October 2008: Food
The choice of food has become a form of political and moral statement making. „You are what you eat” is slowly becoming „you are what you do not eat”, and what could be called the culinary turn is elevated to the range of major development in Western philosophy of the new millenium. The newest PLOTKI issue is all about FOOD.
‘I stopped being a vegetarian in Central Asia. When walking in the mountains natives might spot you, with a lamb on their left and you, the foreigner, coming right towards them. The result is a barbecue right in the middle of their garden. How can you say: “I am sorry for the mutton but I am vegetarian”?’
A progression for humanity might be to have the butchers shop and gallery as one, he says. David Wilkinson’s works is based in the iconography of the sausage as a rediscovered archetype. Also to an extent a form of autobiography, as he is involved in producing and supplying sausages in Budapest.
Hunyadi ter is a great place for true foodies looking to pick up the freshest ingredients for their PC gourmet meals straight from the local farmers. In 2007, the local government announced plans to tear it down. Through the activity of the group KAP-HT, it has become a symbol of effective civic participation and the fight for transparency in local government decision making.
Stuck in a food rut? Check out marvellous pictures from the „taboo cuisine trip”. Taboo Cuisine is a project by two Polish artists: Maciej Moszczyński, globetrotter, chef, and collector of tastes with photographer Karol Słowik. During their trip around the world, they had it all. Fried black scorpions, bats, fire ant eggs – you name it.
What is the future hold for architectural buildings when their assigned function disappears or once a dramatic reversal of social and economic relations occurs? Maria Iancu’s report on afterlife of Romanian circuses of hunger.
When the overflowing waves of consumerism hit Hungary and Romania in the 1990s, the idea of local and ’backward’ food was not among the first ones to get popularity. Today, Agnes Gagyi food network activist (Szatyor, Budapest) and researcher (RIRNM, Cluj) discusses the future of small agricultural businesses in both countries.
Who are they and where are they going? Everything you need to know about fair trade movement in Poland.
Guilt-free portion of caffeine from Grzegorz Łapanowski. Wake up and read! A mix of broad-based
idealism and pragmatic strategies–small but critical steps towards a more just society.
Food media creates a base of consumers whose appetites are literally and figuratively kept wanting; this is the new business of food. Florin Poenaru applies a Marxist economic analysis of an increasingly image-dominated culture to explain how the gastro-porn genre works.
Is this success of “ethnic food”, like Döner or Currywurst, indeed a model for successful reconciliation of diverse cultures, a signifier for a shared future, or does it merely gloss over serious problems and concerns? Brian McCool’s observations on cultural taste of Turkish delight.
Fried and fast, smothered in cheese and garlic, langos is a Hungarian bread delicacy that stretches across social, cultural and national boundaries to offer greasy sustenance. Who eats it, what exactly is it, how do I make it? Let the experience of langos-maker explain this complex cultural phenomenon.