Erika Kobayashi’s performing a tea ceremony at Minhocão (literally, Great Worm, an elevated highway in downtown São Paulo, Brazil) on August 6th in solidarity with the victims of the Hiroshima atomic bombing. She wears a kimono received as a gift and Mona Caron’s mural is “improvised” as a chabana (tea flowers). Photo by Jennifer Glass, 2017.
This is a time to rest and imbibe some restorative food and drink. The plate on which the food sites and the cup that you bring to your lips, all have stories to tell.
Kakuzō Okakura describes the way many senses come together in the traditional Japanese tea house, Sukiya, in his Book of Tea (1906). He describes the importance of what we hear in the tea room.
The kettle sings well, for pieces of iron are so arranged in the bottom as to produce a peculiar melody in which one may hear the echoes of a cataract muffled by clouds, of a distant sea breaking among the rocks, a rainstorm sweeping through a bamboo forest, or of the soughing of pines on some faraway hill.
Enjoy the feast of stories shared by Garland contributors about the value of how we eat and drink.
Introduction: A taste of the world - Liliana Morais introduces the Taste-Makers issue, whose stories reflect the sense of place, gustatory experience of objects and ways of coming together. Tea house - This is a time to rest and imbibe some restorative food and drink. The plate on which the food sites and the cup that you bring to your lips, all have stories to tell. Biohacking a fermented community - Jahan Rezakhanlou observes the lessons of fermentation and biohacking learned from the communal artwork and workshops of Maya Minder. Towards an Indigenous Australian Iranian cuisine - Jahan Rezakhanlou deconstructs the idea of "authenticity" in Iranian cuisine by experimenting with Indigenous Australian ingredients in Melbourne-Naarm, straying away from either tokenistic fusion labels or the home-grown demands of "authentic" foreign food in the West. Chefs who make - Lee Tran Lam finds four remarkable chefs who make their own tableware, uniquely crafted for their specialist dishes. James Tylor ✿ In search of mai - Prompted by the experience of foraging in Europe, Caitlin Eyre accompanies James Tylor on a quest to recover the taste of native Australian bush foods. Terra ferment: Three recipes - Ilka White shares three recipes that reflect the same grounded sensibility that she applies to her weaving practice. You Stir the Pot: Recipes for change - Victoria Manganiello tells us about a social change project that invites artists to apply their creativity to making recipes for a better world. A spoon a day - Ana Sincu reflects on how making spoons helps her form a deep connection to the trees she loves. A gaiwan for my father - Mia Riley revisits her father's tea cabinet and resolved to use her ceramic skills to make him special traditional tea cups. Victor Meertens: Off Cuts - Gregory Pryor reflects on the career of a sculptor whose drive to dissect the world takes surprising forms, including breadmaking and musical performance. Oceans in a tea cup - Alma Studholme admires the work of Jayanto Tan and reflects on her own work that bridges migration with the warmth of a teacup. Why you should drink saké hot - Masahiro and Yumi Takahashi present their projects Sakenet and Dear Plastic that export a hightenned Japanese sensibility to the other side of the world. Ollas de barro y mezcal - El padre de Lázaro Monjaraz caminaría dos días a pie desde el remoto pueblo de Yutanduchi de Guerrero, sobre áridas colinas cargadas de palmeras, a través de ríos, picos arbóreos de casi 3000 metros y finalmente al valle central de Oaxaca hasta el pueblo de Atzompa, donde compraría las nuevas vasijas de barro que necesitaba para destilar el mezcal. Lively hood - Patrick Jones describes the myth, arts and ferments that both “claim” and nourish the performance collective, Artist as Family.
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