newsinsightplus.com
- 2020By
- access
- April 9, 2024
- 0 Comments
BBC HomepageSkip to contentAccessibility HelpYour accountNotificationsHomeNewsSportWeatheriPlayerSoundsBitesizeMore menuMore menuSearch BBCHomeNewsSportWeatheriPlayerSoundsBitesizeCBBCCBeebiesFoodClose menuBBC NewsMenuHomeIsrael-Gaza warCost of LivingWar in UkraineClimateUKWorldBusinessPoliticsCultureMoreTechScienceHealthFamily & EducationIn PicturesNewsbeatBBC VerifyDisabilityWorldAfricaAsiaAustraliaEuropeLatin AmericaMiddle EastUS & CanadaMona: Art museum loses court case over women’s-only exhibitPublished5 minutes agoShareclose panelShare pageCopy linkAbout sharingImage source, Jesse HunnifordImage caption, The Ladies Lounge exhibit was introduced to Mona at the end of 2020By Hannah RitchieBBC NewsMen will soon be allowed to enter a women’s only artwork in Australia, following a high-stakes court case over the matter.The Ladies Lounge exhibit at Tasmania’s Museum of Old and New Art (MONA) sought to highlight historic misogyny by banning male visitors. After being denied entry, a man sued for illegal discrimination, which he won on Tuesday. “We are deeply disappointed by this decision,” a Mona representative said. The lounge – which contains some of the museum’s most-acclaimed works, from Picasso to Sidney Nolan – has been open since 2020. It was designed to take the concept of an old Australian pub – a space which largely excluded women until 1965 – and turn it on its head, offering champagne and five-star service to female attendants, while refusing males at the door. Jason Lau, a New South Wales resident who visited Mona in April of last year, was one such male. Representing himself throughout the case, he argued that the museum had violated the state’s anti-discrimination act by failing to provide “a fair provision of goods and services in line with the law” to him and other ticket holders who didn’t identify as female.The museum had responded by claiming the rejection Mr Lau and others like him had felt was part of the artwork, and that the law in Tasmania allowed for discrimination if it was “designed to promote equal opportunity” for a group of people who had been historically disadvantaged. In his ruling, Richard Grueber dismissed the argument – finding that it was “not apparent” how preventing men from experiencing the famous artworks held within the Ladies Lounge achieved that goal. Throughout the case, the museum’s supporters, including artist Kirsha Kaechele – who created the Ladies Lounge – had used the courtroom as a space for performance art, wearing navy uniforms and engaging in synchronised movements. Mr Grueber said that while the behaviour of the women hadn’t disrupted the hearing, it was “inappropriate, discourteous and disrespectful, and at worst contumelious and contemptuous”.His decision to allow men access to the exhibit will come into effect in 28 days. Ms Kaechele previously told the BBC the case had felt like her artwork was coming to life and signalled she would fight it all the way to the Supreme Court if necessary. But she also noted that having the Ladies Lounge shut down could help drive home its intended message. “If you were just looking at it from an aesthetic standpoint, being forced to close would be pretty powerful.”Related TopicsTasmaniaArtAustraliaMore on this storyA museum tried reverse misogyny. Now a man is suingPublished20 MarchTop StoriesMan arrested after woman stabbed pushing pramPublished3 minutes agoSecurity raised ahead of Champions League matchesPublished5 minutes agoLive. Post Office would do ‘anything to hide Horizon failures’ – Alan BatesFeaturesSpectacular images of eclipse that transfixed North AmericaThe eclipse at Niagara Falls: ‘Wow! Spectacular’ VideoThe eclipse at Niagara Falls: ‘Wow! Spectacular’The Syria I came back to is not the one I leftHow are the non-dom rules changing?Israel’s Gaza withdrawal hints at what comes next’Why I rewrote Huckleberry Finn to give slave Jim a voice’Record hot March sparks ‘uncharted territory’ fear’Carrot harvest helped me detect ancient coin hoard’Why is Russia trying to frame Ukraine for concert massacre?Elsewhere on the BBCThe huge challenge and risk of climbing EverestRebecca Stephens, the first British woman to reach the summit, explores the global obsessionAttributionSoundsThe Monty Python star’s overlooked radio work…John McCarthy invites Michael Palin to celebrate his career, as heard on BBC radioAttributionSounds’She was the right side of cheeky’Dua Lipa makes a surprise visit to her old schoolAttributioniPlayerHow did the Queen jump out of a helicopter?The writer of the scene for the opening ceremony of the 2012 London Olympic Games reveals allAttributionSoundsMost Read1Louise Thompson reveals she had stoma bag fitted2Man arrested after woman stabbed pushing pram3New version of Scrabble to be less competitive4First ever climate change victory in Europe court5Eclipse seen in Scotland but rest of UK misses out6Netanyahu sets Rafah attack date as pressure grows7’Why I rewrote Huckleberry Finn to give slave Jim a voice’8Labour vows to fund pledges by tackling tax dodgers9’Carrot harvest helped me detect ancient coin hoard’10How are the non-dom rules changing?
[ad_1] An Australian gallery ran an exhibit on misogyny. Now, it’s been successfully over the work by a man.
![BBC HomepageSkip to contentAccessibility HelpYour accountLiveNotificationsHomeNewsSportWeatheriPlayerSoundsBitesizeMore menuMore menuSearch BBCHomeNewsSportWeatheriPlayerSoundsBitesizeCBBCCBeebiesFoodClose menuBBC NewsMenuHomeIsrael-Gaza warCost of LivingWar in UkraineClimateUKWorldBusinessPoliticsCultureMoreTechScienceHealthFamily & EducationIn PicturesNewsbeatBBC VerifyDisabilityWorldAfricaAsiaAustraliaEuropeLatin AmericaMiddle EastUS & CanadaWest Africa’s Michelin-starred cuisine wows LondonPublished28 minutes agoShareclose panelShare pageCopy linkAbout sharingImage source, Jodi Hinds Image caption, Ayo Adeyemi (L) and Aji Akokomi (R) opened Akoko in 2020By Danai Nesta KupembaBBC NewsTender, buttery, spicy cow tongue is one of the dishes delighting diners at a high-end West African restaurant in central London.The thinly sliced meat is seasoned with suya, a traditional Hausa spice, grilled over firewood and served with a creamy bone marrow emulsion on a ceramic plate inspired by Nigeria’s late renowned potter Ladi Kwali.It is the signature dish of the newly minted Michelin-starred restaurant Akoko.A Michelin star is awarded to restaurants around the world “offering outstanding cooking” – and Akoko is one of the three with a West African heritage head chef to receive the highly sought after and prestigious honour in the last year alone.”This is just the icing on the cake,” Akoko’s executive chef Ayo Adeyemi told the BBC.Around the corner from Akoko in London’s Fitzrovia neighbourhood another West African chef is also basking in pride.Image source, MichelinImage caption, Adejoké Bakare made gastronomic history when her Chishuru restaurant was awarded a Michelin star earlier this monthAdejoké Bakare is a self-taught chef from Nigeria whose Chishuru restaurant also received a Michelin star at a ceremony in Manchester earlier this month.She made gastronomic history, becoming the first black female in the UK to win a star and just the second in the world.”People can connect to that fact that we are sharing our heritage and people can see themselves on the table,” she told the BBC about her accolade.Ms Bakare hopes this recognition means Michelin will “start looking at the continent”. Currently there is only one Michelin-starred restaurant in Africa – located in the South African city of Cape Town. The award, widely considered the barometer of gastronomic success, has been criticised for being overwhelmingly skewed towards restaurants with white male chefs and for lacking inclusion when it comes to African cuisine. “We are only looking for the restaurants proposing the best food regardless of category,” the UK Michelin chief inspector, whose identity is a closely guarded secret, told the BBC.”Our restaurant selections reflect the culinary diversity and evolution of the food scene,” the inspector added.”Chishuru and Akoko are therefore an illustration of the growing diversity of London’s fine dining scene.”Image source, Jodi Hinds Image caption, One of Ayo Adeyemi’s creations – scallops served with ayamase stew and plantain chipsIt is evident that jollof rice, egusi soup (made from melon seeds) and moi moi (puréed black-eyed peas) – among other traditional West African food present on Akoko’s and Chishuru’s menus – have now captured Michelin’s palate and attention. This is not only limited to UK restaurants. Parisian restaurant MoSuke, opened by celebrity chef Mory Sacko, was awarded a Michelin star within months of its opening in 2020 – the inspectors in France praising the successful fusion of his Malian and Senegalese roots with a Japanese twist.It was the first Gallic nod to a restaurant with a mainly West African menu.Last year, comments by British actor Will Poulter went viral with his criticism of the Michelin system and how food of African origin tended to be underrepresented at the fine-dining levelThe 31-year-old had just starred in the second series of the acclaimed US TV drama The Bear – about a chaotic sandwich shop in Chicago run by an award-winning chef.”There’s a massive oversight of food of African origin and black chefs in general,” he said.
/* sc-component-id: sc-bdVaJa */
.sc-bdVaJa {} .hlroRb{overflow:hidden;display:-webkit-box;display:-webkit-flex;display:-ms-flexbox;display:flex;background-color:#F2EFEC;-webkit-flex-direction:row-reverse;-ms-flex-direction:row-reverse;flex-direction:row-reverse;-webkit-flex-wrap:wrap;-ms-flex-wrap:wrap;flex-wrap:wrap;box-sizing:border-box;}
/* sc-component-id: sc-bwzfXH */
.sc-bwzfXH {} .bplUY{width:100%;height:100%;object-fit:cover;object-position:50% 50%;position:absolute;background-size:cover;background-position-x:50%;background-position-y:50%;background-image:url(‘https://c.files.bbci.co.uk/assets/ae26109d-391e-48b1-96e4-438022c5863d’);}
/* sc-component-id: sc-htpNat */
.sc-htpNat {} .kUePcj{max-width:743px;width:45%;position:relative;min-height:200px;-webkit-flex:1 1 auto;-ms-flex:1 1 auto;flex:1 1 auto;}
/* sc-component-id: sc-bxivhb */
.sc-bxivhb {} .bQGZgI{max-width:100%;position:absolute;bottom:0;left:0;color:#ffffff;background:#000000;opacity:0.7;font-family:Helvetica,Arial,sans-serif;padding:5px;word-wrap:break-word;} @media (max-width:599px){.bQGZgI{font-size:12px;line-height:16px;}} @media (min-width:600px) and (max-width:1007px){.bQGZgI{font-size:13px;line-height:16px;}} @media (min-width:1008px){.bQGZgI{font-size:12px;line-height:16px;}}
/* sc-component-id: sc-gzVnrw */
.sc-gzVnrw {} .blLFIH{width:45% !important;position:relative;margin:0;word-wrap:break-word;color:#404040;font-weight:300;-webkit-flex:1 0 auto;-ms-flex:1 0 auto;flex:1 0 auto;padding:16px;}
/* sc-component-id: sc-htoDjs */
.sc-htoDjs {} .kGbKV{display:block;}
/* sc-component-id: sc-dnqmqq */
.sc-dnqmqq {} .dHUwnI{font-weight:100;font-family:Helvetica,Arial,sans-serif;padding:11px 0 25px 0;} .dHUwnI p{margin:0;} @media (max-width:599px){.dHUwnI{font-size:18px;line-height:22px;}} @media (min-width:600px) and (max-width:1007px){.dHUwnI{font-size:21px;line-height:24px;}} @media (min-width:1008px){.dHUwnI{font-size:20px;line-height:24px;}}
/* sc-component-id: sc-iwsKbI */
.sc-iwsKbI {} .jiPRqw{display:block;}
/* sc-component-id: sc-gZMcBi */
.sc-gZMcBi {} .honXkL{padding-top:10px;font-family:Helvetica,Arial,sans-serif;}
/* sc-component-id: sc-gqjmRU */
.sc-gqjmRU {} .klLnaG{color:#404040;font-style:normal;font-family:Helvetica,Arial,sans-serif;} .klLnaG > strong{font-weight:bold;} @media (max-width:599px){.klLnaG{font-size:16px;line-height:20px;}} @media (min-width:600px) and (max-width:1007px){.klLnaG{font-size:18px;line-height:22px;}} @media (min-width:1008px){.klLnaG{font-size:16px;line-height:20px;}}
@font-face {
font-family: ‘ReithSans’;
font-display: swap;
src: url(https://c.files.bbci.co.uk/graphics/static/media/BBCReithSans_W_Rg.woff2) format(“woff2”);
}
@font-face {
font-family: ‘ReithSans’;
font-display: swap;
src: url(https://c.files.bbci.co.uk/graphics/static/media/BBCReithSans_W_Bd.woff2) format(“woff2”);
font-weight: bold;
}
@font-face {
font-family: ‘BBCNassim’;
font-display: swap;
src: url(https://c.files.bbci.co.uk/graphics/static/media/BBC-Nassim-Regular-1-55-URD-Desktop.ttf) format(“truetype”);
}
@font-face {
font-family: ‘BBCNassim’;
font-display: swap;
src: url(https://c.files.bbci.co.uk/graphics/static/media/BBC-Nassim-Bold-1-55-URD-Desktop.ttf) format(“truetype”);
font-weight: bold;
}
@font-face {
font-family: ‘Iskoola_pota_bbc’;
font-display: swap;
src: url(https://c.files.bbci.co.uk/graphics/static/media/iskpotaRegular.ttf) format(“truetype”);
}
@font-face {
font-family: ‘Iskoola_pota_bbc’;
font-display: swap;
src: url(https://c.files.bbci.co.uk/graphics/static/media/iskpotaBold.ttf) format(“truetype”);
font-weight: bold;
}
@font-face {
font-family: ‘Latha’;
font-display: swap;
src: url(https://c.files.bbci.co.uk/graphics/static/media/lathaRegular.ttf) format(“truetype”);
}
@font-face {
font-family: ‘Latha’;
font-display: swap;
src: url(https://c.files.bbci.co.uk/graphics/static/media/lathaBold.ttf) format(“truetype”);
font-weight: bold;
}
@font-face {
font-family: ‘Mangal’;
font-display: swap;
src: url(https://c.files.bbci.co.uk/graphics/static/media/mangalRegular.ttf) format(“truetype”);
}
@font-face {
font-family: ‘Mangal’;
font-display: swap;
src: url(https://c.files.bbci.co.uk/graphics/static/media/mangalBold.ttf) format(“truetype”);
font-weight: bold;
}
@font-face {
font-family: ‘Noto Sans CJK KR’;
font-display: swap;
src: url(https://c.files.bbci.co.uk/graphics/static/media/NotoSansCJKkr-Regular.otf) format(“opentype”);
}
@font-face {
font-family: ‘Noto Sans CJK KR’;
font-display: swap;
src: url(https://c.files.bbci.co.uk/graphics/static/media/NotoSansCJKkr-Bold.otf) format(“opentype”);
font-weight: bold;
}
@font-face {
font-family: ‘Noto Sans Gurmukhi’;
font-display: swap;
src: url(https://c.files.bbci.co.uk/graphics/static/media/NotoSansGurmukhi-Regular.ttf) format(“truetype”);
}
@font-face {
font-family: ‘Noto Sans Gurmukhi’;
font-display: swap;
src: url(https://c.files.bbci.co.uk/graphics/static/media/NotoSansGurmukhi-Bold.ttf) format(“truetype”);
font-weight: bold;
}
@font-face {
font-family: ‘Padauk’;
font-display: swap;
src: url(https://c.files.bbci.co.uk/graphics/static/media/PadaukRegular.ttf) format(“truetype”);
}
@font-face {
font-family: ‘Padauk’;
font-display: swap;
src: url(https://c.files.bbci.co.uk/graphics/static/media/PadaukBold.ttf) format(“truetype”);
font-weight: bold;
}
@font-face {
font-family: ‘Shonar_bangala’;
font-display: swap;
src: url(https://c.files.bbci.co.uk/graphics/static/media/ShonarRegular.ttf) format(“truetype”);
}
@font-face {
font-family: ‘Shonar_bangala’;
font-display: swap;
src: url(https://c.files.bbci.co.uk/graphics/static/media/ShonarBold.ttf) format(“truetype”);
font-weight: bold;
}
@font-face {
font-family: ‘NotoSansEthiopic’;
font-display: swap;
src: url(https://c.files.bbci.co.uk/graphics/static/media/NotoSansEthiopic-Regular.ttf) format(“truetype”);
}
@font-face {
font-family: ‘NotoSansEthiopic’;
font-display: swap;
src: url(https://c.files.bbci.co.uk/graphics/static/media/NotoSansEthiopic-Bold.ttf) format(“truetype”);
font-weight: bold;
}
@font-face {
font-family: ‘Mallanna’;
font-display: swap;
src: url(https://c.files.bbci.co.uk/graphics/static/media/mallanna.ttf) format(“truetype”);
}
Maki ManoukianI have heard several people say that African cuisines don’t have a place on gastronomic tables”Beninois chef Georgiana ViouThings seem to be turning around, though it is a slow process, says Georgiana Viou, a chef from Benin based in France.”I have heard several people say that African cuisines don’t have a place on gastronomic tables,” the 46-year-old told the BBC.But Rouge, the restaurant where she is head chef in Nîmes, southern France, received a Michelin star last year.It has a Mediterranean menu with a Beninois influence – introduced through “dja”, a traditional tomato sauce offered to all diners at the beginning of their meals. This is Ms Viou’s way to “change mentalities” about food from Africa.But seeing Akoko and Chishuru “serving 100% West African” food receive a Michelin star “sends out a strong signal”, she says.”I have a secret dream of opening a restaurant with even more West African and Beninois cuisine.”According to Mr Adeyemi, whose parents hail from Nigeria, where he spent time as a child, this growing interest in West African food stems from the region’s growing global cultural domination – think Afrobeats.”This interest translates to food. What is one way of experiencing someone’s culture [other] than through food?” the 34-year-old asks.He takes diners at Akoko on a culinary expedition through Ghana, Nigeria, Senegal and The Gambia.”We tell a journey and a story with the food. But it is not just the food itself,” the chef says.Image source, Jodi Hinds Image caption, Akoko’s menu is influenced by dishes cooked by Ayo Adeyemi’s motherThis is a nod to Akoko’s founder Aji Akokomi. The 46-year-old Nigerian, who came to the UK in his twenties, has overseen the feeling of West Africa in the restaurant’s design – every detail meant to mirror the cuisine.An imposing two-toned black and brown Ghanaian drum greets people as they are ushered to their tables. There is a large floral centrepiece of dried palm leaves and African flowers, with the restaurant’s rustic clay walls evoking the atmosphere of an African village.For Mr Akokomi, this is all meant to conjure the feeling of “ajosepo”, which means community in Nigeria’s Yoruba language – highlighting all that “Africa can offer”.Both Mr Akokomi and Mr Ademayi set out to create a menu with their mothers and aunties in mind. For Mr Adeyami, every spice, ingredient and dish is an ode to his mother who he said was his “first inspiration”. He defines West African food through these three classic flavours: smoke, heat and savoury umami. Many African restaurants in London have thrived outside the fine dining space like Chuku’s, Beyoncé’s favourite in north London, or Enish – the largest Nigerian franchise restaurant in the world with branches in the UK and Dubai.But those behind Akoko wanted to push the boundaries of what African cuisine could achieve – opening it up to a new diners, while staying true to its roots. “We take inspiration from authentic dishes and flavours and present it in a unique way,” Mr Ademayi says. “Our food is approachable to a Western palate and recognisable to an African palate.” Curtis Mccalla, the Jamaican sous chef at Akoko, welcomes the inclusion of African cuisine by Michelin.”It is about time,” he says – momentarily stopping chopping fish as the kitchen behind bustles ahead of the lunchtime sittings.The Akoko team works like a well-oiled machine as the clock runs down to noon, when smooth African jazz fills the restaurant preparing for their first guests of the day. With the firewood burning, the Nigerian Guinness chilled by the in-house sommelier, the chefs in their whites gather in the stainless-steel kitchen for a brief team meeting. Afterwards they all clap, the door is opened and feasting begins.More stories on African food:African food: The next gastronomic trend?Nigerians turn to rice that’s normally thrown awayNew York’s hottest West African tableRelated TopicsMichelin StarFoodBlack interestAround the BBCFocus on Africa podcastsTop StoriesNavalny’s team accuses Russia of ‘hiding’ his bodyPublished9 hours agoZelensky warns of ‘artificial deficit’ of weaponsPublished35 minutes agoGaza ceasefire talks not very promising, says QatarPublished4 hours agoFeaturesThe Papers: Starmer ‘attacks Trump’ and ‘No way back for Harry’A US soldier killed two at Mount Fuji. So why must Japan apologise?West Africa’s Michelin-starred cuisine wows LondonHow London Overground’s new line names were chosenHow an Australian stuntwoman conquered Indian action filmsHow Kerrang TV shaped the alternative music sceneLast orders for Westminster pub bells calling MPs to voteRosenberg: Dissent takes courage – and Navalny supporters are defiantHow Russian state media are spinning Navalny deathElsewhere on the BBCThe sound effect that became the ultimate movie in-jokeIt’s used in everything from Toy Story to Reservoir Dogs, but what is the Wilhelm Scream?AttributioniPlayerWhat is it really like to be a monk?’To be a monk is something very vast, very high and very beautiful’AttributioniPlayer’I smashed all my trophies’Bradley Wiggins opens up about his mental health and imposter syndromeAttributioniPlayerFancy a film tonight?There’s something for everyone on BBC iPlayerAttributioniPlayerMost Read1Starmer ‘attacks Trump’ and ‘No way back for Harry’2Conjoined twins given days to live are proving everyone wrong3No discussion over Falklands, says Lord Cameron4Jordan North speaks out after sudden Radio 1 exit5Asylum seekers feel unsafe on remote UK island6Navalny’s team accuses Russia of ‘hiding’ his body7Two sinkholes open up in field above HS2 tunnel8Did Bigfoot, Cricket or Piranha win Masked Singer?9Zelensky warns of ‘artificial deficit’ of weapons10Last orders for Westminster pub bells calling MPs to vote](https://newsinsightplus.com/wp-content/uploads/https://ichef.bbci.co.uk/news/1024/branded_news/64E3/production/_132672852_akoko_team976.jpg)
