no. 50: a never ending grind
Hullo to readers old and new!
I recently wrote about the mortar and pestle, innovation, and modernity in Asia. You can read the essay here – there’s no paywall, and I think it’s one of the better things I’ve written.
My publisher this week is the Prepared, an utterly delightful organization that’s nearly impossible to describe – it’s kind of an online guildhall for folks who are interested in how things are built.
Also, I’ve been making more kueh. The mould is an antique from Penang, and we literally don’t make them like that any more (thanks for the lead on this one, Christopher!). It’s probably about the same age as I am, and its maker is likely long gone. Working with it was a moving experience.
The mortar and pestle story is excellent — I loved seeing the patent application illo of the Robot Coupe! Super interesting all the way through. Well done.
Literally loved this so much and am now a subscriber! But curious on one point: You mention that mortar and pestle were not important to food culture in Europe, but I feel like you must mean that comparatively? Obviously foods like pesto, aioli and other emulsions (hummus maybe even?) are hallmarks. Were they not traditionally made with a pounding implement? (I could very much be wrong, but am curious!)