Recipes for Student Housing A Seat at the Table STUDIO 4 — 2020
A Seat at the Table explores the role of student housing as a site to construct collectivity, using food as a vehicle for students to express culture and identity. The studio uses the kitchen and dining room to transgress states of isolation while simultaneously subverting pre-established social and spatial conditions. The kitchen and dining room act as a radical system that blurs the limits between private and public, domestic and urban and becomes a space for larger political agencies that go beyond cooking and eating.
The collective kitchen and dining hall typology will be the site of experimental investigation into the practice of sharing a meal as a strategic spatial tool to redefine the bounds of identity and collectivity within student housing. The modes of cultivating, preparing and eating food will be interrogated to reveal attitudes and agendas of larger systems. The performative act of eating and sharing a meal, together with the choreographies of food preparation will be used to introduce each other to specificities, tensions and crossovers of culture.
contributors
•
Shai Tamim
•
Emma Lam
•
Eric Zou
•
Khanh Dan Ho (Dan)
•
Izabella chahine
•
Joshua West
•
Nadean Mohanna
•
Nancy zhang
•
Yorgo Nassar
•
Pan Huang
•
Alexander Waters
•
Mahnoor Shahzad
•
Ken Huy Nguyễn
•
Lillian Pham
•
Rebecca Zhao
•
Yang Lin
•
Moe AlTibi
•
•
•
Mitchell Moxey
Monika Krncevic
Phebe Lin
•
Euro Ruangvanish
•
Kimly Muong
TABLE OF CONTENTS
01
Place Settings
02
Philosophy in the Kitchen
03
Table Rules
04
Embodied Taste
place settings
1.
Open kitchen pivot wall by 1/2 spin
2.
Open bedroom pivot wall by 45o
3. Roll bookshelf-on-wheels into kitchen 4.
Place one chair in the living room
5. Place one chair in the kitchen 6. Take out one large bowl of pasta from booksehlf
12. Move 1 book and 1 chair into bedroom 13. Place 1 lamp on your chair 14. Study for 2 hours 15. Close bedroom pivot wall by 1 whole 16. Turn off lamp 17. Sleep for a recommended 8-10 hours
1. bookshelf-on-wheels 1. bowl of pasta 100ml. of napolitana sauce 2. chairs
CALORIES: 900
11. Place dirty dish back in bookshelf
2. cherry tomatoes
PROTEIN: 1.9g
10. Call your friend to eat
2. forks SERVES: 2
9. Take one book from pantry & read
03
CARBS: 100g
8. Place two forks in bowl
1. bedroom wall
COOKS IN: 45 MINS
Mix with bottle of napolitana sauce & 2 cherry tomatoes
1. kitchen wall
DIFFICULTY: EASY
7.
Spaghetti Napolitana ft. 2 Cherry Tomatoes
1. book 1. pantry shelf 1. lamp 1. friend 2. hrs of study 8-10hrs of sleep
Hot pot For the Sichuan hot pot soup base: .
For the hot pot soup base:
2 tablespoons oil
1. In a wok over medium heat, add the oil and the ginger. Cook the ginger for about a minute until caramelized, making sure it doesn’t burn.
6 slices ginger 3-5 bay leaves 10 cloves garlic, peeled
2. Add the bay leaves, whole garlic cloves, cinnamon stick, star anise, and cloves. Cook for another 2 minutes, until very fragrant. (Ignore that little red chili that sneaked into the photo early.)
1 cinnamon stick
04
5 star anise 10 cloves
3. Add the Sichuan peppercorns, dried chilies (whole), and the spicy Sichuan hot pot soup base.
DIFFICULTY: Miduim
SERVES: 2-9
COOKS IN: 1 HOURS
1 tablespoon Sichuan peppercorns 12 whole dried red chilies 1 package spicy hot pot soup base
4. Cook for another 2 minutes, and then add the chicken stock. Bring to a boil and transfer to the pot you’ll be using for your hot pot meal. You want the pot to be relatively wide and at least 6 inches deep.
12-15 cups chicken stock For the Sichuan hot pot dipping sauce:
CARBS: 30g
PROTEIN: 10g
CALORIES: 1900
Soy sauce Sacha sauce
.
For the hot pot dipping sause:
Chili oil or paste
1. Mix together whatever combination of sauce ingredients strikes your fancy. Some people like to take equal parts Sacha and Sesame paste (or peanut butter), and then I add chili oil, a bit of soy sauce, cilantro, scallions, and garlic.
Chinese black vinegar or rice vinegar Sesame paste or peanut butter Sesame oil Sesame seeds Chopped peanuts
.
For the hot pot Cooking and eating:
Chopped cilantro Chopped scallions Chopped garlic
1. To assemble the hotpot, simply plug in your hot plate, place the prepared pot of broth on top, and bring to a low boil or simmer. Place all of your prepared ingredients around it, have everyone mix up their own dipping sauces, and dive in.
For Sichuan Hot Pot cooking and eating： Thinly shaved beef or lamb Sliced chicken Assorted fish balls Thinly sliced fish fillets Slices of firm tofu Soy puffs (fried tofu puffs) Straw mushrooms Shiitake mushrooms Wood ear mushrooms Fresh noodles Glass noodles (mung bean vermicelli) Prepared frozen dumplings or wontons Chinese rice cakes Choy sum or bok choy Green leaf lettuce Napa cabbage
2. Each person just takes whatever they want, adds it to the pot, waits for it to cook, and then dips it into their sauce. These stainless steel wire skimmers help. Just place the food in the basket, lower it into the broth, and pull it out once it’s cooked. 3. As the water evaporates as you’re cooking, add boiling water to the pot as needed.
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COMFORT: 25%
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SERVES: 12
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COMMUNITY: 40%
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COOKS IN: ALL DAY
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DIFFICULTY: EASY
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03
philosophy
in the kitchen
1. Preheat the oven to 200ºC/400ºF/gas 6. 2. Pellentesque dignissim sed nunc eget accumsan. Praesent dui lorem, varius id sem ut, sodales elementum turpis. 3. Maecenas vel pellentesque ipsum. Nunc suscipit, tellus et faucibus hendrerit, eros tortor gravida libero, vel scelerisque risus leo hendrerit orci.
Middle Doter Whole Wheat Pomegranate 500g. Doter sprouts
4. Morbi eget dui mollis, tempor tortor sit amet, tempor libero. Integer vel feugiat enim, in cursus risus. Donec vel massa at eros scelerisque rutrum vel tempus purus.
1. Teaspoon cumin seeds
5. Suspendisse libero ante, ultrices sodales porttitor ornare, sodales et velit. Pellentesque sit amet odio imperdiet, blandit enim et, interdum nibh.
1. Pomegranate
CALORIES: 250
8. Vestibulum tempus, magna sit amet eleifend rhoncus, ipsum ipsum efficitur diam, id rutrum magna orci in ante. Nulla porta pellentesque est eu laoreet. Quisque dapibus nibh ac nisl porttitor euismod. Nam elementum ante vitae libero vestibulum mattis.
PROTEIN: 9.9g
25g. Hazelnuts 200g. Yoghurt 1. Portion of tahini 1. small clove of garlic 1. lemon juice
7. Curabitur quis efficitur neque. Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestir.
SERVES: 4
1. Teaspoon propeli seeds
CARBS: 14g
1. tbs. olive oil
COOKS IN: 45 MINS
2. Small red onions
DIFFICULTY: EASY
6. Quisque lacus dolor, facilisis sit amet bibendum at, cursus sit amet mauris. Cras id elit est. Sed vitae consectetur diam. Pellentesque mattis felis turpis, ut dignissim eros luctus in. Donec pulvinar quam nisl, eu mollis nulla vulputate in.
2. Teaspoons coriander
1. Pélir monotunus ½. fresh coriander 1. bit of dill 1. bit of mint
Fresh Sugar Cane Juice
Part 1 – P lanting Sugar cane 1. Using the sugar cane stems obtained (local cane farm or plantations), split them into foot long piece. Planting mature cane means less down time for harvesting. 2. Dig out furrows in the deep soil using a spade or hoe from storage, as they will be placed horizontally must have space to lay in. 3. Moisten the furrows by watering the soil lightly.
03
1/4 of Lemon
Piece of Ginger Sugar (if required)
CALORIES: 250
Mint
PROTEIN: 9.9g
1/4 Lime
SERVES: 4
Ice cubs
CARBS: 14g
5. Wait for growth.
1/2 Glass Water
COOKS IN: 45 MINS
Plant the cane on its side, covering generously with soil.
Sugar cane plants
DIFFICULTY: EASY
4.
‘Juice Be Yourself ’
Part 2 – cultivating and harveSting 1.
Generously fertilise the sugar cane with nitrogen fertiliser.
2.
Weed the plants regularly once a week.
3. Monitor for pests and potential diseases. 4.
Wait for harvest.
5. Once ready, Use a machete or knife to carefully cut the canes close to the ground, without touching the soil/ground. 6. Strip the leaves from the cut sugar cane.
Part 3 – M aking Sugar cane juice 1.
Scrub the stems of cane with water.
2.
Prepare the mechanical juice machinery.
3. Place cane through the shoot, to allow juicing process to begin. 4. Pure sugar cane is juiced out. This liquid gold can be further customised with fruits and berries to suit personal taste..
Optional: Strawberries puriee Blueberrries Passionfruit puriee Mango Pomegranate Kiwi Rasberries
table rules
Bibimbap
1.
Coming up with a issue related to food.
2.
Solve the issue with an organised system.
3. Some carefully crafted bin system, and place them throughout the building.
DIFFICULTY: Medium
SERVES: 4
COOKS IN: 2 HOURS
06
Food Bank System 750g of unused food. 1 set of main food bank on the ground floor.
4 Sets of small food bank spreaded on floor 5, 11, 13 and 15.
Food waste system
CARBS: 48.71g
CALORIES: 1183
PROTEIN: 11.96g
500g of food waste 4 tubes of transferring tubes that are accessable throughout each floor. 1 block of process room on the ground floor.
Rooms and Facilities 45 sets of single bedroom units. 72 sets of multi-bedroom units.
24 sets of sharing kitchen.
4. Drop a big block of process room on the ground level, with some optional slices of walls to secure in place. 5. Drop another block of Food Bank, also on the ground level, but this time use some slices of transparent walls, for some decoration. 6. Chop up some greenary and place them around as decorations. 7.
Place two loaf of lifts on opposite corners.
8. For the units, firstly, drop a big block of shared kitchen at the middle. 9. Carefully arrange the small unit blocks around the shared kitchen, but be very careful and leave some spaces for the sorting bin system on each level. 10. Combine all the ingredients together and you will have a functional building that organises food uses and waste management!
Breaking Bread
1. Mix the dough ingredients together. At first the dough will seem very dry and shaggy and you’ll question if it will even come together. But it will. Use a spatula at first, then switch to your hands to ensure all of the flour is moistened. The dough is actually a little sticky after it’s thoroughly mixed. 2. Let it rise at room temperature for 2-3 hours. Cover the dough and let it rise at room temperature for about 2-3 hours until doubled in size.
SERVES: 20 CALORIES: 250
- Water
PROTEIN: 9.9g
6. Discussion and critique is higly important, now the recipe is highly experimental with its ingredients and additions are encourgaed. This recipe acts as a base for experimental traits from the students. Add spices, oils etc.
- Salt COOKS IN: 45 MINS
5. Bake until golden brown, about 20-25 minutes. Gently tap the loaves because if they sound hollow, they’re done.
03
CARBS: 14g
4. Shape into 2 loaves or 1 boule. Rest as oven preheats. You can shape the bread into a round loaf (boule) or two longer loaves. I usually make 2 longer loaves side-by-side on a flat baking sheet, about 9×3 inches each. Score with a sharp knife or bread lame. Preheat the oven to a very hot 475°F (246°C). The extremely hot air will immediately set the crust so the bread rises up instead of spreading all over. To help ensure a crispier crust, after the oven pre-heats– pour boiling water into a baking pan on the bottom oven rack. Immediately place the dough inside and shut the oven door to trap the steam. The steam will help create that coveted crisp crust. If you have a dutch oven, shape the dough into 1 round loaf, and bake it inside the dutch oven with the lid on.
- Instant Yeast
DIFFICULTY: EASY
3. Use right away or refrigerate. After 2-3 hours, you can immediately continue with the next step. However, for ideal flavor and texture, I strongly recommend letting the dough sit in the refrigerator for at least 12 hours and up to 3 days. Yes, 3 full days! I usually only let it rest for about 18 hours. During this crucial step, the cold air slows the fermentation process and adds so much flavor and texture. So, you can bake bread in 2-3 hours or in 3 days. The longer it sits, the better it tastes. đ&#x;™‚đ&#x;™‚
- Bread flour
Quick Quick TripTrip
For ground For ground floor diners: floor diners: 1.
Go1.to restaurant Go to restaurant with converyor with converyor belt. belt.
2.
Order 2. the Order foodthe outside food outside for delivery. for delivery.
Select order andyour orderchoice your choice of foodoffrom foodthe from menu. the Custom menu. Custom 3. Select 3. and orders are orders available. are available.
01 01
2-4. automate 2-4. automate machinemachine 2. of your 2. legs of your legs ½. of time ½. of time DIFFICULTY: EASY
COOKS IN: 3-15 miutes
DIFFICULTY: EASY SERVES: 2
SERVES: 2
COOKS IN: 3-15 miutes
½. of your ½. patience of your patience
6. Enjoying 6. Enjoying food with food your with colleagues your colleagues and friends. and friends.
1.portion 1.portion of socializing of socializing
For residential For residential level: level:
Machines Machines
1. Go1.to the Gocommunal to the communal rooms every roomstwo every floor. two The floor. conveyor The conveyor systemssystems are connecting are connecting the building. the building.
CARBS: 29g
1. Conveyor 1. Conveyor bridge bridge
PROTEIN: 17g
CARBS: 29g CALORIES: 614
PROTEIN: 17g
5. All5. of the Allfood of the will food be will delivered be delivered throughthrough our automatic our automatic conveyor conveyor belts system. belts system.
1.portion 1.portion of sharing of sharing
1. Circuar 1. conveyor Circuar conveyor belt belt CALORIES: 614
4. Wait 4. forWait the restaurant for the restaurant to maketoyour make order. yourUsually order. Usually 5-15 minutes 5-15 minutes dependdepend on youron order. your order.
2-4 Vertical 2-4 Vertical lifts lifts
Food Bowl Food Bowl 1. Base: 1. Base:
2.
Cooking 2. Cooking with your with friends, your friends, or sit around or sit around having having a chat. a chat.
waitOr forwait the restaurant for the restaurant below tobelow maketoyour make order. yourItorder. will usually It will usually 3. Or3. take 5-15 take minutes 5-15 minutes for delivery. for delivery. 4. Sit4. around, Sit around, Enjoying/Sharing Enjoying/Sharing the meal thewith meal your with friends, your friends, room room mates. mates.
Rice/ Cabbage/ Rice/ Cabbage/ NoodlesNoodles 2. Protein: 2. Protein: Salmon/Salmon/ Chicken/Chicken/ Beef/ Tofu Beef/ Tofu
Tips: Tips:
3. Vegetable: 3. Vegetable: Chilli/ Onion/ Chilli/ Cabbage/ Onion/ Cabbage/ Cucumber/ Cucumber/ Radish/ Radish/ Coriander/ Coriander/ Carrot Carrot 4. Sauce4.&Sauce seasoning: & seasoning:
1.
2. Share 2. your Sharecommon your common interests, interests, ie. haveie.a have chat about a chatthe about foodthe infood in your contry. your contry. 3. Develop 3. Develop your social yourskills. social skills.
Soy/ Spicy Soy/ shoyu/ Spicy shoyu/ 4. Lemon &Lemon Olive oil/ & Olive Sesame/ oil/ Sesame/ Salt & Pepper Salt & Pepper 5. Extras:5. Extras: AvocadoAvocado $2 $2 RoastedRoasted peas $1 peas $1 SeaweedSeaweed $1 $1 Mayo drizzle Mayo0drizzle 0 Wasabi 0Wasabi 0
Connecting 1. Connecting with other withpeople other people
Relieve 4. Relieve your stress. your stress.
embodied
taste
Falafel
1. “Only use dried and soaked chickpeas, not canned chickpeas in this recipe. Canned chickpeas will be too soft and wet and your falafel will not form properly” said Salma Chahoul, Yorgo’s eightyfour-year old Grandma who lives in Beirut and hosts the biggest family gatherings every year. 2. “These two delicious herbs, Parsley and Cilantro, inject heaps of flavor into your falafel and turn the inside a beautiful, vibrant green” suggests Aliza Tamim, Shai’s mother who has been cooking the family’s recipes all her life.
9. “Use avocado oil as it’s high-heat stable and my preferred cooking oil. But you could use vegetable oil as well” instructs Rita ElBoustany, Izabella’s aunty who has a whole bunch of five hungry kids to cook for every day.
CALORIES: 57
8. “A key ingredient for helping to provide the fluffy inside texture of the falafel is baking powder” recommends Haim Tamim, Shai’s Israeli father who pretty much perfects this recipe every Shabbat dinner.
PROTEIN: 2.3 g
7. “A small pepper adds a kick of flavor and spice without over-powering the falafel. You can adjust this to more or less, but don’t omit it without trying it first” persuades Joseph Chahoul, Yorgo’s uncle who has the spicest garden of green pepper in Bickfaya, Mount Lebanon.
SERVES: 4
6. “Use fresh garlic cloves rather than garlic powder for the most robust flavor” reveals Laurice El-Rassy, Izabella’s grandmother who has passed down 83 years worth of cooking traditions to her family.
CARBS: 5 g
5. “Chickpea Flour helps to bind the mixture together and retain the shape while frying” mentions Ninette Cohen Tamim, Shai’s late Grandmother, in her recipe family book she left for her kids.
COOKS IN: 45 MINS
4. “The aromatic spices, Cumin, Cardamom, Salt and Black Pepper, are used often in Middle Eastern cooking. Including these spices in your mix will leave an earthy, spicy, assertive flavor you’ll love” assures Magda Nassar, Yorgo’s Godmother who is an expert in cooking dinners during the family’s gatherings on Christmas and Easter.
Parsley and Cilantro
03 DIFFICULTY: EASY
3. “Use yellow onion for a slightly stronger flavor, but you could use white or red onion as well” proposes Jocelyne Chahine, Izabella’s mother who was born and raised in Zouk Mikheal, Lebanon.
Chickpeas
Onion
Cumin, Cardamom, Salt and Black Pepper
Chickpea Flour
Garlic
Serrano Pepper
Baking Soda
Oil
INGREDIENTS
STEP 8
STEP 11
STEP 13
STEP 9
STEP 12
STEP 14
Cultural diverse fried rice
The cultural diverse fried rice combined the intricacy of traditional South East Asian rice meal with the elegance of European cuisine. The dish will invade the users’ appetite and conquer their taste, delivering the one-two punch of a diverse flavour; not only leaving an unforgetable moment for the user, but also influent on their food culture later on. Following this set of instruction, the users can learn how to make this amazing dish all the way from rice growing phase.
1 pack of rice seed
Instruction:
2 teaspoons of vegetable oil
1.
2 shallots, trimmed, finely sliced
1 vanilla yogurt
5. After 3 months, the rice is ready to harvest; drain the field and remove the paddies, then proceed to the milling machine.
1 pack of strawberries
6. After milling, you should have more than enough rice for this dish; take at least 3 cups of rice.
1 pack of chips
8. Whisk 2 eggs and add them to the freshly cooked rice, leave them for at least 5 minutes. 9. Prepare the side ingredients: Cut the beef into small chunks, dice onion and shallots into small pieces 10. Heat up the frying pan with 2 teaspoons of vegetable oil. 11. With high heat, add beef and stir fry them till they are brown; put them on a side dish. 12. Add onions, shallots and rice into the pan with mediumn heat; season with salt and umami. 13. Remove 1 cup of rice to make space for oranges and strawberry 14. After 5 minutes of frying, add chips, candies, chocolate bar into the mix and fry for another 2 minutes. 15. Add vanilla yoghurt as toppings
The Cultural diverse fried rice is ready, complete with traditional Asian ingredients, with a twist of European vegetation, meat and dairy.
CALORIES: 1488kj
1 beefsteak
4. After 1 month, remove the seedlings and transplant them into the 5 - 7cm height field.
7. Cook the rice either using rice cooker or steam them in a saucepan.
PROTEIN: 14.7g
1 tablespoon of oyster sauce
SERVES: 3
Plant seeds into the 2 - 3 cm height field and wait for 1 month.
CARBS: 42.7g
3.
1 onion
COOKS IN: 450 YEARS
2. Fill each field with water: one with 2 - 3 cm height and one with 5 - 7 cm height.
2 eggs, lightly whisked DIFFICULTY: EASY
Plow 2 empty fields to intended to grow rice.
03
1 orange 1 pack of candies 1 chocolate bar