An Exhibition Where You Can Taste, Not Just See: A Unique Focus on "Taste"

The Kanazawa Museum of Contemporary Art, which has hosted numerous memorable exhibitions and events, will mark its 10th anniversary on October 9th (Thursday). To commemorate this milestone, the exhibition re-examines the museum's founding theme of "curiosity" and focuses on "taste," an often-overlooked sense. It features a variety of interactive programs that explore the joy and meaning of collecting, arranging, viewing, touching, and tasting.



At the heart of this exhibition are Ayako Suwa's food creation unit and the University Museum, The University of Tokyo. Suwa's food creation unit, with its slogan "Delivering concepts to your stomach," proposes new values in food. They previously garnered attention for "Design of Appetite: Emotional Tastes Experienced Through the Senses" held at the Kanazawa Museum of Contemporary Art in 2008. The University Museum, The University of Tokyo, is known for rediscovering the appeal of rare academic specimens and has curated many exhibitions titled "Cabinet of Curiosities." Approximately 30 volunteers, calling themselves "Taste Hunters," have also been recruited through an open call to participate.



In "A Small Room for Tasting Curiosity," running until October 13th (Monday), ingredients selected by the food creation unit and Taste Hunters to stimulate curiosity are displayed in about 1,000 bottles owned by the University of Tokyo. Visitors can also experience "The Taste Experience," where they can sample tastes created by the food creation unit based on new ideas derived from the collected ingredients.



From October 4th (Saturday) to October 13th (Monday), "A Feast of Curiosity" will be held to celebrate the museum's 10th anniversary. The museum's seven exhibition rooms will feature collections from the University Museum, The University of Tokyo, ingredients gathered for "A Small Room for Tasting Curiosity," and "new tastes" created by the food creation unit. During this period, visitors can also taste the ingredients through various daily food performances.