Baking with Oma (Nan)

Threading Together

Food stands for so much more than physical nutrition and for me the thought of a food memory revitalised the memory of standing in my Oma’s kitchen, where she showed me what seemed to be the magical art of yeast dough, to create the traditional plaited bread (Hefezopf) served on High Days and Holidays in the South-West of Germany.  It apeared almost supernatural how a small spoonful of live yeast, this beige, squidgy, odd-smelling substance grew into an entity that had to be nurtured and cared for and eventually, with some added ingredients and a lot of hard labour, came out of the oven as a delicious work of art.  Sliced, it was served with butter and my Grandmother’s strawberry jam made with fruit from her own garden.  It was an honour and a responsibility to be tasked to go to the preserves cupboard in the cellar, which was filled with what seemed to be an abundance of glistening colourful jars.  Preserves of mirabelle plums, pears, compotes, jellies and jams.  It seemed a fitting tribute to my Grandmother to preserve this food memory in stitch as  she introduced me to needlework and crochet. Being part of DAD and stitching this project also evoked memories of strolls around the local cemetery with her, which has influenced my photographic practice.  She would tell me the stories of the people buried there, and even do some maths tutoring along the way.  I will never know if she knew what an amazing educator, inspiration and source of love and warmth she was.

(Madeleine Perris)