Happy Wunnanikka 2011
For Wunnanikka this year I give you a system rather than a thing. A system of tastiness.
Wushi, the now-traditional dish served on Wunnanikka, is like sushi, but Wunnanikkier.
Unburdened by the elegance and refinement of sushi, free of the rich cultural heritage of tapas, and void of the cachet of nouvelle-cuisine, Wushi is distinguished from other small-plate traditions by placing priority on the question “what do I want to put in my mouth” rather than the question “what should I put in my mouth”.
Accommodating all traditions, ingredients, and opinions of what is edible, Wushi is founded 4 basic principles which are applied to a system of classification for maximum tastiness results.
Starting with a Wushi-making-potluck at my house in Portland tomorrow, I - and hopefully all of you - will be creating, testing, and perhaps even consuming Wushi recipes for this and all upcoming holiday seasons. This here blog will let us all share our Wushi recipes, photos, and medical records. All you have to do to contribute is send your photos or stories to wushi@posterous.com.
Yours in tastiness,
Ním
