Hand Taste – Sensing – Fermenting
A meditation on food. Food holds the secrets of lost knowledge and traditions, it is a bridge between our inner lives and the physical world around us, it connects us to the land. Food can nourish the connection between us, bringing us together in celebration of the moment, even when separated physically. Good food boosts our health and immune system. Traditions around fermented food are age old, and it harnesses time as a tool for transformation.
“Koreans traditionally make a distinction between the ‘tongue taste’ and the ‘hand taste’ or as they call it, Son mat of a food. Tongue taste is the straightforward chemical phenomenon that takes place whenever molecules make contact with taste buds, something that happens with any food as a matter of course. It is the kind of easy, accessible flavor that any food scientist or manufacturer can reliably produce in order to make food appealing. Hand taste, however, involves something greater than mere flavor. It is the infinitely more complex experience of a food that bears the unmistakable signature of the individual who made it -the care and thought and idiosyncrasy that that person has put into the work of preparing it. Hand taste cannot be faked and hand taste is the reason we go to all this trouble, massaging the individual leaves of each cabbage and then folding them and packing them in the urn just so. Hand taste is the taste of love.” – Michael Pollan, Cooked
We will focus on the hands, on the knowledge that lies in them. We invite you to put on an apron, wash your hands and join us, using movement, attention and time as our tools to make the good stuff. This workshop will guide everyone step by step through the making of kimchi. We will start by choosing the ingredients with intention.
The online session takes place on Thursday the 12th of November from 8 till 9:30 pm CET. Daily or regular incentives through mail from 6-11 November. Check out the full program here.
Read more about Maureen de Jong here.
