1 public lecture
Blend these with 3 academics in History, English Literature & Theatre Performance, & season to taste, before adding:
1 dance practitioner
1 chocolate cake
1/2 dozen of Grandma’s oat biscuits
cucumber sandwiches on china plate (crusts removed)
Ania Bas’ Literary Cutlery
Mix these well together to make Hand to Mouth, a performance piece.
Let Hand to Mouth rest, while you gather:
50kgs of fragrant, juicy apples
2 campus orchards
1 Urban Orchard Project expert
1 apple press
many volunteers & Growhampton skills
Hope for sunshine & pursue Pomona through the dusk, before applying pressure and producing juice.
Once these components have been well-combined and well-rested, bring them altogether in a room with the following:
6 plates of historical baby-food
devilled hearts and curry made from goat-shaped demons
2 taste experiments involving yoghurt and jelly beans
1 poem about bread
5 jelly brains
6 bottles of blackberry vodka (only home-made will do)
1 ice-cream making historical archaeologist
John Evelyn’s salad dressing
Little walnut brains
Ensure a good mixing of these ingredients with enthusiastic members of the public, and a dash of debate, and you will have served forth a Memory Banquet to remember. Of course, every banquet will be different, and no one person will remember it the same, so this recipe — as with all recipes — may be less useful as a guide to future making, than a memorial to how it was made on Saturday 15 November 2014 at the University of Roehampton.
Another, more narrative post about the Banquet will follow, as will a picture essay on ‘Good’ and ‘Bad’ food memories, collected as part of the day.