I’m about seven weeks into my yearlong study of saijiki. While my personal writing practice isn’t centered around food, working with Higginson’s Haiku World, as well as the companion volume The Haiku Seasons, have been invaluable as I also explore the ways in which food and the seasons work in haiku. As of this writing,Continue reading “Initial Observations Part 1: Food Kigo”
Author Archives: Allyson
Bonus Post: Call for Submissions
All members of the haiku community are invited to submit poems for an upcoming Culinary Saijiki bonus post. I want to showcase haiku that incorporate food and are also focused on the topic of late spring or early summer holidays. Examples of holidays include Labour Day (International), Mother’s Day (International), Memorial Day (United States), orContinue reading “Bonus Post: Call for Submissions”
Groundwork Part 2: Seasonal Inspiration
In my April 12th post, I talked about how I came to saijiki study, and how I incorporate both the Gregorian seasons and the lunar seasons into my haiku practice. Through my decision to work with a saijiki for a year, I got inspired to think about how we approach food in haiku. Like manyContinue reading “Groundwork Part 2: Seasonal Inspiration”
Bonus Post: Join the conversation!
As I mentioned in last week’s post, The Culinary Saijiki isn’t just going to be a blog. I’ve been wanting to create a podcast since 2015, but I didn’t have any sense of a topic or voice. When I got the idea to do this blog, I quickly realized that a podcast would be anContinue reading “Bonus Post: Join the conversation!”
Groundwork Part 1: Haiku Seasons
Years ago, at a Poetry at Round Top workshop on Aimee Nezhukumatathil gave us Robert Hass’ definition of haiku: “A three-line, poem, with syllables of 5, 7, and 5, written in Japanese.” She emphasized, “in Japanese” with such gravity that the definition has stuck with me to this day. Obviously, as an American haiku practitioner,Continue reading “Groundwork Part 1: Haiku Seasons”