Saturday, October 4, 2014

Mixing Food Cultures

J is a dealer in contemporary Japanese ceramics and in the course of her (and sometimes my) travels to Japan, she has found some beautiful dishes and bowls that are meant to be used, not just admired. I love using them with Western food, which can be challenging because the artists were seeking to make vessels that suit Japanese tastes in food and presentation (including size). When it works well, I like to think the artists would be pleased that their work can be used in ways that they never contemplated.

Joan was particularly taken by this presentation of chicken soup in bowls by the late Kato Yasukage.

David Waltuck's mom's chicken soup in Kato Yasukage bowl
Ottolenghi's roasted eggplant with lentil on Hoshino Gen plate

Bobby Jay

2 comments:

Nadege said...

"Babette's feast" against "Chick fil a". Maybe not as much now a days for most, but before putting food in our mouth, there is a whole process of enjoying a feast, such as a beautiful setting, good company… presentation, smell, savor then pure enjoyment of an exquisite meal. I do love my japanese ceramics as well.

I don't know if you have read Suzanne de Cornelia's blog "French heart". You should check it out. For few minutes, I believe I went to Heaven looking at her photos and read the recipes.

Bobby Jay said...

Thanks, Nadege. I have found French Heart and will take a close look.