This month on Studio Snack, we’re digging into Mother’s Day – and the stories, cultures, and family recipes passed down with it.
Mother’s Day is celebrated at different times around the world. If you are a mother and well organised, you can celebrate it all year around.
Lydia’s nerdery inclueded:
• The UK and Ireland tie it to Lent (Mothering Sunday)
• France’s version is post-WWII, complete with flower-shaped cakes.
• The US day was started by Anna Jarvis, who later hated how commercial it got
• Ethiopia’s Antrosht and India’s Durga are food-fuelled festivals rooted in honouring mothers too.
Pinch of this, dash of that
Recipes passed down by mums tend to come without measurements or timings. “Cook it until it’s done” or “that much”.
What it means to cook recipece from our origins? Where can you find ingredient? Tern’s entrepreneur’s Jenan Alsheikh, founder of Miellas, told us via Whatsapp interview.
Cooking with words
This month experiemnts.
Lydia went full visual:
- A Pyrex jug relabelled with “pinch,” “some,” and “about that much”
- Her mum’s metal hand whisk drawn mid-spin
- Letter cookie cutters spelling HAND – with a cheeky typographic twist
Narcis cooked the words. Literally.
He made a dish where each ingredient was a word from the brief: onion, salt, stir. It wasn’t precise. But it felt like cooking.
Design reflections
Do we still cook – or design – with gut instinct? Or are we all measuring things too much?
Can a family recipe really be passed down? Or is it reborn each time?