Artist's Palate: Joseph Kosuth's 'Oatmeal for One'

Bowl, £35, by Max Lamb, for 1882 Ltd. ‘Linea Q’ spoon in copper, part of 24-piece cutlery set, £519, by Sambonet, from Harrods. ‘Weekender’ hat, £195, by Bates. ‘Basel’ chair, £257, by Jasper Morrison, for Vitra. ‘Artist Water Bottle’, $28, by Joseph Kosuth, from Art Production Fund

(Image credit: Gustavl Almestål)

By Paul McCann

last updated September 15, 2022

in Features

We should perhaps be grateful that Joseph Kosuth’s favourite recipe is admirably simple and straightforward. The great conceptualist could easily have presented us with a recipe, a photograph of a recipe and a dictionary definition of a recipe. We would then have had to take a photograph of a photograph of a recipe to illustrate it. And then we’d have disappeared in a puff of dizzying conceptual metalogic. But instead, he offers us the breakfast of hairy champions, albeit a Sassenach version complete with fruit, cinnamon and maple syrup. A Glasgow granny would not approve – of the sweetened porridge. The conceptual art that questions the nature of art she would no doubt take in her stride.

Ingredients
½ cup of biological, organic small oat flakes
⅓ cup of water
⅔ cups of raw milk
pinch of salt

Method
Put all the ingredients in a pan, place on a low heat and let the mixture putter for about 5 mins. Take off the heat and add natural organic maple syrup and a dollop of butter. Once the butter has melted, add some cold raw milk or cream. Serve with small, organic blueberries and/or a portion of Grape Nuts, and/or half a sliced banana, sprinkled generously with cinnamon.

INFORMATION

Photography: Gustavl Almestål. Interiors: Maria Sobrino

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