Art dinner
The ancient origins of seasonal
ceremonies are rooted in the belief that these times of transition bring
the worlds of the living and the dead closer together. Rituals distinguish these moments from the everyday, and celebrating recurring events with particular foods is a deeply important part of Japanese tradition.
Each year, Reiko Kanazawa organizes four evening events: during the equinoxes (spring and autumn), Bon (a Japanese custom after the summer solstice), and New Year. These special dinners offer us the opportunity to become aware of the corporeal and ephemeral nature of our
presence as well as the changing of the seasons.
