on Tuesday I had a conversation with Arpad Dobriban, a Düsseldorf artist, born in Hungary. Dobrian deals with, among other things taste experiences and tried to keep the taste memories of the pre-industrial kitchen through various projects and events monitored.
A series of events such in 2007 he has performed on the occasion of the 400th anniversary of the city of Mannheim. A similar project he has in RUHR.2010 for work. He conducts interviews with senior citizens, to lift the taste memories from the past. Saying so we too many hours on this subject.
We moved the question, how has changed the home kitchen, which of course has the taste impact. The following points are noticed us
- The time required for cooking has declined rapidly
- This is one time for the preparations, as well as for the cooking times even
- Today is cooked well, short wants As part of the emancipation no longer the woman behind the stove - cooking, low fat and other calorie sources
- The rejection of "bourgeois" kitchen
- Preferably, the Mediterranean and Asian cuisine, or what the Central Europeans it holds
are - this is again in front of all the young and modern Turkish women to determine who want to do, unlike their mothers to do more with cooking.
- The confirmed by a survey of LVWL in London: What to cook the Westphalia?
- In only 20% of households is generally cooked on a regular basis, then most of this the older housewives and grandmothers
- This modified food technology, the use of machines and mixers
- microwave and steamer cooking times have shortened considerably and changes the taste.
- The employment of women and men, the low number of children
- The wide range of ready meals and fast food on every corner
- flavor enhancers and artificial flavors are standard, without these ingredients taste many people eating flat and insipid
Man, this list may increase even further. It is more geared at saving time, especially since the food today are less in focus. Hardly anyone has to worry be satisfied, on the contrary, we live in an affluent society, especially as regards the food supply. We are hungry voluntarily in order to hold the figure. The pleasure has become questionable, on the contrary, people are thick as undisciplined and tend to be associated with the lower class.
With all these changes, which can hardly be stopped, we need to see that heritage is lost by these changes. Recipes can be documented and cook later. Here it is about the personal taste of the individual. Shall reject cooks that deal with high food, generally the "cook-by-side", which in the period before and after 1945 Rule was. The separate short cooking such as microwave absorber components receive their own taste, even if they are joined together later. Therefore, it is also striking some connoisseurs that courts warmed else / can taste better. This change in taste is typical of the "through-each-cooked" and makes a substantial difference.
The purpose of Arpard Dobriban is to heighten awareness of this development and make joint feasts in this memorable experience. His next event will take place on 26-6-10 at the mall Rhein-Ruhr in Mülheim. Registration at http://www.blogger.com/goog_907260990
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