sheldrakus:burntcopper:petermorwood:eatcleaneatclean:lickypickystickyme:If grandmothers around the w
sheldrakus:burntcopper:petermorwood:eatcleaneatclean:lickypickystickyme:If grandmothers around the world had a rallying cry, it would probably sound something like “You need to eat!”Photographer Gabriele Galimberti’s grandmother said something similar to him before one of his many globetrotting work trips. To ensure he had at least one good meal, she prepared for him a dish of ravioli before he departed on one of his adventures. “In that occasion I said to my grandma ‘You know, Grandma, there are many other grandmas around the world and most of them are really good cooks,” Galimberti wrote via email. “I’m going to meet them and ask them to cook for me so I can show you that you don’t have to be worried for me and the food that I will eat!’ This is the way my project was born!”The project, “Delicatessen With Love”, took Galimberti to 58 countries where he photographed grandmothers with both the ingredients and finished signature dishes.Galimberti said many of the subjects for the project were selected serendipitously, picked while he was working on a project about couch surfing that explored the global phenomenon of staying in other people’s houses. Since Galimberti never slept in hotels while working on the project, he was able to come into contact with people who introduced him to grandmothers in the area.Galimberti acted as photographer and stylist during each shoot with the grandmothers, taking a portrait of both the women and the food they made for him.From top to bottom: Inara Runtule, 68, Kekava, Latvia. Silke €(herring with potatoes and cottage cheese).Grace Estibero, 82, Mumbai, India. Chicken vindaloo.Susann Soresen, 81, Homer, Alaska. Moose steak.Serette Charles, 63, Saint-Jean du Sud, Haiti. Lambi in creole sauce.The photographer’s grandmother Marisa Batini, 80, Castiglion Fiorentino, Italy. Swiss chard and ricotta Ravioli with meat sauce.Normita Sambu Arap, 65, Oltepessi (Masaai Mara), Kenya. Mboga and orgali (white corn polenta with vegetables and goat).Julia Enaigua, 71, La Paz, Bolivia. Queso Humacha (vegetables and fresh cheese soup).Fifi Makhmer, 62, Cairo, Egypt. Kuoshry (pasta, rice and legumes pie).Isolina Perez De Vargas, 83, Mendoza, Argentina. Asado criollo (mixed meats barbecue).Bisrat Melake, 60, Addis Ababa, Ethiopia. Enjera with curry and vegetables.very very cool.My special Grandmother food was from my Mum’s mum, and it was fresh soda bread with lots of butter and home-made raspberry jam. Griddle soda is made so fast that when I say “fresh” I mean the bread on my plate was just ingredients in jars when we came through the door. Three-quarters of an hour, tops, from “please” to “thank-you”.@dduane still uses Granny’s recipe, taught to her by my Mum. Mostly we buy the jam nowadays, not make it, but the bread still goes from store-cupboard to plate in ~45 minutes. It still tastes just the way I remember. And probably the way Mum would remember too.Granny would be proud.Grandma was… mostly mince and mash and peas and steak pie from the bakers with occasional side trips into trifle. y’know. Serious english comfort food.Granny, otoh, was ALL about delis (cue my lifelong thing for kabanos) and her parents ran a tea shop, so even before I spent three years in Cornwall, I had OPINIONS about fudge. Like, giant vats you could easily drop a toddler in of boiling sugar and butter on the stove and then the big marble board would get brought out and the iron sticks would get brought out for shaping.Ok, I’m trying that soda bread.Food I associate with Grandma: Sausages and baked potatoes on Bonfire Night. Semolina. Rock Cakes. Murray mints. Walking down to the Triangle in Palmers Green for French Fancies.Food I associate with Grandma Molly, in this order, every single visit: cheesy biscuit. Tomato juice. Roast chicken. Blue Nun for the grown ups (orange juice for us and Uncle Michael). Fruit salad and/or Vienetta. -- source link