Difference between revisions of "E-book Recipes"
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| − | Due | + | | [https://trello.com/c/61e5ddd08c033b6a472abd05 Dried fish recipes with coconut milk (Koralagama D N & Hettiarachchi H A N D)] |
| − | + | | Sri Lanka is a multicultural country with a high diversity of all aspects of living including culinary art. Cooking styles are diverse not only among ethnicities but also from region to region, community to community and person to person. Sri Lanka has its own unique and traditional culinary art using coconut milk and spices. These recipes have been practised since time immemorial. Recipes for dried anchovy and queenfish preparation in spicy coconut milk are shared in this publication. | |
| − | [https://trello.com/c/61e5ddd08c033b6a472abd05 Dried fish recipes with coconut milk (Koralagama D N & Hettiarachchi H A N D)] | + | | |
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| − | Sri Lanka is a multicultural country with a high diversity of all aspects of living including culinary art. Cooking styles are diverse not only among ethnicities but also from region to region, community to community and person to person. Sri Lanka has its own unique and traditional culinary art using coconut milk and spices. These recipes have been practised since time immemorial. Recipes for dried anchovy and queenfish preparation in spicy coconut milk are shared in this publication. | ||
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2022-05-15: Received from Dilanthi. | 2022-05-15: Received from Dilanthi. | ||
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2022-02-02: Follow-up email sent to Dilanthi. | 2022-02-02: Follow-up email sent to Dilanthi. | ||
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2022-01-19: Dilanthi is recovering from illness; will submit the manuscript but needs more time. | 2022-01-19: Dilanthi is recovering from illness; will submit the manuscript but needs more time. | ||
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2022-01-18: Asked Nireka, who will check with Dilanthi and replay about plans for the Sri Lanka contributions. | 2022-01-18: Asked Nireka, who will check with Dilanthi and replay about plans for the Sri Lanka contributions. | ||
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| − | + | | [https://trello.com/c/61e5ddcf4d2c811a6cecf07e Dried fish recipes (Dr. Sai Leela Modem)] | |
| − | [https://trello.com/c/61e5ddcf4d2c811a6cecf07e Dried fish recipes (Dr. Sai Leela Modem)] | + | | Dry fish is an integral part of the diet of our family. The recipes have been carried through generations from our ancestors to the present generation.My Grandmother's recipes are unique to our region. The recipes are prepared with various types of dry fish such as anchovy, ribbon fish, seer etc. |
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| − | Dry fish is an integral part of the diet of our family. The recipes have been carried through generations from our ancestors to the present generation.My Grandmother's recipes are unique to our region. The recipes are prepared with various types of dry fish such as anchovy, ribbon fish, seer etc. | + | | -- |
| − | + | |- style="vertical-align: top;" | |
| − | -- | + | | [https://trello.com/c/61e5ddd13f3dd66fb0167fcc Let There Be Bounty Every Day (Parag Tandel in collaboration with Sara Ahmed)] |
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| − | [https://trello.com/c/61e5ddd13f3dd66fb0167fcc Let There Be Bounty Every Day (Parag Tandel in collaboration with Sara Ahmed)] | ||
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(Recipe: Davla/Sea-purslane and dried Shrimp/prawn curry with Rice / Roti) | (Recipe: Davla/Sea-purslane and dried Shrimp/prawn curry with Rice / Roti) | ||
Parag Tandel, a Mumbai-based artist from the Koli (fisher-folk) community, is the co-founder of the Tandel Fund of Archives which seeks to document the community’s cultural practices, music and the arts through participatory practice embedded in oral traditions. Food is at the heart of this extensive effort. During the strict lockdown from late March to end-May 2020, fresh fish was largely unavailable to the community as all livelihood activities had ceased. So Tandel and his mother opened up their reserve of dried seafood. To preserve and store food, including various fish, is a common custom amongst the Kolis. They believe that dry fish tastes best in the Monsoon only when fishing is restricted, both because the seas are stormy and to allow for fish stock to replenish (sustainability). Every week the artist (and his mother) shared recipes using dry seafood and ingredients found and cooked only in Koli homes. For this publication they will share a rare recipe of dried shrimps cooked with Davla, a local shrub growing in salt marshes. | Parag Tandel, a Mumbai-based artist from the Koli (fisher-folk) community, is the co-founder of the Tandel Fund of Archives which seeks to document the community’s cultural practices, music and the arts through participatory practice embedded in oral traditions. Food is at the heart of this extensive effort. During the strict lockdown from late March to end-May 2020, fresh fish was largely unavailable to the community as all livelihood activities had ceased. So Tandel and his mother opened up their reserve of dried seafood. To preserve and store food, including various fish, is a common custom amongst the Kolis. They believe that dry fish tastes best in the Monsoon only when fishing is restricted, both because the seas are stormy and to allow for fish stock to replenish (sustainability). Every week the artist (and his mother) shared recipes using dry seafood and ingredients found and cooked only in Koli homes. For this publication they will share a rare recipe of dried shrimps cooked with Davla, a local shrub growing in salt marshes. | ||
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2022-02-17: Revised version received. | 2022-02-17: Revised version received. | ||
[https://trello.com/1/cards/61e5ddd13f3dd66fb0167fcc/attachments/620fbe8dc009094c7d15752e/download/Davla_and_Dried_Shrimps.docx UPDATED Davla and Dried Shrimps.docx] | [https://trello.com/1/cards/61e5ddd13f3dd66fb0167fcc/attachments/620fbe8dc009094c7d15752e/download/Davla_and_Dried_Shrimps.docx UPDATED Davla and Dried Shrimps.docx] | ||
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2022-01-19: Copied on email chain from Sara. She has asked Parag for more detail (500 words) but it unsure if/when he will get back to her. | 2022-01-19: Copied on email chain from Sara. She has asked Parag for more detail (500 words) but it unsure if/when he will get back to her. | ||
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<blockquote>Let there be Bounty Everyday is a video series by Parag Tandel who has been spending his lockdown cooking with his mother. Tandel belongs to the Koli (fishermen) community in Bombay. During these weeks, fresh fish has been unavailable so Tandel and his mother had to open up their reserve of dried seafood. To preserve and store food is a common custom among Kolis. Every week, the artist will be sharing recipes using seafood and ingredients found and cooked only in Koli homes! The stories and recipes are part of the Tandel Fund of Archives promoting cultural narratives that form an integral part of Bombay’s layered history. | <blockquote>Let there be Bounty Everyday is a video series by Parag Tandel who has been spending his lockdown cooking with his mother. Tandel belongs to the Koli (fishermen) community in Bombay. During these weeks, fresh fish has been unavailable so Tandel and his mother had to open up their reserve of dried seafood. To preserve and store food is a common custom among Kolis. Every week, the artist will be sharing recipes using seafood and ingredients found and cooked only in Koli homes! The stories and recipes are part of the Tandel Fund of Archives promoting cultural narratives that form an integral part of Bombay’s layered history. | ||
</blockquote> | </blockquote> | ||
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2022-01-18: Replied to Sara's e-mail of 2021-09-14. | 2022-01-18: Replied to Sara's e-mail of 2021-09-14. | ||
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| − | -- | + | |- style="vertical-align: top;" |
| − | + | | [https://trello.com/c/61e5ddd01060a41eac4e842f All about 'Kapi' (Ratana Chuenpagdee, Suphakarn Traesupap, Suvaluck Satumanatpan, Thammasak Yeemin, Kungwan Juntarashote)] | |
| − | [https://trello.com/c/61e5ddd01060a41eac4e842f All about 'Kapi' (Ratana Chuenpagdee, Suphakarn Traesupap, Suvaluck Satumanatpan, Thammasak Yeemin, Kungwan Juntarashote)] | + | | Everyone growing up in Thailand would have tasted 'kapi' in one form or another. The most common dish made from kapi, well known to all Thais, is 'nam prik' (a kapi-based dipping sauce). Kapi can be found in any Thai kitchen, in an unassuming plastic jar. Little did we know that each jar had its own story, until we visited the places and met the people who make them. The essay captures what we learned about kapi during the DFM field research in Thailand in 2020-2021. |
| − | + | | 2022-02-15: Assigned to Fabiana for review. | |
| − | Everyone growing up in Thailand would have tasted 'kapi' in one form or another. The most common dish made from kapi, well known to all Thais, is 'nam prik' (a kapi-based dipping sauce). Kapi can be found in any Thai kitchen, in an unassuming plastic jar. Little did we know that each jar had its own story, until we visited the places and met the people who make them. The essay captures what we learned about kapi during the DFM field research in Thailand in 2020-2021. | + | | -- |
| − | + | |- style="vertical-align: top;" | |
| − | 2022-02-15: Assigned to Fabiana for review. | + | | [https://trello.com/c/61e6f9277bdf496d5034ee59 SECTION INTRODUCTION: Food, recipes, taste] |
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| − | [https://trello.com/c/61e6f9277bdf496d5034ee59 SECTION INTRODUCTION: Food, recipes, taste] | + | |} |
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[[Category:E-book]] | [[Category:E-book]] | ||
Latest revision as of 11:12, 10 March 2022
| Name | Description | Comments | Due |
|---|---|---|---|
| Dried fish recipes with coconut milk (Koralagama D N & Hettiarachchi H A N D) | Sri Lanka is a multicultural country with a high diversity of all aspects of living including culinary art. Cooking styles are diverse not only among ethnicities but also from region to region, community to community and person to person. Sri Lanka has its own unique and traditional culinary art using coconut milk and spices. These recipes have been practised since time immemorial. Recipes for dried anchovy and queenfish preparation in spicy coconut milk are shared in this publication. |
2022-05-15: Received from Dilanthi. 2022-02-02: Follow-up email sent to Dilanthi. 2022-01-19: Dilanthi is recovering from illness; will submit the manuscript but needs more time. 2022-01-18: Asked Nireka, who will check with Dilanthi and replay about plans for the Sri Lanka contributions. |
-- |
| Dried fish recipes (Dr. Sai Leela Modem) | Dry fish is an integral part of the diet of our family. The recipes have been carried through generations from our ancestors to the present generation.My Grandmother's recipes are unique to our region. The recipes are prepared with various types of dry fish such as anchovy, ribbon fish, seer etc. | -- | |
| Let There Be Bounty Every Day (Parag Tandel in collaboration with Sara Ahmed) |
(Recipe: Davla/Sea-purslane and dried Shrimp/prawn curry with Rice / Roti) Parag Tandel, a Mumbai-based artist from the Koli (fisher-folk) community, is the co-founder of the Tandel Fund of Archives which seeks to document the community’s cultural practices, music and the arts through participatory practice embedded in oral traditions. Food is at the heart of this extensive effort. During the strict lockdown from late March to end-May 2020, fresh fish was largely unavailable to the community as all livelihood activities had ceased. So Tandel and his mother opened up their reserve of dried seafood. To preserve and store food, including various fish, is a common custom amongst the Kolis. They believe that dry fish tastes best in the Monsoon only when fishing is restricted, both because the seas are stormy and to allow for fish stock to replenish (sustainability). Every week the artist (and his mother) shared recipes using dry seafood and ingredients found and cooked only in Koli homes. For this publication they will share a rare recipe of dried shrimps cooked with Davla, a local shrub growing in salt marshes. |
2022-02-17: Revised version received. UPDATED Davla and Dried Shrimps.docx 2022-01-19: Copied on email chain from Sara. She has asked Parag for more detail (500 words) but it unsure if/when he will get back to her. The video is at https://www.instagram.com/tv/CCLNHeKJ1OK/.
2022-01-18: Replied to Sara's e-mail of 2021-09-14. |
-- |
| All about 'Kapi' (Ratana Chuenpagdee, Suphakarn Traesupap, Suvaluck Satumanatpan, Thammasak Yeemin, Kungwan Juntarashote) | Everyone growing up in Thailand would have tasted 'kapi' in one form or another. The most common dish made from kapi, well known to all Thais, is 'nam prik' (a kapi-based dipping sauce). Kapi can be found in any Thai kitchen, in an unassuming plastic jar. Little did we know that each jar had its own story, until we visited the places and met the people who make them. The essay captures what we learned about kapi during the DFM field research in Thailand in 2020-2021. | 2022-02-15: Assigned to Fabiana for review. | -- |
| SECTION INTRODUCTION: Food, recipes, taste | -- |
