Breaking Bread: a dinner-discussion on tradition
Friday 28th February 2014 at 7.30pm
Does food still serve as cultural memory and are today’s evolving dishes and recipes still viable markers of history and heritage?
The first of twelve events in the Allotment Project is Breaking Bread a dinner-discussion held at the home of writer and social scientist Lucy Bradley. The event will explore food as cultural memory and the values of tradition today through a three part meal, talk and open discussion.
Eating is a daily practice for many, yet we are often estranged from the produce we eat as our memory of traditions and culture shifts and transforms. For our first dinner, we will be focusing on bread, inviting our guests to explore and celebrate this staple, common in many Western diets, and through it the relationship between food, politics, society, environment and economy. Following the trajectory of Norbert Elias’s The Civilising Process we will be considering ways of eating before the individual course, plates and cutlery became widely accepted as the social norm in Western culture. The meal served in three stages takes reference from both Tudor courts and vernacular cooking in Medieval Europe.
The sample menu for the evening will be posted soon.
Articles exploring tradition, social connotations, status and mealtime culture by social scientist Lucy Bradley, psychologist and neuroscientist Selin Ilgaz and artist Evy Jokhova will be posted on The Allotment Project blog the week of the dinner providing a starting point for the discussion.
for the entry dish there will be a selection of the following pates, pestos and spreads served in bread:
Anchovy & Chickpea – Roast Aubergine & Pepper – Chopped Chicken Liver – Fennel & Lemon Salad – Rocket & Walnut Pesto – White Beans & Lemon
for the main course there will be a choice of:
Venison & Five Root Stew
Borlotti Bean & Squash Stew
Chickpea, Leek & Fennel Soup
for dessert there will be a choice of:
Bread and Butter Pudding from Cakehole
Selection of organic farm cheeses
All products are sourced either from the London Farmer’s Markets or local organic retailers.
The breads for this dinner will be supplied by Bread Ahead