Twenty-Four Flavours: Salted Vegetables and Duck Soup
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TWENTY-FOUR FLAVOURS: SALTED VEGETABLES AND DUCK SOUP
published by Math Paper Press
"Comfort food. Cholesterol food. Homecooked food. Heart attack food. Whatever one calls it, the dish SALTED VEGETABLES AND DUCK SOUP is no longer as commonly available as say Black Chicken Soup. Even the art of cooking a good bowl of the soup can no longer be taken for granted.
The dish is generally not considered a health tonic but one served in a family setting. The soup sits in the centre of the table, and portions of duck, salted vegetables, and soup are re-distributed into smaller bowls and given to each member of the family seated around the table.
The subconscious momentum of sharing a dish that has taken hours to cook, the precise manner of how much salted vegetables to use, in balance with the duck, and even the addition of ingredients such as wolfberry or ginseng slices that are only possible if one is already a seasoned hand at cooking the dish.
As I mentioned earlier, this dish is an art to be mastered. Similarly, the ability to write a story in fewer that 240 words is an art to be consistently practised, and with time, one might just get really good at it.
I hope you enjoy this issue as much as we enjoyed drinking copious
amounts of the soup."
~ Kenny Leck, Co-Founder and Publisher
Twenty-Four Flavours is an anthology of 24 local writers, each contributing a piece of flash fiction, no more than 240 words. Twenty-Four Flavours will run for 24 issues, each issue food-themed.
Twenty-Four Flavours : Salted Vegetables and Duck Soup
Jason Erik Lundberg
Teh Su Ching
Toh Hsien Min
- unbound broadsheet
- product dimensions: 165 x 240 cm