Mobile kitchen: Nixtamalisation Laboratory

At the Gastronomy Guild we believe that certain long procedures of traditional food preparation carry within themselves intangible performative knowledge, and that if we take the time to go through them they bring us closer to popular ritual forms from our contemporaneity. In this session of the Cocina ambulante we will do a laboratory on nixtamalisation, a traditional process of cereal preparation, especially panís (maize), which is carried out in various Latin American cultures. As these everyday rituals are a way of creating culture and community, we have invited Las Jamaiconas, a collective that combines art and activism through cooking from a migrant and anti-racist perspective. With them we asked ourselves, what is an ancestral process doing in the art centre, if this process implies breaking down the structures of the "corn" to make it more digestible and assimilate its properties to the maximum, then: can an art institution like the Santa Mònica be nixtamalised?

Image: Foto de Freepik

Activity promoted by: Gastronomy Guild

With the participation of Las Jamaiconas

Les Jamaiconas is a collective that combines art and activism through cooking, using tools from performance, installation, writing and educational mediation. They are interested in generating hybrid spaces, playing with the limits between art and gastronomy to question them and imagine other possible forms. Their research involves a reflection on migration and territory, crossed by feminist anti-racist struggles. It is made up of Columba Zavala, Lina Ruiz and Mariana Alva.

Language: spanish