1936 edition of cocktail recipes from the Savoy Hotel in London
Working titles:
The Bio-Marine Remedy Book
The Fresh Pharm Recipe Book
I have been carrying around this 1930s cocktail book that my grandfather bought on trip to London in 1937. The tone definitely belongs to the elite class of the era, the smart set who drank seriously and displayed knowledge of travel whether or not they actually traveled. And, when they did travel, they often left damage in their wake. The cocktail recipes are accompanied by anecdotal writing that illuminates this and includes other elements of imperialism. Adopting this as a form/model provides me with a platform to use critical language with irony and humor.
I have focused in on working with the topic of the appropriation of indigenous/traditional knowledges and the subsequent over-harvesting of biological creatures/plants from contended areas.
This particular form and tone allows me to create small narratives in the voice of the pharmaceutical companies/individuals. It will allow me a bit of play.
The users of my book might be individuals interested in science, cultural critique, and even younger age groups.
Originally, I though to use a field guide/interactive form – One that was well suited to the topic of Bioprospecting. I realized quickly that it was far too well suited and verging on the literal. The field guide format would present as more informational in tone.
Sarah Rothberg says
Hi Monika,
Just stopping by to see your work and wanted to comment that this is a fascinating direction and I am really inspired by seeing your research trail unfold! I completely agree, the field guide may be “too well suited” – the cocktail book presents so many strange and rich opportunities.
Some things to think about:
Will the cocktails be drinkable? If they’re possible-to-make versus impossible to make (for instance if some of the recipes involve non-edible ingredients) , how does that change the work?
If they are drinkable, do they have an effect on the drinker? perhaps they taste bad, or are actually medicinal, or extremely alcoholic, or…. !
How does the work change if it is from the POV of the bioprospector, versus from the perspective of a holder of traditional knowledge, or another stakeholder altogether (the marine life)?
The cocktail book is a type of DIY guide – something people use at home. Does the book itself reside in a fictional universe, in which the ingredients are accessible to people in their homes (if, this guide is in fact for people!)
Perhaps you know this group, but worth a visit : https://genomicgastronomy.com/
Very much looking forward to seeing where it goes!
Monika Silvia Lin says
Hi Sarah,
Thanks so much for your comments and the wonderful resource (no, I was not familiar with the site – so great!). Your questions have helped me hone in further on how I can situate the topic.
Although I will include the actual organisms in the recipes, I will also include attitudes, practices, and methodology as well as inedible elements (known, accessible objects, intangible things such as “thoughts”) – so, although the ingredients are mostly available to people, they will not be factually edible. However, the writing will indicate that they are and the effects they have will include the physiological, psychological, and ideological, as well as impacts on life. For example, drinking a cocktail might cause the individual to loose their memory or turn into a rock. Slicing an organism in a particular way might cause uncontrollable “happiness” whereas chopping it might induce a suddenly shift in political preferences, etc.
maria Kuhn says
Very interesting cook book. Where can i buy it?