In her latest book, Ryoko Sekiguchi explores the untranslatable notion of Nagori, this idea of the season that has just past and which can apply as much to the taste of a fruit as to tottering love affairs. Here, we meet the creator of culinary events that are one of a kind.
A four-handed creation
Pursuing a line of research that meanders between writing and gastronomy, Ryoko Sekiguchi has organized events such as Lorsque l’humidité change, le monde change (Centre Pompidou Metz, 2017), La cuisine des nuages (Fondation Cartier, 2018) and Banquet fantôme (Centre Pompidou Paris, 2018).
For the Passa Porta Festival 2019, she has chosen a number of books by women authors of the festival. With her partner, the Japanese-born chef Sugio Yamaguchi of the Botanique restaurant in Paris, she imagined amuse-bouches inspired by extracts of these books turned them into a literary and culinary happening to be savoured after guessing which extract inspired each recipe. The public returns home with a small off-print that gathers the chosen extracts.
An author-performer who connects worlds
Ryoko Sekiguchi is a Japanese poetess and translator who has been living in France for the past twenty years and whose writing has slowly migrated from self-translated Japanese to French. She regularly creates culinary-literary performances combining words and taste-related sensations.
Passa Porta, Le Palace