World Book and Copyright Day

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Tomorrow is World Book and Copyright Day, a day I enjoy and celebrate because well, books!

Celebrated on 23 April each year, the day is a celebration to promote the enjoyment of books and reading. The idea for celebrating this day originated in Catalonia where on 23 April, St George’s Day, a rose is traditionally given as a gift for each book sold. The date of 23 April is also symbolic for world literature, for on this date and in the same year, 1616, Cervantes, Shakespeare and Inca Garcilaso de la Vega all died. In the UK and Ireland, World Book Day is celebrated earlier in the year, usually on the first Thursday in March, to ensure it falls outside of school holidays.

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The pandemic and isolation we faced showed us how important books are to maintain mental balance. Books are an individual’s best friend and to those who do not like reading, I always say they haven’t found a book or genre they love yet. Books are amazingly powerful tools to combat isolation, reinforce ties between people, expand horizons and all this while stimulating our minds and creativity.

When one reads, they exercise their comprehension abilities and analytical abilities. Reading fires up the imagination and stimulates the memory centres of the mind, helps recall information as well as stabilise emotions. The importance of a reading habit is that it strengthens mental muscles. Reading is one of the best mental workouts there is and it has been found that regular mental stimulation can slow down and possibly even prevent diseases like Alzheimer’s and Dementia because reading keeps the mind agile and young.

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Each year a city is designated as the World Book Capital that undertakes activities to encourage a culture of reading and diffusing its values in all ages and population groups in and out of their country’s borders and spend the year between one World Book and Copyright Day and the next to promote books and fostering a reading culture. The World Book Capital for 2022 is Guadalajara in Mexico. The city, already a UNESCO Creative City since 2017, was selected for its comprehensive plan for policies around the book to trigger social change, combat violence and build a culture of peace. Guadalajara’s proposed programme focuses on three strategic axes: regaining public spaces through reading activities in parks and other accessible places; social bonding and cohesion especially through reading and writing workshops for children; and strengthening of neighbourhood identity using intergenerational connections, story-telling and street poetry.

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Tomorrow, make sure you take some time to do some reading, be it a physical book or an e-book. Reading fiction can help one be more open-minded and creative, live longer and be successful in life. So grab a book, make time for yourself and discover new worlds.

In My Hands Today…

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Strange Stones: Dispatches from East and West – Peter Hessler

Over the past decade, Peter Hessler has built a reputation as one of the finest journalists working today. The three books he’s published in that time brilliantly explore the wonders, oddities, and paradoxes of life in modern China. In the pages of The New Yorker, he has persistently probed and illuminated worlds both foreign and familiar, ranging from China, where he served as the magazine’s correspondent from 2000 to 2007, to southwestern Colorado, where he lived for four years.

Strange Stones is a far-ranging, thought-provoking collection of Hessler’s best reportage over the past decade. During this time, Hessler lived in Asia and the United States, writing as both native and knowledgeable outsider in these two very different regions. This unusual perspective distinguishes Strange Stones, which showcases Hessler’s unmatched range as a storyteller. “Wild Flavor” invites readers along on a taste test between two rat restaurants in South China. One story profiles Yao Ming, basketball star and China’s most beloved export, another David Spindler, an obsessive and passionate historian of the Great Wall. In “Dr. Don,” Hessler writes movingly about a small-town pharmacist and his relationship with the people he serves. While Hessler’s subjects and locations vary, subtle but deeply important thematic links bind these pieces-the strength of local traditions, the surprising overlap between apparently opposing cultures, the powerful lessons drawn from individuals who straddle different worlds.

World Creativity and Innovation Day

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Commemorated annually on 21 April, the World Creativity and Innovation Day raises awareness around the importance of creativity and innovation in problem-solving with the first World Creativity and Innovation Day celebrated on April 21, 2018. The purpose of the day is to encourage creative multidisciplinary thinking at the individual and group levels which has become the true wealth of nations in the 21st century.

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April 21 is also a week after the birthday of one of the greatest creative minds we know, Leonardo da Vinci who was an Italian polymath of the High Renaissance active as a painter, draughtsman, engineer, scientist, theorist, sculptor and architect. While his fame initially rested on his achievements as a painter, he also became known for his notebooks, in which he made drawings and notes on a variety of subjects, including anatomy, astronomy, botany, cartography, painting, and palaeontology. Leonardo’s genius epitomised the Renaissance humanist ideal, and his collective works compose a contribution to later generations of artists matched only by that of his younger contemporary, Michelangelo.

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The World Creativity and Innovation Day is celebrated in conjunction with World Creativity and Innovation Week which takes place between 15 – 21 April. The theme of the day and week in 2022 is Collaboration and how creativity and collaboration contribute to sustainable development goals. Creative industries are critical to the sustainable development agenda because they stimulate innovation and diversification, are an important factor in the burgeoning services sector, support entrepreneurship, and contribute to cultural diversity.

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There is no universal understanding of creativity with the concept open to interpretation from artistic expression to problem-solving in the context of economic, social and sustainable development. According to the findings of the special edition of the Creative Economy Report, Widening Local Development Pathways, co-published by UNESCO and UNDP, creativity and innovation, at both the individual and group levels, have become the true wealth of nations in the 21st century. The creative economy including audiovisual products, design, new media, performing arts, publishing and visual arts, is a highly transformative sector of the world economy in terms of income generation, job creation and export earnings. Culture is an essential component of sustainable development and represents a source of identity, innovation and creativity for the individual and community. At the same time, creativity and culture have a significant non-monetary value that contributes to inclusive social development, to dialogue and understanding between peoples. Therefore cultural and creative industries should be a part of the economic growth strategies. These industries are among the most dynamic sectors in the world economy, generating USD 2.25 billion in revenue and 29.5 million jobs worldwide. So countries are harnessing the potential of high-growth areas of the market for economic returns and poverty alleviation.

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Today all of us should embrace the idea that innovation is essential for harnessing the economic potential of nations. And the pandemic has shown us that innovation, creativity and mass entrepreneurship can provide new momentum for economic growth and job creation. It can expand opportunities for everyone, including women and youth, provide solutions to some of the most pressing problems such as poverty eradication and the elimination of hunger.

So to commemorate the day, go ahead and do something creative today. It could be as simple as trying a new recipe or as complicated as finding a solution to a pressing problem. But make sure you do something different, something creative and get out of your comfort zone.

In My Hands Today…

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Blue Ocean Strategy: How to Create Uncontested Market Space and Make the Competition Irrelevant – W. Chan Kim, Renée Mauborgne

Since the dawn of the industrial age, companies have engaged in head-to-head competition in search of sustained, profitable growth. They have fought for competitive advantage, battled over market share, and struggled for differentiation. Yet, as this influential and immensely popular book shows, these hallmarks of competitive strategy are not the way to create profitable growth in the future.

In the international bestseller Blue Ocean Strategy, W. Chan Kim and Renee Mauborgne argue that cutthroat competition results in nothing but a bloody red ocean of rivals fighting over a shrinking profit pool. Based on a study of 150 strategic moves (spanning more than 100 years across 30 industries), the authors argue that lasting success comes not from battling competitors, but from creating “blue oceans”—untapped new market spaces ripe for growth. Such strategic moves, which the authors call “value innovation,” create powerful leaps in value that often render rivals obsolete for more than a decade.

Blue Ocean Strategy presents a systematic approach to making the competition irrelevant and outlines principles and tools any company can use to create and capture their own blue oceans. A landmark work that upends traditional thinking about strategy, this bestselling business book charts a bold new path to winning the future.

Recipes: Phirni

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I like to think of Phirni as a sophisticated cousin of the Payasam. Also known as Kheer, Kheeri, Payesh, Payox, Payasam, Phirni is a sweet dish and a type of wet pudding, usually made by boiling milk, sugar or jaggery, and rice, although rice is sometimes substituted with dals, tapioca or vermicelli. It is typically flavoured with desiccated coconut, cardamom, raisins, saffron, cashews, pistachios, almonds, or other dry fruits and nuts and is typically served as a dessert. The word kheer is derived from the Sanskrit word for milk, ksheer and is also the archaic name for sweet rice pudding. The difference as I see between kheer or payasam and phirni is that payasam has whole rice grains cooked in it while Phirni has powdered rice, usually, Basmati added to it. Tasting great both hot and cold, we prefer it cold, but this is a personal preference.

Phirni

Ingredients:

  • ¼ cup basmati rice
  • 1-litre full cream milk
  • ½ cup sugar or as required
  • 10 to 12 almonds, blanched and peeled, keep about a tbsp for garnishing
  • 10 to 12 pistachios, blanched and peeled, keep about a tbsp for garnishing
  • ½ tsp cardamom powder
  • A large pinch of saffron strands
  • 2 tsp rose water

Method:

  • Rinse the basmati rice a couple of times in water. Drain the water and dry the rice by spreading them on a tray or plate. Let the rice dry completely and keep it aside.
  • Grind the rice in a grinder till the consistency resembles fine semolina or couscous and keep the ground rice aside.
  • In a small bowl, add the nuts, add boiling water to it and keep aside for about 30 minutes.
  • After 30 minutes, drain the water and let the nuts cool slightly. Peel the nuts and slice or chop them finely and keep them aside. Keep aside about 1 tbsp each of the almonds and pistachios for the garnish.
  • Heat milk in a thick-bottomed broad pan.
  • When the milk starts to boil, take 1 tbsp of the milk into a small bowl, add in the saffron strands and stir it until the saffron dissolves and the milk becomes a lovely orange colour.
  • Let the milk in the pan reach a rolling boil, lower the heat and add the ground rice. Stir and add the sugar.
  • Cook the ground rice in the milk on low to medium heat on the pan with the pan uncovered and keep stirring at intervals so that the milk is completely lump-free.
  • Add In the cardamom powder, almonds, pistachios, cardamom powder and saffron-infused milk.
  • Stir and cook for another five minutes, or a bit more until the Phirni thickens and the rice granules are softened and cooked completely.
  • Switch off the flame and drizzle the rose water.
  • Garnish it with the reserved chopped nuts and cover tightly and let the Phirni cool down.
  • Once the Phirni is cool, refrigerate until it becomes cold and serve cold as a dessert. It should stay for 2-3 days in the fridge, but I doubt it will last that long!