La ricchizza di la terra/La ricchezza della terra

The wealth of the land

In developing this body of work, I have become acutely aware of the ways in which language has both shaped and reflected changes in food availability over thousands of years. “New” foods have become available over those millennia: carried on the back of trade and conquest from other parts of Italy and Europe; from the middle and far east; and from Africa and south America. These foods have slowly become part of local cultures and language. It is part of the human story but one which today, in this age of globalisation, may threaten our existence.

 

Working with Palermitano dialect—as well as Italian—has made sense from the beginning. But translator Francesco Pusateri, through his many commentaries to me, has heightened the tragedy of loss that sees the existence of local food varieties withering alongside the cultural loss of local language: they are inexorably linked.

 

And we are the poorer for it. All of us.

 

Darwin/Palermo, February 2016

Pere-SB.jpg

Pere-SB.jpg

Nespulu-SB.jpg

Nespulu-SB.jpg

Milinciana di tunisina-SB.jpg

Milinciana di tunisina-SB.jpg

U granatu.jpg

U granatu.jpg

Ink jet print on archival paper 45x45cm

Giri-SB.jpg

Giri-SB.jpg

Furmintuni-SB.jpg

Furmintuni-SB.jpg

Fràgulina_e_ceuse-SB.jpg

Fràgulina_e_ceuse-SB.jpg

Ficu-SB.jpg

Ficu-SB.jpg

Ficu r’innia SB.jpg

Ficu r’innia SB.jpg

Ciuru di cucuzza-SB.jpg

Ciuru di cucuzza-SB.jpg

Cirasa-SB.jpg

Cirasa-SB.jpg

Cipuda scalognu-SB.jpg

Cipuda scalognu-SB.jpg

Cicuoria-SB.jpg

Cicuoria-SB.jpg

Cacocciuliddi-SB.jpg

Cacocciuliddi-SB.jpg

Àgghia-SB.jpg

Àgghia-SB.jpg

© 2016 Chips Mackinolty