the Rotterdam street of a thousand flavours
INTRODUCTION
For many years we have been engaged in primary research on artisanal and small-scale food production, looking at the business of farming and fishing, processing and selling, baking and cooking in the context of sustainable food security with the emphasis on traditional foods, recipes and methods.
We have identified and interviewed beef, pig, and sheep farmers, cheesemakers, chocolatiers, freshwater, inshore and offshore fishers, fruit and grain farmers, legume farmers, vegetable farmers and horticulturists. We have also interviewed bakers, chefs and cooks, chefrestaurateurs, food educators, food innovators, grocers and food coop collectives, foragers and herbalists, patissiers, and assorted people working in small-scale artisanal food production.
Specifically we have looked at the bioeconomic and eco-social impacts, the dynamics of the value-chain system, the reasons for success and failure of artisanal food businesses, the role of the state in small-scale food production, innovative marketing, promotion and selling, the benefits of EU policy, the significance of grant-aid, the necessity for educational support, co-operative systems, strategic applications (such as centralised distribution – from small-scale producer to small-scale grocer) and the benefits and implications from small-scale food activity on sustainable food security.
Our research combines techniques from ethnography, journalism and sociology, with recorded interviews, observational descriptions (including photography and video), note taking, field science, primary and secondary documentation providing other material.
Our specific study areas are Anatolia and the Caucasus, the Atlantic Fringe, the Baltic Sea basin, the Black Sea basin, the Mediterranean basin, the Alps and the Carpathians.
Because three-quarters of the world’s food supply is dependant on 12 crop species, the focus in each country is indigenous produce, artisanal products and traditional foods in the context of sustainable food security, food waste and food poverty.
The material is being collected into a series of large-format and pocket-format books, numerous podcasts and an online database.
Since 2015 we have looked at the “live” elements of traditional food cultures in most of the 55 countries featured in the Fricot Project. This is largely manifest in fairs and festivals, in street markets and mobile activity like the food trucks that criss-cross Italy.
With few exceptions it is largely commercial, albeit with functions that combine societal norms beyond the mundane. Almost every fair and festival has communal activity in the form of baking and cooking classes, demonstrations and competitions.
The advent of “show cooking” has added a different dimension to the usual free tastings of traditional foods. Food quizzes come and go, an indication that the knowledge element is generally poor. What is missing are open discussions on traditional food in the context of sustainable food security. Marketeers and their customers live busy lives and don’t have time to spare to attend workshops on producer-consumer relationships or on short food chain dynamics, to name two of the cornerstones of sustainable food security systems.
Implementing SFS systems at local level, through “shop local” and “shop traditional” branding involving all indigenous produce, all artisanal products and all value-added products at specialised outlets including food hubs, food market spaces and supermarket chains prepared to apply “shop local” and “shop traditional” branding.
FRICOT KITCHEN EXPERIMETNAL – FXK
Therefore Fricot Kitchen Experimental will attempt to introduce educational elements to the existing entertainment elements. With “live” show cooking at the heart of its activity, each FXK will showcase traditional foods and seek to introduce the complicated systems and educational elements that ground sustainable food security in the community.
Using indigenous produce and artisanal products to make popular foods, FXK will serve to combine traditional home cooking with professional baking and cooking.
SPACES AND FUNCTIONS
Large venues with amble kitchen space to create the traditional foods of the area, region, country and continent, with a capacity of up to 900, 2-course mid-day meal (x-drinks) fixed at the lowest possible price, 4-course evening meal (x-drinks) also fixed at the lowest possible price, based on daily menu with multiple choice of at least ten main dishes (example menus below).
- Visible kitchen area (with some interaction)
- Standalone cookers in dedicated floor space
- Standalone ovens in dedicated floor space
- Standalone food preparation units in dedicated floor space
KITCHEN ACTIVITIES
- Baking Demonstrations (small breads and iconic breads)
- Baking Classes (small breads and iconic breads)
- Baking Competitions and Tastings (small breads and iconic breads)
- Cooking Demonstrations (popular traditional foods)
- Cooking Classes (popular traditional foods)
- Cooking Competitions and Tastings (popular traditional foods)
- Artisanal Produce and value-added Products on Display
- Featuring on a seasonal rota the produce and value-added products of the area, region, country and continent.
KITCHEN EXPERIMENTAL REVENUE
- Ticket sales from classes and demonstrations.
- Ticket sales from specific events.
- Mark-ups from sale of artisanal products.
- Profits from sales of Fricot pocket books in English, French, German, Italian and Turkish.
FXK SAMPLE MENUS – MAINS
featuring local ingredients
FRANCE
Cassoulet Languedoc aromatic country casserole with herbs, meats and vegetables
Clafoutis de Fromage aux Fruit
cake with cheese and fruit
Diots avec Pommes de Terre et des Sarments de Vigne
sausages with potatoes
SWITZERLAND
Älplermagronen Klassiker
traditional macaroni, cheese, potatoes
Bratwürst mit Zwiebelsauce und Rösti
sausage and onion sauce with fried potatoes
Brötli Assortiert assorted bread rolls
GERMANY
Apfel, Rhabarber und Ingwer Streusel
apple, rhubarb, ginger crumble
Bratkartoffeln mit Speck und Zwiebeln mit Bratkartoffelgewürz
spiced potatoes with bacon, onion
Grünkohl
kale with bacon, onions, sausages
TURKEY
Balık Ekmek
fish sandwich
Hamsi Diblesi
Black Sea anchovies with kale and rice
Icli Köfte
beef and bulgur meatballs
ITALY
Canederli al Tastasal
bread, bacon, cheese and pork dumplings
Frico con Pecorino / Montasio e Patate e Cipolla
potato, cheese and onion fritters
Risotto Primavera
spring risotto with asparagus, courgettes, peas, saltwort, shallots, cheese
CONTINENTAL
Banitsa
BULGARIAN
cheese, egg and yoghurt filo pastry
Gulyásleves
HUNGARIAN
beef, vegetable, paprika soup
Курник с курицей и картошкой Kurnik s Kuritsey i Kartoshkoy
RUSSIAN
chicken pie
FXK SAMPLE MENUS – MAINS
featuring local ingredients
FRANCE
Escalivade de Légumes aux Anchois
summer vegetables with anchovies
Flamiche / Flamique cheese custard tart
Gratin de Chou-Fleur aux Lardons et Fromage Aromatique cauliflower, bacon in cheese sauce
SWITZERLAND
Fondue
cheese with bread cubes
Gommer Cholera
puff pastry pie with apple, cabbage, cheese, pear, potato, onion
Kalbsgeschnetzeltes au Champignonrahmsauce
veal slices in creamy mushroom sauce
GERMANY
Frikadellen fur Kinder
meatballs for children
Grünkernsalat
green spelt salad
Häckerle
minced herrings with eggs and onions
TURKEY
Ahtapot Salatası octopus salad
Düğun Pilavi
rice with chickpeas and meat
Yogurtlu Yahni
lamb with yoghurt
ITALY
Focaccia Panino / Focaccia Farcite
filled flatbreads
Involtini di Melanzane e Prosciutto
aubergine and ham rolls
Orecchiette alle Cime di Rapa
pasta with turnip tops
CONTINENTAL
Judd mad Gaardebounen
LUXEMBOURGIAN
smoked pork collar with broad bean sauce
Костица Kostica
MOLDOVAN
barbecued juicy pork on the bone
Mamaligu cu brânza si Smântâna
ROMANIAN
creamed cornmeal, smoked bacon, sour cream
FXK SAMPLE MENUS – MAINS
featuring local ingredients
FRANCE
Petits Farcis Sardines et Thon
stuffed tomato with sardine, tuna, sweet pepper, courgette, rocket
Pissaladière
anchovy, olive and onion flatbread
Tartiflette
bacon, cheese and potato gratin
GERMANY
Bayerischer Leberkäse
Bavarian meatloaf
Rheinischer Sauerbraten Rhineland soured meat
Schwäbische Kässpätzle
Swabian cheese noodles with spelt flour
ITALY
Agnello all’acciuga lamb with fresh anchovies
Paniscia / Panissa
rice with beans and salami
Tortellini di Valeggio in Brodo
filled pasta in meat broth
SWITZERLAND
Mischleta
apple, cheese, corn and potato gratin
Pôchouse Suisse freshwater fish stew
Roggenvollkorn Walnuss Brot
walnut rye bread
TURKEY
Mahmudiyye
sweet chicken stew with fruit and orzo
Siyez Ekmeği
einkorn wheat bread
Sütte Levrek ve Pazılı Patates
seabass with milk sauce, sauteed potatoes and Swiss chard
CONTINENTAL
Merluza en Jamón
SPANISH
Serrano hake in ham
Pecená Kachní Prsa
CZECH
roast duck breasts with honey
Xocalı As Qarası
AZERBAIJAN
Khojali rice with apricots, chestnuts, cranberries, lamb, onions, raisins
FXK SAMPLE MENUS – SIDES ≠ SNACKS ≠ STARTERS featuring local ingredients
FRANCE
Mâche et de Roquette dans l‘écrou Vinaigrette
dressed rocket leaves and valeriana leaves
Oeufs à la Pipérade sweet peppers with eggs
Quiche avec le Maquereau Fumé et la Bettes
custard pie with smoked mackerel, chard
SWITZERLAND
Bircher Müesli
Bircher berry, flake, fruit, nut and seed breakfast
Brunsli
almond and chocolate brownies
Bündner Bohne und Gerstensuppe
Grabünden bean and barley soup
GERMANY
Äädäppelschlot
potato salad with bacon, cutlets, meatballs, sausages, fresh bread
Bärlauchknödel
wild garlic dumplings
Wirsingwickel
filled savoy cabbage leaves
TURKEY
Halep Dolması
stuffed dried aubergines, Gaziantep style
Jajik
manzoon / yoghurt with cucumbers, garlic and mint
Muska Böreği
triangle pies with cheese and spinach
ITALY
Cantuccini
almond biscuits
Castagnaccio / Baldino
chestnut cake
Insalata di Radicchio e Finocchio
chicory and fennel salad
CONTINENTAL
Chicons au Gratin
BELGIAN
chicory in cheese sauce
Chowder
IRISH
thick fish and potato soup
Holländische Frikandel
NETHERLANDS
Dutch minced meat sausages
TEXT & PIX FRICOT 1997-2023
FRICOT INDIGENOUS — Local Food Produce | Traditional Food Recipes | Sustainable Food Security Solutions 