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exercises

HOW TO DO IT:

1
Prepare all ingredients and tools.
2
Choose 1 person to act as a facilitator and 1 person as a note-taker.
3
Practicing the tools.
(*) Facilitator(s) could begin the process by having an introduction first.
Or you can do it whatever you like; it can start by introducing names
and zodiacs, or names and hobbies. Be open to any ideas to start. (*) Division labor:
↳ 1-2 persons for making sambal or the chosen ingredients.
↳ One person for taking notes the whole process.
(*) The notes must be descriptive and narrative.
It contains step by step, descriptions of difficulties, impressions, and feelings. Don’t forget to describe the result: taste, appearance, and smell.
4
Conduct the “Practicing the tools” for about 30 minutes to 1 hour.
After it’s done, you can gather all the people into one big group and share each small group process. It’s important to point out.
5
Sample of questions to discuss after:
→ What do you feel when you're using the tools?
→ How does it taste? Does it taste different if you use unfamiliar tools?
→ Do you remember where, when, and how you first learned using the tools? → What is your impression or comments regarding the exercise?

Unpacking Embodied Knowledge


WHAT TO THINK FIRST:

What we do in Bakudapan is using “sambal.” Sambal is a pivotal entity in Indonesian food; it could function as a condiment or ingredient. Other than chili, mortar and pestle are the two instruments that will elevate the taste to make sambal. Many people believe the best or the correct way to produce sambal is by using mortar and pestle; however, due to time limitations and saving up your energy, automation comes in handy. Blender or hand blender and food processor are the tools that you need to help you.

So, prepare a dish or a condiment or an ingredient in mind. One rule, those items need to be pounded or ground, or mashed to be consumed and used.

WHY YOU NEED TO TRY THIS:

Knowledge in the domestic area is rarely to be discussed and archived, especially in using kitchen tools. Somehow, the knowledge of kitchen tools’ is given. On a side note, automation is convenient and saves time, so you won’t spend too much time in the kitchen. Productivity is the critical point of automation. The privilege of automation detaches us from the embodied knowledge.

Have you ever wondered when you exactly knew how to use a stove? A microwave? Or a blender? It has always been a process that we went through growing up but hardly discuss. This workshop is an invitation for us to reflect on how your body recorded the knowledge that was considered given. Unpacking embodied knowledge could be the way to criticize and momentum to reflect between your memory, body, and tools in domestic practice.

part of:

Kitchen Atlases


excercise by:
Bakudapan Food Study Group
est. time:

4 hours


participants:

Min 4


tools needed:

Ingredients.(For example, if you decided to make sambal or your own recipe that need to be smashed, blend, crushed; for example pesto, or you can let Google do the search).
Blender, mortar, and pestle, mixer, hand blender, food processor, your traditional tools, etc.
Paper and pen.


downloads:
Unpacking Embodied Knowledge, Bakudapan

An exercise guide by Bakudapan Food Study Group

Graphic Design by Irindhita 'Ayash' Laras Putri