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# Leading recipes
Take responsibility when documenting, understanding, and following recipes.
It comes from the cooking world but it could apply to other set of instructions.
## How do you feel about recipes?
order / following
*André Lepecki - From Partaking to Initiating: Leadingfollowing as Dance’s (a-personal) Political Singularity (33-35)*
Problem with language based protocols
how do you communicate smell, viscosity, texture?
Who documents, how and for whom
Do you know how it looks like?
Do you know how it tastes like?
Did you prepare it before? Did you see it being prepared?
- Reminder (my grandmother's / Nordic Cooking)
- Instruction (Bell's complete book of home preserving / Ottolenghi)
- Pedagogical tool (Salt, Fat, Acid, Heat / Land of Fish and Rice)
Written, oral and sensorial history
(Oaxaca al gusto / Longthroat Memoirs: Soups, Sex and Nigerian Taste Buds)
What does it mean to have this written down?
Does it breaks the historical, social and affective relation between the person who tells and the one who receive the recipe?
Creating a memoir to locate references that do not exist yet
Is cooking a way to create, recreate geographical identities?
What gets eaten, by whom, on whose terms and when?
Which regimes of knowledge are at play in the matter of these exchanges?
The original recipe blurs as people borrow, appropriate, recreate and re-consume
### Cookbook as marker of identity
Cookbooks describe what belongs within a particular kind of cuisine and in doing so define what does not. They tie food to a place, creating identities and boundaries.
*Arjun Appadurai, How to Make a National Cuisine: Cookbooks in Contemporary India.
Do we make the author an authority?
Does the cookbook/recipe reinforce stereotypes?
### Cookbook as culture assimilation tool
- To colonize
*Susan Zlotnick, Domesticating Imperialism: Curry and Cookbooks in Victorian England
- To integrate
- To reclaim a space
why to bring the ingredients?
We read and then we cook and then we eat, at which point we have truly consumed our books and their voices and lessons.
But also, we read a cookbook because we are looking to feel connected: to ourselves, to others, to history, to culture, to our bodies.
Read / understand / cook / edit / translate / ...
100 gmos de manteca 100 gmos azúcar
3 yemas y 3 claras a punto nieve 100
gmos cocoa o chocolate en polvo 1/4
Kilo de galletitas María .- Se ponen en
un bol todos los ingredients se en-
treveran y por ultimo las claras a punto
nieve y las galletitas trituradas se
forma un morcillón se envuelve
en papel aluminio o de manteca se
lleva a congelador se sirve en rodajas
100 gm butter 100 gm sugar
3 egg yolks and 3 egg whites whipped to stiff peaks 100
gm cacao or cocoa powder 1/4
Kilo María cookies .- Put in
a bowl all the ingredients /
mix and finally the egg whites whipped
to stiff peaks and the crushed cookies
form a morcillón* wrap
in aluminum foil or parchment paper
bring it to freezer serve in slices
* Augmentative of the word morcilla in Spanish. Morcilla = blood sausage
contextualize / derrail
questions of forking in the writing
you could use som style of instrument. give options
high expectations = images look too nice
go away from a list of instructions to understand patterns (how to address things)
how the same recipe can be interpreted/modify
relate to previous experinces
how to experience texture/flavour
roles / group dynamics
manage the authority in doing somethingn
The basics of a recipe are not copyright protected. The list of ingredients and the actual steps that one takes to complete it are not protectable as they are supposed to bee mere facts and formulas. However, the expression of that recipe can be protected, especially if there is a literary description, images, illustrations or other elements along with the recipe.
using a literary form to escape the no-copyright by literary obfuscation, presuming a particular vocabulary (verbs) and already existing
Eg. Glassage (in french cooking books). First result find on youtube tutorials search:
how thorough do you make a description?
#### Are instructional books cookbooks?
The instructional books called cookbook do not try to be complete (like a reference manual), or to teach a system or language (like a tutorial). They take a number of particular problems or patterns which the author believes are common, and show the reader how to solve those.
#### How Suffragists Used Cookbooks As A Recipe For Subversion
#### "Some cookbooks seduce us with pictures, lists of exotic ingredients, tear-jerking stories about their grandma's recipes. How do you hook your reader's attention from the first page?
I'm taking the reader back to the beginning: from the social aspects of why we eat certain things at certain times with cultural impact threaded throughout. My book will be a very political read because what happens in politics affects the kitchen. The system directly impacts on the household you're in. Diets are pretty varied around the country in addition because of varying terrain and grain/crop abundance or shortage. After the huge economic decline following the civil war, people's place in the class system affected the kinds of meat they bought, and the kinds of vegetables they could get their hands on. The results: more vegetarian dishes in poorer households, and sometimes something such as a watermelon can be seen as a more luxurious item. Jews' mallow is a popular veg (also known as 'jute' or 'mulukhiya': an ancient leafy spinach first cultivated in Egypt and also popularly used in Jewish cuisine) used for its mucilaginous properties, meaning it thickens and is great for stews and soups. Nuts are a really big export for the country, which they grow in huge numbers. "Peanuts" literally translates in Arabic to "Sudanese beans." The future is unpredictable but there's hope."
#### a vegan chocolate cake that used to be called depression cake