book review 8

Umashi Uruwashi Kenzan Shikisaisai (Beauty of Kanzan with four seasons vegetable) , 2004 MIHO MUSEUM
Best of the Best 12 years of Awards in the Frankfurt 2008 Gourmand World Cookbook Awards

The title “Umashi” and “Uruwashi,” signifies the two sides of “Beauty” that vessels of Ogata Kenzan (1663-1743). The book begins with a commentary by Isao Kumakura（historian, curator of MIHO MUSEUM) on “Tea Ceremony Cooking in the Ogata Kenzan Era,” followed by photographs that embody the relationship between the vessels and the dishes.The composition evokes the excitement of the time when Kenzan, who was the wealthy merchants, created a new style in the art of pottery while living in the glamorous Genroku period.  

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『美し　乾山　四季彩菜』 　2004 MIHO MUSEUM
Best of the Best 12 years of Awards in the Frankfurt 2008 Gourmand World Cookbook Awards

「美し」と書いて「うまし、うるわし」と２種のルビをふるタイトルに似つかわしい、尾形乾山のうつわと料理の競演。熊倉功夫氏による「尾形乾山時代の茶の湯料理」の解説にはじまり、うつわと料理の関係性を具現化した写真が続く。上層町人出身の乾山が、華やかな元禄時代を生きながら、焼物という芸術に新たなスタイルを創生した当時のわくわく感を連想させるような構成。