Communal Lunch

COMMUNAL LUNCH

Gemeinsames Mittagessen (Communal/Shared Lunch) is a regular free event happens every other Sunday in the studio. The concept is to invite our neighbours or anyone to bring and share their favourite dish with us, tell us the story and memory behind the dish as well as spending a lovely Sunday afternoon together!

Coming Lunch : 16th September, 2018   13:00

Food memories are more sensory than other memories in that they involve all five senses. Deep-rooted in us from the very early childhood, everyone has a unique story of food to share. Taste summon memory, also with context imbues it. The contrast between eras, people, generations and social classes can be telegraphed in the memory of a meal. Sharing food, story and thoughts of food are sharing the past and culture of each other.

Food as a common language that no matter what language we speak, allows us to connect people easier. When we eat, we walk into the supermarket, read the menu, we will understand their culture immediately. Eating food from someone else’s childhood memories is fabulously exciting as we could learn from their history, background and even their personality. Because everyone has their different truth. Gemeinsames Mittagessen (Communal/Shared Lunch) is a regular free event happens every other Sunday in Prenzlauer Studio. The concept is to invite our neighbours, publics to bring and share their favourite dish with us, tell us the story and memory behind the dish as well as spending a lovely Sunday afternoon together.

 
  "おふくろの味" Pasta from Yuka (Japan)   "There's this term in Japanese [おふくろの味] which means [taste of mum]. This term is used for literary for our mum's meals or home cooked/comfort foods, but when we say this, we mean not about the taste itself, but express that feeling of warmth and care of our mum cook for us the kids.  This is not my [taste of mum], but [taste of big brother]. One of my most precious friend shared his recipe when I was in London. Which also mean the same, every time I cook this, it reminds me his warmth and care."

"おふくろの味" Pasta from Yuka (Japan)

"There's this term in Japanese [おふくろの味] which means [taste of mum]. This term is used for literary for our mum's meals or home cooked/comfort foods, but when we say this, we mean not about the taste itself, but express that feeling of warmth and care of our mum cook for us the kids.

This is not my [taste of mum], but [taste of big brother]. One of my most precious friend shared his recipe when I was in London. Which also mean the same, every time I cook this, it reminds me his warmth and care."

  Congee from Alice (Hong Kong)   Congee or conjee (/ˈkɒndʒi/) is a type of rice porridge or gruel popular in many Asian countries. It often served with side dishes like fried dough stick (油炸鬼/油條) and served as a meal on its own. My mother always make this for me when I am sick, especially when my throat is swelling or having stomach problems, congee always heal me. Oh, I miss home.  This time I added Chenpi ( 陳皮 ), a sun-dried tangerine peel used as a traditional seasoning in Chinese cooking and traditional medicine, into the congee as to make the favour stronger. And boiled it in several hours to make it as soft as it can. You can also add Pidan / century egg ( 皮蛋 ), this is my favourite all the time.  I am very surprised that many of you liked it!"

Congee from Alice (Hong Kong)

Congee or conjee (/ˈkɒndʒi/) is a type of rice porridge or gruel popular in many Asian countries. It often served with side dishes like fried dough stick (油炸鬼/油條) and served as a meal on its own. My mother always make this for me when I am sick, especially when my throat is swelling or having stomach problems, congee always heal me. Oh, I miss home.

This time I added Chenpi ( 陳皮 ), a sun-dried tangerine peel used as a traditional seasoning in Chinese cooking and traditional medicine, into the congee as to make the favour stronger. And boiled it in several hours to make it as soft as it can. You can also add Pidan / century egg ( 皮蛋 ), this is my favourite all the time.

I am very surprised that many of you liked it!"

PSKK_CommunalLunch_Poster_Web.jpg
  Brigadeiro from Margaret (Brazil)   "Brigadeiro is made with chocolate and condensed milk. All Brazilians are very happy when they see brigadeiros. They are rolled up in balls and served at weddings and birthdays (many times in colourful coatings and wrappings). Or people just make the less sophisticated “out of the pan” version to eat at home or with friends. "

Brigadeiro from Margaret (Brazil)

"Brigadeiro is made with chocolate and condensed milk. All Brazilians are very happy when they see brigadeiros. They are rolled up in balls and served at weddings and birthdays (many times in colourful coatings and wrappings). Or people just make the less sophisticated “out of the pan” version to eat at home or with friends. "

  Pão de queijo from Margaret (Brazil)   "Pão de queijo are made with mandioca flour and cheese. In Brazil they are a typical snack, comfort food and many people serve them at parties. Kids love them, and maybe adults love them too because it brings back the childhood memories:) ! "

Pão de queijo from Margaret (Brazil)

"Pão de queijo are made with mandioca flour and cheese. In Brazil they are a typical snack, comfort food and many people serve them at parties. Kids love them, and maybe adults love them too because it brings back the childhood memories:) ! "