IN SEARCH OF THE LOST TASTE
Joshua Ploeg interviewed by Claudette Vaughan Just when you thought nothing new is being attempted in the vegan cuisine network along comes Joshua Ploeg’s latest cookbook “In Search of the Lost Taste”. Full of character, colour and unusual professionalism, Ploeg leaves his mark in the best non-violent, non-sexist and non-speciesist tradition. The recipes themselves stand alone and full credit is due for such delights as: Tofu, Date and Pistachio Rolls with Sweet and Spice Pepper Sauce, Broad Bean and Potato Puree in Garlic Broth with Minced Herbs, Semolina and Carrot Soup with Ginger-Lemon Broth and Pistachinos,Pumpkin Custard with Toasted Nuts, Frangelico “Cream” and Chocolate Sauce, Pineapple “Eggroll” and Spicy Strawberry Applesauce in Pastry Cups with Sweet and Salty Candied Hazelnuts to name but a few… The Abolitionist’s Interview awaits…
 To begin with, how do you pronounce your surname Josh?
Ploooooooog
Tell us the full story about "In Search of the Lost Taste" vegan masterpiece.
Wow- well I wanted to do a cookbook that was a bit different. I had previously done one that was quotes, art and a zodiac. One that was all Dutch-inspired with facts and whatnot. But something more creative and new was at hand. Since Microcosm (the publisher) does comics, I wanted to somehow incorporate that concept into the next book. It made it in to an extent. The story evolved as something of a stream of consciousness coming out of a very basic outline that had an "Indiana Jones"/"Alan Quartermain" vibe to it. I wanted to do an adventure cookbook with stories marking the chapters and recipes shooting freely and somehow randomly out of it. A sensationalistic story with sensual recipes was the idea.
You are a writer - an upstander in a world of roll-overs. I loved this of yours: "Every day I prepared delicious new experiments and they came
in droves to seek relief --- Gnostics and Dissidents, Anarchists and Entrepreneurs, Artists, Designers, Cooks, Sculptors, Writers, Musicians,
Poets, Seamsters, Weavers and Laborers, Doctors and Scientists, Creators and Destroyers." inDEED Josh not all is lost. BE-speak to BE-known.
I do like to write a lot. I should do it considerably more than I have been. At some point you might see basically a novel with all of the recipes in the paragraphs- never knowing when one is about to appear. Many recipes are fleshed out by the author's writing about the recipe- their personality tends to come out that way. I always try to put my recipes to paper when I am in the mood to be descriptive and sociable, able to liven up what can be a very dry medium. Those in the list often are the sorts of people at my dinners or trying my recipes. Or at least my food should make you feel like that is who you are. I call it like I see it.
The phenomenon called your "recipes" convinced me to track you down and make you talk about them. In a world of corporate over-drive your cookbook is transcendent, yes, dangerous, strange and even perfect, it has been said before.
 Ha! Yes too dangerous sometimes you think you have all of the ingredients but then something ambushes you at the very end! It can be a rough book, to cook from it you need to be in the mindset I was in when I wrote it. Some point of that set anyway. I figured the people that would enjoy it will find it eventually, regardless of publicity or anything else. Part of the reason it is dissimilar to other cookbooks (such as I describe/list the recipes in different ways every time instead of in a consistent manner) is that it has still a bit of the zine world to it- always on the down low.
Venturing into new terrain you have boldly gone into areas where nothing much has been attempted before. Take alcohol in vegan recipes for example. There’s Chocolate Cake Parfait with Cocoa” Cream", Berries, Sweet Wine, Chocolate Liqueur and Shaved Chocolate for example or Red Wine Sorbet with Chocolate Crostini, Berries in Liqueur and Chocolate-Balsamic Reduction --- new and fascinating recipes. Where's it coming from?
If I had my way I would always be making decadent, layered things and hardly ever anything simple. I want people to feel luxurious and fulfilled as they make and serve and eat these dishes. I walk into a store and see an apple and think of so many things I could do to it- dozens of multi-course meals based on apples dance through my head with wild and varying tastes, textures, scents, sights and sounds. It comes from a whirlwind- practically an abyss- of ideas about food and the senses.
By the way, they should eat those desserts in a bubble bath.
How does a creative writer, vegan traveller in the best punk tradition live?
Ah, as well as possible without being a total jerk. I'm trying to get better about it- live travelling, meet new people and learn about what they do. Live a life in their environs for a while and feel local (nothing quite like shopping for food to do that). Share information and skills with each other, share some laughter and some drunkenness.
Observe, listen and talk- so take mental notes for writing later, remember what people are doing so that you can converse with them about something individualised, and talk so that they might mention or remember you (or write about you). Live your life like a good story. And get in the pit every once in a while!
How has punk influenced your work and politics?
I still have a sceptical view whenever someone tells me something, perhaps inclined to derision-punk. But I pull myself out of it long enough to see their valid points or how something could be hopeful-emo! That's politics. For work I tour like a band and like to keep my shit affordable if I can. I like to have the "guests" participate (especially with cleanup!). My clients are more friends or comrades than bosses and I like to hang out with them as equals. I'll cook anytime anywhere for anyone - that is all hella punk, in't it?
Your writing Be-speaks an understanding of the world today. "I suddenly felt very peaceful and wanted to spell everything with a "u" like "colour"
and "flavour". In a hegemonic USA content with its "color" and "flavor" sprouting all over the world, that's a big step forward. What drives you Josh?
You're onto something. I do like to be international and the "u"s are a holdover from when I lived near the Canadian border when I was a child. They influenced my attitude a bit too, probably- I like those Canadians! I am in fact driven by the need to enjoy things with other people from all places, in all places. I can be very reclusive and I adore that time when it comes, but the Joshua is a social animal at heart and I thrive off of the interaction. My friends are become scattered all about the world, this cooking is the vehicle for keeping in touch with them and seeing them in person with some degree of regularity, and also to meet new people and connect with them on a level (food) that really anyone can get into. Plus because it's vegan, anyone can eat it- the most accessible cuisine there is!
How did you come to cook?
Trial and error. I watched my mom, grandma, also dad and grandpa! I started cooking a lot the first time I went vegan back in the 90's- I loved to have people over to experiment on them. Eventually I got pretty good at it. The big leap came when I did my secret cafe in Seattle. I would research different styles and making them vegan every week. Then I would cook a full menu for the "customers"- sometimes 20 different things in a night. A lot of practice there. The touring has cemented my skills, from all of the different kitchen and shopping circumstances, the input from the thousands of people and cooking with so many different hosts, homemakers, cooks and chefs. At this point I'd better have it together. Writing it down into a recipe, now, that's another story!
Who influences you the most?
Wow- for upbringing my parents and grandparents were the biggies. Then it switched to a strange cavalcade of historical figures from Emma Goldman to Marcus Aurelius. Sojourner Truth to Buddha. But at this point, it's my friends that influence me the most, and mostly they are naughty!
With food, I like Donna Klein, Marcus Samuelsson, Najmieh Batmangli, Madhur Jaffrey and some other superstars.
What are your fav ingredients and have you got a secret ingredient?
I like too many ingredients but I favour eggplant, broad beans, lemons, almonds, plums, pistachios, pecans, tempeh, seaweed, kale, mushrooms, wine and collard greens. Pretty much I love it all!
My secrets are always secret but I tip my hat to nutmeg, coriander, seasoning salts, toasted ground sesame, cocoa, sumac and deep balsamic vinegar. Often one of those will be the flavour you can't quite place.
We tip our hat to you Joshua. Your entrée into vegan cooking with “In Search of the Lost Taste” is the best thing we’ve seen and tasted in ages. |
