Embodied Taste | Vegan Carapulcra with Chef Krysia

Last fall, a group of 16 students at the Mead Art Museum at Amherst College explored food and eating through the lens of anthropology and art. They researched different food pathways and recipes, and charted how food choices reflect hierarchies of gender, race, class, and colonization. They explored how food shows up as a subject and object of artistic representation across various places and eras. Their research fed the creation of Embodied Taste, an immersive exhibition of food and how it moves - through our bodies and through our world. Inside the gallery, visitors encounter a montage of women cooking in popular media, such as Julia Childs and Patti LaBelle’s cooking shows, and Doña Ángela’s youtube channel, De mi rancho a tu cocina. Next to the video montage sits a long counter, with a wooden box filled with index cards. Each card bears a recipe or a memory - from visitors, and from the student curators all mixed together. This corner of the museum reminds us of the creative agency of those of us who cook for our families - and this essential, powerful, and often under appreciated labor of care. Scroll down for the link to learn more about this exhibition and to take a virtual tour.
To bring the tastes and smells of this exhibition into your home, the Mead is pleased to present this cooking demonstration by Chef Krysia of Chiqui's Kitchen. Chef Krysia, our culinary partner, will present a class on how to prepare vegan carapulcra. "Carapulcra is an ancient Andean dish that has been prepared for centuries, possibly a millennia, by both Quechua and Aimara peoples. The original term for this dish was "qala phurk'a," which means a stew or soup made with hot stones," Chef Krysia writes. "Before colonization, llama or alpaca meats would have been featured in the dish, but I also imagine that in more ancient times (when we did not consume as much meat or perhaps no meat at all) it would have still been satisfying without it." Enjoy!
Ingredients:
7-8oz papa seca (half a 15 oz bag), toasted
2 cups white quinoa, cooked
3/4 cup raw mani/peanuts, toasted
2 tablespoons cooking oil of your choice
1/2 onion, diced
2 cloves garlic, sliced or roughly chopped
2 aji mirasol (peppers), slightly blackened
2 tablespoons hot water
1 heaping tablespoon aji panca paste
1 tsp salt plus more to taste
1/2 teaspoon cumin
1/4 teaspoon black pepper
1/4 teaspoon oregano (optional)
1 clove
3 cups potato water (saved from soaking potatoes)
1-2 tablespoons red wine (optional)
To learn more about the Embodied Taste exhibition and to take the virtual tour, please visit the link below:
www.amherst.edu/museums/mead/...
To learn more about the history of carapulcra and for step by step directions and photographs, please visit the link below:
www.kahloseyes.com/single-pos...
Music in this video
Song: Que Linda Flor
Artist: Silverio Urbina
Album: Que Linda Flor
Licensed to UA-cam by
(on behalf of Andina Music Ltda.); Warner Chappell, LatinAutor, and 2 Music Rights Societies