If you have a favourite cookbook or recipe, then you are invited to bring it along to a special free session led by SCU food historians and writers called ‘History in the Baking: Recipe Workshop’, Saturday July 12, 4.30pm to 6pm at Lismore City Hall.
Food historian and senior lecturer Dr Adele Wessell says, ‘Cookbooks provide a rich and valuable way to look at the past. Traditionally, cookbooks and recipes were thought of as blueprints for meals and even as manuals for conservative values.
‘More recently we have recognised their aesthetic value – and acknowledged how little cooking might be done from them! Cookbooks and recipes are about more than what we eat – they can be seen as history in several ways. They give meaning to the past by representing culinary heritage. They trace important historical developments: migration, travel, reform movements and popular culture.
Dr Moya Costello, food and wine writing lecturer at SCU, will reflect on the storytelling aspect of cookbooks. In particular, Dr Costello will be looking for cookbooks that include food and wine pairing.
‘Wine can set the dreaming, remembering mind in action. Just the aroma and appearance of wine can act as triggers which open doors onto our pasts. Like food, wine develops identity and belonging.’
The workshop will enhance the experience of NORPA’s production of Steve Rodger’s Food. The Belvoir and Force Majeure production, directed by Kate Champion, is on at Lismore City Hall on Friday 11 and Saturday 12 July.
Elma (Mel King) and Nancy (Emma Jackson) are sisters. Nancy left their remote, truck-stop home many years ago; Elma stayed. Nancy chose chaos, freedom and sex; Elma stayed behind and cooked. Now Nancy has returned and their lives are disrupted by the arrival of Hakan Leventoglu (Fayssal Bazzi) ‘Hassan, son of Handsom’, a restless Turkish traveller.
A play called Food would not be complete without the real thing. At each performance selected members of the audience will be served supper.
In a real feast for the senses, a pop-up diner catered by Olive & Luca will serve an Italian vegetarian soup called Pasta Fagiolii, beef bourguinonne, warm chocolate fondant and baked lemon cheesecake from 5.30pm before the performance. Come early and enjoy the bar and live music! More details at norpa.org.au.
The workshop is free but bookings are essential. For the workshop or to book tickets for Food: Ph 1300 066 772 (9am — 2pm Monday to Friday) or at [email protected].
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