love [in] a different kefte, 2008
A culinary artwork specifically created for the Love Difference Pastries, by the MouSou* team (Maria Nymfiadi and Lea Petrou)
Love [in] a different kefte pastry deals with a relational dosage of proximity, using the kilometric distance between the capitals of the Mediterranean countries. The dosage of each ingredient derives from the kilometric distance each capital has from Athens. A mixture of dried nuts and dried fruits is selected to represent each one of the 19 countries around the Mediterranean Sea, according to each country’s cuisine. The longer distance each capital has from Athens, the more quantity of the specific ingredient is used in the recipe.
Love [in] a different kefte was initially presented at the Love Difference Pastries project, organized by the Love Difference, Cittadellarte – Fondazione Pistoletto, during a three day performance meeting at CAMeC Modern and Contemporary Art Center, La Spezia, Italy, between 22-24 February 2008. Love Difference Pastries ( LDP ) is a network of 16 confectioneries. The aim of the project is to become a cultural passport that opens doors to different Mediterranean cultures and then draws them closer together through the experience of taste.
Love [in] a different kefte was hosted and put on sale at Cake pastry shops from the 31 st of May until the 28 th of June 2008, produced by the two artists on a weekly basis and in a limited number. www.lovedifference.org
The posters and packaging for the exhibition at Love Difference Pastries and Cake pastry shops are designed by the MouSou team.
*Mou, Sou in Greek language are personal/possessive pronouns 1st and 2nd person singular,
translated to English Mou is me/my, Sou is you/your.
Love[in] a different kefte recipe
|Grams||Distance from Athens||Ingredients
|33 g||500 km to Tirana, Albania||Sultanas|
|41 ml||625 km to Podgorica, Montenegro||Freshly squeezed lemon juice|
|52 g||788 km to Sarajevo, Bosnia||Hazelnuts|
|54 g||824 km to Ankara, Turkey||Roasted chickpeas|
|57 ml||859 km to Valletta, Malta||Freshly squeezed orange juice|
|60 g||912 km to Nicosia, Cyprus||Walnuts|
|69 g||1040 km to Rome, Italy||Roasted pine nuts|
|71 g||1076 km to Zagreb, Croatia||10 dried apricots|
|75 g||1114 km to Tripoli, Libya||4 dried figs|
|76 ml||1130 km to Cairo, Egypt||Freshly squeezed pomegranate juice|
|77 g||1156 km to Beirut, Lebanon||Cashews|
|78 g||1172 km to Ljubljana, Slovenia||Poppy seeds|
|80 g||1202 km to Tunis, Tunisia||Blanched, roasted almonds|
|80 g||1215 km to Tel Aviv, Israel||13 dried prunes|
|82 g||1240 km to Damascus, Syria||Pistachio nuts|
|121 g||1820 km to Algiers, Algeria||15 dried dates|
|139 g||2097 km to Paris, France||Roasted pecans|
|158 g||2374 km to Madrid, Spain||Boiled chestnuts|
|184 g||2770 km to Rabat, Morocco||Peanuts|
|To coat: 800 g plain, cooking chocolate finely chopped|
|Food scale (precise for calculating grams), food processor, wooden spoon, metal bowl, non-stick baking sheet, 1 saucepan for the bain-marie, 1 heatproof bowl, fruit squeezer|
|makes: around 60 round bits, cooking time: approximately 60 min, settling time: 60 min|
Crumble all the nuts, cut the fruits in really small pieces. Use a food processor to blend the nut crumbles and fruits pieces. Add the juices in order to make a soft mixture.
Documentation of the meeting at CAMeC, La Spezia, foto by Enrico Amici.