No End to Chocolate Exhibits Part III: Visits #3, 4 & 5
A stunning number of exhibits about chocolate, mostly on the East Coast, captured our attention in the last six months. Mark and I had the opportunity to visit three very different exhibits, what I call #3, 4 & 5. I reviewed the exhibit (#1) at Detroit Institute of Arts (DIA), where I was honored to present. We visited the Morris-Jumel Mansion (#2) which I wrote about in an earlier post.
It has been especially helpful to see these displays and objects as we gear up to mount a Jews on the Chocolate Trail exhibit at the Bernard Museum in New York City. By the way the list of chocolate museums around the world has been updated in the second edition of On the Chocolate Trail to be released in the fall.
3. Only one of these exhibits remains accessible at the only permanent chocolate museum in NYC, Choco-Story, at the Jacques Torres shop in NYC. It opened in March 2017 in Soho and is part of a chain of chocolate museums set up by Eddy Van Belle in Belgium, France and Mexico. In addition to beautiful porcelain chocolate cups and pots, it includes some unusual items such as this chocolate cutter. The museum also helps visitors understand about chocolate components and chocolate making through exhibit information as well as through hands-on demonstrations.
4. Chicago’s Field Museum created “Chocolate” in 2002 and the show has been traveling since then. We had seen it in San Diego and Philadelphia and most recently this spring at the Boston Science Museum. It explores the rich natural and cultural history of chocolate from its origin in the rainforest to its popularity as a consumed food. Design reflects advancement through cultures and time from chocolate shop back to its early Mayan/Aztec setting. The show travels soon to North Dakota and to Michigan.
5. Unlike the exhibits portraying chocolate’s development and related material culture, the SculptureCenter in Long Island City, Queens, highlighted art generated by a project of Renzo Martens from 2014. Using a 3D printer he digitized scans of clay self-portraits by Congo chocolate plantation workers, members of the Congolese Plantation Workers Art League. The show brought the contemporary art of a cocoa grower collective in Africa to NYC for the first time and elevated the status of the poor cocoa growers into the art world. As the exhibit brochure states: “ … plantation workers are grossly underpaid for their contribution to the global industry.” They live without basic amenities. Using luxury chocolate as a medium for art enables them to profit from the sales.
Zooming for Challah
Thank you to The Jewish Week’s Food and Wine for running my story, “Zooming for Challah.” The internet has been popping with real-time challah baking sessions since shelter in place began. These free pre-Shabbat meet ups nourish a hunger for recipes, relief, rituals, and relationships. Despite nationwide yeast and flour shortages, longtime bakers and novicesRead more ›
Celebrate the First Shabbat After Passover with a Shlissel Challah
Hasidic communities mark the first Shabbat after Passover with a special challah as they transition back to the world of chametz. They shape the first post-Passover Shabbat challah into a key. The key, or shlissel as it is called in Yiddish, is meant to symbolize openings, passageways, and transition. Rabbi Pinchas Shapiro of Kovitz (b.Read more ›
Atayef: Double Fried Filled Pancakes for Chanukah
Aka Ataïf, atayif, qata’if, qatayif, katayef, these pancakes may be filled with nuts or also prepared with cheese fillings for Chanukah or Shavuot. They are also popular at weddings spread with cream and rose petal jam or simply topped with pistachios or almonds. This recipe guides you through a nut stuffed option. Read my storyRead more ›
Panettone for Breakfast?
While we tend to think of panettone as a Christmas bread, Jewish food writer Edda Servi Machlin shared this version of panettone from her childhood experiences in Italy of eating it for breakfast. She provides an authentic yet simpler process than most panettone recipes and a very tasty one at that. Enjoy it whenever youRead more ›
Some Previous Posts
(in alphabetical order)
- Ambasha (aka Himbasha, Hambasha) Ethiopian Wedding Bread
- Boulou: North African Orange Bread
- Challah Dough for Shaping
- Cheese Babka Recipe
- Chocolate Chip Cookie Chronicles: Inventions & Elections
- Kaak: Recipe for Crunchy Yeast Biscuits
- Lachuch (aka Lahoh or Lahuh): A Yemenite Flatbread for Shabbat
- Los Siete Cielos or Seven Heaven Challah Recipe
- Other Wedding Bread Customs
- Pan de Calabaza: Pumpkin Challah
- Panettone for Breakfast?
- Recipe for Dabo: Ethiopian Pan Cooked Shabbat Bread
- Recipe for Fancy Shapes in Dough: Shaping Dough
- Saluf (aka Salouf or Saloof): Recipe for a Yemenite Flatbread for Shabbat
- Seeking A Shikker Challah
- What is the Chocolate Babka Project?
- What's a Key (shlissel) Challah?
- What? No Babka at Catskills Hotels? *
- Yeast Raised Khachapuri Recipe
- Yemarina Yewotet Dabo: Ethiopian Honey Bread