an interview with Pepe Dayaw, by Anette Kvaksrud Hansen photos by Kevin Klein, published originally in Semi-Domesticated When I first met Pepe about a year ago, he was in the middle of a demonstration on cooking with leftovers for an upcoming workshop series. Moving vigorously as he transformed yesterday’s unwanted rice into a crunchy breaded… Continue reading Leftovers Reincarnated
Leftover is perhaps a term we encounter everyday. They have always been there. However, what it refers to has also varied through temporal contexts, cultural habits and semiotic values born out of these habits. Yet we recognize their presence: quiet (sometimes invisible) archives that mark our human choreographies of production and consumption that remain unfinished… Continue reading Leftover
Serendipity refers to occurrences of unexpected encounters, pleasant surprises and accidental discoveries or 'eureka' moments. They are delicate phenomena that create such an impact to the recipient of the experience precisely because of the uncertainty that precedes its advent. he earliest recorded use of the word 'serendipity' dates back to 18th century, when art historian… Continue reading Serendipity
an introduction a history of cooking is a history of feelings. sensations felt by the body while submitted to the alchemic process of fire, water, air, metal, earth and heart into one series of rituals. it is in fact a theatre of a thousand acts, and one could break it down based on the feelings… Continue reading the cooking body
Dinner and Voices with Pepe Dayaw and Friends 25 March, Sunday, 7pm In one's naive mind, dreams are often animated fantasies that take lives of their own and just flow gently without consequence. Until the religion of experience brings forth what we could not yet feel when we are only dreaming. The stinging cold. The… Continue reading Prayers for Sun
from Marjorie Brans, a guest of a Nowhere Kitchen dinner that served 'Social Rolls' inspired by the Vietnamese rice paper rolls. Originally published by the author in 11 January 2017, two years after attending this dinner. A few years ago, I attended a formal business dinner with a surprise: guests were to prepare the meal.… Continue reading #Unlearning in the 21st Century Economy: Lessons from a Vietnamese Spring Roll
Photo: Marie Capesius After 5 years of nomadic cooking, various encounters around the world, Nowhere Kitchen finds itself a little homebase in Berlin. A space that one could call home, a beautiful leftover from other cooking serendipities. Welcome home to Sari-Sari! We dedicate it as a salon for diverse cooking stories, theatres and pop-up projects.… Continue reading Sari-Sari. A Home for Cooking and Many Things
Agora FOOD is a platform that brings together initiatives engaged to explore current approaches to food. Through various projects, Agora FOOD intends to create a place for exchange and development of people engaged in innovative forms of thinking, producing, cooking and consuming food. Agora’s kitchen – part studio, part laboratory – has become a place… Continue reading Pepe Dayaw / Agora Cook-in-Residence
Synopsis The English etymology of the word ‘leftover’ referring to excess food was first used in the late 19th century. The context of its use coincided with progressive forms of food storage industrialisation (i.e. invention of the fridge, then tupperware, then seram wrap, then microwave, then doggy bag). It also manufactured with it a general… Continue reading Cooking the Commons
Berlin, June 2015 jeepney stew series POP-UP KITCHEN / 'Dayaw' Next: 24 June 2015, Markthalle Neun, Berlin event link Photos: Kay Abaño ‘Dayaw’ means to come together in celebration. When Filipinos gather, they don't really say ‘how are you?’ to greet each other. They would instead utilise ‘kumain ka na?’ (have you eaten?) as a… Continue reading dayaw / cooking the filipino contemporary
