For centuries spices have given our food enticing fragrances and flavours as well as heat. Spices challenge our taste buds and bring joy to our food.
Flavours such as cumin, cinnamon and cloves are ingrained in our cuisine. Cumin in cheese, cinnamon in speculaas and pepernoten and cloves in traditional cured sausages. Flavours so familiar we hardly notice them.
The spice trade has shaped and created the wealth we live in while at the same time there is a dark history connected to these lovely flavours. Have things changed? What do we know about the farmers cultivating our spices today? Since we have speciality coffee and bean-to-bar cocoa, isn't it time to critically reexamine the world of spices? What have we learnt from the past? Are the stories as appetizing as the spices we eat?
The next Low Food symposium looks for the stories behind spices, in other words our Spiced Identities.
She was the first western student at the Sichuan Higher Institute of Cuisine in the 1990s, and has been researching Chinese food and culinary culture eversince. Fuchsia is the author of cook books such as The Food of Sichuan and the critically-acclaimed memoir Shark’s Fin and Sichuan Pepper.
If you haven't read her books you might have read her work about Chinese cuisine for the Financial Times FT Weekend magazine and Observer Food Monthly, among other publications. Or have seen her as a Chinese food expert on TV shows including Anthony Bourdain’s Parts Unknown, David Chang’s Ugly Delicious and the Chinese documentary series Once Upon a Bite (fengwei renjian).
In other words a true expert on Chinese food and the one to ask how chili peppers have become part of Chinese and specifically Sichuanese cuisine. After all, chili peppers originate from Mexico and could not be found outside the America's before the Columbian Exchange. What can we learn from this change in food culture when it comes to our own ambitions to create a more sustainable and inclusive food system?
Sana Javeri Kadri
Researching the spice trade taught Sana that its brutal history still continued to give spices, consumers and the earth, a pretty raw deal. Since 2017, her company Diasporaco has worked to grow a better system, in the deepest sense of the world and give power and equity back to South Asian spice farmers.”
Sana will talk about how she is pursuing a different way of spice trade with her company. A trade that involves better payment for the farmer.
November 21, 2021
13:00 hrs Entry Time
13:30 hrs start Symposium at the
Tickets are priced €45 per person. Lunch upfront is not includes, break snack and drinks are included.
A maximum of two tickets per order can be purchased
due to the requirement of personal contact details.
Entry pass / QR-code
The coronavirus entry pass system will apply during this event. The entry pass shows that you have been fully vaccinated, have valid proof of recovery or a negative result from a coronavirus test taken less than 24 hours before entry. We will ask you to show your entry pass on arrival at the restaurant and can only welcome you with this pass.
A VAT receipt can be provided afterwards, if requested in advance. The VAT receipt is issued in the name of RIJKS restaurant and contains the split between lunch and symposium. The service costs of purchasing the ticket are not stated on this VAT receipt. Please e-mail us at firstname.lastname@example.org