Kitchen and transmission
Ryoko Sekiguchi.
© CDenavit / RFI
By: Clémence Denavit Follow
3 min
Can we rediscover a taste for what is no more?
The taste of before the big upheavals, the catastrophes, the chaos. Does the kitchen make it possible to build bridges between the before and the after, to embody the memories, to give a voice to the ancestors, to the absent through our gestures, words, dishes?
Advertising
By playing on the senses, memory as a guide, in transmission is probably the last bulwark against disappearance.
“There will be no end to cooking as long as there are people to prepare it, in their country or in their exile, to gain strength. For an ideal table. "
With
Ryoko Sekiguchi
, Japanese poet, food journalist, writer.
His denrier book "
961 hours in Beirut and 321 dishes that accompany them
" is published by POL, as well as Nagori, it is no coincidence, under his direction, the club of gourmets and other Japanese cuisines, or even at JBL "
Feel ”
.
In connection and to go further:
Grandmas project
Grandmas project.
© Grandmas project
Zeina Abirached
:
“To die, to leave, to come back, Le jeu des Hirondelles”
, I remember Beirut, published by Cambourakis.
The Oriental piano published by Casterman.
Christian Boltanski
:
"the great workshop"
, broadcast by Vincent Josse on
France Inter
“The cuisine of exile”
Stéphanie Schwartzbrod
-
Actes Sud
Musical programming:
Moon Cloud of the Set
- Al Kindi
Blowin 'in the wind
- Bob Dylan
Recipe :
How to make Keshek.
Recipe by Khaled Sleem from "961 hours in Beirut" By Ryoko Sekiguchi.
Knead bulgur (steamed, dried and crushed wheat) previously washed and boiled in water with yogurt.
Leave to stand for two or three days at room temperature, taking care that the fermentation is not too fast, so that the acidity remains moderate.
During this time, regularly add fresh cream in small quantities (1 kg of cracked wheat for 2 kg of cream in total).
Once the optimum degree of fermentation has been reached, spread everything out on a board and dry in the sun.
Grind and sift to obtain an acidic and dry powder.
This product is traditionally used in the preparation of manakish and is used in the composition of various soups.
To taste ?
A few addresses in France, or elsewhere, also thanks to your addresses shared on the networks
The Kebbeh
In Paris :
The words and the sky, 81 rue Olivier de Serres in Paris in the 15th district.
Tintamarre, 80 Av. Jean Jaurès, 75019 Paris
In Marseille, Mouné, 30 Rue Fortia, 13001 Marseille
Kebbeh.
Words and Heaven.
© Karim Haidar
The molokheya and much more
Halfway, 31 rue boulard, 75014
The butcher's daughter, 20 rue cardinet, 75020 Paris
Mloukhiya-with-the-cheeks-of-ox.
Half-way.
© FabriceVeigas
Newsletter
Receive all international news directly in your mailbox
I subscribe
Follow all the international news by downloading the RFI application
google-play-badge_FR
Food
On the same subject
Priority Health
Eating well is also listening to your body
The taste of the world
Radio Cuisine, the good vibes!
The taste of the world
In Greece, life tastes like olive oil