Embark on a flavorful adventure as we delve into the art of making kimchi, a beloved Korean dish that embodies the rich history and cultural exchanges along the ancient Silk Road, including the prized Himalayan salt. The Silk Road was an ancient trade route that linked the Western world with the Middle East and Asia, and facilitated the exchange of goods, knowledge, and cultures. One of the remarkable gifts of this exchange was the introduction of various spices, ingredients, and culinary traditions to different regions.
Adapted by the Wonder Kitchen in Bethlehem, PA as a farm-to-table recipe that celebrates the vibrant and bold flavors of Asia while embracing the rich heritage of kimchi, a Korean culinary treasure. During this hands-on workshop, you'll discover the secrets behind the art of making kimchi, a beloved Korean dish renowned for its complex flavors and health benefits, as well as the time-honored tradition of food preservation. Alongside our featured restaurant owner Mei Xiang from Wonder Kitchen, our culinary historian, Maite Gomez-Rejóh of ArtBites will guide you through the step-by-step process of creating your own batch of kimchi, teaching you the traditional techniques passed down through generations.
We will also delve into the enchanting world of Himalayan art and explore the profound connection between gastronomy and aesthetics, gathering inspiration from the exhibition Gateway to Himalayan Art. LUAG staff will take you on an insightful journey through the rich cultural heritage of the Himalayan region, introducing you to the symbolism, techniques, and motifs found in these breathtaking artworks. As you learn about the art, you'll also discover how it can inspire and influence the culinary arts. Through engaging discussions and demonstrations, we will explore how the vibrant colors, intricate patterns, and spiritual themes of Himalayan art can be reflected in the presentation and plating of food, elevating it to an art form in itself.
Note: This workshop is suitable for participants of all skill levels, from beginners to seasoned food enthusiasts and art lovers. Free Taste of Art kits will be available for pick-up at the LUAG Main Galleries and the Wonder Kitchen beginning Friday, May 19 during regular business hours.
Wonder Kitchen is a farm-to-table restaurant in Bethlehem, PA that features asian-fusion recipes and pre-packaged goods. Mei Xiang began her journey in 2018 with the creation of Wonder Garden, an organic garden in Hellertown, PA that does not use any harmful chemicals or pesticides. There are so many different varieties of vegetables that are grown that are not the common veggies one can buy from the grocery store. At Wonder Garden and Wonder Kitchen they like to share their culture with the world while giving people what they want through produce and ingredients that are grown locally, taste exceptionally good, and are packed full of the natural vitamins that promote better health.
Taste of Art weaves culture and history together by pairing cuisine and recipes from the local SouthSide Bethlehem community with works of art from LUAG’s permanent collection. Through interactive lectures, DIY- at-home tastings, storytelling, and discussion, individuals of all ages and backgrounds will experience the intersection of art, cultural heritage, and cuisine. Interactive lectures and cooking demos are offered in partnership with Maite Gomez-Rejon of ArtBites: Cooking Art History.
Maite Gomez-Rejón is the founder of ArtBites. She has dedicated her career to exploring the nexus of art and culinary history through lectures, cooking classes, and tastings presented in museums across the country and through videos on her YouTube channel – ArtBites: Cooking Art History. Maite has a BFA from the University of Texas at Austin, an MFA from the School of the Art Institute of Chicago, and a Grande Diplome from the French Culinary Institute in New York City. She has been a guest on the Today Show, featured in Food & Wine magazine, and interviewed on KCRW's Good Food and NPR's Splendid Table. She is also a contributor to Life & Thyme, Eaten Magazine, Gastro Obscura, and other publications. Her essay, “Mexico's Early Cookbooks,” appears in the Oxford Research Encyclopedia of Latin American History. For more information visit artbites.net.
This project was made possible in part by the Institute of Museum and Library Services, American Rescue Plan for Museums and Libraries.