Stays in: 2011
Genre: Visual Arts
Profile:
1998 Graduated from Akahori Cooking School, Food coordination course, Tokyo, Japan
1999 Graduated from Hosei University, Japanese literature/BA, Tokyo, Japan
2006 Studied in Vegetable & Fruit Meister Association Japan,Junior Vegetable ＆ Fruit Meister, Tokyo, Japan
2011 Studied in Redbridge College, NVQ Professional Cookery Level3, Essex, UK
Exhibition
2006 Asako’s Bar, Food and Contemporary Arts Part2 − Beauty
Comes True with Food, Bank ART 1929, Yokohama, Japan
2006-2009 Asako’s Bar, Bank ART Pub, Yokohama, Japan
2007 Restaurant1929 Food and Contemporary Arts Part3
2008 Restaurant Building1929 Food and Contemporary Arts Part4
Food and Contemporary Arts Part5 − Mini Kitchen, Bank ART 1929, Yokohama, Japan
2011 Junko Maruyama Utopia Totopia Opening Party, Utoku Bldg YONKAI, Yokohama, Japan
Daikanyama Installation 2011, Awards ceremony(Party), Artfront Gallery, Tokyo, Japan
Yokohama International Triennale of Contemporary Art 2011,
<BankART LifeⅢ3 − Shin Minatomura>, Closing Party, Shin Minatomura, Yokohama, Japan
Reflections of an Outsider on “Outsiders”, Opening Party, Seoul Art Space_Geumchon, Seoul, Korea
2012 ko-to-ko <39 Art Day> Utoku Bldg YONKAI, Yokohama, Japan
Works:
I work as food coordinator and writer about
the cooking in Japan. My belief is that the cooking and eating are an art. The
taste and flavor vary under the different climates, and change with various
ingredients. They also are affected by the chef’s conditions and we feel
differently depending on with whom we eat. Therefore the food can present a
multi-taste installation. I am really curious for how people’s communication
changes in eating together when they have a different cultural background and
taste. I myself experienced it when I joined in parties during my stay in
London. That is why I name my core activities as ‘Conceptual Eat’ and want to
install the art works using food as well as have more people taste and enjoy
them in the gathering like the reception. That is my lifework.
-Asako Sasaki-
