Art and epicurean practices have long been intertwined — whether in paintings and installations, relational aesthetics projects, or the grand tradition of “days of the long table cloth,” as Frida Kahlo described the meals she and Diego Rivera would organize for friends. When a community of creative practitioners comes together, more often than not, there is food involved — from the Museum of Modern Art艺术家的食谱，published in 1978, to theArtists Cookbookby Tokyo’s Mori Art Museum presented online during the COVID-19 lockdown last year, to Hyperallergic’s ownWhat the Art World is Cookingseries, featuring recipes by artists and art workers, cookbooks by and about artists have been as much about art practices, placemaking, and food politics as they have been full of straightforward recipes. The latest contribution to this popular genre is1shanthiread cookbook，由Bengaluru的独立出版社出版，可靠的副本。
Two decades ago, when founding director Suresh Jayaram started 1Shanthiroad Studio/Gallery — today, Bengaluru’s oldest running artist residency space — he knew he wanted to have an open kitchen. The idea of having a large space that could readily feed anyone that walked in, in need of food or company, used to be a common concept among most families in southern India that could afford it. Such practices were core to Jayaram’s upbringing, in both his grandmother’s and mother’s kitchens, making it inevitable that his own kitchen would later become a hub for creative people. “Food has always been a big draw at 1Shanthiroad,” he explained to Hyperallergic. Much loved is the Rum Punch, a staple at exhibition openings, ideally made with the cult favorite Old Monk rum, tea decoction, and other unlikely ingredients. The recipe heads the beverages section of the cookbook.
A little over seventy of the hundreds of creative people who have passed through Jayaram’s kitchen contributed recipes to the cookbook. Entries range from traditional old favorites likeragi mudde.(finger millet balls) andBaimbale.(bamboo shoots) curry, to those requiring more specialized ingredients and elaborate processes, as well as some that are quicker affairs.
Jayaram notes that many of the recipes he added himself were from his mother’s archives. “All the contributors [to the cookbook] have eaten, cooked, or brought food to 1Shanthiroad,” he said. “Likewise, all the recipes in the book have at one point or the other been made in his kitchen.”
While it certainly wasn’t planned this way, it ended up being appropriate that the cookbook was released at the close of 2020, a year when friends and family could no longer gather around a meal — a year when, as Jayaram notes, the garden, the kitchen, and food all became important metaphors for hope. As socializing remains not entirely safe, the cookbook serves as a reminder of many a meal enjoyed in the company of friends and conversation.
Yet The 1Shanthiroad Cookbook does more than stoke nostalgia, hinting in some places at the violent politics that touch the growing, trading, cooking, and eating of food. The Bengaluru-based photo artist Pushpamala N notes a recipe for Gauri Lankesh’s Urgent Saaru,一种汤薄的咖喱，用于被赛拉新闻记者和活动家在jiffy中制造。印度教的声音批评和印度的右翼政治上升，Lankesh在2017年在她家门口被枪杀。同样，需要在肉类的背景下阅读烤肉牛肉和牛舌的食谱 - 廉价在宗教霸权和右翼政治的印度瓦议程的急剧上升中，近几百万人的基本蛋白质来源 - 已被禁止在印度的几乎所有国家。金博宝188最新的禁令已经进入Karnataka. Apart from robbing a traditional food culture from a vast population, the banseverely affectsfarmers who are already reeling under debts and crop failures from weird weather patterns. (Ironically, India is among the largest exporters of beef in the world.)
无味包容，The 1Shanthiroad Cookbook表示印度美食的多样性。它强调多种和熟心 - 罕见的食谱是在大型餐厅供应的食谱，用Akshay Sethi 1shanthiRoad的对象的单色插图供应，使这本食谱是任何图书馆的烹饪或其他文库的宝贵补充。
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