Diggings 31st July 2019

Breakfast, Lunch and Dinner // Supercut

A link to a fun, lovely montage of food images from the anime films of Studio Gibhli

https://www.youtube.com/watch?v=RK-I6LxXJsA&fbclid=IwAR2nIMKDGfZ1qjZtjPtb9wsO-v9hqMOzVCRLp3tiH6VcGxfPQtTE9P_Sja8

#couscousforcomment: the hashtag shaming Instagrammers who demand free food

‘Allira Carroll, the managing director of Tonic PR, which represents hospitality clients, says she does use influencers in marketing a restaurant but does it carefully, using vetted influencers.

“It could be a client with a new menu,” she says. “One of our clients is doing a truffle menu and the dishes are very Instagrammable, so we might use an Instagrammer there.” Sometimes influencers are paid but many get paid in food and drink and run their Instagram accounts alongside full-time jobs. This could be why so many Instagrammers try to get a free meal at a high-end restaurants – or post plenty of pictures of cheap food like ice-creams and hamburgers, items that “are pretty and not that expensive”, says Nourse.”

From where I sit Tonic PR is part of the problem.

http://bit.ly/2NVncBM

The World’s Only Traditional Māori Garden Was Made from Memories

 More than a century later, work on Te Parapara began in 2003. “Really, this garden had to be designed by local Māori experts,” says Sergel. Puke agrees. “Te Parapara offered an opportunity to revive many of the aspects of traditional Māori material culture that had been extinct for over 200 years.” Namely, the elaborate ochre-painted carvings, many designed by Puke (who also trained extensively as a carver). Each element of the garden, Puke says, is modeled on very solid empiricalresearch from all sorts of multidisciplines,” along with traditional Māori oral knowledge. The result, he says, is a garden that tells the story of the Ngāti Wairere, the first inhabitants of what is now the city of Hamilton.

Doing research into indigenous foodways in Australia as I am at the moment, I was taken with this, thinking about the native foods gardens being set up around Australia.

http://bit.ly/2xRgj9U

Royal commission hears aged care residents served re-used, cold meals in ‘race to the bottom’

The commission heard the quality of aged care menus — described by one panellist as “the one thing [residents] get to look forward to” — came down to what the facility paid per resident. For $16 a day, the residents of the unnamed facility Lindy Twyford manages were served salt-and-pepper squid, fillet mignon, and occasional portions of frozen but high-quality produce. At the other end of the spectrum, a home spending $7 would rely on secondary cuts of meat and mass-ordered vegetables, some of which would be thrown out at the expense of serving sizes.

Those of us who have family in aged care will not be shocked. There were days I wondered not at all why my mother wasn’t eating the muck served up to her. My brother and I used to take her lunch or morning/arvo tea snacks but the nursing home started to clamp down on relatives and friends doing this on grounds of potential health risks to those in care. The risk of starvation because my mum did not want to eat muck was not a consideration for them. They also took bugger all cognisance of the extent of her inability to hold a knife and folk because of her crippling arthritis. When towards the last months she was in need of pureed food, her appetite recovered I think at least in part because they now fed her and so eating was no longer a trial.
https://ab.co/30AbPk2

How to eat well while living under siege

Such thriftiness is widespread. Um Mazen and her husband run a small supermarket in northern Gaza. Their customers’ children stare longingly at the snack aisle. Shoppers buy grains only when they receive their quarterly food vouchers from aid groups. They buy olive oil by the shekel’s worth, enough for a single dish. That olive oil is unaffordable is especially bitter. Olive trees are the most lasting symbol of Palestine. Almost half of Gaza’s fertile land lies along its border with Israel. The strip was once thick with olive groves but the Israeli army has levelled well over a thousand acres of them. Most locals rarely use the expensive oil now; they have replaced it with sunflower or soybean oil, doled out sparingly by aid agencies.

I have something of an interest in food during wartime. This is a lovely article about how people make do and make identity while making do.

You can check out a paper I gave on food security issues and war in the space novels of Doris Lessing here.

http://bit.ly/2MoSb6H