Course: Sensory Exploration of Food Memories

The experience aims at building an appetite for the audience. An appetite for food and an appetite for memory.

The chef speaks in verse and in poetry, inviting the audience to go back in time, to find themselves with food and conversations. The chef talks to the audience and tells them stories about cooking, its processes and the fine aspects that make food really good.

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• Entry: Based on Registration (online or OTSE) 1 session
• No. of participants: 20 max (18+)
• Time: 60 – 90 min + 15 min post session discussion
• Things needed: Camera (phone, SLR, DSLR)

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The program has the potential to showcase several different aspects of wine and the exchange of wine knowledge. Hence the broad program title. This also allows for potential changing of content based on market platform.

“A Sangiovese Trail” The initial concepts will be the showcasing of Sangiovese as a grape variety and its travel from Italy to the Sholapur district of Maharashtra. As this is the feather in the Fratelli cap, it is important to showcase the diversity of this grape variety from an Indian perspective.

“A marriage of food and wine…throw out the rule book”.. is a novel way to showcase the effects of food on wine. Whilst there are guide lines to what food works with what wine, this aspect showcases 4 very common food items and there effect on the wine in your mouth..

What’s in your glass.. swirl, sniff, taste. A varietal journey. This will be a basic tasting platform around the key varietals of Fratelli wines, denuding the science and focusing more on the enjoyment of what’s in the glass..

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• Shrubs
• Infusion
• Rapid Infusion

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The Know and How of Infusions
We start with giving out a basic of mixology, different styles and trends with a small brief on how infusion is an integral part of any cocktail menu around. (Minutes 1-10)
We would be creating 3 drinks by 3 different methods of infusions using the same ingredient ‘coffee’ to showcase how methodology changes the final product.

a) Shrubs – Shrub refers to a cocktail or soft beverage that was popular during the Colonial era. Made by mixing a vinegared syrup with spirits, water, or carbonated water. We brief on how to make a shrub and teach our signature “Shrub and Tonic” drink which can be created in both alcoholic and non alcoholic variations. (Minutes 11-30)

b) Infusion – We would showcase a cocktail made by a coffee infused base spirit. This section would also cover how concocting of liquers is done. On how Steeping and extraction of flavors in different spirits is done differently. (Minutes 31-45)

c) Rapid Infusion – Our final drink would be created by using a siphon (vacuum) infused coffee spirit. This would cover on what ingredients need to be rapid infused and why, when is this method of infusion used. This section would also cover a brief on ‘Fat Infusion’ and its usage. (Minutes 45-55)

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The world’s first Fennylier takes you through a Fenny journey of body, mind & soul

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Like an estuary, which by virtue of being an in-between watery lace is a fertile ground, Serendipity Arts Festival hopes to be that junction between artists and the public ecosystem. A space where the mixing of both entities are bound to happen and because of which both ecosystems are nurtured.

And to encourage this uninhibited process, a breaking down of barriers is necessary. By bracketing ourselves and others, numerous issues of isolation emerge. Such situations cannot be anymore managed by the piecemeal and uncoordinated interventions that result from growing chasms between multiple specialised disciplines.

At the Serendipity Arts Festival space, we hope address these concerns. We intend to look at the ways arts are demarcated and the problems that come with such disciplinary boundaries. We believe those in the arts need to address the silos created and work towards conversations across disciplines.

Inaugural session – 10.30 am
1) Anti-disciplinarity: Madhusree Dutta & Anuradha Kapur (11 am – 11.55 am)
Why do we box artistes? Does it come from our need to understand them or to restrict their boundaries? It is time we challenged categories.

2) Transference of legacy through craft – Laila Tyabji, Ritu Sethi, Kalam Patua (12 pm – 12.55 pm)
The traditional arts have mostly stood the test of time. But many arts are struggling to survive. Sporadic governmental and non-governmental efforts to preserve the traditional arts is not enough. It is only through inculcation and opening up to new ideas that it is possible. Then there is question of artists not getting their due, which must be addressed.

3) Conscience drama: Hartman Dsouza, Sanyukta Saha, Vikram Phukan (2 pm – 2.55 pm)
Theatre is an effective medium. It can be cutting edge and be a tool for social change. Drama cannot be reductive or patronising but full of imaginative storytelling and complex characterisation. Through theatre we can address some of the very complex and worrisome issues that affect us. This panel will look at the various ways of integrating drama and our conscience.

4) Regional responses through art (3 pm – 3.55 pm)
Subodh Kerkar, Deepan Sivaraman; Moderator: Anuradha Kapur
Art and varied use of media has the power to unite, educate and possibly change a public. Inclusion, humour, and history are themes which lace through the works of these artists ensuring they echo in the regions they stem from.

5) At the intersection of arts, science and technology: Asim Waqif, Prateek Raja, Abhishek Hazra (4 pm – 4.55pm)
Art, science and tech have become more intertwined than ever before. It provides new ways to mix different types of media, allowing more human interaction or simply does it make the process of creating it easier? Through technology, art can be brought closer to the public documenting ecological concerns, the decay and destruction, around which our lives revolve.

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Course: Sensory Exploration of Food Memories

The experience aims at building an appetite for the audience. An appetite for food and an appetite for memory.

The chef speaks in verse and in poetry, inviting the audience to go back in time, to find themselves with food and conversations. The chef talks to the audience and tells them stories about cooking, its processes and the fine aspects that make food really good.

The post Food & Beverages Workshop | Memory Recipe: A Fusion of Food & Performance by Aruna Ganesh Ram appeared first on Serendipity.

Day 3: Fermentation 201: Bacteria and Yeasts
–––> Basic role of yeast. Quick one-day ginger beer.
–––> Tasting: Ginger beer made out of bread yeast vs made out of champagne yeast. Discussion around flavour compounds produced.
–––> Sourdough: How old fashioned breads were made.
–––> Tasting: Kefir – a SCOBY of yeast and LAB. Historical origins of these wonder grains of yeast and lactic acid bacteria.
–––> Visual comparison: bubbly sourdough starter vs spongy over-carbonated kefir curd mass. Similarities.
–––> Tasting: Vertical of homemade apple cider vinegar: Explaining the basic idea of the role of acetic acid bacteria (AAB). The two-stage process. The development of the mother. What is the mother?
–––> Tasting: Kombucha – a SCOBY of yeast and AAB. Connecting it to all that we just tasted and learned.
–––> Sour beer tasting

Day 4: Fermentation 202: Bacteria and Fungi
–––> Difference between Fungii and Yeasts. Microscopic images, possibly.
–––> Visual and potential tasting: a mouldy wheel of cheese. How mould develops in cheese
–––> Demo: Show preliminary steps into making of cheese. Recipe attached on how to proceed to make bries.
–––> Tasting: Brie vertical. The different stages of development in a brie exhibiting different properties.
–––> Visual and other sensory evaluations: Natural moulds. Bread left in high humidity, controlled temperature environment.
–––> Tasting: Churru, Nepali “spoiled cheese”. If not tasting, people can just smell it
–––> Tasting: Blue cheese. Similarities between mould growing on bread vs blue cheese mould. Historical context (first blue cheeses were made in France where old loaves of rye would be kept in the cheese cave, etc.)

Walk-by Exhibits:
–––> Fish tank with bubbling sourdough (freezedried vertical)
–––> Vertical of lacto-fermented cucumber wedge and how it loses structure.
–––> Horizontal tasting of five fermented soy-based products
(Historical and cultural context. Will definitely include axone – pronounced Akhuni)
Here’s a lovely little folk tale of how axone was discovered in Nagaland
Khujunakaliu was a young orphan who was adopted by her uncle. She worked hard in the fields, but her aunt was unkind to her and gave her boiled soybeans, packed in dirty banana leaves, for lunch. Unable to stomach this dish, Khujunakaliu left her wrapped lunch packets in a hut near the field. After a few weeks, she smelled a funky aroma suffusing the hut. Khujunakaliu enjoyed the taste, shared it with friends, and axoné was invented.

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