explore the world through the universal language of food
Sunday Snooze Day 5.
A little air time for the upcoming Coronation next week as well as some leads about bees who are experts at fermenting!
Unfortunately, I missed out on last Sunday’s Snooze Day. I write to you from the homestay I am living in for a week in Hanoi which is found at the end of a dark alley - it sounds a little daunting but extremely safe! Hanoi is full of narrow laneways and skinny houses. Once upon a time, taxes on property were charged on the width of the houses, despite that law being outdated, houses continue to be built narrowly which is an iconic image of Hanoi.
This homestay is the third place I have lived in a month, and it has been really difficult to get into a routine here. Today marks the end of the 6 months I have been travelling for and I am very grateful to be able to travel slowly like this, but I am also wanting to stay put in a base for a minimum of 3 months.
I am overwhelmed by the unlimited amount of food and drink in Hanoi, it is definitely one of the best places in Vietnam for street food (but that is only my opinion on what I have experienced here). It has so much variety, is of really high quality and some dishes I have tried here are unique only to this city.
Coronation banquet of King George IV at Westminster Hall, 1821.
The Coronation of King Charles III
Whether or not you are interested in the British monarchy, there is no denying they have been featured a considerable amount in the international headlines lately. From the death of the longest reigning British Monarch, Queen Elizabeth II to the exit of Prince Harry and Meghan from the Royal Family, the world now embarks on the latest episode of the royals, the Coronation of King Charles III.
The first coronation of the British Monarch dates back to 973AD, crowning King Edgar at Bath Abbey. With some smearing of some holy oil, to the placing of St Edwards Crown atop the head of the next King/Queen, the ceremony is steeped in tradition yet has evolved over time and it was in the 14th Century that the coronation banquet was introduced.
The food served at coronation banquets was an extremely opulent affair and has evolved over time reflecting tradition, wealth, and symbolism through food. It is not only the royal family and distinguished guests that can enjoy this momentous occasion through food as the general public throw street parties for this symbolic event. The coronation official website even has an official toolkit to help you plan the day with games, activities, and recipes including the much-talked-about Coronation Quiche.
The Demise of The French Baguette
Spending a considerable amount of time in Vietnam over the last 6 months, I have tried many a banh mi from north to south of this glorious country. It is one of the most popular and well-known sandwiches in the world, with the origins of this crusty delight influenced by the French. The French baguette, which was awarded the UNESCO intangible heritage status, and is a symbol of French culture, is facing troubling times as bakeries around the country are facing increases in both energy and ingredient costs.
Fermentation - Then and Now
Fermentation is an ancient process that has been used for thousands of years to create a variety of food and beverages such as beer, wine, cheese, and kimchi. Research and experimentation continue to evolve fermentation techniques. Fermented foods are beneficial for our health, and even cellophane bees use fermentation to provide nutrition to their offspring.
Producing high-quality animal products through ethical and environmentally conscious methods is revolutionising the food industry. Precision fermentation is a method that is leading the way in making this possible by genetically engineering bacteria and other microorganisms to produce specific proteins that are identical to those found in animal products such as meat, dairy, and eggs.
Leaving this beautiful book cafe in Hanoi now to wander the streets and see what wonders I can find…
ABOUT ME
Sunday Snooze Day 4.
A historical look at two types of cookies, where one will have your fortune told by chatgpt. Learn about what our future food trends look like and also we pay tribute to an iconic food critic.
Sunday snooze day comes to you on a Monday.
I received the infamous ‘Bali Belly’ from eating street food at a local vendor, which is something I always do and this is the first time I have had the joy of food poisoning in my 11 years of living and travelling in Asia. Lucky me. A few charcoal tablets later, still fragile, yet with the ability to concentrate - here are the snippets I found.
From this wonderful experience of Bali Belly, I found this article by National Geographic. It is estimated that 30-70% of travellers will obtain food poisoning on their travels, even if you think you have an iron stomach (that’s me), you never know when it will creep up on you.
Credit: Oreo
Vegan(ism)
For some reason, this week, the subject of veganism came up in conversation more than once. Questions of just how beneficial it is for our bodies, whether is it REALLY practical for the environment, and what are the long-term pros and cons of it. Randomly popping up on the food articles I sift through, a well-suited piece on the Oreo Cookie came up.
Mimi Sheraton
As I focus more on my writing, I am trying to diversify my reading to gain insight into a variety of writing styles, and genres to upgrade my vocabulary and creativity. There is no denying that the world lost an iconic food critic and writer, Mimi Sheraton.
Future Food
From acai bowls to low/no alcohol spirits and beer, there is no denying that 2023 and beyond will see some creative food trends on the horizon. Here’s an informative piece to sink your teeth into.
ChatGPT
As a writer and a creative, I do see that AI can definitely help us all and save time on work projects and school assignments. This article related to ChatGPT used to write fortune cookie fortunes was an interesting read and allowed me to jump into the rabbit hole on the history of the fortune cookie.
Closing up my laptop now to go and enjoy the rest of the sunlight that is left here in Bali, only 4 more days until I leave - where will I be next?
ABOUT ME
Sunday Snooze Day 3.
Brazilian food, Colombian Chicha and lots of fermented stuff. Learning all kinds of food and drink history things on a lazy Sunday.
Easter. It is upon us again; however, I haven’t celebrated it for many years (other than rolling sourdough hot cross buns in Singapore once upon a time ago).
Growing up in a non-religious household, Easter to me was all about the basket of chocolate eggs some mysterious bunny left outside my bedroom door and eating toasted hot cross buns with a slathering of salted butter for breakfast.
No religious reference to Christ rising, or the pagan spring equinox festival was part of my Easter vocabulary – only food. From breaded wreaths in Greece, hot cross buns in Australia, or Simnel cake in the UK, there’s always an excuse for some Easter indulgence.
As I sit here with the sound of an indoor waterfall, overlooking terracotta roof tiles, in a completely different part of the world than I was last week, here is the food news that may be of interest to you for the week.
Monika Grabkowska @Unsplash
Easter Food and Symbols
As Easter is upon us this weekend, I was rummaging through the many articles written about Easter and its history, this article by National Geographic tells us why egg hunts and bunny rabbits have become a symbol of Easter.
Tradition these days is to celebrate Easter with some festive food. I love this extensive list of traditional Easter food from around the world that includes Tsoureki and Pashka.
Latest Food and Drink Books
Sitting around the dinner table last night, a friend asked me what are the top 3 countries that I have visited in my lifetime that I absolutely love. Italy, would definitely capture the number 1 spot on that list, and to my delight, writer and author, Katie Parla, has launched her book about the food on the islands of Italy.
On the subject of new books being released, writer Marielle Songy has also released a book on Absinthe and its history titled The Absinthe Frappe
Noodles For Breakfast? Of course, I’m part Asian, but what about the others?
I have lived in Asia for around 12 years now, and noodles, rice, or fried chicken are just the norm for breakfast in these parts. However, for those Western travellers in Asia who really can’t quite get their head around noodles for breakfast - could this be the next best budget-friendly thing? All the breakfast goodies in one cup, what do you think it would taste like??
Cadbury Cream Egg Sub Melt?
I think in the whole theme of Easter things, I’ll throw this bizarre food combo out there and you can decide if it is a yay or nay. I’m definitely team nay… but then I do like nutella on white bread so would this be similar?
It’s a short and sweet one for today - I hope your Sunday is full of lots great food, chocolate, and sunshine.
ABOUT ME
Sunday Snooze Day 2.
Brazilian food, Colombian Chicha and lots of fermented stuff. Learning all kinds of food and drink history things on a lazy Sunday.
How time has flown away already … we are already saying hello to April!!
A new month, new goals to set and new achievements to unlock. I say goodbye to this wonderful part of the world that has brought me a lot of peace, discipline, focus and all round good energy. I am lucky, but we all are to be where we are - we are lucky to be loved, to love, to have the sun on our faces, to listen to the birds around us, to breathe in fresh air. No matter what any circumstances are wherever you live, I believe there is always something you can find in your life to be grateful about.
April Fool’s Day 2023
April Fool’s day passed and I wonder if you were hoaxed.
My favourite food hoax was in 1957 so cleverly done by the BBC, showing a n abundant spaghetti harvest in Ticino, Switzerland. This was back in the day where pasta was not a regular staple on the tables of families in the UK, and I just love it.
Coffee and Olive Oil
Oh yes, it’s a thing - but what does it taste like? Starbucks have launched a new menu that combines a liquid gold with some bean juice. So, what was the reasoning behind it, what does it taste like and what are the different variations you can buy?
When you think about it, butter and coffee go very well, so why shouldn’t a delicious fat like olive oil taste just as good, if not better in your cuppa?
Asia’s 50 Best Restaurants
Despite the fact I am very far removed from the kitchen and also my once upon a time home, Singapore, it doesn’t mean that it is forgotton and how wonderful it was to see Asia’s 50 Best Restaurants to be hosted by the tiny red dot and the wonderful Singapore based restaurants that made it to the list!
Here is the list
Wooly Mammoth Balls
This is a random and I’m not really sure why the Australian company Vow, would want to make meat from an animal that is 10,000 years old. Still it’s interesting and pushing science and unconventional sustainable meat to the limits.
Read more about it here.
Brazilian Cuisine - A Delicious Blend of Cultures and Flavours
This was the title of my article for this week. A brief history of Brazilian cuisine and how it was influenced over the years. Why did I write it? Was I searching for popular keywords to get more hits to my page? No. I wrote it because I wanted to and food history fascinates me.
You can read the article here.
Which led me down a medium sized rabbit hole discovering how Tucupi, a fermented extraction of cassava is now being turned into an umami powerhouse.
Three men enjoy chicha in Medellín, Antioquia, Colombia, in 1897. ZUELO MESA, FOTOGRAFÍA RODRÍGUEZ
www.atlasobscura.com
Colombian Chicha
So, while I was writing about Brazil, I found an article about Chicha, an indigenous drink from Colombia. It was made by chewing corn, spitting it out, and allowing it to ferment for a few weeks. Small batch stuff, kind of gross but cool at the same time…. don’t you think?
The drink used for ritual ceremonies in Colombia was banned but why?
And now it is making a comeback.
On the subject of fermented beverages, I read this article about the Sydney based, Odd Culture Group opening up their first restaurant and bar in Melbourne.
The delicious menu will be fermented everything!!
Read the Article here
And with that, my readers, I sum up day two of Sunday Snooze Day. It has been a pretty active day for me though, a sad one as I leave this writing nook overlooking the mountains and head to my next destination. I am looking forward to what surprises it has in store for me there.
Enjoy your Sunday, I hope it’s an amazing one!
ABOUT ME
Sunday Snooze Day 1.
Writing overlooking rice paddies, Seawood, Thai farmers and women eating salad.
Some random finds this week that have entertained and inspired.
I have been planting myself in a remote part of the world to focus on my writing and I am making myself be more disciplined with it. No distractions of sites to see, dishes to explore, and things to do. As I sit, in my bungalow overlooking a rice paddy field with birds nattering away to themselves, I am extremely lucky and grateful to be here and get a wriggle on with the multitude of projects that have been swarming in my head but are now making some wonderful progress.
Like happiness, goals, discipline, and becoming the person you want to be - this is never and should never be a destination. It is an ongoing journey; it takes time and effort to push yourself to learn something new every day and also to step out of your comfort zone.
Making the conscious decision to write AND be disciplined about it is not an easy one. I have always written in journals, about my travels, and always about food and food history. It takes practice and needs to be approached like a job (whether I see any money arise from it or not) and it forces me to read and learn more.
One of my favourite quotes from The War of Art: Winning the creative battle by Steven Pressfield sums it up perfectly.
“There’s a secret that real writers know that wannabe writers don’t, and the secret is this: It’s not the writing part that’s hard. What’s hard is sitting down to write.” (Steven Pressfield, The War of Art)
Photo by Mainichi Simbun - 1935 Tokyo. From Rare Historical Photos
So here I sit on a Sunday, spilling out some snippets of what I have read, seen, and heard in the food world, and thought I would share it. I’m holding myself accountable, here, every Sunday, as part of the process.
Indulge if you wish, or if not, that’s ok too.
I’ll post a wonderful food history photo here, each Sunday that will take you back in time, yet somehow can be relatable to the modern world (or so I will try).
The thought behind this image…
My friend loves getting food delivered to his door, every Sunday, and I am always asked the question “What should I order?” This is always a difficult one to answer because I am not the one that has been drinking and I have no idea what those taste buds want, yet I remembered this wonderful picture I chanced upon of the unreal soba delivery guys of Japan from 1900-1950. ORDER SOBA!! I told him.
Here is where I found the picture
As you may or may not know, I've been jumping in and out of Vietnam for a month at a time in various towns and cities to understand and get a feel of the place. Slow travel has allowed me to discover lesser-known street foods and try a few variations of them.
I found a delightful list of Hanoi’s 10 Most Iconic Dishes
And I also wrote a little piece on Bánh Bột Chiên, a lesser-known street food in the south of Vietnam
Have you heard of the Great Atlantic Sargassum Belt?
Although the above seaweed blob is different from this one, I travelled down a rabbit hole that led me to Seaweed Farming in Canada.
In my feed, I read this great article on DANK BEER by Danny Chau
AI generation is a constant topic and we are seeing something new every single day……. I discovered this somewhat disturbing tweet of women eating salad.
Lastly, as I am in this part of the world, this article about a Thai Farmer that has unlocked the key to slow living caught my eye.
And with that, I am going to jump on my scooter and enjoy the rest of this wonderful day.
