“No Wonder I Am Mesmerized By Your Tongues’ Small Fires Glowing With Desire.”

“sharing is not simply about morality, but also about pleasure. Solitary pleasures will always exist, but for most human beings, the most pleasurable activities almost always involve sharing something: music, food, liquor, drugs, gossip, drama, beds. There is a certain communism of the senses at the root of most things we consider fun.”

— David Graeber, Debt: The First 5,000 Years

Miles Davis ‎– Bitches Brew (Columbia GP 26, 1970). Cover by Mati Klarwein.

“…and my whole being is aching for a green, silent spot…”

— Kahlil Gibran, in a letter to Mary Haskell, from Beloved Prophet: The Love Letters of Kahlil Gibran and Mary Haskell, and her private journal

pt I selected works from my drawing final, inspired by transmission towers

polynesians: have oral history that references a faraway land of andes-like mountains in the east, cultivated sweet potato (a plant native to central america, not the pacific), literally call sweet potato by the same word used by the quechua and aymara people indigenous to the andes, left physical remains on islands a few km off the coast of chile, have genetic links with native south americans

white academics: hmmm it's very doubtful polynesians contacted south america.. they probably just stopped permanently at easter island for some reason after systematically navigating the entire south pacific. the sweet potatos floated to them across the ocean

Danielle McKinney (American, 1981) - Shelter (2023)

Dozens of Historic Mexican Cookbooks Are Now Available Online

The University of Texas San Antonio's vast collection makes traditional Mexican and Mexican-American cooking accessible

The oldest Mexican cookbook in the University of Texas at San Antonio’s (UTSA) collection was never meant for public consumption. Handwritten in 1789 by Doña Ignacita, a woman who probably served as the kitchen manager for a well-to-do family, the manuscript includes recipes for such specialties as “hidden vegetable stew,” or potaje escondido, and an orange-hued soup called zopa de naranja.

….

“I’ve had students in tears going through these, because it’s so powerful to see that connection with how their family makes certain dishes and where they originated,” UTSA Special Collections Librarian Stephanie Noell tells Atlas Obscura. “I want anybody with an internet connection to be able to see these works.”