Tag: cookery
HEL YES!
24 September 2010 | This 'n' that
Dinner time: HEL YES pop-up restaurant in London; lighting by Harri Koskinen. Photo: Adam Laycock
Run that by me again, please?
Oh: HEL is the airport abbreviation of Helsinki, and the second word completes the title given to a pop-up restaurant set up by a team of Finnish designers and chefs in London. It takes place at 1–3 Wenlock Road, London N1, between 15 September and 3 October.
HEL YES! is commissioned and produced by the Finnish Institute in London as part of its Arts & Culture Programme, in anticipation of Helsinki’s role as World Design Capital in 2012.
The restaurant offers inventive Finnish dishes, the dinner service plates are mix ‘n’ match vintage Iittala and the diners sit on Alvar Aalto and Artek’s ‘403’ chairs painted in a new range of colours.
We hear the reservations for dinner are now been fully booked, but coffee and drinks are available in the restaurant, a former depot. See what the press said, here.
Maarit Knuuttila: Kauha ja kynä. Keittokirjojen kulttuurihistoriaa [The ladle and the pen. The cultural history of the cookbook]
24 September 2010 | Mini reviews, Reviews
Kauha ja kynä. Keittokirjojen kulttuurihistoriaa
[The ladle and the pen. The cultural history of the cookbook]
Helsinki: SKS (The Finnish Literature Society), 2010. 207 p., ill.
ISBN 978-952-222-187-2
€ 26, hardback
This book by ethnologist Maarit Knuuttila describes the history of European cookbooks, recipes and cooking. Knuuttila familiarises the reader with the earliest documents relating to the preparation of food, which were written by the ancient Greeks and Romans, but of which only a few have been preserved. Instead of haute cuisine the book concentrates on the authors and users of basic Finnish cookery books, and examines how those books reflect the times in which they were written, as well as their significance for women. While the literary high culture of gastronomy has been produced mainly by men, the everyday dishes represented in the basic cookbooks are the work of women. The author discusses the changes in perceptions of the ideal home and health, as well as the ways in which Finnish cookery, housekeeping and food culture have altered during the past hundred years.
Moomin food
19 August 2010 | In the news
Cheers: Moominpappa and Moominmamma on a picnic
A cookbook that introduces Tove Jansson’s famous Moomin family and other characters from the delightful classic stories for children (and adults), with original illustrations and quotations from the Moomin books, has been published in the UK.
Entitled Moomins’ cookbook. An introduction to Finnish cuisine (translated by David Hackston and published by SelfMadeHero), the book was compiled and written by Sami Malila and published in Finnish in 1993 (WSOY).
The Moomins are also currently being celebrated in an exhibition at the Design Shop UK in Edinburgh, entitled ‘And the World Went Mad for Moomins’. The exhibition runs until September 5.
Translations of books by Tove Jansson (1914–2001) have been published in more than 30 languages.
The cookbook offers recipes of healthy porridges and fish dishes, mushrooms and fresh berries, as well as treats like one of the Moomins’ favourites, pancakes (often cooked in the oven) with jam and whipped cream.
And as this is a cookbook for the whole family, Moominpappa’s grog contains no alcohol – but it’s no secret he enjoys a drop of good whisky (see the picture) every now and then, and a good cigar.
Let us eat cake
4 February 2010 | This 'n' that
A national favourite. Photo: Ville Koistinen
Here at Books from Finland central we’re celebrating, with the one Finnish literary anniversary that involves its own dedicated cake.
The fifth of February marks the birthday of the poet J.L. Runeberg (1804–1877) – writer, among many other things, of the Finnish national anthem (actually unofficial, as there’s no mention of such a thing in the legislation), which he wrote in Swedish, Vårt land (in Finnish, Maamme). More…
Slowly does it
5 November 2009 | Reviews
Straight from the oven: cabbage rolls. – Photo: Sami Repo
Mummola
[Grandma’s house]
(food: Hans Välimäki, photographs: Sami Repo, text: Mikko Takala, graphic design: Timo Numminen)
Helsinki: Otava, 2009. 224 p., ill.
ISBN 978-951-1-23930-7
€ 40
How paradoxical: in the past couple of decades, numerous internationally famous gourmet restaurants have sprung up in Finland, and at the same time it’s harder than ever to find ordinary, well-prepared ingredients for cooking at home.
It’s hard to get used to the fact that foods like beef and lamb kidneys, sweetbread, and cheaper cuts for use in stews and soups have made way for cheap Brazilian steaks on special offer, even at the largest stores’ meat counters. There’s no point in looking for whole chickens (and certainly not organic poultry), let alone whole, locally caught fish. The last time I asked at the fish counter of my local market if they might have any salmon heads and bones for chowder, the seller looked for a moment like she might summon security. The consumer wasn’t consulted when ‘taste’ and ‘variety’ were replaced by ‘ease’ and ‘speed’. More…
Food for thought
23 July 2009 | In the news
Dinner in a dash: surprise soup?
The flow of cookbooks into bookshops has recently – and universally – slowed down a little, as the internet provides more and more recipes for those wishing to experiment with cuisine.