Taste Week ou la semaine du goût II
The women at the library did a very good job of setting up an exhibit presenting a wide array of food, games and tasting. They had posters and print-outs of most food elements and displays of sugar, spices, herbs, tea, and cereals.
On this table there was a tray of banana slices, chocolate and apple pieces to be dipped in mixtures of ginger sugar, cocoa or cinnamon sugar. There was also gazpacho to be sampled and a menu game. We were to select a slip of each colour paper and put the elements together to create a dish. The woman with me was sort of saying yuck (she pulled out calf’s head), while I was thinking, hmmm, maybe, about my omelet of Savoy pink river trout with Madagascar algae juice and Sauternes jelly
One of the librarians accompanied children in composing these vegetable heads inspired by the artist Arcimboldo. She confided that she was careful not to mess the vegetables up too much so that they can still be used for soup.
On this table was a presentation of preserves and other products, some home-made, some purchased. There was a jar of Marmite (a British product that people either love or hate, it seems) but I think they should have had some toast on hand since that is how one usually eats it. I enjoyed the red pepper with saffron preserve.
Here were some jams and chutneys made by my club friends – apple and ginger, rhubarb and ginger, tomato chutney, and not in the photo, a South African preparation somewhat reminiscent of piccalilli and a Christmas chutney – all delicious.
Here you can see some more homemade jams, cookies, my applesauce cake and a coffee Queen Victoria cake. In the background are chef’s hats made by children earlier in the day.
Quite a few people stopped in and had the courage to taste. One man told us that when he was in London, the food wasn’t that great and he gained 7 kilos. I guess he had managed to eat it anyway. Most people very much enjoyed the different foods and were copying the recipes for the jams and chutneys.
The library ladies plan to do the same thing next year which gives a bit of time to prepare entries for the photo, poster, and cross stitch contests.
Food is a large part of culture. I think it is important to be open to different tastes and ways of doing things so that we rise above and go beyond culture, to realize that we are all human beings and that more than one way of doing a thing may be “right”.