DICTIONARY DINING A new kind of memory making A collaborative cookbook by HCMA Artist in Residence Annabelle Choi DICTIONARY DINING A new kind of memory making Cookbooks come in many forms and styles. While we pick one up hoping to become better cooks, perhaps the truer reason is for the connections we make with their stories of shared meals, comfort, and memory. This cookbook is a collaboration between interdisciplinary design firm HCMA, and myself, Annabelle Choi, a multi–layered food designer. My residency started with the intention of creating deliciously challenging, sensory–specific, and curiosity–invoking experiences that would question our attachments to food. Through workshops with HCMA staff, we explored how food forms part of our identity, and how it relates to creative practice. But, what emerged was something far more accessible and fundamental. Tapping into childhood memories — and moments of discovery or hardship — we When the COVID–19 pandemic struck — altering how we socialize, live, and explored how specific foods and environments triggered different emotions. eat — physical distancing changed those plans, but opened up the possibility Through this, I discovered an ever–evolving dictionary of food memories that we of a different, even broader engagement. all carry, like nostalgia, family, loss, and connection — a collection of experiences formed over a lifetime of using our senses to determine our perception of the world. The theme of food memory generated a rich dialogue around the words we discovered in the workshops — Contentment, Family, Loss, Connection, Through our own distinct ways of eating, whether by habit or ritual, we either and Love — and the opportunity to create new memories in the form of a add to our food memory dictionary, evolving and challenging it, or become collective cookbook. rooted in our ways. By reflecting on these experiences together, we can better understand issues like addiction, cultural expression, and food security. The recipes contributed by HCMA staff were inspired by those five words, accompanied by short stories, photos or sketches. With my residency concentrating on people’s food discoveries, I’d originally proposed for my final experience to be an edible installation — an experience As we step forward into an unknown future, an artifact that can be both physical that would walk people through three vocabularies from my own personal and meditative is an appropriate conclusion to my time with HCMA; one that food memory dictionary. can help us find balance and solace, as we continue to share with those we love. 2 3 RICE PUDDING & FRUIT SOUP by Lynn Curtis Yields 8 servings My grandparents on my mother’s side, All these years later, each time I make rice Rice Pudding Recipe Cook the rice about half way, until just soft. originally from Finland, immigrated to pudding it comes out a little different than 3–4 cups rice In a ceramic baking bowl, combine the rice and Canada in the 1920s. My nana and grandpa the year before because, just like my nana, Evaporated milk and whole or 2 milk evaporated milk / whole or 2 milk. Stir until settled in New Westminster, when it was I don’t measure I just go by what looks to Cinnamon, sugar and butter cooled; the consistency should be quite moist a separate city to Vancouver, and they learned be about right. such that it won’t be dry after baking. Top with to speak English by listening to cknw on the cinnamon, sugar and little dobbles of butter. radio. Growing up close to my grandparents, My nana and grandpa and mom are long we enjoyed a lot of Swedish traditions, one passed now, but a year has not gone by Bake in the oven at 325°F for about an of which was on that Christmas morning without rice pudding and fruit soup in my hour, until it is bubbling on the sides and we would have rice pudding with fruit soup. house on Christmas morning and I think a lovely buttery/sugary crust on top. My brother and I didn’t much care for the of them, miss them and remember the fruit soup part as kids (prunes… yuck!) but richness of traditions and connection to This can be prepared the night before or ahead the rice pudding with butter and cinnamon family like this one. of time and baked before serving hot. sugar was pretty good and something we all looked forward to after opening presents. Fruit Soup Recipe Soak the dried fruit in water for an hour. In large Dried apricots, prunes, raisins, saucepan, cover fruit in water, add sugar and heat; plums, apples, figs, dates once boiling, thicken with cornstarch and cold water. 1/3 cup sugar (depending on how much Serve at room temperature with rice pudding. fruit you are using) 3 tablespoons cornstarch mixed in cold water 4 5 CHILI LIME TOFU STEAKS by Jason Burtwistle Yields 4 servings My parents separated when I was about seven would regularly try to trick us into thinking 2 cups jasmine or Basmati rice Pickling: A few hours before cooking, julienne carrot and my brother and I lived with our mom tofu was delicious. Fast forward to now, I’ve 1 package extra firm tofu and daikon. In a pot combine vinegar, water and and visited our dad every other weekend. been hosting monthly dinner and discussion 1 carrot sugar and a pinch of salt. Simmer until sugar When I was eight we moved out of suburban evenings to create deeper connections and 1 small or half a large daikon is dissolved, then pour over carrot and daikon Mississauga to support a growing Baha’i meet new people — all while putting those handful cilantro in a jar. Cool at room temp for a few hours and chill community in a rural township on the kitchen skills to use. Thanks, mom. I never 1/2 cup peanuts in fridge at least 30 minutes before serving. outskirts of Cambridge, Ontario, but because know who is going to show up, so typically 1 tbsp chili oil my mom was still working in the city, my have to keep the menu vegan and gluten 2 tbsp sesame oil Rice: Wash and cook rice in rice cooker or pot. brother and I were quickly put to work in the friendly. Which often means tofu (reverse 2 tbsp coconut cream kitchen to help prepare meals a couple times eye roll). The first time I prepared these 1 lime Tofu: While rice is cooking, slice package of tofu into a week, and thus started my love of cooking tofu steaks, they were a huge hit, and I’ve salt and pepper four steaks. Marinate in chili oil, sesame oil and salt and hosting people. Fast forward to when we cooked them a few times since and tweaked 1/2 cup apple cider vinegar and pepper for about 30 minutes. Heat frying pan moved out to BC, and my mom decided we it to try to make tofu taste not as boring. 1/2 cup sugar with additional sesame oil and fry steaks until crispy should eat all healthy and stuff (eye roll) and 1/2 cup water on both sides. Bring it all together: Add coconut milk to rice and scoop rice onto plate. Put tofu on top and garnish with cilantro, pickled carrots and daikon, peanuts and lime. Can add peanut sauce or hot sauce as desired. 6 7 THE WORKS by Vanessa Konn Yields 4 servings My dad is one of those cooks who intuitively The simplest four ingredients of all time, zero 1 pkg Kraft Dinner Set aside Kraft Dinner powdered cheese and knows which flavours to combine, thus most prep required, and one pot clean up screams: 1 can Campbell’s Mushroom Soup pour noodles into boiling water. While noodles of my childhood meal recipes aren’t written “Remember me when you go away to college.” 1 can flaked tuna are cooking, drain water off tuna (and give it down and changed a little each time he And that we did. This remains a favourite of 3/4 cup frozen peas to your cat). Once al dente, strain the noodles made them. His sauces are to–die–for and both my brother’s and mine and there’s always Course–ground black pepper to taste and put back into pot on a low–heat burner. impossible to replicate (I’ve tried) and his a family text message announcing when propensity for seasoning will forever escape somebody makes the coveted dish. In the Immediately add powdered cheese, canned me. Of all the culinary delights he nourished words of my big brother, “nobody understands mushroom soup (do not mix with water or us with, nothing says Rainy Weekend Lunch until they try it.” milk), frozen peas, and drained tuna. Stir well quite like The Works. to mix and evenly heat all ingredients. Feeling fancy (maybe a first date or pretentious in–laws)? Add 3/4 cup grated sharp cheddar, as expensive and aged as you’d like. Serve into bowls, generously season with course–ground black pepper. Eat with a fork (the real way to eat KD). 8 9 SPAGHETTI AGLIO OLIO E PEPERONCINO by Lidia Pasini Yields 4 servings This is the ultimate meal–saving recipe. For the Italian university students this is 40 gr kosher salt First of all boil your water, the sauce will only take Every Italian household has these ingredients the go–to meal after a long night of partying, 320–400gr spaghetti no.5 approx 5 minutes. When the water boils add coarse stored in the cupboard at all times.