Tablespirit

2021
chalk on asphalt
12′ x 15′
Temporary installation: Carver Branch Library, San Antonio

To find the Spirit of San Antonio I began at the dinner table. This table is set with dishes made in our community. The food on our table both distinguishes our heritage, and highlights our similarity. Specifically, these foods represent a “lateral” set of recipes which, by changing a few ingredients, become other culturally-relevant dish.

In your kitchen, travel laterally from this mural by substituting select ingredients and methods. For example, Donburi is a Japanese “rice bowl dish” where protein and aromatic spices sit atop short-grain sushi rice. Substitute any protein you like to make a new and culturally specific Donburi. Alternately, substitute glutinous, aka “sticky”, rice and fish sauce plus lime juice for the dominant umami flavors, and you’ve made a Larb found in southeast Asian communities. Similarly, the southern United State’s Shrimp Corn Chowder is very similar to the French staple’s Bouillabaisse. Simply forgo the roux, change a few spices, and increase the volume of seafood.

From left to right, the mural’s dishes (and select lateral possibilities) include: Shrimp Corn Chowder (bouillabaisse, lobster bisque, burmese sour soups, gumbo), Naan bread (tortillas, roti, paratha, pita, dosa, biscuits), Larb, Rice, and Donburi (bokkeumbap, sushi, beef tips and gravy, arroz chaufa), and lastly Roasted Butternut Squash and Red Onion with Tahini Sauce (roasted root vegetables, elote, chile rellenos, shishito peppers, burnt tomatoes).

This mural was made possible through the efforts of Ruby Kate Walker, and Sydney Crowther. It takes inspiration from recipes supplied by Hiromi Stringer, Kaldric Dow, and Katie Shaw-Meadow. Additional recipes by Kris Yenbamroong, Meera Sodha, and Yottam Ottolenghi. Financially and programmatically supported by Artpace and Chalk It Up, The Spirit of San Antonio, 2021. Conceptually influenced by the works of Niki Segnit, Kris Yenbamroong, and David Chang.