Floral T2he concert was about to begin. The crowd, dressed in black tie, stood chatting animatedly in an adjacent hall where the pre-concert mingle was held. I stepped away from the hall where family and friends were standing to roam the corridors of the building, once an old fortress now turned into a theater and concert hall. There was still time before the concert began – my niece would be on stage that evening – and I thought to return to the area of the elevator, where in order to arrive at the mingle hall, we were all instructed to turn right. I now wanted to see where left led.

It was not a long walk from where most of the crowd was, but I noted that the sounds of the crowd went distinctly quieter as I continued on my steps towards the elevator. Upon reaching the area, I turned left, and was led into the left wing of the building. I went down a smaller corridor with walls just as sturdy and slate grey as the right wing, but here, a hint of green had come over them. I stretched out my hand and ran my fingertips along the stonewalls as I walked just to see if it was moss or an algae that grew on the insides of this fortress.



Cinnamon knots

Swedish kanelbullar.
Text & Photo © Björn Tesch/, CM Cordeiro, Sweden 2015

In a rise of blood pressure that set off alarm bells as if heard from the outside-in of her head, the mother, seated in the living room, rushed over to the daughter, seated near the door of the child’s bedroom. Reaching the child, the mother quickly grabbed the box of matches from the pair of chubby hands that tried, so curiously, to first access one matchstick and then light it against the side of the matchbox. A miracle of a fire, from a piece of stick that occupied the mind of the child no end.

The monsoon kingdoms: a languid afternoon read


Swedish west coast

Across the globe from the monsoon kingdoms, the Swedish west coast.
Text & Photo © JE Nilsson, CM Cordeiro, Sweden 2015

2015. History was not a subject of particular interest to her. But the thick book, bound in green, fell into her hands, with its pages opening to the chapter entitled The Coming of the Europeans. This was his book. She sat and proceeded to read. She smiled when she encountered a paragraph that described the city in which she was raised, Singapore, in the 1500s, compared to the great emporium of Malacca, Java and the Spice Islands, as known for ‘nothing much’. Malacca in the Far East was the flourishing main trading port where every year, between eighteen to twenty ships were laden with numerally Sumatran pepper bound for China.

Misty mountains


February sunset. Swedish west coast.

Sunset, Swedish west coast.
Text & Photo © JE Nilsson, CM Cordeiro, Sweden 2015

In conversation, a Master Yogi (MY) and his Student (S)

S: Master, I have come to you today in query of an Enlightenment Pathology.
MY: You are troubled, Student? Perhaps it is that you cannot cessate your Mind?
S: I have to admit, I have no control whatsoever over my Mind. Do I attribute that you my Teacher?
MY: The Students who come to me as Sheep. Do I ever enquire after the Great Zen why it is that my Students are all Sheep and what unfortunate luck I have? What is your pathology query?

In celebration of 40 on Valentine’s Day


Cheryl Marie Cordeiro, ValentinesDay2015

In celebration of 40 on Valentine’s Day.
Text & Photo © JE Nilsson, CM Cordeiro, Sweden 2015

I was seated in a tutorial session of a module in Philosophy 101. I had not a clue what the tutor was trying to explain about the Bodhisattva in Mahayana Buddhism, where it came to that one should practice not thinking anything as part of the ten grounds towards Enlightenment. I remember asking, how it is that one could think nothing? At age 9, I asked my parents what Time was. At age 10, they branded me “little Margaret Thatcher”. Would the very act of thinking not nullify nothingness? And according to what was discussed in tutorial, it is through thinking nothing that one comes into the essence of knowing. Every evening for the entire module on Buddhism, I went home and tried to practice not thinking anything. Every evening, I failed.



Cheryl Marie Cordeiro

In Pronovias.
Text & Photo © JE Nilsson, CM Cordeiro, Sweden 2015

Most forms of meaning-making grounded in empirical endeavors have yet to place postmodernism in their perspective. Truths based on empiricism in whatever of its hundred guises remain not only context-dependent, but intersubjective, constructive and aperspectival [1]. With this comes the grounding realisation that what is seen remains, what was seen.

Warm buttered toast

Culīnaria // Narratives

Semlor i hetvägg

Semla or hetvägg as it was called in ancient times served in a bath of warm milk is an old Swedish treat that goes back at least to the 1700s. Maybe much further back than that since it is made from the ancient basic ingredients of almonds, sweetener, milk and wheat.
Text & Photo © JE Nilsson, CM Cordeiro, Sweden 2015


With chin resting on his open palm, and elbow resting on the dining table, he sat and contemplated his options. Suddenly, he bounced right off his chair, and headed straight for the household refrigerator. He tip-toed to reach the freezer handle, grabbed it, gave it a decided pull and brought out a tray of ice-cubes. Freeing one ice-cube, he then placed it carefully on top of the buttered toast served warm to him for breakfast just a few minutes before.

To the child


Illustration by John Bauer, 1913

Illustration by John Bauer. Still, Tuvstarr sits and gazes down into the water, 1913, watercolor
Text © CM Cordeiro, Sweden 2015

To the child that was born to least suspect
For everything promised it and all itself expects
The unfunnification of life begins with a tint of misgiving
A twinge of a tint of a misplaced shilling
To be shown all candy to be told they are there
Confirmed for its having without any care
The unfunnification of life begins with the realization
That these are just things in phantomisation
And when the child steps into this phantom world seeing
That everything it once thought it knew believing
Was not to be seen nor touched nor found askew
It will know. The unfunnification of life is just so.
A phantom of expectations that come and go.
To the child that was born that now suspects
The unfunnification of life was its founding aspect

February 1st, 2015

Daifuku | a small Japanese dessert


Cheryl Marie Cordeiro, view from Sentosa 2015

View from Sentosa.
Text © CM Cordeiro, Sweden 2015

Clarissa sat at the table with five other persons, to a Japanese lunch. She noted the interest of a friend to the family, a suitor, in the family daughter. The suitor had for some years ago, gone on a parent approved date (in Asian tradition of chaperoning) with the daughter. It had been some years in-between, but the suitor felt as if nothing had changed between he and the daughter of the family. So time was of no barrier. He felt they could carry on the conversation from where they had left off some more than a decade ago. He was about to leave the bright city lights of his home country for a new one. The new country being nothing short of a paradise island located in the crystal blue oceans of the Caribbean. He was to be there for at least a year, and most everything of his essentials were contracted to be looked after by the company that was sending him on this expatriate assignment.

Carnation | dianthus caryophyllus


Ava Gardner by Arnold Newman 1949

Ava Gardner by Arnold Newman 1949.
Text © CM Cordeiro, Sweden 2015

It was a wedding. A cousin’s. It happened that Ava had clean forgotten to turn off the gas stove. Ava and her husband were both already in the car on their way to church, but realising this, she turned to her husband to ask him to turn the car around. It would take just a few minutes to get the task done. But Ava’s husband was not in the mood. She could register his rising irritation by the second, “How could you be so careless?” he bellowed, “It’s just like you isn’t it, Ava! Careless and forgetful!”

Goya geosemiotics in Singapore

Art&Design // Travels

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The geosemiotics of Singapore. Towering plastic sculptures in the city’s heartland. Freud, Goya – or both? I would beg to differ on the perspective that Singaporeans have no sense of humour.
Text & Photo © JE Nilsson, CM Cordeiro, Sweden 2015

They walked as a pair in complete synchrony in rhythm and sway. Finding a seat in the train, they sat comfortably, next to each other. After contemplating the signs hovering above the bright coloured plastic seats of the train for all of three seconds, the older of the two decided to take the seat marked for the disabled. She was after all in the elderly range in the context where she now found herself. The pair gestured animatedly as they talked while they sat for their journey. The younger of the two had at all times in hand a mobile phone where utmost attention was paid. If there was any sort of hierarchy between the pair, it was not much noticeable except that the older seemed to speak much more than the younger. And when the younger was too engrossed with the phone, the older of the two would peer over the younger’s shoulder, inquiring in expression of what it was that made the small screen so interesting to the younger. The younger did not seem to mind this intrusion of space, a normalized behaviour that had by now become an expectation.

Sweet sticky cupcakes

Culīnaria // Narratives

Cheryl Marie Cordeiro 2015, pulot hitam

Red bean, black glutinous rice pudding (bubur pulut hitam) with coconut cream (santan). This pudding was made with one part black glutinous rice and one part red beans. The beans were boiled, sweetened and mashed into a paste before they were added into the rice pudding.
Text & Photo © JE Nilsson, CM Cordeiro, Sweden 2015

The granddaughter, now in her early twenties, watched her grandmother prepare the batter of a mixture of white glutinous rice flour, tapioca flour, a pinch of salt and a pinch of yeast etcetera, for a sweet and sticky Asian cupcake. It was humid outdoors and this was something to look forward to with light tea, in the cool of the patio on the rattan settee outdoors, overlooking the small but tidy garden.

The trajectory of no madeleines

Culīnaria // Life

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A batch of tarts made in the semblance of Spanish pieces of eight, using just three Sarawak pineapples.
Text & Photo © JE Nilsson, CM Cordeiro, Sweden 2015

Life is a weird fleeting moment of a very long now. You’re in a trajectory and there’s much less room for you to move than you have been led to believe. Still you’re able to influence things and some people manage to change the world in their trajectory, to get everyone onboard with them, because reality is a conjoint decision. This perspective of reality bars the perspective that Everett’s multiverse is a theoretical infinite alternative of parallel realities where everything is possible in the same instant. In this perspective (of conjoint decision reality), Everett’s multiverse is manifest as a web of infinite possibilities mapped simultaneously unto what is perceived as current reality, resulting in a highly restricted movement of any one individual in the system. Such is the quantum multiverse at work in a material world.

In belle époque, the eve of 2015.

Life // Sweden

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In belle époque Dorsia, Gothenburg.
Text & Photo © JE Nilsson, CM Cordeiro, Sweden 2015

“The conception of nature as fundamentally semiotic is certainly not new; what is new, rather, is the nearly unanimous repression of this conception by learned society.” [1]

Language fills in when semethic interaction fails. But here, I would say that language tries to fill in what human cognition fails to connect and decode in nature. Because language is more often metaphor for living than living in itself, what is described is at best, approximate.

Christmas at Tjolöholm, 2014

Culīnaria // Sweden

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By the Christmas tree in Tjolöholms Billiard Room.
Text & Photo © JE Nilsson, W Rose, CM Cordeiro, Sweden 2014

It was a long, quiet walk up from among the large barns and horse carriage sheds where the guests parking lot was located, up the gravelled carriage way. With the rain and winds of Swedish west coast autumn, the weather felt as much Tudor as what greeted us up ahead the road, the Tjolöholm Slott. Except now, the short bushes around the garden were decked in the prettiest of Christmas lights, casting a dancing play of gold shadows on the building’s facade.

Up at the manor were two entrances. A front garden entrance, and a back garden / seafront facing entrance. Guests this evening were to enter through the doors facing the seafront, and for that, you needed to go around the manor. As we rounded the left corner to make a soon right, we were greeted with the view of the back garden, and framed as backdrop, the dark hues of a dramatic silvery sea.

Sjömagasinet julbord 2014


Cheryl Marie Cordeiro

Hello there!
Glögg by an open fire, outside of the restaurant Sjömagasinet 2014.

Text & Photo © JE Nilsson and CM Cordeiro, Sweden 2014

It’s the first week of Swedish Christmas table seatings at restaurants across the country. In Gothenburg, treating yourself to a julbord is a bit like getting to open your Christmas presents a little early. Even if the point with Christmas tables in Sweden is to offer traditional Swedish fare found year round at different junctures, it is still the manner in which the food is presented, plus the Chef de cuisine’s personality that comes through with each dish presented that provides all the fun in the dining experience.

Tjolöholm Harvest Festival, October 2014

Life // Sweden

Cheryl Marie Cordeiro, Maria Förssell Six

For the seventh year in a row, Tjolöholm Castle, a country house built towards the end of the 1800s in Halland, Sweden, hosts its skördefest (harvest festival). Cheryl Marie Cordeiro, with Maria Förssell Six, the person behind Tjolöholm Castle Harvest Festival 2014.
Text & Photo © JE Nilsson and CM Cordeiro, Sweden 2014

This year marked the seventh consecutive open harvest festival held at Tjolöholm Castle, along the coast just south of Gothenburg.

Tjolöholm was the last private mansion to be built in Sweden large enough to be denominated a castle. The area around the main house that has been tilled and farmed from medieval times, continues to remain prosperous as farmland today.

Winter apples



Winter apples
Text & Photo © JE Nilsson and CM Cordeiro, Sweden 2014

In Sweden nature offers an unexpected luxury – winter apples. These are apples that are not ripe enough to be picked before the the cold winter season has come and night temperatures are down to just above freezing.

Since this is a natural produce where we can’t do anything to hurry up the process of growing or ripenig, what’s to do is to just wait and see.

In this case, ripe enough for picking is not the same as ripe enough to eat. On the contrary, these apples need to be treated carefully like eggs, and to be cold stored and individually wrapped in paper. Treated in this way they can keep the entire winter and at some point in time ripen to an unrivaled sweetness and flavour.

06:59 hrs in-between Tim Flannery’s pages Here on Earth


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18 Raffles Quay at 06:59 hrs weekday, Singapore.
Text & Photo © JE Nilsson, CM Cordeiro 2014

Stepping out of the car where I was dropped off, a few steps in through the surrounding pavement and I found myself in old Telok Ayer Market. It being early in the morning, I found it rather like an empty school canteen just after the morning school bell had rung and all students had filed neatly into their classrooms. Not one table filled with anyone at all, except me.

Apple cake, Swedish west coast autumn harvest 2014

Life // Sweden

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Apple cake served with vanilla cream sauce.
Text & Photo © JE Nilsson, CM Cordeiro 2014

Thanks to generous neighbours, we once again had an abundance of apples to enjoy. Of the many recipes to choose from, cinnamon flavoured apple sauce to last throughout the winter, is a given.

Then thinking about the meal just enjoyed during my recent visit to Singapore, in the hands of the Valtulina family of Ristorante Da Valentino, where Perla Valtulina of Perla’s Pastry Boutique served up a most delicious apple tart as dolci, I decided to try my own hands at making an apple cake. Not that I can ever dream of matching hers, but lacking the possibility of having her gorgeous desserts in Singapore, this will have to do when back in Sweden.

A Swedish perspective on cucumber pickling, a matter of pragmatic luxury

Culīnaria // Sweden

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“Swedish Västerås” pickling cucumber crop from our own garden, scrubbed clean.
The preservation process depends entirely on the Lactobacillus bacteria that cover the skin of a naturally grown cucumber. These are removed by the food industry while harvesting as a matter of routine, thus complicating the home-pickling process.
Text & Photo © JE Nilsson, CM Cordeiro 2014

August crayfish 2014

Culīnaria // Sweden

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Crayfish. Often consumed, under the “soft August moonlight” (Swahn 2004:248), is popular in Sweden during the late summer months.
Text & Photo © JE Nilsson, CM Cordeiro 2014

From saving Middle Ages monks from starving too much during the long period of Easter Lent, and in 1522, being prescribed as a remedy for cholera, to later being seen as disgusting to eat because they were thought to be scavenger creatures that fed particularly on human corpses, the humble crayfish has seen its ups and downs in terms of reputation:

Swedish west coast Harbour Festival, Donsö 2014


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“What do you mean this is not antique?”
Donsö hamnfest 2014

Text & Photo © JE Nilsson, CM Cordeiro 2014

So autonomous are the archipelago islanders that closest neighbours, living in the same summer house, agreed to visit the harbour festival each at their own time and convenience, coming back to discuss, “So, what did you think about the harbour festival? Did you like it?”

Most noticeable this year was the lack of an urgent and pushy crowd, witnessed only a few years ago at this annual hamnfest. The change in general behaviour could perhaps be attributed to several factors, though two that come across as most likely are, that the festival this year seemed catered much more to children’s summer activities with a mini-Libseberg of sorts going on, and the other being the establishing of online communities of trade that the islanders had initiated, rendering trading in goods and services between themselves an everyday affair where the harbour festival provided a bolstering physical meeting point.

Blåbärskräm | blueberry cream


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Blåbärskräm or cream of blueberry.
Text & Photo © JE Nilsson, CM Cordeiro 2014

“Wow, this is fantastic! What was it you said that goes into making this blueberry sauce?”

“Pieces of chess – chessmen – as how you lay them on a chessboard. It is not one ingredient or another, but a combination of factors that includes time, over two decades.”

It was blueberry cheesecake topped with a luscious, syrupy blueberry filling, softly oozing down the sides of the cake as it was placed in front of me at a café in Singapore, that had me at hello darling – what are you, and where have you been my entire life? I was fourteen. It was the first time I was having a baked cheesecake topped with blueberry filling. It looked good.

But even then I realised that I needed to take that blueberry filling home with me somehow. By ‘home’ it was meant, anywhere in the world that I was. If there were blueberries to be found, then there was this to become swiftly of them. I knew at first sight, I needed the recipe to this mouthful of creamy deep blue-purple heaven that wasn’t one bit infused with any sort of chocolate. Yes, what insight into my own culinary visions.

Uttervik waves, Swedish westcoast archipelago

Life // Sweden

At the Swedish west coast archipelago, Styrsö.
Text & Photo © JE Nilsson, CM Cordeiro 2014

“It seems like the more I read, the less I understand of things and how they work.” was the exasperated comment.

He looked up from the daily broadsheet, his expression curious and silent.

“For example, if people knew about Gravesian theory, would they then choose to not intervene without first understanding the larger circumstance of society, how it worked in that context, and with that, the consequences to follow, following certain actions? Would they not know? They should know, no?”

He smiled then and nodded, “Things, go in waves. So I’m a little more optimistic than you are in that sense.”

Sandvikshamnen, Styrsö

Sweden // Travels

Cheryl Marie Cordeiro

On top of a granite boulder that has been softly rounded by the Scandinavian Ice Sheet during the last ice age, ca. 11,000 BC at Sandvikshamnen, a guest harbour found at the Swedish west coast archipelago, Styrsö.
Text & Photo © JE Nilsson, CM Cordeiro 2014

The landscape of the Swedish west coast noticeably lacks sandy beaches. In place of sandy beaches are granite rocks, shaped by thousands of years of mostly cold winds and rains. These rocks have been around for quite awhile and have been smoothened round by the moving glacial ice sheets of the last ice age to render soft looking mounds, set against the horizon of the North sea. But appearances can be deceiving as the granite composites are anything but soft; comfortable only in as much as you can make on them yourself with brought cushions and fluffy beach towels.

Sailing schools with wind in their sails


Cheryl Marie Cordeiro, Styrsö

A touch of Spain along the Swedish west coast: scarf, from Barri Gòtic in Barcelona 2011.
Text & Photo © JE Nilsson, CM Cordeiro 2014

For the first time in more than a decade, I stayed home during the summer, as in, remaining in Sweden during the warmest part of the year.

These evenings, we are often greeted by the monotonous rumble of high powered pleasure crafts going up and down the western archipelago, of people seeking yet another hip place to spend the night (where there seems to be as many rock festivals lined up along the Swedish west coast as you can anchor), alternatively, an absolutely silent and secluded natural harbour, where you will be lulled to sleep by the soft evening breeze to wake up to the curious pecking of some sea fowls finishing off your evening meal carelessly forgotten out in the open.

Polenta banana walnut bread


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Polenta banana walnut bread.
Text & Photo © JE Nilsson, CM Cordeiro 2014

My current baking muse project is the banana walnut bread, where I’m trying variations of this recipe:

100g butter
100g brown sugar
2 eggs
450g bananas (mashed)
1 tsp vanilla essence
225g flour
1 tsp baking power
1 tsp ground cinnamon
pinch of salt
150g walnuts (chopped)
4 tbsp plain yoghurt

Food market at Järntorget, Gothenburg

Culīnaria // Italy // Sweden

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No overcast sky would discourage the long queue for this warm lunch
served at the most popular stall at this food market.

Text & Photo © CM Cordeiro 2014

I love marketing. And what better way to market than to chance upon these tented food stalls at Järntorget in Gothenburg during lunch hour?

Despite the overcast sky that threatened a tropical rainstorm, it was a decision to head towards Järntorget for lunch that landed this serendipitous find of a food market, courtesy of Tentazioni of London.

Orange almond cake, petite madeleine Escribà Barcelona

Culīnaria // Spain // Travels

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Spanish orange almond cake: a variation of the sémola bizcocho de almendras.
Text & Photo © CM Cordeiro 2014

It was the search for that perfect xocolata calenta in Barcelona 2011 on a weekday morning that found me wandering the streets of El Raval in the neighbourhood of Ciutat Vella, also known as Barrio Xinès or Barrio Chino, close to the quarters of Barri Gòtic, that landed me tasting the most wonderful variation of the Eurasian semolina almond cake, infused with orange.

Working on the batter of this cake, I can’t help but return to the words of the protagonist in Proust’s Swann’s Way, the first of seven volumes to À la recherche du temps perdu (published between 1913-1927), on when the petite madeleine, crumb soaked in tea, touched his lips:

Eriksbergshallen in ultramarine


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Eriksbergshallen, at Quality Hotel 11.
Text & Photo © JE Nilsson, CM Cordeiro 2014

Summer is here and I don’t think any form of soft or coercive persuasion would keep Swedes on office grounds unless absolutely necessary. My years working in executive education also taught me that holding organisational seminars outside of office grounds could prove more productive for project work. The change of environment provides a welcome break in everyday routine that encourages the workings of the creative. It was for this reason that I found myself standing in the lobby of Quality Hotel 11 at Eriksbergshallen this morning, looking to congregate with the rest of my colleagues whose main focus is research in the European context.

Swedish west coast | azure


Cheryl Marie Cordeiro

Warm azure.
Text & Photo © JE Nilsson, CM Cordeiro 2014

It’s been clear blue skies and intense sunshine for some days now along the west coast of Sweden.

“Ah no! It’s not supposed to be like this now. It’s too early! You know, it’s like this now, then later in the summer, you know it’s going to be miserable. It should be bad weather all the way to Midsummer, then after that, you have good weather. Now that’s a good summer!” ~ A neighbour.

May 24th, 2014

Louis Vuitton Murakami Multicolore Petit Noé blanc – the balance in a new paradigm of luxe and anime


Louis Vuitton Murakami Multicolore Petit Noé blanc

Louis Vuitton Murakami Multicolore Petit Noé blanc. Datecode: CA1015.
Text & Photo © CM Cordeiro 2014

Of all collaborations Marc Jacobs had done in the past decade till 2013 for Louis Vuitton with Stephen Sprouse, Takashi Murakami , Richard Prince and Yayoi Kusama, the Murakami range remains one of my favourites in terms of the execution of precision chaos in art if there ever was such a thing.

Not particularly attracted by poparstic works per se, what draws me to the Murakami Vuitton range is the result of the unusual synergies between traditional handcrafted work grounded in rich European travel history with all its roundness of sensory experience, and the contrasting surreal ‘flatness’ of animations of a completely different era in pop culture, from Japan. If these two worlds can come together in any sense of classical physics and philosophy, then almost anything else can come to be of other areas of unlikely synergies. And the results are a certain finesse of execution in design that is not symbolically regressive Mad Max grunge that comes across in Sprouse-Vuitton collaborations or Gaudí organic progressive reminiscent that comes across in Kusama.

Louis Vuitton Trianon Sac de Nuit GM


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Louis Vuitton Trianon Sac de Nuit GM (grande model)
Text & Photo © CM Cordeiro 2014

The first thing you’d notice about this bag is how weighty the canvas and sturdy the construct of the bag is for its satchel size, where even in GM, it was clearly meant as something more fashionable heritage narrative than a luggage carry-on.

The Trianon Sac De Nuit was created and produced in limited edition in conjunction with the celebration of Louis Vuitton’s 150th anniversary, paying tribute to Vuitton’s early days of 1854 – 1892, when Vuitton began selling light weight flat-topped trunks covered with their signature grey Trianon canvas. Prior to Vuitton’s flat-topped trunks, most trunks for travelling had rounded tops so that water would run off, the disadvantage being that they could not be stacked. It was Vuitton’s Trianon canvas, airtight flat trunks that allowed stacking with ease, for voyages.

“Rose Rose I Love You”

Singapore // Sweden

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The First of May 2014.
Text & Photo © JE Nilsson, CM Cordeiro 2014

The symbolic flower for the month of May is the Rosa Chinensis or the China Rose, which shares the same name / title to one of my paternal grandfather’s favourite songs, “Rose Rose I Love You”.

That song was first recorded in 1940 by Yao Lee and then by Frankie Laine in 1951 with the lyrics of the latter unrelated to the original.

What I found interesting in Laine’s version is that the song references a girl, possibly named Rose, as a “flower of Malaya”. This reference brought me back to the origins of Clifford Pier in Singapore, built between 1927 and 1933 and named after Sir Hugh Clifford, Governor of the Straits Settlements at the time. The pier was one of the busiest embarkation and disembarkation points in Singapore that belonged to the Straits Settlements Crown Colony during the early 1900s, from immigrants to the trading of goods. That Customs House at Collyer Quay stands in close proximity to what was once Clifford Pier today is testament to its history.

Louis Vuitton Monogram Manhattan PM


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Louis Vuitton Monogram Manhattan PM.
Text & Photo © CM Cordeiro-Nilsson 2014

I generally dislike totes. Personally, the very purpose of carrying a bag at all is to be able to go hands-free of carrying the goods, either by slinging it over the shoulder or in rucksack fashion, carrying the goods weighted on your back square between the shoulder blades.

But there are always exceptions.

The Louis Vuitton Monogram Manhattan PM is one such exception.

Louis Vuitton Monogram Vernis Koala wallet, framboise


Cheryl Marie Cordeiro, Louis Vuitton Monogram Vernis Koala wallet in framboise 01.

Louis Vuitton Monogram Vernis Koala wallet in framboise.
Text & Photo © CM Cordeiro-Nilsson 2014

The Framboise colour, a rich and beautiful shade of deep Raspberry, was launched in the Louis Vuitton Monogram Vernis line in 2006. The Koala wallet with its signature S-lock was one if not the most functional and stylish wallets of the Vernis line and definitely one of my favourite items in the Vernis line.

As with Vuitton craftsmanship, a detail about this wallet that I find absolutely charming is how the leather has been neatly pleated at each corner on the inner facing flaps of the billfold compartments.

Free trade and making friends at Passion för Mat 2014


Cheryl Marie Cordeiro, Daniel Eliasson, xwine, Passion för Mat 2014

Daniel Eliasson,, with Cheryl Marie Cordeiro, at Passion för Mat 2014.
Text & Photo © JE Nilsson, CM Cordeiro 2014

In 2007 the rules of the game were changed when it came to importing and selling wine in Sweden. That year EU ruled in favour of the individual’s right to trade freely between Member States [1], and suddenly anyone could import their own wine without the Swedish governmental monopoly ‘Systembolaget’ having any say in what or from whom.

The Xwine company was founded almost immediately upon that. The idea is a simple one. Find unique vineyards in Italy and France, and offer their wines to friends and customers in Sweden.

Organic livestock systems based on animal welfare. H. Karlsson Charkuterier, Härryda. Passion för Mat 2014.


Richard Rudolph (right), H. Karlssons Charkuterier

Richard Rudolph (right), H. Karlssons Charkuterier, Härryda at Passion för Mat 2014.
Text & Photo © JE Nilsson, CM Cordeiro 2014

Rediscovering the obvious
A few years ago we were traveling in rural China well outside of the tourist trails. Here we were invited for lunch with some locals. The omelette served was so rich and tasteful it stunned me, I had never had such a good omelette at any more urban hotel or restaurant. I realized I just needed to know the secret and asked our host, thinking there must be a secret ingredient, how this fantastic omelette had been prepared. As a reply, I got back, a blank stare. – You do like this, she said. You take two eggs and your chopsticks, and then you stir, like this … (whip, whip, whip … )

It was not before we came back out on the land outside the house that I noticed a whole bunch of free roaming hens, picking and eating whatever they found on the ground and doing what hens do. I realized that was the entire secret, happy hens, left alone living together with humans, not as an industrial production unit.

So when it comes to food production and consumption, something that fundamentally affects our lives and eco-systems, while it seems that some parts of the world have seen its third global shift, there remains a constant struggle today, to reconcile the different perspectives of how humans should and can manage their environment in an integrated, ecological manner that puts them not at the top of the food chain because that perspective is myopic and eventually self-destructive, but alongside in collaboration with all other food chains and eco-systems [1].

Reblochon – fromage de dévotion! France Fromage, Passion för Mat 2014


Maria Six, France Fromage

Maria Six, France Fromage, Passion för Mat 2014
Text & Photo © JE Nilsson, CM Cordeiro 2014

Some things in life, are unexplainably uncanny. Like my first time landing at the airport in Shanghai. As I stepped into the arrival hall, I saw two formally dressed individuals, one of whom held a name card that read, “Cheryl CAMPBELL”. Without pause, I found myself walking right up to them:

“Are you looking for me?” I asked curiously, careful not to mention my last name.

“You from Gothenburg?”

“Yes, from Gothenburg.”

“You, Cheryl Campbell?”

I hesitated a heartbeat, then answered, “Yes, that’s me, Cheryl, from Gothenburg.”

“Ah! Cheryl CAMPBELL! It’s a pleasure meeting you!”

I smiled, returned the warm greeting and said very little thereafter.

Then there were my days in Barcelona in 2011, where depending on which route I took to the IESE Business School, I would find myself every morning, walking past two different monasteries, one was a Carmelite Order, an order devoted to silence, contemplation and reflection, and the other with a heritage in the Order of Saint Clare / the Second Order of St. Francis of Assisi.

At the most superficial of coincidences of my days in Barcelona, my parents had wanted me to become a nun of the Carmelite Order. I also grew up in a convent founded by a Minim Friar, St. Francis of Paola (1416-1507), named in honour after St. Francis of Assisi (1181-1226).

During these days, was that visit to Santa Maria de Montserrat, a Benedictine abbey located on the mountain of Montserrat, about forty-eight kilometres from Barcelona, where I found the most delightful of cheeses crafted by the monks themselves.

So I couldn’t help but muse when for several years in a row at Passion för Mat, whenever I meet with Jacques and Maria Six of France Fromage who specialise in fine cheeses, they seem to place in front of me, specific types of cheeses related to my life’s travels somehow. This year, when Jacques pulled us aside to relate the story of Reblochon, fromage de dévotion, I almost stared at him in disbelief.

Six minutes to that egg


egg halves with shrimp

This recipe calls for eggs that sit in a rolling boil of water, for six minutes.
Text & Photo © JE Nilsson, CM Cordeiro 2014

Every year at Passion för Mat, you’d find me loitering back and forth, around the egg stand. In the first few years, I was curious about the eggs themselves. What was so different with these eggs here? Are eggs, not eggs? What was there to explain for visitors?

I observed that, for the most part, the eggs were just eggs. It’s versatility, being just as useful in cakes as they are in batters and the myriad of ways they could be cooked just on their own, meant that the egg stand emptied out before closing hours on the last day of the fair.

But in the last few years, I’ve managed to catch snippets of conversation over the egg counter, where they were horrified to see how some visitors, in their rush to market at the fair, so carelessly tossed their newly acquired, fresh eggs into their shopping bags. “The eggs don’t fare well being treated roughly like that! Its texture and taste will alter! Be careful!”, they insisted.

Fredrikssons Smakhantverk Öland, Passion för Mat 2014


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Marmalade from Fredrikssons in Öland.
Text & Photo © JE Nilsson, CM Cordeiro 2014

Beautifully crafted jars piled in pyramid form, lit from their feet by several spotlights made for Fredrikssons annual display at Passion för Mat 2014. It was wonderful seeing their marmalade stall teeming over with visitors, each curiously sampling the sweet concoctions with hardbread or crisps, trying to decide which of the dozen offerings of flavours they liked best.

Lambrini Theodossiou, Togora olive oil, Passion för Mat 2014


Lambrini Theodossiou

Lambrini Theodossiou, producer of Togora olive oil.
Text & Photo © JE Nilsson, CM Cordeiro 2014

When I met with her last year [1], she told of how she had always dreamed of producing her own olive oil from the island of Lesvos in Greece. Personally, I couldn’t think of a more beautiful island to produce this golden liquid, a place as mystical as it is real.

As passionate as ever about making olive oil from her own garden in the Emerald Isle of the Aegean sea, this year, Lambrini Theodossiou told that she included olives from wild olive trees.

When asked how much olive oil the olives from a wild tree could produce, she beamed brightly and said, “They are so rare and so few. You know, one tree might only contain one branch and from that one branch, only a few olives are good for pressing. But they are so full of flavour, and pack so much punch to the overall taste – it’s worth the effort!”

I looked at her and smiled. I couldn’t agree more.

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