Culture

An evening musing over an old wooden box of books prompted Hua Language Centre director Chew Wee Kai to embark on a personal journey of discovery into the history and legacy of the book box.

Attending a recent talk by veteran Singapore writer K C Low recently on the life of Japanese artist Kaii Higashiyama, Teo Han Wue hears about a series of temple murals Higashiyama painted in tribute to Jianzhen, a Tang dynasty monk who had spread Buddhist teachings and promoted the learning of Chinese culture in Japan.

Cheng Pei-kai recalls the admirable literati of ancient times, who took risks to make veiled criticisms of emperor excesses. While they tried not to attack the throne directly, sometimes their earnestness led them to wear their heart on their sleeves.

Ordinary is beautiful, says art historian Chiang Hsun. That’s what the frenzy of war taught his mother; that’s what the simplicity of home cooking reminds us.

Hua Language Centre director Chew Wee Kai thinks fondly of old newspapers and the purpose they served in the past and still serve in the present. From spreading the news of the day to being used as decorations and even polishing glass, their role is humble no doubt, but always useful.

Temple-goers are often the elderly and it is hard to associate temple culture with the younger generation. But some young people who grew up visiting temples and soaking in its symbols and atmosphere have taken up the mission of passing down this culture. Some of them “saved” temples that were forced to relocate, while others became craftsmen who work on restoring damaged or discarded idols. Yet others collect figurines like artworks. In their own way, each of them is continuing the heritage of temple culture.

Chiang Hsun ruminates on a myriad of ingredients, marvelling most at the eight vegetable ‘aquatic immortals’ in Chinese cuisine, which showcase the pure and delicious flavours of the season. Best of all, he enjoyed the heavenly dishes during autumn, in a little Shanghai restaurant that feels like home.

While he is credited for creating the famed Dongpo pork dish, Song dynasty poet Su Shi actually savoured several exotic feasts while he was exiled in Huangzhou, Hubei. Chinese bamboo partridge, masked palm civet — you name it, he’s tried it.

Teo Han Wue tells us more about the life and work of Singapore’s veteran photographer, Chua Soo Bin, who took striking profile shots of leading Greater China artists and went on to make fellow Singapore artists the subject of his portraiture.