Sita Kuratomi Bhaumik
Sita Kuratomi Bhaumik is an interdisciplinary artist and educator born and raised in the suburbs of Los Angeles to Indian and Japanese Colombian parents. After receiving her B.A. in Studio Art from Scripps College, Sita moved to the San Francisco Bay Area. She holds an M.F.A. from California College of the Arts in interdisciplinary art and an M.A. in Visual and Critical Studies. She is a lecturer at University of California, Merced and has been an instructor at RayKo Photo Center. Sita has collaborated with organizations such as the Smithsonian Asian Pacific American Center (Washington, DC); Yerba Buena Center for the Arts; in San Francisco, the Asian Art Museum, 18 Reasons, 826 Valencia, and SomArts; the San Jose Museum of Art; Whitman College (Walla Walla, WA); California State University, Fullerton; Stanford University, Voice of Witness (Chicago, IL); and the Future Food House in Rotterdam. She has been the art features editor for Hyphen magazine, a writer for Art Practical, and a board member at Kearny Street Workshop. She is currently a Research Fellow at the Institute for Art and Olfaction in Los Angeles, California, and a recent Lucas Artist Program Resident at Montalvo Arts Center in Saratoga, California. You can see more of her work at sitabhaumik.com
For the Love/Hate of Curry
A golden, aromatic spice blend that is prized by some and reviled by others, curry powder is a polarizing substance. Over the past five years I have used it as a dye, perfume, and pigment in my art practice. But I rarely eat the bottled stuff.
What, exactly, is curry? It is a delicious dish and an inadequate word. As food historian Thy Tran once told me, it is a word that falls short because it attempts to use the language of the colonizer to describe the many foods of the colonized. The first reference to curry powder was published in Mrs. Beeton’s Book of Household Management (1961), a book to aid British housewives in the particulars of maintaining a proper home in the colonies. I began to trace my own history through an alternative spice route. Being Indian and Japanese Colombian American, we ate curry all the time in our house. Indian cooks don’t usually use curry powder--but my mother, who is Colombian-born Japanese, made the kind that came out of a box. She mixed it with chicken, carrots and potatoes to create one of my favorite meals (coincidentally, the most popular brand of curry powder happens to be my initials, “S&B” and so I took it as a sign that I was meant to work with the material). Why does Japan’s #1 dish come from a package? Japan was introduced to curry by the British who made a roux of flour and fat with the spice blend. The Indian varieties? Those were more difficult to define. My father is from a small village outside of Kolkata. I still have no idea what is and isn’t a “curry.” Neither does my family. It’s just food in sauce – but it’s so much more.
After my first installation with curry powder in 2008, I searched the phrase “smells like curry” online. I suppose I expected to find a racist joke or two and a few recipes. Instead, I found thousands of entries referring to the way Indian people smelled. The one I will always remember was a posting on Yahoo! Answers:
Q: Help, my neighbor’s house smells like curry.
A: Call the INS.
I became obsessed with this anonymous entry. For the first time I realized that race is constructed by more than what we see.
Over the next few years I sprinkled curry powder through the streets of Oakland, opened a Curry Institute (2011) at Whitman College, where visitors could chart their own Curry Cartography, and worked with perfumer Yosh Han to create a curry perfume called Gilt (2010) just because I wanted everyone to have the right to smell like curry. Eventually the spice pieces made their way onto the walls themselves.
Although my ingredients span the globe, I always source my materials from family-owned businesses. I had been purchasing ingredients from Bombay Bazaar, a hidden grocery store that had closed and re-opened in San Francisco’s wildly gentrifying Mission district. The last time I went in to say hello, the store had disappeared. Shelves, fluorescent lighting, and all. It is with the last batch of spices purchased at this shop that I created Dear Indian Grocery Store both in the bathroom of 18 Reasons in San Francisco and at the San Jose Museum of Art in November 2013. Feeling yet another loss in a city I recognize less and less, I wrote an open letter to the grocery store. This letter always accompanies the installation. As with my previous installations, the excess curry powder collected from the installation will be used to dye napkins and tablecloths for a sliding-scale community dinner. The curry powder is reserved for the art - it is rarely used in the cooking of the meal.
Most Indian cooks would never be caught with curry powder in their kitchens - it limits the complexity and variety of a dish. This powder is India concentrate. This is the myth we expect in Indian supermarkets, restaurants, and, yes, even people. But this complicated blend has also been transformed into the unique flavors of comfort all over the world.
- Born: Los Angeles, CA, USA
- Based: Oakland, CA, USA