Nautical stripes, a Swedish summer staple

Black and white striped top, black Warehouse shorts, Marc Jacobs shoes

By the road, in nautical, flower picking.
Photo © J E Nilsson for CMC, 2009

It took me years to get over my loathe of horizontally striped clothes, to see them as chic or flattering after a girl friend of mine once commented that a red and white striped t-shirt I had on was the ugliest thing she had ever seen.

It also didn’t help that one of the first fashion basics that we learnt in school was that horizontally striped clothes tended to make the body look broader whilst vertically striped clothes tended to lengthen the body.

But growing up, you often learn to unlearn what others have taught you or have impressed upon you through the years and these days, I don’t think much about wearing horizontal stripes. In fact, I think these nautically themed tops such as this black and white striped jumper from H&M can look effortlessly chic, depending on what you choose to pair it with.

While nautical is all the season’s rage on the runways, from Armani in Italy to Ralph Lauren in the USA in both menswear and womenswear, Gothenburg is a harbour city where come summer, you’ll find more nautically inspired clothing out on the streets as staples than perhaps any other city in Sweden. People often throw over a sailing jacket in white and navy or red and navy, that is both wind and waterproof when out shopping, paired with leather docksides. Here, nautically themed clothes are an indication of the city’s history and heritage as a trading port and home to the Swedish East Indiaman company and its ships some 300 years ago.

While April doesn’t usually allow for bare legs and shorts, Sweden seems to be experiencing a warm spell these weeks, with summer weather already here in the middle of spring. The clear blue skies are encouraging people to take to their hobby in sailing, and a view of several sailing boats at sea is exactly what you’ll find in the archipelago region along the Swedish west coast.

In this post, I’ll be sharing a few different looks with a single striped top.

For something casual (shown in the first picture above), I’ve paired the striped top with a pair of black woollen shorts from Warehouse and a pair of patent leather ballerina shoes from Marc Jacobs, as an alternative to docksides.

Marc Jacobs red patent leather shoes with pink bow

By the shadow of a picket fence: Marc Jacobs ballerinas in red patent leather with contrasting pink bows.

Keeping the red patent, pink bowed shoes, the top also works when worn with white shorts for another casual look (pictured below). These white cotton shorts are from Bay Trading from the UK, a company that sell quality items at affordable prices. I like how these shorts tend to look like a mini-skirt from the way it has been cut and sewn.

For something more dressed up, shorts are good to pair with heels, the trend being seen on the runways since 2006 with Luella and Gucci both having their own renditions of shorts with heels.

L\'Autre Chose brogue mules with tie front detail

L’Autre Chose brogue mules with tie front detail.

In my own ensemble, I’ve paired the black and white top with white shorts and a pair of L’Autre Chose brogue detailed mules. I find mules, even stilettoed ones, less dressy than courts and quite common a shoe form in more tropical climates, which make them perfect for a smart casual do with shorts. Espadrilles are another favourite of mine to pair with shorts.

Nautical black and white top with white shorts

Nautical black and white top with white shorts, paired with the L’Autre Chose shoes.

An inspirational multimedia clip from Bill Cunningham, On the Street: a show of legs in Paris (22 March 2009) shows in pictures, how wonderful it is to have legs as a fashion feature, be it in early spring or summer. And I think here, shorts have also gained in popularity as an item to be worn paired with dark leggings and heels; a look that elongates your legs without the use of vertical stripes.

In my ensemble, I’ve paired the black wool shorts with a pair of black patent leather, pointed toe stilettos from Roberto Cavalli. No leggings necessary in this weather, if it keeps up. Cavalli is one of my favourite designers because he never loses sight of what is feminine in a woman, and puts that theme consciously into his designs in women’s clothes, shoes and bags.

Black and white top with black Warehouse shorts and Roberto Cavalli heels

Black and white top with black Warehouse shorts and Roberto Cavalli heels.

Roberto Cavalli black patent leather stilettos

Roberto Cavalli black patent leather stilettos.

As an indication of the warm weather, here’s a happy bunch of Easter lilies, basking in the warmth of the summer temperatures in spring.

Spring lilies with a summer feel, Cheryl Marie Cordeiro

Yellow Easter lilies basking in the early summer warmth.

Enjoy the warm weather upcoming!

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.
Continue reading “On quality of life”

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.
Continue reading “Academic traditions: the Nailing of the Thesis, April 17, 2009”

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.
Continue reading “Purple proper, to the “spikning” or nailing of the thesis”

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.

Continue reading “Mango season in Singapore”

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.

Continue reading “Project LBD (Little Black Dress)”

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)