The Ain Sakhi Lovers, Edward Yang, and Laverbread [July 23]
Five Curated Recommendations from Others
Kirsty 2021
‘There is a wonderful online radio platform called ‘Radiooooo’ (give or take a few ‘o’s maybe) where you can listen to music from any place in the world, from any time period. I have come to love 70’s Japan, 20’s Japan, 80’s India, 50’s France, and 60’s Cambodia.’
Shiva 2022
'When you’re sad, caramelise onions. You’ll cry as you cut them up. After 25-45 minutes on the stove you’ll have calmed down and you’ll have something delicious. Best is red onions with brown sugar and balsamic vinegar.’
Paul 2022
'Try to pay attention to the space above your head.'
Rose 2019
'How to enjoy the British Museum. i) go in through the North entrance ii) eat before (food is shit and £7 for a sandwich) iii) pick like 3 objects to research beforehand, maybe make notes iv) locate objects v) consider the years! decades! centuries! of luck and caretaking that has allowed this object to be in front of you vi) emerge happy and not exhausted. I recommend. Sutton Hoo, Lewis Chessmen, The Ain Sakhi Lovers, and Room 27!'
Hunter 2023
'Silken tofu and soy sauce and spring onion and sesame seeds, cold and raw.'
Five Recommendations from Me
In two films by Taiwanese New Wave director Edward Yang, A Brighter Summer Day (1991), and Yi Yi (2001), there is a museum of human longing and disappointment. Rich, warm, and endlessly charming.
The album Utakata No Hibi (1983) by Mariah blends Armenian folklore with Japanese synthpop. Shisen is wonderfully tender. Shinzo No Tobira is ecstatic.
The podcast Drum Tower from The Economist contextualises contemporary Chinese politics and culture. Two of my favourite episodes explore Beijing's hutongs, and 'the biggest annual human migration on the planet'.
One of my most loved teas is a green-white blend from HebdenTea called Dragon Wing. The sencha gives it body and intensity; the white tea gives it a lingering freshness. Infuse at ~80 °C for 1-2 minutes.
My favourite savoury accompaniment to a bowl of porridge is Parsons Laverbread. You can forage your own laver (an edible seaweed) from the west coast of Wales, but it's difficult to match the richness of a Parsons tin. For me, a perfect bowl of porridge starts with 1/3 of a cup of jumbo oats, and 2/3 of a cup of rice milk.
