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At a time when mainstream restaurants serving international foods were relatively uncommon, David Tudor shared an enthusiasm for cooking international cuisines with John Cage. In a 1987 interview with Peter Dickinson, Tudor compared cooking Indian food to the transformations of mentality required by Cage’s chance-derived scores. During the 1960s, when short, typewritten event scores became a salient mode of experimentation, Tudor’s recipes appear remarkably score-like, in a way that echoes Knowles’s focus on everyday food preparation as material for performances.