G30 – Taste-makers
“Vision separates us from the world whereas the other senses unite us with it.”
With this issue, we begin the Sensorium series about the non-visual senses. A feast of stories helps us appreciate the craft of taste: the objects and practices that transform the satiation of individual appetite into a meaningful shared experience.
For many, the COVID era was lived in a sanitised bubble, often without smell and touch. It’s time to “come to our senses” and reconnect with the world at hand.
Meanwhile, we face the challenge of an environmental crisis created by consumer capitalism. A world has been served up that answers to immediate needs, particularly in the visual feed provided by apps like Instagram and Tiktok. There is no time to appreciate what is happening behind the scenes in the landfill, disappearing species and carbonised atmosphere.
A goal of the Sensorium is to reconnect the senses. Many cultures have learnt how to do this through ceremonies, such as the Japanese chanoyu tea ceremony, Catholic mass, Jewish Havdalah and Hindu panchopachara.
Thanks to those who contributed to the Sensorium pathway: Arihia Latham, Bridget Nicholson, Caitlin Eyre, Carolyn Leach-Paholski, Chloe Wolifson, Duncan Meerding, Hūfanga Dr. ‘Ōkusitino Māhina, Japneet Keith, Keri-Mei Zagrobelna, Laila Al-Hamad, Lee Tran Lam, Liliana Morais, Paul Schutze and Rangimarie Sophie Jolley. We appreciate the partners specific to this issue, including the Australian Tea Culture Society and Maker & Smith.
Our guest editor, Liliana Morais, contributes voices from Japan and the Lusophone world. You can read here introduction here.
You are invited to the online launch on 9 March (register).
For the table
- Chefs who make by Lee Tran Lam
- Ajiwau: A Japanese way of savouring life by Euan Craig
- The underlying delight of Japanese tableware by Brian Kennedy
- Estudio Trindade and Rondinelly Santos ✿ Brazilian for life by Maria Fernanda Paes de Barros
- Brasilidade: Samba on a plate by Nina Coimbra
- A gaiwan for my father by Mia Riley
For the mouth
- Kamaladevi Chattopadhyay on “the right kind of spoon”
- A wooden spoon: How to make life special by Eli Beke
- A spoon a day by Ana Sincu
- Cone Eleven ✿ Crafting a theatre for specialist dining
- O-choko or wine glass? Recent changes in sake consumption by Roberto Maxwell
- Make and bring your own chopsticks by Vipun Chanchlani
- A kimono for food: Hikibaku chopsticks for honoured guests by Serendouce
- Rēwena bread: A nourishing food with its own whakapapa by Keri-Mei Zagrobelna
- James Tylor ✿ In search of mai by Caitlin Eyre
- The herb that must not be named by Divya N
- Towards an Indigenous Australian Iranian cuisine by Jahan Rezakhanlou
- You Stir the Pot: Recipes for change by Victoria Manganiello
- Terra ferment: Three recipes by Ilka White
- Mann-o-Salwaa: Savouring the food of the heavens by Sahr Bashir
- Biohacking a fermented community by Jahan Rezakhanlou
Slow food and drink
- Erika Kobayashi ✿ A tea ceremony for Brazil by Liliana Morais
- Foraging among the ruins of satoyama in rural Japan by Daniela Kato
- On being a rongoā / traditional medicine practitioner by Arihia Latham
- Gilty: Consuming contemporary jewellery by Claire McArdle
- Blended imaginaries: In conversation with Gina Zupsich, tea art director by Ben Lignel
- Jayanto Tan ✿ Delights for every palette by Pamela See
- Staining lips red for centuries: The heart-shaped betel leaf by Niyati Dave, MAP Academy
- Time travellers: Gadgets that made heirlooms by Priyanka Kochar
- Pine water jug: Imbibing the Taurus mountains by Songül ARAL
- Ruby Ghuznavi ✿ The “indigo lady” by Saiful Islam
This issue is dedicated to the memory of Ruby Ghuznavi.