Concept
We, Maria Nymfiadi & Lea Petrou, share a common interest on
recipe making, cooking process and food sharing as art practice,
which numerous times concluded to collaborative projects. In the
past, the results of the dialogue between us lead to a two-in-one
recipe, where we both were finally represented as an ingredient.
For the Love Difference pastries call, we propose a pastry that
deals with a relational dosage of proximity, using the kilometric
distance between our location (Athens) and each capital of the
Mediterranean countries. The dosage of each ingredient derives
from the kilometric distance each capital has from Athens.
A mixture of dried nuts and dried fruits is selected to represent
each one of the 19 countries around the Mediterranean Sea, according
to each country’s cuisine.
The further in kilometres each capital is from Athens, the more
quantity of the specific ingredient is used in the recipe.
Our proposed pastry is based on the interrelationships amongst
Mediterranean cultures and cuisines. It specifies on the ingredients’
selection, it blends all ingredients in one, round form and suggests
proximity relatively opposite to the geographic distance of the
cities. Finally, in a mouthful we tried to experience the taste
of all ingredients / cultures separately and together.
May 31st - June 28th 2008, Pastry Shops "Cake" in Athens
(Greece)
Lea Petrou and Maria Nymfiadi are selling their Love [in] a differente
Kefte at the two pastry shops "Cake" in Athens. The
opening will be on Saturday 31st of May.
press
release (PDF) invitation
(jpg)
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Recipe
Grams |
Distance from Athens |
Ingredients |
| 33 g |
500 km to Tirana, Albania |
Sultanas |
| 41 ml |
625 km to Podgorica, Montenegro |
Freshly squeezed lemon juice |
| 52 g |
788 km to Sarajevo, Bosnia |
Hazelnuts |
| 54 g |
824 km to Ankara, Turkey |
Roasted chickpeas |
| 57 ml |
859 km to Valletta, Malta |
Freshly squeezed orange juice |
| 60 g |
912 km to Nicosia, Cyprus |
Walnuts |
| 69 g |
1040 km to Rome, Italy |
Roasted pine nuts |
| 71 g |
1076 km to Zagreb, Croatia |
10 dried apricots |
| 75 ml |
1130 km to Cairo, Egypt |
Freshly squeezed pomegranate juice |
| 76 g |
1114 km to Tripoli, Libya |
4 dried figs |
| 77 g |
1156 km to Beirut, Lebanon |
Cashews |
| 78 g |
1172 km to Ljubljana, Slovenia |
Poppy seeds |
| 80 g |
1202 km to Tunis, Tunisia |
Blanched, roasted almonds |
| 80 g |
1215 km to Tel Aviv, Israel |
13 dried prunes |
| 82 g |
1240 km to Damascus, Syria |
Pistachio nuts |
| 121 g |
1820 km to Algiers, Algeria |
15 dried dates |
| 139 g |
2097 km to Paris, France |
Roasted pecans |
| 158 g |
2374 km to Madrid, Spain |
Boiled chestnuts |
| 184 g |
2770 km to Rabat, Morocco |
Peanuts |
:: To coat: 800
g plain, cooking chocolate finely chopped
:: Food scale
(precise for calculating grams), food processor, wooden spoon,
metal bowl, non-stick baking sheet, 1 saucepan for the bain-marie,
1 heatproof bowl, fruit squeezer
:: makes: around
60 round bits
cooking time: approximately 60 min
settling time: 60 min
Procedure:
:: Crumble
all the nuts, cut the fruits in really small pieces. Use a food
processor to blend the nut crumbles and fruits pieces. Add the
juices in order to make a soft mixture.
:: Work the mix
into a metal bowl with a wooden spoon and finally roll the mixture
into small balls with your hands.
:: Put the chocolate
into a dry, heatproof bowl and set over a saucepan of steaming
but not boiling water. When the chocolate is melt evenly, briefly
dip each ball into the chocolate until coated. Place the balls
on a non-stick baking sheet, let cool for a while then place them
into the refrigerator to set until ready to serve.
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Curricula Vitae
Maria Nymfiadi. Lives and works in Athens. Studied sculpture
in the Athens School of Fine Arts, photography in Hogeschool voor
de Künsten in Utrecht Holland and postgraduate studies in
Central Saint Martins London.
She has participated in several exhibitions and group projects.
Currently she is elaborating projects around the process concerning
the creation of an artwork and the dynamic of collaborations.
She is also a furniture designer.
email: marianymf@yahoo.gr
sites: www.vsblt.com,
www.artwaveradio.gr
, blinddate12.blogspot.com
Lea Petrou. Lives and works in Athens. She studied at
Chelsea College of Art and Design, Central St. Martins College
of Art and the Royal College of Art in London. She has been an
artist – in residence at CCA Kitakyushu and Cite International
des Arts Paris.
She has been participating at group exhibitions and projects in
Greece and abroad. Her artwork is an attempt to approach different
ways of reading and encountering reality and deals with interpretations
that get defined geographically, like the understanding we have
concerning time, movement and speech.
email: leapetrou@yahoo.co.uk
sites: www.thelossproject.net,
www.artwaveradio.gr,
www.vsblt.com,
www.iksv.org,
lesilo.blogspot.com,
www.karaokepoesie.blogspot.com,
www.intothepill.net
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