ARTISTS COOKBOOK BY MAM

In the 1960s, Allan Kaprow described his art as follows: “Like so many quite acceptable but passing facets of our lives, this art can be considered as a semi-intangible entity, something to be renewed in different forms like fine cooking or the seasonal changes.” *

Following the recipe for cooking is just another kind of instruction art anyone can participate in; and ‘something to be renewed in different forms’ accordingly.

As a Special Project during the closure, Mori Art Museum is presenting “ARTISTS COOKBOOK BY MAM” with special recipes, stories and photographs that artists from around the world have shared with us. Try the recipe, enjoy the experience and stay creative, while imagining artists, their works, and the weather of where they are now! Hope this Project can help you keep your immunity and peace of mind.

These will be posted via social media (below listed are the Mori Art Museum’s official Instagram, Facebook and Twitter accounts), starting on May, 1, 2020. Be sure to follow us!

https://www.instagram.com/moriartmuseum/
https://www.facebook.com/MoriArtMuseum/
https://twitter.com/mori_art_museum

* Allan Kaprow, “Assamblage, Environments & Happenings,” Assemblage, Environments & Happenings, New York: Harry N. Abrams, 1966, pp.168-169.

Today, ARTISTS COOKBOOK BY MAM series is starting off with the recipe by Museum’s own Kataoka Mami.

RECIPE #01 “Kusama Lotus” - Kataoka Mami (Director, Mori Art Museum)

Lotus roots are reminiscent of polka dots and white nets. I feel as though we could keep eating this dish forever - a dish for “infinity.”

• Take a not-so-thick piece of lotus root, peel and slice it thin and in rounds. Soak the slices in water.
• Sprinkle salt lightly as you stir-fry them using a little vegetable oil. Be sure not to burn them.
• Once they become somewhat transparent, pour/drizzle vinegar around the frying pan like drawing a circle..
• Sprinkle atop some black pepper. Serve.