This blog accompanies the workshop – Making Italian Bread in NYC – Fare il Pane Italiano a New York City ,
to be realized by Antonella Ricco .
The workshop will take place between September- October 2011 in our Kitchen in Manhattan.
I would like to investigate the idea of the workshop as a place for putting in common hands knowledge and abilities, personal involvement and process based ways of relationships and transmission.
I have chosen bread for its real importance, for the social and metaphorical value, and for its special relationship with the tradition of Italian bread production that runs through town and connects all the sea and mountain villages. I chose bread production as a process, based on the idea of taking time as a way to take place. The many ways in which personal knowledge is actualized, through sharing, comparison, and mixing, mirrors the process of bread production.
For additional information