“What I like best is the challenge of learning something I didn't know how to do, going beyond my comfort level.” - Ruth Reichl.
Recently I picked up a new hobby of ceramics making. I am always fascinated at the intrinsic relationship between crockery and culinary arts, a concept especially running deep in Asian culture, made famous by the likes of Kitaoji Rosanjin, a influential Japanese foodie/chef/artist.
I have always admired the life and work of Kitaoji Rosanjin (北大路魯山人) – a true Renaissance man of many talents and most importantly a food connoisseur, who has profound influence in modern Japanese culinary culture long after his death in 1959. I am amazed at the things he wrote about food and cooking which remained so relevant to date as it was when he wrote that decades ago. Starting off as an esteemed calligrapher at very young age, he was a great chef and founded the Bishoku Club, a high-end private kitchen, in 1920, attracting the high society clientele in Tokyo, long before terms like “Celebrity Chef” or “Supper Club” even became a thing.
this place near my home by chance. I started my class a few months ago and so far I have enjoyed the learning experience and have been going back on a weekly basis.