Ajda Pratika is about slowness, cyclicity and seasonality. It is dedicated to Slovene vernacular culture as well as to forgotten, lesser known, rural cultures in general. It speaks of a new gaze toward what seems far away, of inexperienced hands toward unknown textures, of new encounters with buckwheat, the specific pseudo-grain we dedicate our senses to. Ajda Pratika is a space between pages which unfolds its practices through you, the landscape which surrounds you, the kitchen you process your food into eatables, the table you share the landscape on. Ajda Pratika is a tool which stimulates an embodied relation with food, its cultivation and production. It is a manual which invites you to question the personal relation to eating as a cultural phenomenon.
Ajda Pratika is a new format of recipe book, where content is organised through time and where recipes are suggested for specific seasons and moments of the year. It is also a recipe book involving buckwheat that does not lead to food on the plate: these are recipes of observation, engagement, reflection. Recipes that invite the reader to be touched by buckwheat not only as food for humans but also as an element of the landscape, as a seed, as a flower, as a plant which grows mycorrhizal, symbiotic relationships with fungi, as a cover crop, a treat for the soil itself. Ajda Pratika is an invitation to widen our gaze when we look at food. To include landscapes, animals, cultural elements connected to a specific plant. To think about how this plant-food, and others too, shaped the world we live in.
Editorial team: Elena Braida, Dora Ciccone, Kim Lang, Francesca Lucchitta, Elena Rucli, Vida Rucli, Vid Skrbinšek, Janja Šušnjar.
Graphic design: Elena Braida, Kim Lang, Francesca Lucchitta
Cover drawing: Juna Horstmans
Pages: 240
Size: 100x150mm
Paper: Fedrigoni Arena Natural Rough 90g, NotWeed Paper by Trajna Collective
Print: riso (cover) and offset
Published by Robida in June 2022.
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more here:
https://robidacollective.com/community/journal/ajda-pratika
