{"id":5775,"date":"2020-01-30T13:40:41","date_gmt":"2020-01-30T13:40:41","guid":{"rendered":"https:\/\/genomicgastronomy.com\/?p=5775"},"modified":"2020-01-30T13:40:43","modified_gmt":"2020-01-30T13:40:43","slug":"launching-the-new-national-dish-uae","status":"publish","type":"post","link":"https:\/\/genomicgastronomy.com\/blog\/launching-the-new-national-dish-uae\/","title":{"rendered":"LAUNCHING THE NEW NATIONAL DISH UAE"},"content":{"rendered":"\n

by Akash Muralidharan<\/em><\/strong><\/p>\n\n\n\n

As the newest member of the Center for Genomic Gastronomy (CGG), my Dubai visit was indeed an amazing welcome into my journey with the CGG. On the day of the travel, my anxiety was not helping me. Having slept for only a few hours, I got ready for an early flight. It was an unusual start I should say, for a number of reasons.<\/p>\n\n\n\n

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My dad offered to drop me at the Chennai International airport, and gave me a good pep talk before bidding goodbye, which doesn\u2019t happen that often. Also I was upgraded to business class for free on Emirates Airlines, which doesn\u2019t happen that commonly. Travelling to Dubai on business class was not exactly what I envisioned for my journey as an artist. It was indeed an unusual start to my travel and my journey with CGG.<\/p>\n\n\n\n

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So that\u2019s how my journey to Dubai began with some champagne, good food and a very good sleep that I had missed the previous night. So with that my excitement overtook the anxiety on reaching Dubai. I quickly checked in to the hotel and moved to the venue to check the exhibition for the final corrections before the opening night.<\/p>\n\n\n\n

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The venue was all set for the big night. We quickly made a few changes and the chef\u2019s team were right on time to put the food out for the incoming guests. I trained as an Architect and Designer so public speaking was not my main strength. But Thanks to Catherine Flood, curator from V&A and Yasmeen Sabri, our design coordinator from Alserkal Avenue<\/a> I slowly got the hang of it and prepared myself for the following days.<\/p>\n\n\n\n

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An important learning moment, during the event was my conversation with Catherine Flood. On the first day of the event we were to render a talk to the public on how the New National Dish: UAE exhibition came into life. In preparation for the talk we had a very good conversation on how the V&A exhibition \u201cFood Bigger than the Plate<\/a>\u201d was setup, the challenges faced, and sacrifices made.<\/p>\n\n\n\n

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The exhibitions at V&A and New National Dish UAE were attempting to change how exhibits in Museums and Galleries were experienced. As an amateur artist it was an eye opener to experience it first-hand. A lot of people who came in were surprised when they were told that they could eat the food in the exhibits. It was lovely interacting with the visitors, looking at the exhibition through their eyes and experiencing it in very new perspectives. Some of them left me with very intriguing questions.<\/p>\n\n\n\n

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Some of the visitors were confused by the signage and thought that the New National dish was the burger joint right next to the venue. Which actually wouldn\u2019t be that far-off, since a prominent Emirati told us, \u201cthe unofficial national dish of the UAE is probably hamburger sliders\u201d.<\/p>\n\n\n\n

Alserkal Avenue put up an amazing show for the Al Quoz fest 2020<\/a>. The event was teeming with artists and good food. Their in-house team is very enthusiastic and passionate. The piece was a particularly good match for their series of tours for visually impaired visitors. <\/p>\n\n\n\n

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On the last day I had the chance to have breakfast at the eL Seed<\/a> studio, cooked by the artist himself. It was an amazing opportunity to see all the artists in the same room and share Shakshuka with them. Thanks to the team at The Center for Genomic Gastronomy for this incredible opportunity. Looking forward to where the next New National Dish would take me.<\/p>\n\n\n\n

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by Akash Muralidharan As the newest member of the Center for Genomic Gastronomy (CGG), my Dubai visit was indeed an […]<\/p>\n","protected":false},"author":1,"featured_media":5781,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-5775","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/posts\/5775","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/comments?post=5775"}],"version-history":[{"count":3,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/posts\/5775\/revisions"}],"predecessor-version":[{"id":5788,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/posts\/5775\/revisions\/5788"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/media\/5781"}],"wp:attachment":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/media?parent=5775"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/categories?post=5775"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/tags?post=5775"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}