23 Bread and Korea: Pain Tradition

Memory Bread - Pain Tradition

I have listened to a fair number of migrants in Korea (or, as they like to call themselves, expats) express their bread angst. Their bread pain. “It’s all too sweet!” “Too soft!” “Too strange!” “Too hard!” “Too many flavors!” Europe developed as a wheat and rye-based agrarian society, which made bread the staple food there. … more >>>

19 Reflections of Two Hundred Days

Olaf Owlbearssen

Alcohol is an integral part of Slovenian culture. Boys become men by drinking. Hosts welcome visitors to their homes with a schnapps. At celebrations, people become dancers and revelers after two beers. At university, exams passed and exams failed are celebrated with a bottle of wine. All three great European drinks are part of Slovenian … more >>>

11 Design and Korea 2: Scissors

Design and Scissors

“Where are your scissors?” “In the stationery drawer, why?” “I need to cut the meat.” “Huh?!?” In creative and design and lateral thinking workshops one of the oldest tricks in the book is the brick. Master comes into room. Master places brick on table. Bits of fired clay crumble onto table. That will leave ochre … more >>>

10 Food in Korea III: Weird Food

scrontching through some food

“Write more about weird food,” they said. They being friends of mine, curious about a far off land they may well never visit. I filed the idea away and went about my day. Days passed. With YL we completed some Exciting Bureaucratic ManeouversTM, bought a comfortable office chair, visited the street of second hand books, … more >>>

5 Food in Korea II: exoticization

Cheese and kimchi shall meet in the belly of the beast.

Early in our relationship YL had a great fear.

We met in Lausanne, the edgiest and most crime-ridden city in Switzerland. This means that the city is very safe. Old ladies with manicured dogs dominate the promenade and three night-clubs stay open late on weekends. This also means local taste is adapted to saucissons, choucroute, fromage and patates.

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