Background
Several cuisines and cultures across the world cook underground; with the earth and in the soil. For centuries, indigenous people have relied on the basic elements; earth, fire, water and air; to provide themselves with nutrition, shelter and clothing. Depending on the available local resources, weather conditions and culture, earthen food varies from one tribe to another. While the Greek Kleftiko relies on charcoal for its flavour, the traditional Peruvian cooking takes on a strong flavour from the earth. In New Zealand, the Hangī is traditionally wrapped in flax leaves; while the Mexican Pib is encased in banana leaves; which provides a smoky, tender outcome. The Samoans build stone ovens above the ground and place fresh seafood and meat directly on the hot, lava rocks.
Earthen
EARTHEN is an immersive culinary experience that encourages city-dwellers to interact with their food at its source. Participants rely on all their bodily senses; sight, sound, touch, smell and teste; to fully immerse themselves in outdoor food; exploring indigenous global cooking techniques and unravelling lip smacking and unusual flavours. Our modern, urban lifestyles have taken us far from the source and roots of our cuisines and cultures. A growing number of city children across the world do not know where their food comes from, or what it even looks like in its natural form. Eating outdoors, foraging for fresh produce and immersing with our source of nourishment can go a long way in mending our morphed modern relationship with food. With an exploratory and experimental approach, Earthen relies on slow cooking, steaming and raw food.
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Let’s grab a (virtual) cup of coffee and explore what’s right for you.