Victoria and Albert Museum, London

The lobby of V&A museum.

As usual, we are going to continue with the next place I visited in London, that is Victoria and Albert Museum or much popular with V&A. Victoria and Albert Museum is a museum dedicated to decorative art and now become the world’s largest museum by housing a permanent collection of over 2.3 million objects. My visit to V&A just after short visited to the Natural History Museum for the first time. So the visit to this museum is around 4 hours (of course it’s not enough).

The history of this museum was closely related to the Science Museum as they share the same buildings in their early establishment in 1852. As the collection of arts getting larger and larger the Science Museum needs to separate itself to another location and ended up where it is now.

V&A is a very important museum of arts, even though there are many other art museums and galleries all across London and all around Europe. From its early stage, V&A actively collecting art from other countries includes Europe, North America, Asia, and North Africa. At some points, V&A still have their samples preserved in good condition compared to their original pieces.

Some of the laquerware from all around the world.

Here in V&A, they collected all types of arts from sculptures, paintings, ceramics, glass, textiles, woods, silvers, jewellery, ironwork, prints, photographs, furniture, and many others (yes, all types of arts). That’s what makes V&A one of important museum here in London. It’s opened up your eyes to the whole world of arts, and why it is so important to the development of human cultures.

As usual, you can join in any of their free museum tours conducted by knowledgeable friendly staffs or volunteers. This will speed up your learning process about the topics that they will share. As this museum is so big, you might, unsure where you should start and where it should end, unless you planned it in advanced.

With a total size of 12.5 acres (5.1 ha), V&A consist of 145 galleries - make sure you check the floor plan carefully, if you are looking for something specifics. Here, there are many things to see and learn about. Instead of just looking at the art pieces, here in V&A there always many things to do. Other than special exhibition, there are also courses, family events, workshops, talks and resources for you to learn more about the arts (library of books and items). The whole museum itself is result of beautiful architecture with lots of art on it.

Museum tour with Jeremy Strachan, educative and entertaining.

Important piece from Shah Jahan dynasty, India.

As usual, you are encouraged to visit their website to know more about V&A before you visit it. This will allow you to maximize your experience during your visit. You also can communicate with them if you have any question - so, they will be able to assist you (in case you require something not available on the exhibition).

At the end of the visit, what I can say is - I need to come back to V&A to see more of the things that I missed on my first visit. I also included another photo album of this museum on my fanpage, you can visit it through the link. Wish I have more time on my next visit to V&A.

Kindly share if you have anything to share about this museum in the comments section below, or send it to my email (check the contact form on the web view).

Coloured tiles from Islamic cultures.

Miniature pieces.

One of many sculptures.

11-metre high, blown glass chandelier by Dale Chihuly.

More Interesting Things About Saffron

Saffron, delicate plan with higher demand and usage.

It’s not only the highest price of saffron that drive me to find out more about saffron but actually the important role of this unique spices sage throughout human histories. While its important roles will never get lesser, many are start to find out ways to grow them widely even plant it for their own usage.

Spices are usually use only for cooking and some of them also use in medicines and perfume making. Saffron had been used across all of the usage with many other benefits, make it one of the most important spices to many cultures. Here, let see some of the facts about saffron that shared through other website at finedininglover.com

It takes 150 flowers to produce 1 gram of saffron.

Asia

The plant originally came from Asian countries where it is still mainly produced: Iran alone accounts for 90 per cent of the total quantity harvested worldwide. Saffron planted widely in Asia even though it was said it originated from island of Crete.

Bitter

To remove its bitter aftertaste, here is a chef’s tip: press the threads between two aluminium sheets before use. Well, that something not all of us aware of. So this is something that we really need to know to ensure our saffron dishes are palatable.

Curry

Together with turmeric, coriander, cumin, chilli pepper and other spices, it is one of the star ingredients in this Indian spice mix of worldwide fame. The other reason why it flourishing in Asia is the wide usage of spices in curry as they used as many spices that young generation not even know its name anymore.

Dishes

Among the most well-known dishes containing saffron, French bouillabaisse, pilaf and Asian biryani, Spanish paella and, last but not least, saffron cake from Britain are all experiences not to be missed. Instead saffron is easy to use with any dishes by simply added it to any cooking (you will master it very fast with some practices).

Saffron cake from Britain.

Saffron tea, another way to enjoy saffron.

Saffron also used in soap.

Expensive

It takes 80,000 flowers to produce a pound of saffron (453 grams), with a cost in the range of 600 to 2,000 dollars (a pound), prices that make saffron the most expensive spice in the world Flower Saffron stigmas were gathered when the violet-blue flowers open and every flower produces 3, each one of which is about 25-30 millimetres long.

The limited production of saffron makes its price so expensive. In fact the farmer or the workers in saffron production not even making a good life. There is something to do in order to make sure this spice to be available to more with reasonable price by involving more technologies in its production.

Greece

Some writers claim, however, that it comes from Greece, where it was found for the first time on the Island of Crete during the bronze-age.

Over cultivation can change how some species behave. One of the sign is the incapable to reproduce sexually even though it’s flower producing plant (angiosperm). No one exactly know for how long saffron had been cultivated by human.

Harvest

Harvest time is autumn, and the process must be carried out by hand, usually by specialized pickers, almost always women, who detach the 3 stigmas one by one.

The real reason why saffron become so expensive. It’s like the real output is only 0.0001 percent from all the hard works. The only thing that make the production possible is the cheap labour. If there’s no changes soon, it will become more scarce and more manipulation of its market.

Indian flag

The 3-coloured Indian flag is saffron (to represent Hindus), white (for peace) and green (for growth).

Something interesting to know on how important is saffron in some cultures. It’s not only to India, some other cultures shows their respect in different ways.

Jingle§

In the hit song by Donovan entitled "Mellow yellow" the most well-known jingle that everyone sings under their breath is dedicated to this spice: "I'm just mad about Saffron, Saffron's mad about me"

Something we all should find out! Perhaps there are many other art works related to how important is saffron into someone else lives.

Kashmir

Among the varieties hardest to find on the market is the saffron coming from the Indo-Pakistani area of Kashmir. Here they produce the darkest variety in the world which tends towards a purple-brown colour, called Mongra or Lacha.

Another important thing to remember. Saffron is produced by plants. Many factors will affects the quality of saffron according to its geographical planting areas. Not two saffron from different areas have same qualities.

La Mancha

During harvesting, on the Spanish plain of La Mancha it is customary to burn some stigmas on a low fire to diffuse the spicy aroma of saffron in the air.

Saffron not only used for its taste and colouring property but also as incense to improve moods and also as an offering to the long lost ancestors (or spirits).

Make up

Owing to its colouring properties, in ancient times it was used as a cosmetic, as well as for dyeing fabric and leather.

Nuremberg

In the Middle-Ages in Nuremberg, whoever adulterated saffron with the addition of less precious ingredients, was burnt alive.

There’s another code that practiced in Europe Middle-age that known as Safranschou code. There must be many other undocumented practice in order to keep the adulteration of saffron in check. It also shows how important it is to human societies throughout the world.

Opium

To combat drug trafficking, in Afghanistan a project has been set up to replace illegal opium poppy plantations with saffron.

Good moves in order to increase income for farmers. Changing the source of income to more valuable that give more positive result not only for the farmers but also to the saffron market.

Properties

A natural medicinal, it has been used since time immemorial for its antibacterial and antiviral properties, and is excellent for treating stomach-ache, coughs and bronchitis.

While more studies to be carried out, the usage of saffron as remedies had been long in practiced for various purposes.

Qualities

There are international norms (ISO) which define its qualities, dividing saffron into 4 different categories according to its colour, aroma and taste.

The standardization of quality is important even though the qualities of saffron varies by areas it’s produced. These standards will keep some ranges ton ensure the acceptable quality and to control their market values.

Risotto

The most famous dish in the world is saffron risotto, using stock made from bowling fowl, which comes from the Italian city of Milan and is known worldwide.

One of example of popular dish using saffron as one of its ingredients. There are many other dishes that using saffron as one of its important ingredients – even though it’s only used small amount of it.

Sunrise

The stigmas of Crocus sativum (the Latin name for saffron) are only picked at dawn, before its flowers open, in order to preserve its aroma and properties.

Part of the reasons why handling saffron production process is so delicate. Perhaps many other smaller things that only known by the farmers in order to produce good quality of saffron.

Taster

On a par with sommeliers and cheese tasters, saffron too has its specialists, who decree which varieties are the best.

It’s good to know there are some experts in this area for saffron. Without an expert, the quality of saffron might be decreases without anyone noticing it.

Unusual habits

The main ingredient of magic potions in ancient times, it used to be sprinkled between the sheets and brewed in tea to make a man fall in love or to dispel melancholic thoughts.

Something interesting to know. Well not all of us will fall to it, but sure it’s practiced in some societies.

Virgins

In the region of Oxiana, between Iran and Afghanistan, little girls only are allowed to pick saffron. They have to be virgins or under 13, or so the legend goes.

Another reason to make saffron become rarer. No one knows, how this will help with the quality. Anyway to make sure this plants taken care of during all of its production process is the good start to make sure successful production.  

Saffron aroma's and colour improve food's quality.

Saffron risotto, one of popular dishes using saffron.

May it someday more available to everyone.

Wine and spirits

It is possible to buy wines aromatized with saffron, as well as many liqueurs, comprising vodka and gin, which are renowned for their digestive properties.

Yes, saffron had been used for so many purposes, so this is not so surprising.

Xxx

From Cleopatra onwards, it is said that the aroma lingering on the skin after a hot saffron bath is enough to make any lover go mad with desire. Yellow Also named "angel hair" because of its colour, the word saffron derives from Arabic: Za'feran and da asfar, meaning yellow.

Even though it’s no longer practice today that’s something interesting to know. Maybe not all of us agreed that saffron aroma and tint are the sexiest, but still it can be part of the contributor by mix it with other ingredients in perfume making.

Zafferana Etnea, Sicily A very rare variety of saffron is produced in this tiny Italian village, while the most precious saffron in the country comes from the valleys close to the city of L’Aquila in Abruzzo

Well you know there are many other things we need to know about this expensive spices. Sure it’s wonderful that finedininglovers.com had listed some of wonderful things about saffron that we should know. Hopefully someday, saffron will be more available to others same as coffee and tea today.

Saffron The Most Expensive Spice In The World

Saffron flower with three filaments that produce saffron.

One of the most expensive spices in the world far different from any other spices come from flower known as saffron Crocus sativus, commonly known as the "saffron crocus". It’s not the whole flower can be used as the spices but only small part of it, the three stigmas that make it harder to produce. Since the demand for it too high, the saffron price can jump as high as $2,000 to $10,000 a pound. By knowing more about this spices it might help us just not knowing the right saffron but also to identify the adulteration that commonly practiced in saffron spice trade.

The saffron crocus, unknown in the wild perhaps by the result of long cultivation by human and probably descend of from Crocus cartwrightianus, native to Greece and Crete (that’s where saffron was thought came from). Since saffron is incapable to reproduce sexually as any other flowering plants – all propagation is done by vegetative multiplication via manual "divide-and-set" of a starter clone or by interspecific hybridisation.

Close up of Saffron flower.

Dried filaments (saffron)

Besides its popularity, saffron had been used since millennial ago with the exact date unknown, among the evidence is the mural, the "Saffron Gatherer", illustrating the gathering of crocuses from the ancient Crete in Greece. The mural must have been painted long after the first usage of the saffron and perhaps we need to see where the saffron is mostly produce; Iran.

Iran is the most important producer of saffron by producing about 90 - 93% of the world supply. In 2014 250 t (250,000 kg) of saffron were produced worldwide. The other countries that produce saffron includes Spain, Greece, Morocco, India, Afghan, Austria, Germany, Switzerland, Australia, China, Egypt,  parts of England, France, Israel, Mexico, New Zealand, Sweden (Gotland), Turkey (mainly around the town of Safranbolu), the United States (California and Pennsylvania), and Central Africa.

Harvesting flowers in Iran.

The shop selling saffron in Iran

The reasons for its overpriced mainly caused by many of the delicate cares and works all along the producing works involved. The flower itself not easy to taken care of, while blooms for one week of the year, produces only three stamens which must be picked by the hand and dried. It takes 150 flowers to produce a single gram of saffron.

Saffron widely used for its aroma that will enhance many dishes throughout the world. It also give beautiful luminous yellow-orange to foods. Saffron is widely used in Persian, Indian, European, and Arab cuisines. Some of the dishes are jewelled rice and khoresh of Iran, Milanese risotto of Italy, the paella of Spain, the bouillabaisse of France, to the biryani and many other dishes. It also use as tea, incense and in perfume.

While the saffron price is too high, there are an extensive adulteration in saffron market. The adulteration had been practiced since long ago, and continues until modern days. Adulteration was first documented in Europe's Middle Ages, when those found selling adulterated saffron were executed under the Safranschou code. Among substances used for adulteration of saffron includes beetroot, pomegranate fibres, red-dyed silk fibres, or the saffron crocus's tasteless and odourless yellow stamens. There are many other substances used for adulteration of saffron to manipulate the price and get easy profit.

There are few ways to avoid from buying counterfeited saffron, especially when you are not the regular user of saffron. There are few things to remember before buying saffron especially from unknown supplier;

i) Avoid buying ground saffron as it is hard to detect the ingenuity of the saffron. The other reason is, it will loses its flavour.

ii) Saffron will turn hot water bright yellow few minutes of soaking, not orange.

iii) Saffron will always be expensive, so be careful with cheaper deals.

iv) The threads of saffron are fine and even in size, with a thin yellow tendril on one end and a trumpet-like flute on the other. The yellow part never mix with the red part.

Try avoid buying from online if possible and always be cautious when buying for saffron as it is expensive and people will cheat you in many ways.

There are many usage of saffron even though it is known more as culinary spices. The high demand of it making its cultivation become very important. Somehow somewhere there always be someone trying to produce it in larger quantity in order to get more profit (not necessarily in bad ways) since it has higher value in price. Sure it is important in order to curb manipulation, fraud, adulteration and many other negative effects from high demand.

Illegal Cheese, Casu Marzu

Casu Marzu another type of cheese.

We all love excessive cheese on our Pizza and more cheese on our burgers. As there are too many cheeses around, and some of them are too exotic it’s either you never heard of it, or it’s only available on the black market. As there are too many exotic foods available, so there’re types of cheese that included in this class - one of them is Casu Marzu.

Casu Marzu is a traditional Sardinian sheep milk cheese with live insect larvae (maggots) in it. These larvae are the important ingredient that changes the pecorino cheese to casu marzu. Mature pecorino cheeses are leaving outside with part of their rind removed to allow the cheese fly (Piophila casei) to lay their eggs. The cheese will be the place where all the flies larvae growing up by consuming the cheese. The process will take around few months by leaving the cheeses with flies’ eggs on it to the stage where the acid from the maggots’ digestive system breaks down the cheese’s fats. The final result will be soft texture cheese by the time when it’s ready for consumption – and where thousands of larvae are still alive inside it. Yes, it considered unsafe to eat, when the maggots inside it died!

The making process.

Close look of the living maggots inside it.

If you’re brave enough to try casu marzu there are two important things to put in mind. Frist casu marzu full of living maggots in it that can caused some health problems – as you need to make sure no living maggots get into your intestine as they can live inside it. Second it’s considered illegal so you can only get it from the black market! Well, there are too risky to try this exotic cheese.

Anyway casu marzu is not one of the kind! There are many other options of exotic cheeses out there if you looking for compatible type of cheeses. Below are some other options if you want to try all of the similar types;

• Cacie' Punt (formaggio punto) in Molise
• Casgiu merzu in Corsica
• Casu du quagghiu in Calabria
• Gorgonzola co-i grilli in Liguria
• Frmag punt in Apulia
• Furmai nis (formaggio Nisso) in Emilia Romagna
• Marcetto or cace fraceche in Abruzzo
• Salterello in Friuli Venezia Giulia
• bross ch'a marcia in Piemonte
• casu puntu in Salento

Cheese fly (Piophila casei).

If this type of cheeses not suitable for you, just remember it still someone else favourite, and that’s fine. We all love something that others think weird about it. Perhaps we think about taste as how we look on beauty as “beauty in the eyes of the beholder”.

Museum Subak, Tabanan, Bali

The gate to the Subak Museum.

One of important location that visited during my trip to Bali was Museum Subak to learn more about the unique of rice plantation in Bali. The different between here in Bali from any other location in Indonesia is the Subak organization. This organization playing a big role in managing the water sources in Bali came from 4 main lakes (danu) located high above the mountains.

In order to educate people and younger generation on how important is the Subak, a museum was built and opened in October 1981. Instead of its function in organizing the irrigation system to the rice fields, Subak also has shaped on Balinese culture that make this island far different from any other islands nearby. Here in Bali the rice production is more productive in term of rice produce per hectare. Anyway since the planting areas are very small for each family, their income still considered too low to allow them to enjoy a prosper living.

The water dam as in Subak, represented here in Subak Museum.

Representing the canal entrance to pura (temple) in the vicinity of Bali.

The rice plantation in Bali is organized and influenced by the unique culture on Balinese where pura (temple) will plays their big role in organizing all the activities from time of sowing, irrigation, meetings, and many other things and their centre of activities. Anyway these traits had been practice for several of hundreds years or maybe thousands of years in Bali as how their ancestors leave it for them (in their written guides).

By visiting this Museum you can see many other things related to the way of life for people in Bali where their daily lives are all connected with their beliefs according to their religion and their connected to their gods. At the same time, from this believe evolve the way of life that leads to complicated irrigation system that never find in any other places in Indonesia (if not in the whole ancient world).

The Goddess "Dewi Sri".

"Rare Angon" statue.

Here at the museum you can see few important statues include the Goddess “Dewi Sri” known as the ‘Goddess of Rice’ that will ensure the rice producing is successful for the particular year and another important statue is “Rare Angon” represented by boy on his buffalo with bamboo flute on his hand. This actually said to be the incarnation of God Shiva to teach people in Bali on how to plant rice and music as an entertainment. Well, that’s really perfect combination for successful life; hard works and happiness.

The exhibitions here, focusing on how the rice planting in Bali evolves through times with complicated irrigation systems that allow the rice planting in higher areas. Start from the water management system, water measurements, irrigation, time of planting (Balinese calendar), farming instruments and meetings to discuss in group on how the planting took place on each season; all of these that ensure the rice planting in Bali to be one of the most successful in the region (SE Asia).

Subak organization chart by region.

Subak management guide written on pieces of bamboo.

Long mortar to pound rice.

How long mortar used.

Start from land clearing and preparing the land to rice fields can be done individually or in group. When it comes to water supply and irrigation, these farmers need to do it in group if they want their rice to be successful. With involvement of pura (temple) and higher priest, all of the decisions are decided collectively and all the members of Subak need to attend the meeting (or they will be penalized). All the measuring is done with specific instruments following the guidelines provided by their ancestors. The guidelines are written on surfaces of bamboo and kept safely in a box.

The water divider to farmer’s land were made by wood and measured by finger’s wide. For example with 4 fingers wide the farmer’s land should be in areas of 50 ‘ara’ or (50m² × 50m²), while for the 2 fingers wide the farmer’s land should be in areas of 25 ‘ara’ or (25m² × 25m²). Today’s water divider is made of concrete for durability. Many other instruments were used traditionally and some of them still in use until today, all of these reflecting how rice planting was carefully managed in traditional Bali.

Water dividers to the rice field made of wood.

The work of measuring water into the rice fields.

Water tunnel construction.

Among the modern machinery used in the field.

Today rice planting in Bali is influence with modern machines and technologies, anyway man force still needed for the condition of the rice fields. There must be many other things can be improve in order to increase the production of Balinese farmers without interfere the system of Subak. The most important thing, farmers need to preserve the sustainability to maintain the beautiful of Bali as how they ancestors did.

There are many other things to learn from unique Balinese lifestyles. One of the most visible to visitors is the ‘canang’ or the offering. Canang is prepared everyday as offering together with pray. You can see canang almost everywhere all over Bali. This stated how generous the Balinese can be when it comes to their belief and hope. Something that we all can learn accordance to your own belief.