A Fine Feast: The Japanese Art of Dining

A Fine Feast: the Japanese Art of Dining, Selections from the Corti Collection features more than seventy examples of ceramics, lacquerware, metalwork, and paintings related to dining in Japan. Paintings and dining manuals dating from the late Edo period (1615–1868) onward record the elaborate care devoted to food selection, preparation, and presentation in Japanese cuisine, a tradition that continued into the Meiji period (1868–1912) and until the present day. 

These fine vessels were an integral element in creating harmonious dining, tea-drinking, and incense-enjoying experiences. 

This exhibition, composed of recent gifts and loans from the Corti Collection, presents artworks crafted for use in three settings: in the temple or shrine, at imperial banquets, and in multi-course Japanese meals.​

The vessels and objects were created by premiere Japanese artists and artisans, including celebrated ceramists Miyagawa (Makuzu) Kōzan I (1842–1916), Seifū Yohei III (1851–1914), Suwa Sozan I (1851–1922), and calligrapher and ceramist Kitaōji Rosanjin (1883–1959), the latter arguably the best-known gourmand in mid-20th century Japan. Recognized for their technical innovations and skills in refreshing traditional Japanese and Chinese ceramics and lacquerwares, these artists and their followers crafted exquisite pieces that greatly enhanced the multi-sensory dining experiences of their patrons.​

Credit: Exhibition overview from museum website

Image credit:  Ito Tozan I (Japanese, 1846–1920), Sweets Bowl with Maple Leaves and Cherry Blossoms, 1917–1920. Stoneware with clear glaze, iron, polychrome enamels, and gilding, 4 5/8 x 7 3/4 in. Crocker Art Museum, gift of Darrell Corti, 2026.1.85.a-.b.