Snapshots on Africa: food, customs, styles, business and more.
Back to Africa
With our cousin's mom, who is wearing a traditional Duala Kaba.
Finally I returned to Africa in January--not for good (yet), but at least I was finally able to go. I'll be writing several posts about the trip, which only lasted 2 weeks, but was full of food (lots of food to catch up!), travel, and meeting with old and new acquaintances. I'll also update older posts with additional photos. Here is a photo of our cousin's mom with me.
Ayse, Bibi, and daughters Bibi Seck is an industrial and product designer of Senegalese and Martiniquais descent, introduced from afar by Fatimata Ly, a Senegalese ceramics designer I wrote about last year. As a matter of fact, I had been hearing about him and his spouse, Ayse Birsel, for a while already: the New York African design community is not that large, and especially an African married to a fellow Middle Easterner (Turks are Middle Easterners as well as Europeans, with literally a foot in both worlds; and of course we had the Ottoman Empire for six centuries!). Moroso-M'Afrique collection Bibi’s stools, made in Senegal, of recycled plastic, are currently exhibited at the Museum of Art and Design’s Global Africa show. I interviewed him last week to find out what his path had been to this point. Bibi was raised between Europe and Senegal.He had planned on studying architecture at first, but then found his true vocation in Industrial Design at the Ec
Ndolé with fried plantains Food in tropical Africa, as everywhere in the world, is mainly made with local products. Notable exceptions: tomatoes have become a staple, after being imported by the Europeans who had themselves imported them from South America. Tomatoes are not quite as ubiquitous as in southern Italy, but are the go-to item for sauces when a cook is in a crunch. Another import is salt cod, also known in the Americas as Bacalao . Cooked with what else... tomato sauce! Onions are also very popular, and I don’t think they are originally from the African continent. Ndolé plant Food, traditionally, is cooked. Well cooked. Salads used to be an unknown entity, and older people still call it “goat’s food.” Raw, or insufficiently cooked, would have been—and may still be—dangerous, in the hot and humid equatorial climate, where bacteria thrive, as it is never cold. Snow is a completely unknown entity. Even after a third of his life spent in temperate climates, my hus
"Gli" (Wall), 2010, at the beginning of the exhibition area, Brooklyn Museum What a life trajectory. El Anatsui's work is now featured in a retrospective at one of the United States' premier museums, the Brooklyn Museum : Gravity and Grace: Monumental Works by El Anatsui , curated by Kevin Dumouchelle. El Anatsui has been shown at New York City's contemporary African art galleries since over 20 years, such as Skoto Gallery and the Contemporary African Art gallery. The first pieces I had seen, in the 1990s, and admired, were made of wood, and I still have a Newark Museum postcard I held on to since 2007. Several years ago, both Skoto Gallery and the Contemporary African Art Gallery staged a double exhibit of El Anatsui's new metal work, which is the art that finally made him famous worldwide, at the age of sixty! "Amewo" (People) - 1998, modified 2010 The art was so wonderful to behold that we all wanted a piece, even though none of