An evening with Stefania Artusi.

The seminal Italian cookbook by Pellegrino Artusi (1820 – 1911) Science in the Kitchen and the Art of Eating Well not only was a best seller during the author’s lifetime, it has remained in print ever since. Published just after the unification of Italy, it brought together for the first time in one place what has since come to be known as Italian cuisine, famous throughout the world and feted in every corner of the globe.

For this public event, Contemporary Food Lab and NR / Projects are happy to offer the chance to revisit this book by not only preparing one of its dishes, but also presenting new work by one of Artusi’s descendants, the contemporary Italian artist Stefania Artusi. An immersive installation comprised of typographical elements and visual motives form the pages of the original Italian edition fill the walls in arresting displays, expanding the terrain of the book into physical walled pagination. A reprise of one of Stefania Artusi’s performance from 2013 (Orchestra Rehearsal for Plates and Cutlery) will fill out the space, creating an echo chamber to the kitchen next door. Here there will be soup prepared from the cookbook and a conversation with Artusi, revealing anecdotes and family lore surrounding this cornerstone of modern cooking.