Taste of Curiosity ― Museum of Curiosity food creation + The University Museum, The University of Tokyo

2014.4.26(Sat.) - 2015.3.31(Tue.)



2014.4.26(Sat.) - 2015.3.31(Tue.)
10:00 - 18:00 (until 20:00 on Fridays and Saturdays)


21st Century Museum of Contemporary Art, Kanazawa
Gallery 13 (A pril 26 – October 13),
Galleries 1-6 (October 4 – 13)
and sites inside & outside the museum


Mondays, May 7, July 22, September 16,
(Open on April 28, May 5, July 22, August 11)


(Note: Some events may be charged)

For More Information:

21st Century Museum of Contemporary Art, Kanazawa
Phone: +81-76-220-2800
Facsimile: +81-76-220-2802
E-Mail: info@kanazawa21.jp

21st Century Museum of Contemporary Art, Kanazawa will mark its 10th anniversary on October 9 this year. On this occasion, we are holding "Taste of Curiosity – Museum of Curiosity"—a program to create a "banquet" site for celebrating our 10 years with everyone. The program is being led by food creation / SUWA Ayako—a project to propose new values for the enjoyment of food—and The University Museum, The University of Tokyo, which will create a "The Chambers of Curiosities." The program will be an unprecedented art museum event, taking "taste" as a theme in harkening back to the original impulse behind the museum concept—curiosity.
Already, more than 50 "Foodstuffs of Curiosity" have been gathered, and over 400 people will take part in "Experiences of Taste." The program will develop in stages toward an exciting climax as a "banquet."

Chamber to taste Curiosity

  • Photo : KIOKU Keizo

    Period: April 26 [Sat] – October 13 [Mon・holiday]
    Venue: Gallery 13
    Admission: Free (Note: "Tasting" is charged)
    Inside the laboratory-like "Chamber to taste Curiosity," the foodstuffs that arouse curiosity (including some inedible objects) gathered by food creation and program members ("Taste Hunters") are archived and displayed inside some 1,000 bottles used at Tokyo University for its collection. Based on the foodstuffs collected, food creation will create "new tastes" expressing emotions and sensations, and offer "Experiences of Taste" to visitors.

  • Photo : KIOKU Keizo

    “Experiences of Taste”

    "Experiences of Taste" is a program allowing anyone to experience tastes created to express emotions and sensations rather than for gourmet pleasure or to satisfy hunger. Performances will be held by the Taste Hunters (program members). Please see the announcement board on the Chamber door or museum website for the day’s menu and methods of experience.

    Season 1 April 26 [Sat] – June 15 [Sun]
    Season 2 June 28 [Sat] – August 24 [Sun] "Taste of tears"
    15:00 – 16:00 on weekends and holidays during the period (three 20 minute programs)
    Admission: 500 yen (Tickets sold in the gallery from 14:45)
    Capacity: 18 people (in order of arrival).
    Season 3 September 6 [Sat] - 28 [Sun] *Details not fixed
    *Changes in planning are apt to occur.

Banquet of Curiosity

  • Alabaster cow models (reduced scale),
    The University Museum, The University of Tokyo
    © UMUT

    Period: October 4 [Sat] - October 13 [Mon・holiday]
    Venue: Galleries 1-6
    Admission: Free ("Tasting" and "Guerrilla Restaurant" events are charged)
    During the period of October 9, the museum’s anniversary day, a "Chamber of Curiosities" will be created in the museum galleries by The University Museum, The University of Tokyo. Items from the University Museum’s collection, the "Foodstuffs of Curiosity" displayed in the "Chamber to taste Curiosity," the "new tastes" of curiosity produced by food creation, and other tastes of curiosity will be packed into seven galleries (Galleries 1-6 & 13). A Guerrilla Restaurant for tasting single items or enjoying a full course. Each day, somewhere in the galleries, the exhibits will become the scene of a “banquet” for the senses.

    Guerrilla Restaurant in the "Night Museum"
    Date/time: October 12 [Sun] 20:00 - 21:00
    Venue: 21st Century Museum of Contemporary Art, Kanazawa
    Admission: 3,000 yen for seats, 500 yen for standing
    Application: Website reservations will be taken from September 16

Artist Profile

  • food creation / SUWA Ayako

    Ayako Suwa, the director of food creation, was born in Hakui, Ishikawa in 1976. After graduating from Kanazawa College of Art, Suwa in 2006 launched food creation activities proposing new values for the experience of food, under the slogan, "The concept reaches your stomach." In 2008, she held the exhibition "sensuous food, emotional taste" in the Design Gallery, 21st Century Museum of Contemporary Art, Kanazawa. She has since actively held exhibitions and performances in Japan and around the world. Besides doing collaborations with corporations and local governments, Suwa is also undertaking her own work as the artist Ayako Suwa.

    food creation
    SUWA Ayako

  • Koishikawa Annex, The University Museum,
    The University of Tokyo, Shoyaku Revival Exhibition 2012
    © UMUT

    The University Museum, the University of Tokyo

    The University Museum, the University of Tokyo was founded in 1996 as a result of reorganizing and expanding the University Storage Center for Research Materials. As Japan’s first "university museum," the facility functions as a research and education institution devoted to leading edge studies. It also takes a role as a pioneering experimental museum that explores new approaches to arts and science projects, such as the "Mobile Museum," through its involvement in practices in every field. Struck by the great value of its own collection, which contains "scientific specimens" of rarity and academic interest, The University Museum has created and displayed numerous "chambers of curiosities."

    The University Museum, the University of Tokyo

Taste Hunters (Program Members)

  • Experiences of Taste and workshop for members

    The Taste Hunters are 29 volunteer members (as of 2014.6) who have assembled in response to public appeal in order to create this program along with the artist. They are holding "Experiences of Taste" performances in the "Chamber to taste Curiosity" and gathering "Foodstuffs of Curiosity" in Kanazawa and around Noto Peninsula.



Organized by:

21st Century Museum of Contemporary Art, Kanazawa (Kanazawa Art Promotion and Development Foundation)

Grants from:

Japan Lottery Association

Supported by:


In Cooperation with:

USHIO LIGHTING, INC. / woolen / secca inc. / TAIYOKOGEI Co.,LTD. / Light Meister Co.,Ltd. / Drawing and Manual Inc. / point of view co., ltd