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Torvehallerne are food halls which are positioned in the center of Copenhagen which sell a large variety of food. This includes fresh vegetables, cheese, fish, and freshly baked bread. The prices are high and the focus is on quality and ecology, rather than price and quantity. The shops are specialized in offering a selection of products from their respective shops. In conversation with cashiers, they explained to me that the dialogue is what sets apart Torvehallerne from regular supermarkets. This is the conversation around the products being sold.
Native American populations in the US have long been subject to stereotyping and destruction of their respective cultures. Throughout the 18th and 19th centuries, Native Americans often found themselves at war with the colonial settlers; however, war did not just manifest physically. American colonists waged war against Native culture itself, attempting to assert the cultural superiority of the white man largely through Christian missions and the capture and destruction of Native lands and landmarks. Another facet of the cultural war was through food.
Nestled in the Western Ghats on the coastline of the Indian peninsula, is Goa- a small state that was colonized by the Portuguese around 500 years ago and became a part of the larger Indian State in the 1960s. The confluence of this Indo-Western heritage amalgamates into a fascinating melting pot of culture. Goa, which is now a renowned tourist destination, has always been for me, home.
Image: Woman with Cane Basket, Crates filled with oranges from orange orchards in Panauti Nepal. These orchards are sold by the farmers’ families while the profit goes to the landowners and they only earn a part of the profit made on the crop since they do not own the lands anymore due to brain-drain, high taxes and the push for privatization by the government.
This is breakfast at HMC Westeinde hospital in The Hague, the Netherlands. Every morning, the ‘breakfast cart’ comes along to each patient’s bedside, where the patient is offered a choice of white, wholegrain or raisin bread with butter, margarine, cheese or jam. Alternatively, patients can opt for a cereal (only one choice, an off-brand cornflake) with milk. Alongside this, you can choose to drink tea, coffee (both with or without milk, sugar and sweeteners) or apple or orange juice. You are also offered one hard-boiled egg.
Gochujang, a type of red pepper paste is one of the key ingredients in the South Korean cuisine. It is made from gochu-garu (chili powder), glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. It is produced through years of fermenting in earthenware. Sunchang County is the main producer of Gochujang in South Korea and holds a distinctive recipe comparing to elsewhere in South Korea.
At an altitude of 3000 meters, Khamje is a tiny village with a handful of houses in the Solukhumbu region of north-eastern Nepal. The mountains in Nepal are not considered hospitable to a variety of food, and most of the country’s food production is centered in the hilly region and the Terai (Southern Nepal). Dawa Phuti Sherpa (woman pictured here) is seasoned in mountain farming and animal husbandry, and has spent most of her life in Khamje. The red tomatoes, and the large pumpkin shown here are grown in her recently-built greenhouse.
