Psycho-gastronomy
and the
‘Honey, I’m home from Delhi’
breakfast

March 9, 2007

The kimchi chapati breakfast

What could be a more obvious combination than the ubiquitous flatbread of India flavoured with a dash of pro-biotic pickle juice from the Heimatt? Rolling out a kimchi chapati breakfast seems just the ticket to remind me that I’m home from Delhi. It’s been a whirlwind week of Doors 9 JUICE workshops, conference, amazing Delhi street food, exploration of Delhi urban agriculture potentiality, and all that social knotmaking amongst the international group of participants that we all seem to thrive upon. In the coming week I’ll report on all things food-related from the Doors 9 JUICE proceedings. In the meantime, check out the images on FlickR.

• Doors9 JUICE images on FlickR
• Tasty Thinking blog by Alex Deschamps-Sonsino
• Doors9JUICE website

• Kimchi chapati
  - 1 handful of wholewheat chapati flour
  - 1 pinch of seasalt
  - enough tapwater to moisten the dough
  - a little extra flour for the ‘dusting of the surface’
  - kimchi juice squeezed from the source
  - butter
  - fleur de sel

  With a fork, mix the flour, salt and water until you have a dough that cleans itself from the sides of the mixing bowl. This is one of those few times when ‘less is more’.

  Divide the dough into balls about 5cm in diameter. Place a pile of chapati flour on the rolling surface and put the chapati ball on top of this. Press the doughball flat into the flour, turn it over and repeat before you start rolling out the chapati, using the flour as a dry lubricant. Turn the chapati frequently. Don’t flatten beyond 4mm.

  Dust the excess flour off the chapati by throwing it around ‘pizza-style’, and place it in a very hot but ungreased pan. Dry-fry both sides and serve immediately with a big pat of butter and a dash of kimchi juice in the middle.

debra at 10:49 | Comments (0) | post to del.icio.us

Chai styling

February 28, 2007

This is how chai wa served to the Doors 9 JUICE urban agriculture delegation at Delhi’s Sabzi Mandi (wholesale vegetable market). Beautiful and neat.

debra at 22:04 | Comments (0) | post to del.icio.us

The Edible City

February 26, 2007

For the past few months, together with colleagues Hans Ibelings and Anneke Moors, I have been curating an exhibtion for the Netherlands Architecture Institute in Maastricht titled the Edible City. The exhibition is about the urban environment and its food systems. There was a time when city-dwellers could more or less provide for their own alimentary requirements. The entire production, distribution, consumption and recycling of food took place primarily in the city and its immediate surroundings. But since the Industrial Revolution, the chain of food ‘from field to fork’ has greatly increased in length.

The Edible City presents a diverse range of proposals and strategies to produce food in or near the city and that offer the opportunity to experience the city in a different way. As befits the subject, much of the exhibition is itself edible.

• The Edible City / de Eetbare Stad
  March 3 - 22 June, 2007
  Netherlands Architecture Institute - Maastricht
  Wiebengahal
  Avenue Ceramique 226
• Adjacent to Bonnefanten Museum, entrance on Daemslunet side.
  T: +31(0)43-3503020
  info@naimaastricht.nl

• - AVL Ville - Atelier van Lieshout
• - Farmers’ Markets: Nina Planck, London Farmers Markets, Carolina Verhoeven (also, thanks to Brouwer Betist en Sawadee)
• - London’s Borough Market - Greig + Stephenson Architects
• 
  - City Farming Plant Modules - N55
• 
  - City Food - M. Dijkman, A. de Jong, D. Herzog
• - de Vuurkeizer - Nio Architecten
• - Doorgeschoten (Bolted) - Maarten Kolk
• - DOTT07 Urban Farming - David Barrie, Nina Belk, Debra Solomon
• - Drinking water fountain - Jan Konings
• - Drumflowers - We can make tomorrow better - Tom Philips
• - EcoSphere - Happy Shrimp Farm
• - Edible Estates and Fritz Haeg Studio
• - EVA-Lanxmeer - Foundation EVA (Marleen Kaptein) and House of Concepts (Jorn Mols)
• - Exploded London, Egg diagram, LeisurESCAPE and images of Cuban organoponicos - Bohn & Viljoen Architects
• - Fallen Fruit - David Burns, Matias Viegener, Austin Young
• - Farmtycoon - FABRICations (Eric Frijters), WUR-Alterra, InnovatieNetwerk
• - Freegans - Adam Weissman, spokesperson
• - Garden Village Collections - Herman de Vries, SKOR (Foundation for Art in the Public Domain)
• - Grow yer own dang food Sprout Restaurant - Debra Solomon / culiblog.org and van der Plas Sprouts
• - Infra Ecology - Duzan Doepel, Jago van Bergen, Willemijn Lofvers
• - Free Range Kitchen Refridgerator, Chicken Coop, wood burning oven, climate machine - Ton Matton
• - Maastricht, Tolbert, Rotterdam - o.m. Foundation Oudheidkamer Fredewalda Tolbert (Bralt Hovinga)
• - Middlehaven Docks - SMC Alsop Architects
• - Parc Unimétal Caen - Agence Dominique Perrault
• - Pig City, Markthal Rotterdam - MVRDV
• - South Central Farmers - Axis of Justice
• - The Kitchen of Terrestrial Mechanics - John Arndt
• - Tour vivante - Atelier SOA Architectes
• - Urban Agriculture - all over the world - ECF-RUAF
• - Food chain city / Voedselketenstad - 2012 Architecten, Het Portaal, Innovation Netwerk
• - Wasteware - Matthijs Vogels
• - Wujin WAZ Holland Park - WUR/Alterra (Peter Smeets, Rik Olde Loohuis)
• - Sand bag garden / Zandzakkentuin - Studio Jurgen Bey
• - Seven street pieces for Almere / Zeven Straatstukken voor Almere - De Pavi

The exhibition is based on an idea by Guus Beumer and is curated by Debra Solomon (culiblog.org), Anneke Moors and Hans Ibelings. The exhibition design is by Event Architecture, in collaboration with Hans Engelbrecht and Margriet Visser (de Groene Stap).

• NAi-Maastricht

debra at 2:26 | Comments (3) | post to del.icio.us