🌿🔪 "Everything passes but the past" 🔪🌿
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Roasted plantain with tomato stew, avocado puree, toasted Garu, crushed peanuts... Months ago I got involved in a collaboration between the Black Achievement Month and Hallo Zuidas, an organization representing Amsterdam's international business district, the so called 'financial mile'. Because there are so many banks and law firms out there, we felt that a programme for the Zuidas needed artistic commentary on the legal history of slavery and colonialism. An intervention. Chef and culinary activist Lelani Lewis is dedicated to expose such histories with her innovative approach to food. Het project? Code Noir, named after the brutally racist law passed by imperialist Louis XIV of France in 1685. The code defined the conditions of slavery in the Carribbean: it defined how enslaved people should be punished, tortured... fed... and that enslaved people were to be forcefully converted to Catholicism. The Code also stated restrictions for 'free' Black people and people of color and it ordered the expulsion of all Jewish people from 'French' territories. This is the opening statement of Lelani's culinary journey. What followed was a recognition, a hommage to how Indigenous, African and Asian ancestors made Carribbean culture, through art, ceremony, ritual and meaningful, comforting and joyous dishes, despite the presence of oppressive colonial regimes in the 17th, 18th and 19th century. Nothing is stronger than the resillance of our ancestors. And "everything passes but the past". Thank you
@joana_velu @enissay.b @rachelrumai @jamesoesi and
@lelani_lewis for telling the truth.
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A big thank you goes out to Olivier, Elisa of team
@hellozuidas for your perseverance and dedication to make this happen ❤️. Thank you
@abnamronl for the financial support and team
@werkenbijnautadutilh for the warm welcome💚. And shout-out to
@lafamnl and La Costa Media for the expert technical coordination💛!
📸 by
@marionfluffie 
