Things We Miss: Community Feast

Kitchens, traditionally the centre of domestic life, served as innate sites of cultural, social and knowledge production. It is in the kitchen where habitually, the universal and essential ingredient of all meals was utilised; time. Yet time is progressively a fundamental element missing from our everyday kitchen and food encounters. Approaches to cooking and eating […]

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Sweet Melon-choly at The Bearded Tit

Who said the everyday had to be humdrum? Suburban XTRA brings together ten artists and collectives who reveal how the minutae of daily life are constantly changing, and changing us in the process. Guest curated by Jacqueline Larcombe, the show explores the ways in which baring witness to or participating in the quotidian can generate […]

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Kafe As Poume; Gifts, Identity and Coffee

In Cyprus, traditionally, when you order a coffee or at the end of a meal you will be presented with a δωράκι (doraki) or κέρασμα (kerasma), a little gift. The doraki may take the shape of a small cookie on your coffee saucer, or a spoon sweet, cake or glass of Zivania once you have […]

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Food, Identity and Movement; A New Beginning.

As much as I love moving, I love staying, and I recognise how fortunate I am to transition between both with ease. During lengthy periods of travel, I have moved, relatively smoothly, across borders, without having to validate my reasons for coming and going. Unfortunately, this is not the reality for most of the world’s […]

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Community Kouzina Exhibition – Open Marrickville 2016

Featuring images, ingredients and stories, Community Kouzina by Eleni Christou, is an ethnographic documentation of kitchens and gardens in Marrickville and Kos, Greece. Celebrating members of the community through their culinary practice, Community Kouzina explores food as a culturally rich and portable form of identity, transcending borders through the movement of people and their imagination. […]

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Pastel de Choclo – Sweetcorn Pie with Jimena

  “I brought only one bowl, to remember my mother, to remember Chile”. Plato ceramico is a small, clay dish used for Pastel de Choclo, a sweetcorn pie, popular in Chile. Favoured for their ability to withstand high temperatures, natural aroma and texture, these ceramic dishes are a staple in Chilean kitchens. Powerful vessels of […]

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Dolmadakia with Mrs Irene and Mrs Demie – Kos, Greece

The observation of ingredients and cooking methods are a powerful way to understand the past and revisit moments in time. For her Dolmadakia, Mrs Irene explained the traditional way meat was minced; “people used to use two knives to cut the meat because in the old days the butchers didn’t have the equipment to cut […]

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Mr Ahmet’s Sandal Workshop – Kos, Greece

“I did not go to school. This is my school!”. A leather shoemaker for 61 years, Ahmet spends 6 days a week at his workshop in Kolokotroni Street, in the island of Kos, Greece. With an atmosphere rich in tanning chemicals, the workshop is layered with rolls of leather, canvas, shoe boxes and tools. Ahmet […]

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