Tuesday, May 14th, 2019
Moritsuké: Arrangements at Table
with Elizabeth Andoh
Tuesday, May 14, 2019
Globus Washitsu Teahouse
The shape of the food, the size of the plate, the harmony of color and texture are elements of the world of moritsuké, Japan’s artful way with food presentation. Elizabeth Andoh, the English-language authority on Japanese culinary culture, will delve deeply into the relationship between food preparation and its presentation, discussing the need to balance aesthetic considerations with practical issues. She will contemplate shape, size, color, pattern, and texture in choosing utsuwa (plates, bowls, and other vessels) for foods, and consider how best to cut and shape ingredients to maximize their flavor and how to arrange food in utsuwato enable ease of eating while enhancing visual appeal.
Light refreshments will be served after the talk.
NOTE: Once inside the building, everyone will be required to remove their shoes and to check coats and bags. Attendees will sit on tatami mats on the floor. Chair seating is extremely limited and reserved for those whose physical condition makes sitting on the floor impossible. Please contact us at email@example.com if you have questions or anticipate needing a chair. We cannot guarantee a chair to everyone who requests one.
Elizabeth Andoh is the author of six books including Washoku: Recipes from the Japanese Home Kitchen (Ten Speed Press, 2005). She has lived in Japan for nearly fifty years, training at Tokyo’s Yanagihara School of Classical Japanese Cuisine and establishing her culinary program called “A Taste of Culture” there. Elizabeth was Gourmet magazine’s Japan correspondent for more than 30 years and was a regular contributor to the New York Times.
Tickets are limited and must be purchased in advance by May 10. Purchase in advance at Eventbrite Tickets will not be available at the door.
Location: Globus Washitsu, 889 Broadway, NW corner of 19th St. (ring bell 7J), New York, NY 10003, Subway: 4, 5, 6, N, Q, R, W to Union Square
Fee: Members’ Early Registration: $22 for Members and Senior Members who register before April 30. $25 CHNY Members after April 30 | $40 Nonmembers and Guests | $10 Full-time students with ID
Current members may purchase a single ticket at the members’ rate; members wishing to bring guests may purchase additional tickets at the non-member rate.
PLEASE RESERVE BY Friday, May 10, 2019
Buy tickets securely online at Eventbrite:https://japanesefoodpresentation.eventbrite.com
For reservations to be paid at the door, for members only, RSVP to Events at https://www.culinaryhistoriansny.org/contact/