The experimental live art event in Stoa Cultural Centre, March 2013, began with a performance by four of the Our Cuisine = Our Stories participants. Moving around the space we each had a large bowl, simultaneously pouring, shaking, or dropping our chosen ingredient into it. One by one we told a personal story in our own language while interacting with the audience.
Pranuthi had a bowl of coconut milk, enticing the audience with its scent. She spoke of its culinary use and her family in the kitchen in India, in both her native dialect and in English. Sari had a couple dozen eggs and spoke of gathering warm eggs laid by the chickens she had as a child, her own fertility, and how she used eggs today. Breaking them one at a time into her bowl and over her head, the insides running down her face. Pilvi spoke of dill, in Finnish, waving it around eliciting an intense and refreshing smell. Carrying a bowl of black olives I spoke in Darija (Moroccan Arabic) offering toothpicks and olives to some and spitting pips at others. Below Sari and her eggs.
Pranuthi had a bowl of coconut milk, enticing the audience with its scent. She spoke of its culinary use and her family in the kitchen in India, in both her native dialect and in English. Sari had a couple dozen eggs and spoke of gathering warm eggs laid by the chickens she had as a child, her own fertility, and how she used eggs today. Breaking them one at a time into her bowl and over her head, the insides running down her face. Pilvi spoke of dill, in Finnish, waving it around eliciting an intense and refreshing smell. Carrying a bowl of black olives I spoke in Darija (Moroccan Arabic) offering toothpicks and olives to some and spitting pips at others. Below Sari and her eggs.