Die Fettecke #1/3
Cooking With Artists

John Cage: Macrobiotic Mushroom Paté

For the Darmstadt Summer Course 2020, composer and curator Lars Petter Hagen conceived “Die Fettecke”, a cooking workshop for music students, drawing inspiration from Korean Temple Food, the Olafur Eliasson Studio Kitchen and ideas by Joseph Beuys, John Cage and Filippo Tommaso Marinetti. As the Summer Course is postponed to 2021, Lars Petter made an adapted small scale version of the cooking class where he interprets two recipes by John Cage and one by Joseph Beuys.
The starting point for “Die Fettecke” was Joseph Beuys’ interest in cooking and his idea of “the practice of art as an integral process of perception and cognition in which everyone should participate and actively intervene in changing society”, as the Hessisches Landesmuseum Darmstadt describes it. 50 years ago, in April 1970, Joseph Beuys installed his “Block Beuys” in seven rooms of Hessisches Landesmuseum, which is the largest authentic complex of Beuys’ works in the world.

Shopping list:
– mushrooms, e.g., the black trumpet
– onions
– garlic
– sesame oil
– cooked beans
– cooked rice
– basil
– pine nuts
– salt and pepper
– pinch of cayenne
– parsley

More recipes by John Cage:
johncage.org/blog/cage_macrobiotic_recipes.pdf

Episodes to come:
Die Fettecke: Cooking With Artists #2 – Joseph Beuys: Drakeplatz Stew
Die Fettecke: Cooking With Artists #3 – John Cage: Zucchini With Sesame Butter and Dill

Copyright: Lars Petter Hagen 2020 (lphagen.no / @dinnersandshows )
Photo & Editing: Bård Gundersen (gundersenogmeg.no)