A Lunch for 'The Other Moderns'

A shared meal to celebrate the launch of 'The Other Moderns', a 300-page book of stories about little-known émigré architects, interior designers and furniture makers who fled Europe in World War II and began working in Sydney from the 1930s to the 1960s. 'The Other Moderns' is co-published by Hotel Hotel and NewSouth Publishing; and edited by Rebecca Hawcroft.

World-wide migration has hit an all-time high. This lunch is a time to gather together and celebrate the contributions of migrants, past and present, to Australia’s cultural landscape.

‘Code-switching’ is the act of alternating between two or more languages in conversation. This meal has been conceived of as a code-switching for the palate. Monster’s Sean McConnell will present a menu of food that is simple, eclectic and communal.

Lunch will be punctuated with small performances and provocations: Multi-lingual artists will present a poem; weaving between Azerbaijani, Indonesian, Persian, Serbian, Spanish and English. Canberra Symphony Orchestra violinist, Pip Thompson and cimbalomist, Tim Meyen will play songs that evoke loss, long journeys and memories.

Lunch guests will be encouraged to switch seats mid meal, and will be presented with a number of prompts to nurture conversation and sharing with neighbouring strangers.

Poetry by the Homespun poets, presented by Mother Tongue – Multilingual Poetry
Vesna Cvjeticanin, Karina Palomita, Anita Patel and Asefe Zeinalabedini.

Music by Canberra Symphony Orchestra
Pip Thompson on violin and Tim Meyen on cimbalom

Sunday 12 November
Monster kitchen and bar
12PM – 3:30PM

Tickets $95, $15 of which will go to the Asylum Seeker Resources Centre.
Includes lunch and a glass of sparkling on arrival.
A shared meal on communal tables.
People that book together will be seated together on larger communal tables with other guests.

MENU

Share plates

- Fedra olives

- Fava, pickled peppers, dehydrated olive

- Vanella straciatella, broad beans, peas, mojama

- Sardine piadina, caramelised onion, pine nuts, balsamic vinegar

- Charred broccoli, capers, burnt butter, nori

- Heirloom carrots, barley, pomegranate molasses, zaatar

- Pulled lamb shoulder, labneh, pistachio, vine leaves, brik

To finish

- Baklava

- Galktoboureko

- Turkish delight