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Poulomi is an Indian Londoner that loves to cook. She is at the shop of her neighbourhood in Pimlico to buy the ingredients for a Chicken Biryani.
LONDON, THE TASTY BABYLON
London, the tasty Babylon explores cultural diversity in London with the leitmotiv of food. Over 240
different communities are settled in the city and this makes London the most diverse city in the world.
I meet Londoners from all over the world to discover the great secret hidden behind a simple dish: the essential
connection between food and culture.
Beyond the simple human practice of sharing a meal, I discover the original features that identify each
community and I realise how much we all have in common. I use food as a link between people and cultures.
London, the tasty Babylon is a celebration of life around a table and master class of tolerance and
understanding. This human encounter is fundamental to understand how the different people integrate in this
big mosaic of cultures while they try to preserve their identity at the same time.
***This photo essay is just a small part of a huge research project: The London Food Project. We are a big team
working on a multilayered project that includes a deep research on each community, photographs, maps, recipes
step by step, illustrations, tips on where to buy and how to eat, and other interesting features that will definitely
open your appetite. We are currently looking for funding due to the vast amount of work that this project means.
For more information contact me on:martamoreiras@gmail.com
different communities are settled in the city and this makes London the most diverse city in the world.
I meet Londoners from all over the world to discover the great secret hidden behind a simple dish: the essential
connection between food and culture.
Beyond the simple human practice of sharing a meal, I discover the original features that identify each
community and I realise how much we all have in common. I use food as a link between people and cultures.
London, the tasty Babylon is a celebration of life around a table and master class of tolerance and
understanding. This human encounter is fundamental to understand how the different people integrate in this
big mosaic of cultures while they try to preserve their identity at the same time.
***This photo essay is just a small part of a huge research project: The London Food Project. We are a big team
working on a multilayered project that includes a deep research on each community, photographs, maps, recipes
step by step, illustrations, tips on where to buy and how to eat, and other interesting features that will definitely
open your appetite. We are currently looking for funding due to the vast amount of work that this project means.
For more information contact me on:martamoreiras@gmail.com
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Vera is an Armenian Londoner based in South Ruislip. She likes to grow vegetables in her garden to cook her Armenian recipes at home.
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Ingredients for cooking dolma, a traditional Armenian recipe.
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It is essential to mix all the ingredients together before cooking the Armenian dolma.
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Zoe and her sister, both Ghanaian Londoners, are preparing some Ghanaian food at their kitchen in Hackney Wick.
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Red Red, one of the most popular dishes from Ghana, ready to eat.
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Ingredients for cooking a Chicken Biryani, a delicious and very popular Indian recipe.
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Many Burmese Londoners get together at Vihara Temple every two Sundays to cook and celebrate together. They like to cook in the garden and make enough
food to have a good meal but also to take some back home for the rest of the week.
food to have a good meal but also to take some back home for the rest of the week.
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Historic map that illustrates the Armenian homeland throughout the ages.
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Vera, Armenian Londoner, stops at the shop of her neighbourhood to buy the ingredients for cooking a dolma.
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Anna, Serbian Londoner, and her friends are about to cook some Serbian food for dinner.
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Chicken Biryani, one of the most popular and appreciated dishes in India.
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Burmese Londoners have a hot winter meal at Vihara Temple.
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Young Burmese Londoners gather together at Vihara Temple for a good Sunday meal with their community.
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In Burma is very common to eat with the right hand around many varied dishes to share altogether.
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Zoe, Ghanian Londoner, buys some ingredients to cook a Ghanaian meal at Ridley Road Market in Dalston.
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Walter, Peruvian Londoner, is at the supermarket looking for the ingredients to cook a Lomo Saltado and Ají de Gallina for dinner.
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Spices used for cooking a Chicken Biryani. The use of spices is a must when cooking Indian food: saffron, bay leaves, black pepper, chillies and turmeric are essential.
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In Burma is very common to make an offering to Buddha of the food prepared before any meal. In Vihara Temple, the Burmese Community Centre in London, they
offered a bit of every dish they cooked for the Sunday meal.
offered a bit of every dish they cooked for the Sunday meal.
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The Burmese Community prepare a big meal every two Sundays to feed between 100 and 150 people, most of them Burmese Londoners who feel nostalgic for
their country of origin.
their country of origin.
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Ingredients for cooking red red, a very popular and traditional recipe in Ghana.
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Zoe, Ghanaian Londoner, at her kitchen in Hackney Wick.
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Iván is a Serbian Londoner that loves to cook Serbian food at home.
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Black caramelised olives from Armenia, an exquisite appetiser.
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Hot tea is a very common drink in most of the Asian countries. In Burma, tea is almost a religion and anytime is good for a tea.