Rooted x Relegated: Living Food Heritage

Despite its profound spiritual and social power, culinary tradition has historically been relegated to a secondary status compared to visual arts, weaving, and traditional dance. But food that is rooted in ancestral knowledge and stewardship tells us more about ourselves than we realise. Come listen to how the narrative surrounding culinary arts and indigenous foodways are changing, being revived and reclaimed. Through this discussion, we ask ourselves, how can we eat, consume closer to the heritage we have been honoured with and why it is so critical that we make those choices to reclaim a living heritage.

Artist Profile:

Passionately Sarawakian, Karen R Yap started Ethnic Sarawak Night, her series of dining experiences, curated for a singular purpose: to share the undiscovered gastronomic treasure that is the ethnic cuisine of her home state. With over 40 distinct ethnic and sub-ethnic groups, a primary rainforest that provides native communities with indigenous ingredients and flavours, and age-preserved ways of cooking - Sarawak’s indigenous cuisine is a true collection of culture, legacy, and history. Drawing on ways of eating and cooking from her childhood and insider collaborators, Karen uncovers these flavours, refines the techniques and curates them into cultural morsels for her diners to experience. Not just a meal, also an insight into Sarawak’s ethnic heritage ways through food. And as cuisine carries culture, she believes through food we can get to know each other better.