#the third space

[izraelinfo]

Bét ha Gefen

Ebben az épületben rájövünk, hogy attól, hogy az én történetem igaz, attól még a másik emberé is igaz lehet. Ujvári Anna kísér végig minket a zsidók és arabok békés együttélését előmozdító haifai központban.

Évek óta szerettem volna eljutni a haifai Bét ha Gefenbe. Annyit tudtam róla, hogy valamiféle arab-zsidó kulturális központ, ahol a-tól zs-ig mindenféle programot szerveznek, de ennél…

View On WordPress

[gbbyloo]

Dudgeon, P and Fielder, J. “Third Spaces within Tertiary Places: Indigenous Australian Studies,” Journal of Community & Applied Social Psychology, 16 (2006): 396–409. According to Didgeon and Fielder’s interpretation of Homi Bhabha:

“The third space is not some safe and secure position that ensures formulaic political correctness. The third space represents a radically hybrid space—unstable, changing, tenuous, neither here nor there. The third space is not just something in-between two distinct cultures:…there is no pure, homogeneous cultural space—even within an ostensibly unitary and coherent culture. Communication always takes place (or, more precisely, makes space) in-between.” 

[jasondominy]

Five Questions with Chef Asha Gomez

(Asha and her son, Ethan)

This week, we're featuring another one of my favorite local chefs, Chef Asha Gomez of Cardamom Hill. She's been nominated for a James Beard award, runs a very popular (and delicious) Kerala, India-inspired restaurant, and speaks regularly at events all over the country. She opened the chef education lab "The Third Space", which allows anyone a chance to learn from some of the best chef and culinary minds in the Southeast. She's also opening a new breakfast and lunch spot called "Spice To Table", as well as a Krog Street restaurant called "Spice Road Chicken." 

Despite her busy schedule, she invests in the local chef community, The Giving Kitchen and Team HIDI, her son Ethan, and her recent work with CARE, including a trip to Peru, working to end poverty and hunger around the world. She's an incredibly passionate person, and someone who I not only love as a person, but have an amazing amount of respect for. Oh, and did I mention her Kerala Chicken and Waffles is one of my top 5 ATL dishes? Yep. Without further adieu, Five Questions with Chef Asha Gomez-

1. What is the largest misconception Americans have of Indian food?

That all Indian food is fiery-spicy and made with heavy creams and sauces. Like all cultures, the way people eat at home from region to region is very different from what is often represented in mainstream restaurants in the U.S. In a country as big and culturally diverse as India there are so many different styles and techniques of cooking that there is not a monolithic Indian cuisine. I'm hoping to change this misconception at Cardamom Hill one diner at a time.

2. You have friends in town, where do you send them for dinner?

There are a plethora of amazing places in Atlanta to take visiting guests- too many to name here, my personal favorites that I know are phenomenal experiences that also impart a sense of the burgeoning food scene here and that are at the vanguard of the New Southern cuisine are Bacchanalia and Miller Union, and Restaurant Eugene.

3. What is the last book you read?

The Southerner's handbook - a collection of fascinating essays that confirms why for me the American South is home.

4. What's one thing most people would not know about you?

That during mango season I can eat my weight in mangoes forgoing everything else.

5. What's your favorite weekend getaway?

Serenbe: for such a short distance from the city when I go here it really feels like I have gone far away to a picturesque setting that really allows me to recharge in repose.

You can connect with Asha on her Twitter at @ashagomez

(Asha with Tim Gaddis, of Many Fold Farms, and local cheese knowledge source.)

Check out all the other Five Questions blogposts!

Melanie Crissey

Chef Steven Satterfield of Miller Union

Kimmy Coburn of The Homestead Atlanta

Kyle Tibbs Jones of The Bitter Southerner

Chuck Bryant of "Stuff You Should Know"

Sarah Buchanan of Kula Project

Chef Chris Hall of Local Three

Aaron Chewning

Tim Gaddis, of Many Fold Farm

Justin Fox, of Fox Brothers BBQ

Dan Haseltine, of Jars of Clay and Blood:Water Mission

Chef Asha Gomez of Cardamom Hill 

Jen Hidinger of STAPLEHOUSE and The Giving Kitchen

Chef Hugh Acheson, of Empire State South

James Martin, of lots of things

Julian Goglia, of The Pinewood

Erin Zwigart, of Georgia Crafted

Chef Homaro Cantu of MOTO in Chicago

Laura Scholz

Kyle Brooks, aka BlackCatTips

Emily Myers of Emily G's Jams

Jeni Britton Bauer of Jeni's Ice Creams

Jonathan Baker of Monday Night Brewing

[medinuggets-blog]

The Third Space.....How to perform BETTER!

[thisfranklife]

Artist: Elnaz Massoumian. Photograph: Patrick Macaulay. 

  The Third Space

  CURATED by Sanaz Mazinani, “The Third Space” visual arts exhibit in Toronto features works by six female, multimedia artists of Iranian descent.

Photograph courtesy of Riley Wallace.

Employing diverse modalities such as photography, sculpture, drawing, collage and video, the works of Soheila K. Esfahani, Negar Farajiani, Gita Hashemi, Elnaz Maassoumian, Naz Rahbar, and Sona Safaei-Sooreh, examine life in the diaspora. Contrasting the concepts of homeland with settled land, reality with fantasy and the here and now with the elsewhere, the artists explore the complexity of living in a global village and the multiple identities inherent in multiculturalism. Themes of home, place, memory, impermanence, identity, land and topography inspire diverse symbolic and psychological spaces. Can the innate duality of the emigrant experience and multiculturalism be ultimately reconciled?

Photograph courtesy of Patrick Macaulay. 

The Third Space is part of the Tirgan Festival, July 18-21, 2013.

- Ana Manao, Toronto. 

[thekingskitchen]

The Third Space

What the player does between points as is important as the performance in the point. Dr Adam Fraser’s research shows that those who were able to transition rapidly by first reflecting on the previous point (then putting it behind them), then resting (relaxing deeply), and then resetting (focusing on being at their best for the next point), performed better. He calls this transition period “The Third Space” and argues that utilising this time well is the key to surviving and thriving in our busy lives (not just on the tennis court!). What a cracker concept, I love it.

[cabbagerose]

soft spot

the third space/greutmann bolzern design studio

via: drkmttr

[kanlage-blog]

homi bhabha, jonathan rutherford's interview with homi bhabha (1990)

the sign of the 'cultured' or the 'civilised' attitude is the ability to appreciate cultures in a kind of musée imaginaire; as though one should be able to collect and appreciate them. western connoisseurship is the capacity to understand and locate cultures in a universal time-frame that acknowledges their various historical and social contexts only eventually to transcend them and render them transparent.