Trang Ha 
                                                                                                                                                   
Date:  3rd July

    Amount of people:  9
Time of the day: 17:00
Length: 2 hours



                                                                           Ph: Trang Ha


Marinating has two functions: to give flavor to and to transform. Through letting time pass, the cooks resign from their conventional duty—to cook; they need no fire for, through its aggressive spectacle, it blinds the eyes from noticing the generous gestures made by existing fluid and bacteria; the cooks then with their hands-free reflects on the status of the landscape and the crops. Through this workshop, we will marinate a few food items and while waiting, exchange thoughts about how gentle cooking can create space for flavor, knowledge, and kinship. Finally, we will consume the “fruits” of our experiments.

Schedule of activities: 

  1. Cut ingredients together.
  2. Make different types of marination fluids.
  3. Marinate the food.
  4. Talk about the subjects.
  5. End talking.
  6. Eat.

Requirements: None.

Outcomes: experience.
Topic :  Gentle form of cooking that allows reflections on seasons and landscapes. Food as a platform for knowledge sharing and production. Foodways and cultural backgrounds. Cooking in the others’ landscape.


Sense triggered: smelling, seeing, touching, listening (through seeing)