Michelle Tjahjono

Taste and See

2021 (Degree show piece)

Video Installation

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Breadmaking involves the following basic steps: 

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1. Mixing ingredients

2. Rising (fermentation)

3. Kneading

4. Second Rising

5. Baking

6. Cooling

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Enzymes are proteins which catalyse biological reactions. Several enzyme catalysed reactions occur during breadmaking. First starch has to be broken down into sugar. The sugar then has to be broken down into simple sugars to allow yeast to react with these sugars during the process called fermentation (rising). Starch belongs to a group of chemical compounds called carbohydrates. Pure dry starch is a white granular powder. Wheat flour contains 70-73% starch and most commonly anywhere between 8-14.5% protein. Yeast belongs to the fungi family. It is a very small single cell micro-organism. Like fungi it does not have the power to produce food by photosynthesis. Instead it ferments carbohydrates to produce carbon dioxide and alcohol which gives bread its texture, colour and aroma.

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How to Conduct a Passover Seder:

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1. Kadesh - Kiddush: Blessing the wine at the start of the meal. 

2. Urhatz –Wash: Washing preparation for eating vegetable entree (Karpas).

3. Karpas — Spring vegetable: Any vegetable that is not bitter may be eaten. 

4. Yahatz — Divide: Break the middle matzah into two parts. Take larger part, wrap it in napkin and save for the conclusion of the meal.

5. Magid — Narrate

6. Rohtza — Wash: Ready to eat, the hands are washed before the meal, as is required at any meal.

7. Motzi Matzah — Eating Matzah: The first food at the meal is the matzah, the unleavened bread. 

8. Maror — Bitter Herbs: Small pieces of horseradish are dipped into haroset (a sweet paste symbolic of mortar) to indicate that overemphasis on material things results in bitterness.

9. Korekh — Hillel Sandwich: In ancient times, the Talmudic scholar Hillel ate the three symbolic foods (lamb, matzah, and bitter herbs) together so that each mouthful contained all three.

10. Shulhan Orekh — Meal: The joyous feasting gives a feeling of human fellowship in harmony with God.

11. Tzafun — Dessert: The children look for the afikomen during the meal to win a prize. 

12. Barekh — Grace After Meals (Birkat Hamazon): This is the usual “bentschen,” grace after meals, including, of course, thankfulness for the Passover holiday.

13. Hallel — Psalms of Praise: The rest of the evening is given over to hymns and songs.

14. Nirtzah — Conclusion: With the traditional formula, the seder is concluded, and the L’Shana HaBa’ah B’Y’rushalayim is sung [Next Year in Jerusalem]. 

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https://www.myjewishlearning.com/article/how-to-conduct-a-seder/ 

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https://www.bakeinfo.co.nz/Facts/Bread-making/Science-of-bread-making

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