To begin: water. Its flavor perceived as flavorless, in between or undecided. Sometimes mineralic, sometimes chlorine.
A broth – so often warming. Sometimes fresh and acidic, sometimes heavy-hearty, sometimes fullbodied, sometimes murky or crystal clear. Not constant, but changing, from seconds in minutes to days – to pasts and futures. There in the kitchen, to be shared, to be nourished, to begin simmering into the nights.
As kitchen gatherings hold water, water holds ingredients. Rinsing, washing, scrubbing – or getting to know each other. Water is becoming a medium, where flavors merge.
Every evening during El Caldo, chef Margaretha Jüngling cooks a soup for the audience and artists.
To begin: water. Its flavor perceived as flavorless, in between or undecided. Sometimes mineralic, sometimes chlorine.
A broth – so often warming. Sometimes fresh and acidic, sometimes heavy-hearty, sometimes fullbodied, sometimes murky or crystal clear. Not constant, but changing, from seconds in minutes to days – to pasts and futures. There in the kitchen, to be shared, to be nourished, to begin simmering into the nights.
As kitchen gatherings hold water, water holds ingredients. Rinsing, washing, scrubbing – or getting to know each other. Water is becoming a medium, where flavors merge.
Every evening during El Caldo, chef Margaretha Jüngling cooks a soup for the audience and artists.
