Inspired by the Futurist movement and its manifesto of cookery titled La Cucina Futurista, Marije Vogelzang has designed Pasta Sauna, both a food performance and a smart installation. People can enter the space and flavour&taste a bowl of freshly cooked pasta, while the boiling water steams creating sauna effects.
On the 28th of April we visited the first migrant kitchen in Athens that took place in Vryssaki, a small cultural center and café in Plaka.
The idea of the Migrant Kitchen is an initiative of the Culinary Backstreets Istanbul. In Athens the first one of a series of such was organized by Culinary backstreets Athens, Vryssaki, and the N.G.Os “Give Hope” and “Omada Asty”. Two cooks from Ghana prepared for us a small example of their local cuisine.
The main dish was nkrakra soup with fufu, a classic Ghanaian dish. Nkrakra was made by chopped pieces of beef with a spicy sauce. Fufu isa dish made by mashing and boiling cassava, forming a smooth puree. The main dish was also followed by a side dish made from chopped and boiled okra.
The beef was quite spicy, but the taste of it was not something foreign to us. On the other hand, the other dishes helped to quench the thirst from all the spice and their taste, especially fufu’s taste, was something different. It was an overall pleasant experience, and we will definitely pay a visit to the next Migrant Kitchen!
“Organization Earth is a newly-established Greek not-for-profit NGO set up to provide answers to modern social concerns about society and the environment.
The aim is to disseminate Environmental Social Intelligence (ESI), in other words to inform, educate and raise awareness in society about modern problems facing the environment and the ways that people can contribute to safeguarding the environment through their day-to-day activities and practices… ”
Every Sunday a collective kitchen takes place in the center. Anyone may participate or eat for a small amount of money.
We paid a visit last Sunday the 14thof April, to the center to get a firsthand experience. When we arrived the food was ready and the place was full of people eating and having fun. Next to the cooking area there was a counter selling biological vegetables. We waited patiently at the line for our turn to get our own share. The food served contained risotto, spinach with octopus, black eyed peas and fresh salad. Of course along with the food came a big slice of bread. The food was quite tasty and the atmosphere really friendly. It was a pleasant Sunday lunch.
venice 2012 architecture biennale: day three – live!
Architects jose selgas and lucia cano of spanish practice selgascano in conjunction with biologist josep selga and agronomist juan laureanohave created ‘between air,’ an installation as part of the spain pavilion at the 2012 architecture biennale in venice.
In Athens there are a lot of initiatives concerning the reclaim of public space as well as the protection of buildings and institutions. Empros Theater is a self-run and self-organized space in the centre of Athens, which is open to public and hosts cultural and non-profit events. This theater, a former printing house, was active during the 90s but after owner’s death, it was given over to government, remaining closed to public. In 2011 a group of artists called the Mavili Collective occupied the abandoned building, reactivating the former function of cultural space with a new non-profit and free access way.
In February 2013 there was a 10-day program called ‘where are we now’, where various activities and gatherings took place reactivating and opening the theater to the public. Between labs, theatrical plays and discussions, the last day ‘the dining table of Empros’ was organized ‘serving’ commons as appetizer, the open assembly of Empros as main course and manifestos as dessert.
"Melbourne Food and Wine Festival started as a spark of an idea in 1993 with a modest program of 12 events dreamt up by Peter Clemenger. Twenty years later, the Festival has grown to host over 200 events annually with a core team of 18 staff and hundreds of dedicated volunteers working behind the scenes during peak season."