Wednesday, March 15, 2017

Trace culinary history through a Silk Road inspired dinner: where culture, food and art converge



Artist and nutritionist Rasha Tayeh presents a dinner party like no other on Friday 28 April.

In collaboration with chef Shu Liu (Shu Restaurant, Collingwood) the dinner traces the Silk Road, using spices and herbs that mark points along the journey of these ancient trade routes.

A multi-lingual performance, installation, and feast for the senses for a limited group of just 20 guests.

The Silk Road and other trade routes are an insight into the way we eat today. This dinner-performance-installation explores some of the incredible stories of spice merchants and traders who took these journeys, and celebrates the spices and flavours they traded.

In this event we’ll be tracing culinary history through our senses, merging art and food in experiential and performative ways.

EVENT DETAILS
Date: Friday 28 April, 7pm
Where: MESMA Studio Level 1, 6 Nicholson Street, Coburg
What: Spice Trails and Trade Routes – a 5 course dinner, installation and performance event
Price: $150 with wine / $120 without wine
Ticket link: https://www.trybooking.com/PCFZ


Rasha Tayeh is a Palestinian artist based in Melbourne; her work crosses a range of photography, film, sound and installation practices. She is also a nutritionist and researcher interested in food history, food anthropology, and the space where art and health intersect. Rasha’s work draws on themes around phenomenology, identity, feminist issues, spirituality and humans’ place in society and their natural environment.

Her work has been exhibited at the Australian Centre for the Moving Image (Melbourne), National Gallery of Victoria (Melbourne), International Arts & Health Conference at the National Gallery of Australia (Canberra), Alderman Gallery (Melbourne), Sustainable Living Festival (Melbourne), Transitions Film Festival (Melbourne & Adelaide), Environmental Film Festival (Melbourne), Sguardi Altrove Film Festival (Milan), Hidden Features Cinema (Edinburgh), Life Sciences Film Festival (Prague), Palestine Museum of Natural History (Bethlehem), Little Woods Gallery (Melbourne) and Footscray Community Arts Centre (Melbourne). For more visit www.rashatayeh.com

Shu Liu is a self-taught creative chef and owner of Shu Restaurant in Collingwood. He’s passionate about experimenting with flavours and textures from his hometown cuisine in Sichuan. Shu’s recipes and menu design reflect seasonal and local produce, with a focus on fusion cooking.

MESMA Studio is a coworking and multimedia arts space in Coburg that aims to create an open and collaborative environment for creative enterprises from all disciplines, and function as a community hub that enlivens and inspires artists and small businesses in the Brunswick and Coburg area.

Wednesday, February 22, 2017

Palestinian Cooking Workshop 3 with Rasha Tayeh

© Rasha Tayeh. All Rights Reserved. 2017

This instalment of my Palestinian Cooking Workshop series is inspired by the Autumnal Equinox* and this lovely time of year when leaves change colour, days start get slightly shorter and a bit cooler. As usual I will draw inspiration from mama & teita (my mother & grandmother), who taught me everything I know about cooking, and passed down a wealth of nurturing recipes!

This two-hour workshop will take you on a sensory journey into Palestinian cuisine and look specifically at foods and herbs that support us during the transitions of autumn, as we move away from the warmer months of summer into the cooler months of winter.

During the workshop we will focus on:

– Traditional herbal infusions & remedies, from selected herbs and spices used in Palestine and the Levant
– Cook a delicious vegan meal & discuss nutritional benefits of seasonal produce**

Participants will go home with:
- Recipes of the meal shared on the day
- A deeper understanding & curiosity for delicious foods from Palestine & traditional herbal medicine
- A jar of their personally crafted herbal infusion (optional for $8 each during the workshop, cash only)

This workshop is limited to 12 spaces. So, book early.

Cost: $65, to book click here.

When: 2:30pm – 4:30pm, Sunday 26th March 2017

Where: CERES Community Kitchen, cnr Roberts & Stewart St Brunswick East VIC 3057

If you have any questions, please contact me on rasha.tayeh@gmail.com



*An Equinox is an astronomical event that happens twice a year, once in spring and once in autumn. It’s when the tilt of the Earth’s axis is inclined neither away from nor towards the Sun. During Equinoxes the tilt of the Earth (with respect to the Sun) is 0° and because of it, the duration of the day and the night are almost equal on Equinox day i.e. 12 hours.

Equinoxes occur on 20th or 21st March and 22nd or 23rd September each year and both days have equal length of day and night. While it is autumn time in the Southern hemisphere, March Equinox is called Autumnal Equinox, and in Melbourne this year, it falls on the 20th March. So to celebrate this time of year and connect with the natural cycles, this workshop’s content will reference the Equinox, its energy, transitions and the seasonal foods & medicinal herbs we can use to best support our bodies, minds and spirits.

**Vegan light snack/tasting included – please contact me when you book if you have any allergies.


About Rasha Tayeh:
Nutritionist, artist and co-founder of Moreland Food Gardens Network.

From a very young age, I was fascinated by the way we produce and prepare our food. How we grow, harvest, cook and share. And of course, how it makes us feel. Over the years, my curiosity led me to study photography, nutrition, public health and herbalism – developing a holistic approach to my practice. For more info visit: www.rashatayeh.com


Related Posts Plugin for WordPress, Blogger...