memory) and future (imagination) through the three aspects: “physical time,” “geographical time,” and “cultural time.”
發酵與醃漬 Fermentation & Pickling
The cooking methods that use time as an ingredient are no doubt fermenting and pickling. The different approaches also state how different cultures view time: Korean kimchi, French wine, Italian bread, Spanish ham, Japanese miso, Taiwanese red trough, etc. By feeling time through different ferments and pickles, we can try to understand the role they play in the process of food-making. The SFD team took the “Fermentation Bible” as an inspiration and transformed it into a creative concept. The text is the vertical axis and the geography is the latitude to create a six-course meal experience.
Welcome drink: Sandorkraut
Katz has been opening workshops all over North America to teach fermentation-related knowledge and skills. He is known as the “Fermentation Revivalist,” but calls himself “Sandorkraut”.
Anthropologist McGovern, who identified alcohol residues on 9,000-year-old pottery shards, pointed out: “that man is Homo imbibens, driven by biological, social, and religious imperatives to consume alcohol, and that this relationship with alcohol is a key to ‘understanding the development of our species and its cultures.”
The wine identified by Professor McGovern at the Neolithic settlement at the Jiahu site in China is a mixture of rice, honey and fruit.
Starter: Kaut-chi in canoa
I invented the term, “Kaut-chi,” by combining the German”sauerkraut” and Korean “kimchi.” English itself does not have a specific term for fermented vegetables. It is not accurate to use “pickled” to describe fermented vegetables, because pickled covers far more than fermentation.
“Dice, salt, can, and wait.”
A canoe-shaped vessel is a hollowed-out log, sideways, that resembles a canoe (the word “canoe” is derived from “canoa”). Ethnobotanist 李辛格 once pointed out: “The hollow log fermentation vessel called ‘canoa’ is always placed in the east wing of the temple.”
Starter: bitter Pickle egg
“My parents were born and grew up in Russia. I learned from my dad that after World War II, he (age 8) and his family literally survived on sauerkraut and potatoes for a year. There really was no other food and he is still healthy today at 70 (and still loves sauerkraut),” wrote Lorissa Byely from Indianapolis.
“Some more bitter leaves can turn mild through fermentation.” Tarantino is an Italian fermentation experimenter who lives in Belgium. She further pointed out, “very bitter leaves generally release a bouquet of flavors in the fermenting crock, as if the bitterness opens to more subtle components.”
Primo: Early summer ceviche
The Japanese writer Michio Kushi has written several health recipes. He quoted a Japanese proverb: “Eat a dry plum before travel, your journey will be safe.”
Spices inhibit mold and help bacteria grow.
Use “pickled spice” to make the flavor southern. …The tender leaves of grapes in early summer can be marinated in brine and then filled with seasoning rice and other fillings to make delicious side dishes such as 多爾曼、薩爾曼.
Secondi: Alice’s Taco
Fermented grains and tubers have developed incredibly unique styles around the world. However, across cultures, some common patterns emerge despite differences in fermentation methods and where food is prepared.
There is a kind of grain that has developed into a variety of fermentation patterns in each culture – “corn,” which most of the English-speaking world calls, “maize.” Maize is native to Mexico, where it is fermented into countless kinds of food and beverages and is usually alkali-processed.
1974’s comedy “Alice” Flo’s foul words to Mel: “Kiss my grits!”
Dessert: miso frozen yogurt
William Shurtleff and Akiko Aoyagi talked about the history of miso in an epic piece: “Available in a range of flavors, colors, textures, and aromas as varied as that of the world’s fine cheeses and wines.”
Shurtleff constantly cites the Buddhist concept of the Middle Way: not to embrace extreme or arbitrary views, but to seek value in different aspects, and to pursue inclusiveness rather than exclusivity.
It also gave me another glimpse of how he practices the non-dogmatic value of the Middle Way and feels comfortable with contradictions.