RICE! is here
We're kicking off Rice season with an event and some key readings
Our first free newsletter of Rice Season! We share some thoughts on our favourite grain, a Rice event and readings to get you ready for our cosiest season yet.
Last event of 2022
Rice season is finally here and we’re kicking it off with an event at e5 Bakehouse. Join us for an evening of discussions, demos and deliciousness on Monday 28 November!
We’ll discuss fermenting with rice, how to make the Central American rice drink horchata and eat congee together. We’re super excited to have Songsoo Kim, sourcing and development chef for Super8 Restaurants, to discuss how she uses rice.
Book your £7.50 tickets here. Spaces are limited as it is a workshop environment, so snap your place up!
To start the discussion we ask that each attendee bring a 500g bag of rice with them. Choose a grain you know a lot about and want to share, one you’re not at all familiar with or anywhere in between! All the rice will be donated to the Hackney Food Bank which has listed 500g bags of rice as one of its most needed items.
What is the season?
Like wheat, rice is a staple that is found in many global food cultures. This season we will be exploring how and why rice is such an integral part of so many food cultures around the world. From newly formed strains to the resurrection of endangered indigenous varieties, we will examine rice through nostalgia, politics and commerce.
Read our syllabus and reading list here. We have included such things as Amethyst Ganaway’s No, you can’t have my Red Rice recipe, Anna’s investigation in to Tuak the indigenous rice ‘wine’ from Borneo, which chapters to read in Michael W. Twitty’s The Cooking Gene, and the video Why Rice is King.
Taste of Place
Anna’s podcast is in its final last two weeks, catch up here and if you enjoy it please do share the series, even if to just one person! Also, reviews really help with promotion.
This Friday 18 November Anna will be having a discussion about her research and experience exploring changing identity through food from on a cultural, personal and decoloniality. She will also be discussing her methodology and how that knowledge informed her podcast. This is a Whetstone x Graduate Association for Food Studies event.
5pm UK time, it will be on zoom and free for all to attend, you simply need to register here.