Taiko to Drums Around the World + Identical Lunch

Kodo is the world's

most famous

Japanese drum troupe

As a part of their "one earth tour", Kodo appeared at Avery Fisher Hall last Sunday for JapanNYC. They showed off the manic physicality of this Japanese tradition, what the world calls Taiko drums. In Japanese, the word taiko means drum, so the Japanese call this art form wa-diako (Japanese drums) and each different type of drum has a different prefix before "daiko". The O-Daiko is the largest drum of all taiko and takes tremendous strength and endurance to play for 10 to 20 minutes at a time. The historic O-Daiko (big taiko) were made from huge thousand-year-old trees and some O-Daiko weigh a ton or more. For the Kodo troupe the O-Daiko is currently played by seasoned master, Kenta Nakagome. His drumsticks, bachi, are like over sized dowels which he swings past his ears in a blur. Below is a video showing Kodo performing at the outdoor Mt. Fuji music festival in Japan.

Like language and community drums are an integral part of all civilizations of the world.

The Taiko story made me start thinking about this common denominator - DRUMS. They are part of every civilization, but we seldom beat on them anymore in today's sophisticated lifestyle.

My foot is constantly tapping with a tune in my head, so much so that people on airplanes have asked me to please stop. Our world today does provide the luxury of music available for our private enjoyment anytime we want, but when was the last time you beat on a drum? Drumming might not cure all of the worlds problems, but it is possible we have dropped a very important ball somewhere along the way - trying to be more civilized.

Enjoy these percussive videos from around the world. Feel free to pause the long ones and keep moving on.

ART & FOOD

Performance Artist: Alison Knowles

Artist Alison Knowles conceived of The Identical Lunch in the late 1960s, when her friend and fellow Fluxus artist Philip Corner noticed that she ate the same lunch every day: “a tuna fish sandwich on wheat toast with butter and lettuce, no mayo, and a cup of soup or glass of buttermilk.” 

The Identical Lunch

Tuna on Toasted Wheat with lettuce.

Turning this habit into a performance, she asked friends to try the same lunch, often at a local diner, and to write about their experiences. The project has evolved to include communal meals served by Knowles and artist’s books gathering photographs and participants’ descriptions of the events. In conjunction with the exhibition Contemporary Art from the Collection, Knowles invited museum visitors join her with the Identical Lunch on Thursdays and Fridays at MoMA’s Cafe 2 during January of this year. (This exhibition will continue at MoMA until May 9th and MoMA's Cafe 2 is still serving a crustless Olive Oil Cured Tuna sandwich, with mixed greens for $10)

Original Recipe:

TUNA SALAD Sandwich on Wheat.

A sandwich you will want to eat at every lunch.

Ingredients

• 1 (6 ounce) can waterpacked albacore tuna, drained
• 1 hard boiled egg diced
• 1/2 cup mayonnaise
• 1/2 teaspoon lemon juice
• 1/4 cup diced onion
• 1/4 cup diced celery
• 1/4 cup diced sweet pickles
• 1/4 cup diced apple
• Wheat Bread

Directions

1. In a large bowl, combine 1st 8 ingredients (tuna through apples) and mix well. Refrigerate covered or can be served room temp. 
2. Place a scoop of tuna salad on the bread and spread to the edges. 
3. Make sandwiches and enjoy!

MoMA's Cafe 2

Located at the Museum of Modern Art,  Cafe 2 offers an array of delicious, fresh and seasonal Italian foods.  Guests order at the counter and are served at communal tables by the staff.  There is also an Espresso Bar for you to recharge  you after viewing art.  Cafe 2 is open to Museum vistiors only.

Cafe 2 Hours: Wednesday - Monday  11:00am - 5:00pm Closed Tuesday Friday  11:00am - 7:30pmEspresso Bar Hours: Wednesday - Sunday  10:30am - 3:30pm Closed Tuesday Friday 10:30 am - 5:30 pm MENU www.momacafes.com     Antipasti  Antipasti Tasting   choice of three   12.  (does not include Butternut Squash Gratin)    Cold:  Marinated Olives   3.50  Roasted Red Peppers   citrus-cured anchovies, oregano   5.  Beet Salad   fresh ricotta, aged balsamic   5.  Cauliflower & Spiced Carrots   currants, almonds   6.  Fregola Salad   braised fall greens, roasted mushrooms, shaved celery   6.   Organic Quinoa & Radish Salad   cured olives, citrus   6.  Calamari   ceci neri, sun-dried tomato, fennel, cucumber   7.  Warm:  Meatballs   pork, beef, marinara sauce, parmigiano, focaccia   8.  Butternut Squash Gratin   spicy breadcrumbs   8.  Roasted Brussels Sprouts   olive oil, caramelized shallots, pomegranates  7.  Bruschetta   choice of three   12.  -cured tuna, black olives & lemon  -mozzarella di bufala & olive tapenade  -pomegranate-poached apple, swiss chard & black pepper honey dressing  -whipped ricotta, spiced walnuts & thyme  -lemon chickpea hummus & prosciutto  -roasted garlic & white anchovy  -white bean, roasted root vegetables & fried rosemary  -butternut squash & sweet potato succotash  Panini  All panini served with marinated olives & pickled cauliflower  Prosciutto Cotto   arugula, provolone cheese, spicy mustard   11.50  Herb Roasted Chicken   fontina, sun-dried tomato tapenade   11.50  Three Cheese   mozzarella, ricotta, fontina, lemon basil pesto   11.50  Tramezzini               crustless sandwich served with mixed greens  Olive Oil Cured Tuna   10.  black olive, fennel, lemon, parsley,   Grilled Portobello   10.  Marinated red peppers, buttermilk frizzled onions, herb mayonnaise,  Our Café 2 Service Team delivers all food and  beverages to your table after you place an order.  For the services of the Cashiers, Runners,  Baristas, Bussers and Host, we have added  a 10% service charge. In addition, a NY  State sale tax of 8.875% is automatically  collected on each transaction.  Cured Meats & Cheese   All boards are served w/olives & flatbread  Salumi Board with Parmigiano   18./23./29.  Choice of 3, 6, or 9 selections   wild boar cacciatorini   wild boar, herb, dry-cured   bresaola   beef fillet, air-dried, salt-cured  coppa   speck   pork, salt & cold smoked  prosciutto di parma   pork, air-dried, salt-cured  herbed sopressata   pork, herbs, dry-cured  mortadella   pork sausage, pistachio, dry-cured    finocchiona   pork, fennel seeds, aged  hot sopressata   pork, hot peppers, dry-cured  Cheese Board   15./18./21.   Choice of 3, 5, or 7 sections (add extra cheese 5.)  green peppercorn   goat, soft, mild  brunet   goat, soft, tangy  pecorino marzolino   raw sheep, mild, sweet  fiore sardo   raw cow, hard, earthy  castelrosso   cow, semi-hard, tangy  parmigiano reggiano   cow, hard, spicy  robiola   cow, soft, strong  gorgonzola cremificato   cow, soft, strong  Salumi & Cheese Board   23.   Choice of any 3 cheeses & any 3 meats (add extra cheese 5.)  Salad  Chickpea Salad   12.  citrus, roasted beets, cucumbers, shaved fennel, mixed greens   Bresaola & Arugula Salad   15.  Italian air-dried beef, Humboldt Fog goat cheese, pecans, dried  cranberries, sherry vinaigrette  Hearts of Romaine   12.  sun-dried tomatoes, pine nuts, parmigiano, croutons, creamy  parmigiano & anchovy vinaigrette  With rosemary chicken breast   16.  Caprese Salad   12.  bufala mozzarella, roasted tomatoes, black olive tapenade,  arugula salad with pine nut & basil pesto  Soup  Lentil Soup   6.50  garnished with grilled portobello mushrooms & butternut squash  Bread  Focaccia bread (3 pieces)   1.50  Pasta  Rigatoni  braised pork sausage ragu, tomato, parmigiano   15.  1  Cavatelli organic chicken, autumn vegetables, white beans, parmigiano broth   15.  Baked Pennette  asiago, cheddar, red chili crust   14.  Manicotti   lemon ricotta, swiss chard, organic tomato sauce   14.  Roasted, Braised & Baked  Wild Mushroom Tart   12.  mushrooms, braised leeks & swiss chard,  robiola cheese, mixed green salad  Grilled Center Cut Pork Chop   15.  apple mostarda, roasted local fingerling potatoes,  arugula, olive oil, sea salt   Grilled Salmon   15.  warm faro salad, roasted mushrooms, parsnips, carrots, arugula salad  Anson Mills Creamy Cornmeal Polenta   11.  arugula walnut pesto, fontina  Desserts  Pumpkin cheesecake   7.  with vanilla mascarpone and spiced pumpkin seeds  Pear and cranberry crisp with country cream   7.  Pecan Tart with whipped milk chocolate ganache   7.  Tiramisu   7.  Flourless chocolate torte   7.  with vanilla sabayon and hazelnut brittle  Dessert plate   6.50  2 chocolate chip cookies, 2 biscotti, and 2 brownie bites  Chocolate chunk cookies (3 pieces)   3.50  Candied pecan & cinnamon biscotti (3 pieces)   4.  Dark chocolate brownie   3.   with vanilla gelato   4.50  Affogato   vanilla gelato drowned in espresso   6.50  Gelato and Sorbetto   5.50  gelato: vanilla, dark chocolate, toasted almond; seasonal sorbetto  from il laboratorio del gelato, NYC  Kids Menu with Chocolate Chip Cookies or Fruit   8.  For children under the age of 12  Choice of One Kid Entrée:  pasta with butter & cheese or pasta with tomato sauce   or mozzarella panino or peanut butter, nutella, & banana panino  Choice of Dessert:  chocolate chip cookies or sliced fruit  A la Carte Kid Beverages:  coke, diet coke, sprite, ginger ale or fanta orange  1.50  milk, cranberry, apple juice or lemonade   2.  orange juice or grapefruit juice   3.  Beverages  Fiji still water small   3.   Fiji still water large   6.  Santa Lucia small sparkling water   3.      Large  6.  Soft drinks   coke, diet coke, sprite, fanta orange, ginger ale    2.25  Unsweetened  iced tea   3.  Milk   2.  Chocolate milk 2.50 glass/10.00 carafe   glass /  quartino /  bottle  Lemonade 4.  Orange Juice 4. 6.  Grapefruit Juice 4. 6.  Cranberry Juice 3. 5.  Apple Juice 3.  5.  Non-alcoholic sparkling cider 6. 9. 24.  White Wine glass /  quartino /  bottle  Prosecco, Trevisiol (Sparkling), Veneto 12. 16. 48.  Gavi, La Zerba, Piemonte, 2009 11. 14.  44.  Pinot Grigio, Il Conte, Trentino, 2009 8. 11. 28.  Bellini   peach puree & prosecco 12.  Mimosa 12.  Red Wine  glass /  quartino /  bottle  Valpolicella, Allegrini, Veneto, 2008 11. 15. 44.  Merlot, Falesco, Umbria, 2007 11. 15.  44.  Chianti, Colli Senesi, Toscana 2007 10. 14. 40.  Nero d’Avola, Calea, Sicilia, 2009 8. 11. 32.  Spirits  Sambuca Romana   6.   with espresso   11.  Frangelico   6.   with coffee and whipped cream   8.  Bottled Beer  Peroni, Italy   7.  Blue Point Toasted Lager, Patchogue, NY   8.  Southampton Double White Ale, NY   8.  Fire Island Pumpkin Barrel Ale, NY   8.  Draft Beer  Blanche de Bruxelles, Belgium   8.  Coney Island Mermaid Pilsner, Brooklyn, NY   8.  Caffé  La Colombe Coffee   2.50  Espresso   3.50  Macchiato   3.50  Café au Lait   3.  Cappuccino   4.  Latte   4.    Mocha Latte   4.50  Homemade hot chocolate   4.50.   with Frangelico   10.  Tea   2.50 english breakfast, earl grey, darjeeling,  floral jasmine green, harmony (herbal)

Until later,

Jack

ARTSnFOOD, All rights reserved. Concept & Original Text © Copyright 2011 Jack A. Atkinson under all International intellectual property and copyright laws. Images © individual artists, fabricators, respective owners or assignees.