Woman, Eating
Claire Kohda
Top 10 Best Quotes
“People---aging and mortal---are like flowers, seasonal, wilting and finite; while I'm like a tree.”
“The memory of human blood manifests now as a kind of visceral reaction to seeing people's veins and their necks. The skin on a neck appears to me as different from the skin anywhere else on a body. It seems as thin and consumable as rice paper wrapped around a sweet. It is too blank compared with skin everywhere else, as though it is asking to have marks made on it, like very expensive calligraphy paper, or cold-pressed Fabriano. Often, I wonder whether the urge I have to make art is the same as the urge to consume and destroy the blankness of a human neck. While at art college, I read that the best paper used by artists in the seventeenth century was made from the skins of lamb fetuses. This skin was soft and absorbent, and had an even texture right across its surface. For a long time, the process of creating art has been linked to the killing of living things. My dad, even, used fine silk stretched across wooden frames in his own work as a painter. Once, when we still had some of his pieces, I looked at the odd geometric shapes he created on a huge sheet and thought about all the silkworms who had had their cocoons torn open before they were able to become moths.”
“I go to one of my favorite Instagram profiles, the.korean.vegan, and I watch her last video, in which she makes peach-topped tteok. The Korean vegan, Joanne, cooks while talking about various things in her life. As she splits open a peach, she explains why she gave up meat. As she adds lemon juice, brown sugar, nutmeg, a pinch of salt, cinnamon, almond extract, maple syrup, then vegan butter and vegan milk and sifted almond and rice flour, she talks about how she worried about whitewashing her diet, about denying herself a fundamental part of her culture, and then about how others don't see her as authentically Korean since she is a vegan. I watch other videos by Joanne, soothed by her voice into feeling human myself, and into craving the experiences of love she talks of and the food she cooks as she does. I go to another profile, and watch a person's hands delicately handle little knots of shirataki noodles and wash them in cold water, before placing them in a clear oden soup that is already filled with stock-boiled eggs, daikon, and pure white triangles of hanpen. Next, they place a cube of rice cake in a little deep-fried tofu pouch, and seal the pouch with a toothpick so it looks like a tiny drawstring bag; they place the bag in with the other ingredients. "Every winter my mum made this dish for me," a voice says over the video, "just like how every winter my grandma made it for my mum when she was a child." The person in the video is half Japanese like me, and her name is Mei; she appears on the screen, rosy cheeked, chopsticks in her hand, and sits down with her dish and eats it, facing the camera. Food means so much in Japan. Soya beans thrown out of temples in February to tempt out demons before the coming of spring bring the eater prosperity and luck; sushi rolls eaten facing a specific direction decided each year bring luck and fortune to the eater; soba noodles consumed at New Year help time progress, connecting one year to the next; when the noodles snap, the eater can move on from bad events from the last year. In China too, long noodles consumed at New Year grant the eater a long life. In Korea, when rice-cake soup is eaten at New Year, every Korean ages a year, together, in unison. All these things feel crucial to East Asian identity, no matter which country you are from.”
“I’m not really sure what I am anymore, though- wether I’m a monster or wether I’m just a woman, or both.”
“We only ever got pig blood. This wasn't because it was the only type of animal blood the butcher had. "Pigs are dirty," my mum said once. "It's what your body deserves." But it turns out that pigs aren't naturally dirty. Rather, humans keep pigs in dirty conditions, feeding them rotten vegetables, letting the mud in their too-small pens mix with their feces; the filth of the pig is just symptomatic of the sins of the human.”
“Sometimes, I've wondered if a simple life like this one might be the life I'd choose to live if I were human.”
“I think I realized quite a long time ago that the demon isn't necessarily linked to God; it's not the antithesis of human, or of the soul. It is just a different animal, which has a different diet from humans.”
“I suppose food is a part of life that most humans can control. They give food a lot of power - food can make a person more beautiful, or less beautiful; it can improve or damage skin; it can make a person's body more attractive, help make hair and nails stronger; it can heal you or slowly kill you. There's also clean food and dirty food; if you eat clean, the message is that you are a clean and pure person; if you eat dirty, then the message is that you are dirty and impure. If you lose control in your life, you can find control in your food.”
“I realized that "demon" is a subjective term, and the splitting of my identity between devil and God, between impure and pure, was something that my mum did to me, rather than the reality of my existence.”
“You know, lobsters just get bigger and bigger without aging and, if there were no other threats to them, they'd live forever. Sea sponges too, Mama." I call her what I used to when I was a child. "They stay beautiful and bright and they live for thousands of years. That's us.”
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Book Keywords:
artwork, sponges, vegan, canvas, immortality, sea-creatures, blood, cooking, new-year, noodles, videos, life-and-death, mortality, comparisons, crustacean, asian-culture, instagram, asian-food
