Olive Oil – Issue 2. Aziza Gorgi, Emily Saram, Yasmin Houamed (Eds.). Broudou Magazine

Posted in food, magazines, photography, writing on August 25th, 2023
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BROUDOU is delighted to present the second volume of our magazine. This year, it is dedicated to stories that traverse the world of olive oil. 

As a collective publication, we have gathered knowledge and perspectives on this sacred oil from artists, journalists, anthropologists, historians, poets, and even an archaeobotanist. Exploring the various dimensions of olive oil has taken us back thousands of years, out to Palestine and Egypt, into the homes of diaspora, and beyond. 

Questions of health, cultural symbolism, nation building, exile, beauty, and homesickness weave through the nearly 20 contributions which are available in English, Tunisian Arabic, and French. 

As with bread, olive oil has opened up enticing exchanges with people from all walks of life, and we hope for these conversations to stay open. By sharing these narratives, we hope to foster collective practices and engagements which bring forth systems that enrich rather than exploit the earth and the lifeforms which inhabit it.

BROUDOU is a non-profit publication and learning platform dedicated to exploring the future of food in Tunisia.

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Picky Eating. Dongnyeok Choi.

Posted in food, photography, Self published on June 21st, 2023
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Pyeonsik (Picky Eating) refers to the act of not eating a specific food or eating only a specific food for various reasons or problem of taste.

It’s up to you to decide what food you eat. Strangely, the idea that you should eat well is prevalent in Korea. Perhaps it can be said that it is related to Korean food culture. In Korea, there is a culture of rice mixed with various kinds of side dishes and eaten little by little. In this culture, picky eating will be a habit that is difficult to see in a good perspective. If you don’t eat many kinds of side dishes evenly, there will be leftovers, which is an act that adults don’t like. Also, mechanical egalitarianism, which says, “What I eat should be eaten by others,” plays a part. Because Korean think homogeneity is too important, they often cannot accept the fact that others can’t eat what I eat. And also say “Why don’t you eat this?” and “Why don’t you eat this delicious thing?”

So, it is not easy to proudly say that you are a picky eater in Korea because of this view. However, there is nothing more painful than forcing yourself to eat something you don’t want to eat. I don’t have enough time to eat only what I like, but I wonder if I have to eat food that I hate while enduring this pain.

After you read it up to here, you’re like, “Oh, this person has a picky taste.” “Isn’t it just an excuse?”‘ I saw it exactly if I thought so. I’m a picky eater. Also, writing such a long article about picky eating is because I think the world is too harsh for a person who is suddenly picky.

Anyway, this book is a collection of ingredients that I don’t eat. If you look at the ingredients in it, you may wonder this man even don’t eat this? But first, I have to make it clear that I don’t eat this unconditionally. 
If the ingredients lose their original taste and play a good role in certain foods, I tend to eat. It may be a little embarrassing not to eat something, but through this book, I want to proudly reveal that I am a picky eater.

In conclusion, what I’m trying to say through this book is that I just want the world to be a little generous with people who are picky. Wouldn’t it be better to just understand rather than point your finger at picky eaters? It is possible that others may hate what I like or others may like what I hate. Just as each person has a different face, their eating habits are different. I have a very pleasant diet even though I have a lot of food that I don’t eat, so I want you to admit that it’s different sometimes. It’s just my little wish. Anyway, if you have read up to here, I hope you will accept this book with a generous heart. We are now starting to talk about the ingredients we saw from the perspective of a picky eater.

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Foam Magazine #63: FOOD!. Elisa Medde (Ed.). Foam Magazine

Posted in food, magazines, photography on February 20th, 2023
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You are what you eat! Food is not only a basic need, it is deeply intertwined with most aspects of our lives — as individuals and communities. Foam Magazine #63: FOOD! – The Nourishing Issue looks at what we are made of, focusing on the ways food drives us apart, brings us together and moves us further — all at the same time.

Food fuels us, heals us and brings people together. Yet there is another side to food, which is more political and complex than it appears. Nourishment, ritual, sustainability, economy, labour, culture, ecology, community, exploitation, identity, politics: The collection of portfolios included in this issue are a testament to the variety of visual strategies addressing a few of such matters.

Next to 16 visual portfolios, we are thrilled to present an interview by Siddhartha Mitter with Anna-Alix Koffi on her work and the newly opened art space SOMETHING in Abidjan, Ivory Coast; a thoughtfully put together selection of Algerian photobooks in the bookshelf section by Awel Haouati; an essay on illegal labour in the food industry by Gustavo Duch; an account by Iroquois scholar Atlanta Grant on Indigenous ideas around food waste and recycling — and much much more.

CONTRIBUTING ARTISTS & WRITERS
Carson Cole Arthur, Clara Barbal, Joan Biren, Nao Bustamente, Samuel Bradley, Breadface, Kat Chan, David Chickney, Nha San Collective, Maisie Cousins, Gustavo Duch, Rotimi Fani-Kayode, Laura Feliu, Gem Fletcher, Chandra Frank, Coco Fusco, Audrey Genois, Zahara Goméz Lucini, Rajyashri Goody, Atlanta Grant, Awel Haouati, Yining He, Chieri Higa, Hiên Hoàng, Hua Jin, Patricia Kaersenhout, George H. King, Kim Knoppers, Ana-Alix Koffi, Claudia Kussel, Charmaine Li, Sébastien Lifshitz, Florian Maas, Elisa Medde, Emily Hanako Momohara, Siddhartha Mitter, Paulo Nazareth. Beaumont Newhall, Ana Núñez Rodríguez, Eduardo Jorge de Oliveira, Paola Paleari, Sarah Perks, Valeria Posada-Villada, Peter Puklus, Rahee Punyashloka, Vivien Sansour, Stephanie Sarley, Zina Saro-Wiwa, Henry Rox, Amelie Schüle, Mark Sealy, George Selley, Sunil Shah, Aurélie Joycelyn Tiffy, Henk Wildschut, Guy Woueté, Gary Zhang Zhexi, Lin Zhipeng.

COVER
Sunil and Sulbha Dhiwar, with Tanmay, Tejasvi, Sourabh, Prachi and Vivek from the Goody family archive, 2002. Image from the series Eat with Great Delight © Rajyashri Goody, courtesy of the artist.

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Earth Café. Claire Hungerford. Range Free Press

Posted in writing on June 12th, 2021
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Earth Café is an interactive culinary flipbook for all ages. The book invites the reader to scramble and rearrange dishes from around the world, revealing an expansive* glossary of invented culinary creations. It offers a new knowledge of food: its locality, substances, accidents and boundaries are suddenly as fluid as the imagination itself.

The 35 dishes that make up the book– chimichurri, hamburger, chorizo, spumoni, etc.– are sourced from around the world and defined (using words and images) in very simple terms. Most typically, an adjective or flavor + a predominant ingredient + a category of dish.

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Gastronomica Winter 2012. University Of California Press

Posted in food, magazines on November 23rd, 2012
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Gastronomica – The journal of food and culture.
Winter 2012

Contributers:
Olivier bauer, Andrew Beahrs, Toby Binder, Robert Bradley, Andre Broomfield, Jennifer Bruns Levin, John F. Carafoli, Leo Collum, Darrin Duford’s, Barry Estabrook, Michael Friedman, Jennifer Griffiths, Elizabeth Hale, Henry Hargreaves, Michael Joyce, Rohan Kamicheril, Alison Kinney, Mark Lazenby, Jane Levi, Margaret Lincoln, Marco Marella, Mark Morton, Shax Riegler, Alisa Roth, Katherine Streeter, Amy L. Tigner, Vijaysree Venkatraman

Pages: 140
Size: 22 x 29 cm
Weight: 450 g

16€

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Gastronomica #12:3, Fall 2012.

Posted in food, magazines, writing on August 30th, 2012
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Gastronomica 12:3, Fall 2012,  University of California Press.

The Journal of Food and Culture.

Combining a keen appreciation for the pleasures and aesthetics of food with the latest in food studies, Gastronomica is a vital forum for ideas, discussion, and thoughtful reflection on the history, literature, representation, and cultural impact of food. In each issue you’ll find provocative analyses, including the latest interdisciplinary research from noted scholars that considers the relationship between food and culture throughout the world. From news to techniques, design to reviews, poetry to prose, Gastronomica presents a mix of articles and features by culinary professionals, historians, architects, photographers, poets, artists, and others, and you can expect sumptuous images depicting the richness and vibrancy of food and our joy in preparing and consuming it.

D 16€

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Gastronomica #12:1, Spring 2012

Posted in food, writing on February 27th, 2012
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Gastronomica 12:1, Spring 2012

The Journal of Food and Culture.

Published by: University of California Press

D 16€

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Gastronomica #11:4

Posted in food, writing on December 7th, 2011
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Gastronomica #11:4

The journal of food and culture

D € 16

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