res – to: (n.) etym. Lat. / Fr. , 1) a term in Spanish, Italian and Portuguese that refers to, among many things, leftover food; also referring to remains (as in body), from the Latin ‘restare’ meaning to stay or to remain. 2) a colloquium of ‘restaurant’. In the modern sense, it is a business which prepares and serves food and drinks to customers in exchange for money, either paid before the meal, after the meal, or with an open account (Wikipedia). From the French restaurer ‘provide food for’ (literally ‘restore to a former state’). 3) Agora’s creative lunch program happening from September to December 2015 that explores leftover culture not just from the point of view of ‘waste’ but also from unexpected perspectives from anthropology and history, celebrating its potential to create renewed possibilities out of the ‘old’. Each ‘resto’ day focuses on a different leftover theme.
MONDAY / Sauekraut
TUESDAY / Sauces and Stews
WEDNESDAY / Sour Fusions
THURSDAY / Season
FRIDAY / Spicy Mandalas
The daily lunch is cooked using Pepe’s funky methodology of ‘leftover’ cooking. It involves meditation and improvising with given ingredients of the day while always taking into consideration the leftovers of the day before to create a cycle of reuse and remix. This art inhabits the idea of limit and uncertainty to emerge unexpected combinations. The cooking time is two hours and the menu is decided during preparation.
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