On quality of life

Aioli with some fresh basil and rosemary as decoration

A mild aïoli made entirely with natural ingredients,
topped with fresh rosemary and some basil

Photo © J E Nilsson for CMC, 2009

I grew up in Singapore with the assumption that good cooking based on fresh and natural ingredients was something that would never change. I assumed that there would always be someone there who took fresh fruits and newly harvested vegetables, flipping fishes, and fresh meat into their pots and pans to serve well cooked dishes at affordable prices.

The hawker centre concept in Singapore to me was equivalent to well-made home cooked food at very modest prices. For perhaps $1-2 USD you could sit down at a table and have a dish that would have taken hours of preparation to make yourself. Granted, the table was not your own and sometimes a bit wobbly and more often than not you would be seated outdoors, but that was a small price to pay compared to the returns of a local delicacy from the hands of someone who loved doing what they knew best.

Even simple things such as your daily coffee and tea from a coffee shop in Singapore rivals the choices of the mega coffee chain Starbucks, coming in a variety of servings such as kopi, kopi-O, kopi-si etc and teh, teh-O, teh-si, teh tarik etc. This philosophy and lifestyle towards affordable food made with fresh raw ingredients and a passion for a select dish, reflects what I think is quality of life in a modest setting.

Today however, Singapore is seeing the commercialisation and franchising of the hawker centre concept, Food Republic is one such concept where recipes are standardized and foods pre-processed before serving. It’s a concept that is a far cry from the traditional food hawkers I grew up with, even though they equip the interior of these franchise outlets with old style kopitiam (breakfast coffee house) furniture and tea cups. These days, the real food hawkers’ fare can be found in for example, Bangkok, Thailand where food hawkers cook along the streets right next to the wet markets.
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Academic traditions: the Nailing of the Thesis, April 17, 2009

Nailing the thesis at University of Gothenburg, Sweden

Nailing the thesis at University of Gothenburg, Sweden
Photo for CMC © Jan-Erik Nilsson 2009.

When I was told that I was supposed to “nail” my thesis to the University wall, it initially didn’t occur to me that I was supposed to do so literally and in person, with a hammer.

But so it went.

A University tradition since Medieval times
In the West, universities developed as centres for research and higher learning as we know them today around the 11th to 13th century when it became obvious that the old cathedral schools were no longer adequate.

A fully developed medieval university had four faculties of which the theological was the most important. Then came law and medicine, while philosophy was a preparation in the ‘seven liberal arts’ such as math and rhetoric etc. that you needed to clear before entering the higher levels.

In 1517 Martin Luther nailed his ’95 Theses’
Looking back at the traditions of the European universities, there is surprisingly little written on academic traditions. As for “nailings”, what comes to mind if something is the famous occasion when in 1517, Martin Luther nailed his 95 theses to the door of the All Saints’ Castle Church in Wittenberg.

In most stories about this event, it has appeared as if the nailing in itself was a unique act of rebellion, to draw attention to his protests, but personally, I think what he did was to follow an academic tradition of publicly announcing his “theses”, which in Greek means “position”, and more or less invited others to discuss this at the Wittenberg University where he was a Professor in Theology.

That the nailing of the theses by Martin Luther was in academic spirit and inclination appears all the more likely since in 1502, the All Saints’ church served as an annexe and a chapel to the University of Wittenberg. The church was the place where university students were awarded their doctorates and it would have been a place where the general public would weekly (or even daily) frequent in those times.
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Purple proper, to the “spikning” or nailing of the thesis

At Repro Centralen of Göteborgs Universitet, University of Gothenburg, Sweden

At the printing shop of Göteborgs Universitet to collect copies of my thesis. Purple wool dress by Warehouse and black patent flats by Prada.

It was to be a small academic ceremony today where I collected my thesis from the printers and have one copy nailed to the public notice board of the University of Gothenburg. The spikning or the nailing of the thesis is for two main reasons, the first of which is to encourage the public to read your work and the second, perhaps more important reason, is to show that your work hasn’t been plagiarized.

Design in dress and colours on outfits have always been important factors in my life. When choosing junior colleges in Singapore, I remember how all my other classmates chose their junior colleges based on entry grades and proximity to the home. I chose my junior college based on its uniform. So I ended up at Victoria Junior College in Singapore, second highest ranked after Raffles Junior College at that time, with its beige coloured unifrom accented with a deep wine coloured belt. And I felt perfectly fine about it. I thought a neutral beige would help my mind relax in its notoriously competitive school environment and the deep burgundy wine just happens to be one of my favourite colours of all time.

Spikning, nailing the thesis to the notice board for the public at the University of Gothenburg

Nailing the thesis to the public notice board at Göteborgs Universitet.

The ceremony consisted of drilling a hole at the corner of my 554 paged thesis and putting a nail through that, onto the notice board at the University of Gothenburg. A champagne bottle was popped and served in celebration, and as a thank you for the group who had joined in for this happy event.

In dress, I opted for a 60s looking purple sheath dress from Warehouse with a boat neck and capped sleeves, since it had clean lines and turned quite chic when paired with dark grey wool tights and a pair of black patent Prada flats.
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Mango season in Singapore

Ripened honey mangoes from Thailand, sold in Singapore

Honey mangoes from Thailand, found at the local grocers in Singapore.
Photo for CMC © Jan-Erik Nilsson, 2009.

Perfectly ripe mangoes such as these cannot be found in Sweden due to transportation costs, I guess. But what the food industry cannot give us, loving parents can, by dropping a few of these in a box and just sending them our way.

If you’re not living in a tropical climate, perfectly sunripened mangoes are difficult to come by, so I thought I’d share this with you in pictures.

For those of you who are in Southeast-Asia at the moment, now is the time to go shop for mangoes, because it’s blissful mango season out there!

I don’t think these mangoes could’ve lived a day longer, their flesh so ripe that it looked translucent. It would’ve gone perfect with just about anything at this moment, from ice-cream topping to yoghurt mix. We preferred to have these on their own.

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Project LBD (Little Black Dress)

Angelina Jolie for St. John in a little black dress

Angelina Jolie for St. John

Scandinavia has varying codes of dress for the PhD viva voce, with Hanken in Finland being one of the most formal in terms of ceremonial rites and dress, up to and including how family members should dress and where they should sit during the event i.e. in the front rows of the examination hall. A brief extract from their website, translated from Swedish to English, on dress codes for the viva include:

The respondent chooses how s/he wants to be dressed and the opponent acts accordingly. For men, it is a choice between an evening dress or a dark suit. If tailcoats are chosen, the vests should be in black. In Finland, a PhD public defense is never conducted wearing a blazer or sweater. For women, the basic rule is that the dress or suit should be black. A white blouse and white accessories are fine. If you want to be hyper-correct, then wear only pearls as jewellery: they are white. At some colleges there are “defense caps” to borrow.

Opponent (the opponent) and kustos have their hats with the Act. They wear the hat on the left arm with the emblem facing forward during the entry and put the hat on the table in front of them when seated. The emblen on the hat should face the audience.

The family, friends and colleagues of the family should be slightly dressed-up. The next-of-kin should also be seated at the front of the examination hall. The viva however, is an open event and all who wish to attend can do so, regardless of dress. Acquaintances and those who intend to leave before the viva has finished, should be seated further back in the room, so that they can leave the hall without attracting attention.

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Cuneesi al liquore by Dulcioliva, the perfect chocolates for Easter!

Dulcioliva, liquour filled chocolates from Italy

Cuneesi al liquore by Dulcioliva. Liquor flavoured chocolates from Italy.
Photo for CMC © Jan-Erik Nilsson, 2009.

I’m a chocoholic. As far as I can recall, I’ve always preferred chocolates over candy, and when given the choice between coffee or tea to breakfast, I would inevitably find myself asking if there was any hot chocolate on the menu.

At home, I keep boxes of plain cocoa powder for that morning cuppa and a stash of chocolates in the food cabinet for just when I need a quick chocolate fix!

Cheryl Marie Cordeiro with Benny Eriksson, owner of Beriksson, Sweden

Taking notes, with Benny Eriksson, owner of “Beriksson Import and Chocolate”, Sweden.

So imagine one of my wildest fantasies come true when I met Benny Eriksson at the recent foodfair Passion för Mat in Gothenburg a few weeks ago, who introduced me to his line of imported Italian made chocolates!

My eyes went wide with delight when I found myself in front of a little chocolate buffé at Benny’s exhibition stall, with assorted chocolates from Guido Castagna, Muzzi, Gardini and my absolute favourite (after all the sampling) – the Cuneesi al liquore from Dulcioliva!

Bite into a truffled Cuneesi al liquore (shown in the first picture above) and you’ll find yourself immediately taken by the soft consistency of the chocolate ganache found in the middle of the chocolate shelled conconction that melts in your mouth. The taste of this sweeter, liquored ganache is then complemented by the bitter dark chocolate shell on the outside of the confection.

What you’ll end up experiencing is a wonderful chocolate symphony that signals a celebration of sorts.
Continue reading “Cuneesi al liquore by Dulcioliva, the perfect chocolates for Easter!”

Sauce Béarnaise, simplified

Entrecôte beef with bernaise sauce, almond potatoes, cherry tomatoes and parsley

A grill fried entrecôte served with a simplified Béarnaise sauce.
The sauce is based on all natural ingredients and takes about the same time to make as those that comes out of a bag.

Photo for CMC © Jan-Erik Nilsson, 2009.

Well, I am a meat person. However much I like good quality food in general and will immensely enjoy a well-prepared fish dish, given a choice, I would go for the beef anytime.

There is nothing that makes a steak more enjoyable than a number of nice side dishes and maybe a spread of good sauces to go with it.

This time I just wanted to see if it was possible to simplify the pretty tedious preparations that go into making a real Béarnaise sauce. The French chefs would say, sure you can simplify a Béarnaise, but “zen it ees not a zous Béarnaise”. Ok, so much for the help from zat side. But admittedly of course, the French are right.

The basis of this sauce is a couple of egg yolks, which you stir and then mix with butter. What you add after that pretty much decides what sauce you end up with, some examples are mayonnaise (mustard), aioli (garlic), hollandaise (lemon) or Béarnaise (white pepper, shallots and herbs). You can refer to your cookbooks for the proper recipes.

Anyway I was just curious about how this would work out and this is what I did:

First you will need two pans. In the first one; melt 50-75 grams of butter so it become liquid enough for pouring. Keep the temperature on the low side.

In the second pan; add two egg yolks and 1 tbsp of water. Whip slowly over low heat until it stiffens. Add the butter slowly. Stir until all has joined.

Add a few drops of vinegar, white pepper, salt, 1 tbsp chopped parsley and 1 tbsp chopped tarragon, all to flavour.

Keep the egg whites for another day.

Done. Goes perfectly with any beef. Barbecued or fried.

Bernaise sauce with parsley

Bernaise sauce, simplified.

My favorite homemade Cumberland sauce

Plate of paté with pickles, orange and homemade cumberland sauce with port

Pâté served with homemade Cumberland sauce, pickled cucumbers “cornichons” and a slice of orange.
Photo for CMC © Jan-Erik Nilsson, 2009.

Just a few days ago while shopping, I ran into some really nice looking pâté, and I felt that was just the thing for an Easter lunch. After stopping by the delicatessen counter and checking out their version of Cumberland sauce, I found it was nothing like what I wanted out of a Cumberland sauce, so I decided to go home and make our own.

It is not very expensive and surprisingly easy to make. If you haven’t tried this before, you will find that it will only take a few minutes from start to finish. Here is what I used:

1 lemon
1 orange
1 jar of redcurrant jelly
1 glass of port
1 teaspoon mustard powder
1 table spoon grounded ginger

Ingredients to Cumberland sauce, port, lemon, orange and redcurrant jelly

Port table-setting: the ingredients to the Cumberland sauce.

Some good port to give the Cumberland sauce its personality, lemon, orange, ginger and redcurrant jelly. I used two wine glasses filled with redcurrant jelly in this recipe. Chocolate mints (in the foreground) and some rich purple tulips (flowers of the season) to complement the Easter season and brighten up the kitchen while cooking!

Preparation of orange and lemon rinds

Peel off the absolute outer part of the rind – the zest – on the orange and the lemon. You will not need much of this. Avoid cutting into the white inner layer, the pith, since this is unpleasantly bitter. Slice finely and cook for 5 minutes to soften up and clean away anything funny that might be on the peel. Discard the water.

Peeling the zest off a lemon, orange rind in foreground

This is the only tricky part. Here I needed to be very careful not to cut too deep into the peel as I only wanted the outer, colorful layer of the rind, the zest.

Orange and lemon rinds, sliced thinly

Lemon and orange zests, sliced thin.

This is much more than you will need, just take a few spoons of this after it is boiled.

Continue reading “My favorite homemade Cumberland sauce”

INVITATION to the Public Defense of my Doctoral Thesis, Gothenburg, Sweden

University of Gothenburg lawn, Cheryl Cordeiro jumping through ring

Me, outside of the University of Gothenburg
about 5 minutes after I have left the final version of my PhD thesis to the printers.
Photo for CMC © Jan-Erik Nilsson, 2009.

 


Cheryl Marie Cordeiro-Nilsson
requests the pleasure of your company at the

Public Defense of my Doctoral Thesis

on Saturday, 9th of May 2009 at 10:00 hrs
Hall T302, Gamla Hovrätten, Olof Wijksgatan 6,
Gothenburg, Sweden

and

Dinner

the same evening at 18:30 hrs (RSVP)


Title of Thesis

Swedish management in Singapore:
a discourse analysis study

 


Candidate
Cheryl Marie Cordeiro-Nilsson
Department of Philosophy, Linguistics and Theory of Science

Opponent
Assoc. Professor Kirsten Jaeger
Dept. of Languages, Culture and Aesthetics Aalborg University, Denmark

Supervisors
Professor Sally Boyd
Dean of Humanities, University of Gothenburg, Sweden

Professor Joseph A. Foley
Graduate School of English, Assumption University, Thailand

 


 


PROGRAM

10:00 – 12:00 Public Defense of Doctoral Thesis
Hall T302, Gamla Hovrätten, Olof Wijksgatan 6
This session will be conducted in English

12:00 – 13:00 Doctoral Examination Committee recess to a Closed Session
A light lunch buffé introducing the evening dinner theme, will be served in the Atrium, Olof Wijksgatan 6

13:00 Presentation of decision by the Doctoral Examination Committee
Champagne

DINNER

18:30 Dinner will be presented as a Gastronomic voyage,
“Between Tuscany and Provence”

Chef de Cuisine
Mikael Sande
Restaurant Matsmak
Drakegatan 1, 412 50 GÖTEBORG

Dress Code: Informal / Kavaj
Cost: 400 kr / person

R.S.V.P.


(preferably before 2 May 2009 via the reply form below or via email: cordeiro@ling.gu.se)

PhD thesis Acknowledgements, 2009

My PhD thesis, entitled Swedish management in Singapore: a discourse analysis study (2009) will be printed within the week. In this post, I’d like to share with you the Acknowledgements section of my thesis. This section tells briefly, the story of how the PhD thesis began and the individuals who helped me put it together.

More about my PhD thesis can be found at cherylmariecordeiro.com. The public defense of the thesis will take place on Saturday, the 9th of May, 2009 at 10:00 hrs, Room T302, Arkeologen, Olof Wijksgatan 6, Gothenburg, Sweden.

The Invite to the thesis will be posted on my website shortly.

Acknowledgements

Photo for CMC © Kevin Dominic Cordeiro 2009.

Cheryl Marie Cordeiro by Kevin Dominic Cordeiro, Kranji, Singapore

My PhD years at the University of Gothenburg and this thesis has had mentorship from numerous outstanding individuals both from within the university and outside of it. It is to these individuals, including the Scandinavian and Asian respondents that took part in my study, that my heartfelt gratitude and thanks go out to, for without their help, this thesis would not have seen its ISBN number.

First and foremost I would like to thank my parents Rita and Adrian Cordeiro and my brother Kevin, who through my childhood and study career had always encouraged me to follow my heart and inquisitive mind in any direction this took me. My parents provided me with a loving home, one where an academic mind was celebrated, and Kevin’s sharp sense of humour has been a gift in my life. If we ever had a family motto that would have been – If there’s a will, there’s a way – a philosophy of life I have been carrying with me every day.

I grew up in the Republic of Singapore. The history of this city state is not older than that I have followed much of its development myself, from its modest situation after its separation from Malaysia in 1965 towards becoming a small but modern state, with its gross domestic product (GDP) per capita ranking among the highest in the world. Singapore has accomplished this and several other milestones without basically any natural resources. In fact, Singapore does not even have enough natural freshwater resources to sustain its own population. I could not help but ask myself, how did Singapore make all this possible?

Singapore is also multi-cultural and multi-religious, as such, there was often some kind of celebration going on somewhere. The cultural beliefs and obligations were legion. My school- and classmates were Chinese, Malays, Indians, Eurasians and Arabs etc, all living as far as I could tell, happily together. As I grew up, I was surprised to understand that this was not always the case in many other places of the world. Here again, I could not help but ask, how does Singapore handle the multi-faceted social fabric of its society?

Later, during my university years and while studying towards two separate Masters degrees I got to notice that there were many foreigners coming to Singapore to set up and run Asian market head offices. Among those were many Swedish organizations. It was obvious to me that these foreign companies were part of the what made Singapore a successful business hub.

Eventually my inquiring mind put me in contact with Jan-Erik Nilsson in Sweden who, being one of the founding fathers of the Swedish East Indiaman Gotheborg III ship project, had a lot of thoughts on this subject.

It was our discussions around the peaceful and profitable historical Swedish – Asian trade adventures of days gone by and its modern continuation in Singapore that eventually led to the beginnings of this PhD thesis.

Continue reading “PhD thesis Acknowledgements, 2009”