I am cooking up one thing or another at Tapori Tiffins with interested others.
jun 2016 - ongoing
A membership based community for artisanal probiotics.
Say hello to the friendly microorganisms in your kitchen!
Kefir, Jun, Koji, Sauerkraut, Kombucha.
Care in a Post Industrial Society / Umeå Institute of Design
SkajpingDinner: Julbord Series
sept 30th 2015 onwards for 10 wednesdays
On mediated cooking. Does it taste any better when its via Skype?
Amita Shah, nutritionist and school advisor, Skypes in to Malmö while cooking from her home kichen in Ahmedabad, India and we imitate her moves på vårt kök Tapori Tiffins i Mitt Möllan. Amita prepared 10 grymt god vegetarian menus leading up to a strålande julbord. Skajping Dinner is a cook and eat series by Tapori Tiffins.
Fire makes glass
Glass makes toast
In collaboration with glass blower Minna Rombo Zetterlund
Self grown, Self made
3 weeks at a depopulated region of Dalarna / Örebro Län.
Fermenting, blending, pickling farmed and foraged foods.
Stocking the larder.
The good taste of 'food waste'
’The good taste of ’food waste’’ brings to the table practical and real action steps to deal with food waste in Malmö city on an everyday basis. Small steps going a long way.
In collaboration with Rude Food Malmö, a project conceived and incubated at Tapori Tiffins.
1hr cooking + 1hr eating
This activity is offered to companies and for private events.
Food and Social Innovation
Workshop on food, society, environment as part of the course Innovation, Design and Processes. Students were requested to bring alongwith from Kalmar to Malmö ingredients for preparing a meal. The condition was that none of the food should be paid for with money. Foraging, exchanging, using surplus, self-grown, home brewed...what tactic did they think of? The workshop took place in the Tapori Tiffins kitchen lab.
The 4-month course was conducted in collaboration with Dr. Åsa Ståhl. for students of the Leadership magister program, Linné University, Kalmar.
We Are What We Say We Eat
23 oktober 2014
_A food workshop conceived by me
for the Hidden Economies Seminar at the Royal Academy of Fine Arts Copenhagen >>
Description: In consideration of sentient beings, vegan converts gave up meat...then some took up mock meats...In the meantime, born vegetarians are happy without meat references on their plates. Dependancies linger and are hard to shake off.
In this food workshop we will cook meat rhetorically.
And see what pleasures we derive from this way of mnemonic cooking.
Participants of the Hidden Economy seminar will tenderize smoky carrots, mince pink hummus, and tear strawberry leather to prepare dinner that is reminiscent of cooking meat, minus the meat ... or the mock meat.
Foraging: An Act of Resistance
15 oktober 2014
A talk on food waste resistance as urban foraging by me on
invitation from the Living Archives Research Project.
Zeenath Hasan’s work consciously engages with the space of food
production for humans. Her talk will reflect on foraging (searching
for wild food resources) as a conscious act of resistance, which is
deeply entangled with humans and non-humans in the making of
meetings. Hasan is an ethnographer and food entrepreneur
based in Malmö, Sweden. Her kitchen project Tapori Tiffins is
located in the cosmopolitan district affectionately known to the
locals as Möllan.
The talk is a self-financed part of a series hosted by the Living
Archives Research Project >>
Cooking with Others: Fermentation
22 august 2014
Taking Indian fermentation recipe to the Scandianavian masses.
I set up a live video connection to my friend's kitchen in Bangalore
from the Gustav Adolfs Torg in Malmö. We both cooked with
microorganisms in kitchens to make Dosa, south Indian
fermented rice and lentil pancakes.
Photo courtesy: Marina Vilhelmsson, Verdandi
Malmö Festivalen / Kockscenen / Gustav Adolfs Torg >>
26-27 april 2014
Emilia Blom, designer, forager and blogger at [Dags Att Plocka] brought us Rödplister / Purple Dead Nettles she foraged from the outskirts of Malmö. We vitamix'd them with some mango and cardamom for Mitt Möllans spring market festivities. Subscribe to her newsletter on foraging wild things in and around Skåne >>
Illustration by Emilia Blom
Karma Middagar för Barnfamiljer
november 2013 - february 2014
Tapori Tiffins bjuder in matglada barnfamiljer runt Möllan till att
prata om mat, laga mat tillsammans och dela med sig av sina
bästa familjerecept. Blog >>
Sounds On The Kitchen Table
28 september 2014
''Definitely, we eat with our ears and not just with our eyes.''
Ulrich Troyer, The Vegetable Orchestra.
_From a paper by Leandro Pisano for ISEA 2011 >>
mixa, blanda, koka, smaka, sjuda. Ljud och grönsaker. Vilka nya
recept får vi då?
Danska ljudkonstnären Astrid Randrup tar oss med till matens
hemliga ljudlandskap. Det resulterande infernot kan avnjutas på
hennes soundcloud. Du kan även köpa med dig ditt eget ljud-mat-
kit hem och fortsätta experimentera
Event page >>
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