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Forgotten Sisters

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Cynthia Pelayo

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“Spices" The scents of spices are sad whether at home or in foreign lands ... At home, they passes through the nose to give a ray of hope, a breathing space that make us forget – albeit for a short while – all about the chains of religions, gossip, the absurdity of politics, and the cruelty of the ruling classes … At home, spices help us cope with the heavy weight of the backbreaking customs and traditions … You see everyone excited to have a meal that help them forget about the hardships, the crises, and the unsuitability of life at home … In alienating foreign lands, The scent of spices awakens everything that was lost, including the lost lands and homes… There is something unbearably sad about the image of a woman Standing in a kitchen filled with scents of spices reminding her of all that happened, all that was possible, all that should never have happened, and of all the irreplaceable losses … So many are the societies that have been completely destroyed, and of which nothing remains but scents of spices that add flavor to foods and marinate the wounds … Could spices be like old songs? We love them at home because they touch wounds we wish we could heal from, the same old songs break our hearts in foreign lands, because by then we have finally learned that exile doesn’t heal wounds, but rather pushes the knife deeper into them … And like the alienating foreign lands, the scents of spices declare that there is much more to the story of the wound; a story that kills if untold, and doesn’t heal when narrated … [Original poem published in Arabic on December 11, 2023 at ahewar.org]”

CultureLossDestructionExileAlienationSpicesScentsArabic PoetryDisplacementForeign Lands
Author:Louis Yako
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“It wasn't tuna ventresca that drew diners to this community over others, nor was it heritage beef. It was the final bottle of a 1985 Cannonau, salt-crusted from its time on the Sardinian coast. Each diner had barely a swallow. My employer bid us not to swallow, not yet, but hold the wine at the back of the throat till it stung and warmed to the temperature of blood and spit, till we wrung from it the terroir of fields cracked by quake and shadowed by smog; only then, swallowing, choking, grateful, did we appreciate the fullness of its flavor. His face was ferocious and sublime in this moment, cracked open; I saw it briefly behind the mask. He was a man who knew the gradations of pleasure because he knew, like me, the calculus of its loss. To me that wine was fig and plum; volcanic soil; wheat fields shading to salt stone; sun; leather, well-baked; and finally, most lingering, strawberry. Psychosomatic, I'm sure, but what flavor isn't? I raised my glass to the memory of my drunk in the British market. I imagined him sat across the table, calmed at last, sane among the sane. He would have tasted in that wine the starch of a laundered sheet, perhaps, or the clean smooth shot of his dignity. My employer decanted these deepest longings, mysterious to each diner until it flooded the palate: a lost child's yeasty scalp, the morning breath of a lover, huckleberries, onion soup, the spice of a redwood forest gone up in smoke. It is easy, all these years later, to dismiss that country's purpose as decadent, gluttonous. Selfish. It was those things. But it was, also, this connoisseurship of loss.”

LossPalateItalian CuisineWine TastingPsychosomatic
Book:Land of Milk and Honey
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