Feasting on Ceramics: A Celebration of Nature’s Bounty & Human Creativity
Tuesday, November 7
What do the culinary and ceramic arts have in common? Both celebrate nature’s bounty and human creativity. The collaborative efforts of farmers and foragers, cooks and ceramicists nourish our bodily and aesthetic appetites. Elizabeth Andoh, award-winning author of Washoku: Recipes from the Japanese Home Kitchen (Ten Speed Press, 2005) and Director of A Taste of Culture culinary arts program (Tokyo) and Tadashi Ono, acclaimed chef at Matsuri restaurant in the Maritime Hotel and a ceramist, discuss the relationship of food and vessel, nature and art, in Japan’s culinary culture. Moderated by Harris Salat, freelance writer. Followed by a reception.
Tickets: $10/$8 members, $5 seniors & students. Order tickets online below or call the Box Office at (212) 715-1258.
Ticket-holders get free gallery admission to Contemporary Clay: Japanese Ceramics for the New Century until 10 pm on 11/7.
Image: Kakurezaki Ryuichi, Set of six platters from the series Sound of the Core (Shin’in), 2002. Stoneware with natural ash glaze. Photo by Richard P. Goodbody. Courtesy of Halsey and Alice North.
- November 7, 2006
- 6:30 pm