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 archive of recipes appear remarkably score-like, in a way that echoes Knowles’s focus on everyday food preparation as material for performances.
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| Title | Recipe for Milk au Diable |
| Maker | David Tudor (American, 1926–96) |
| Date | ca. 1960s |
| Medium | typed index card |
| Type | archival materials |
| Location | Getty Research Institute, David Tudor Papers, 980039, box 99, folder 2 |
Cite
Tudor, David. Recipe for Milk au Diable, ca. 1960s.
Getty Research Institute, David Tudor Papers, 980039,
box 99, folder 2. In
The Scores Project: Experimental Notation in Music,
Art, Poetry, and Dance, 1950–1975, ed. Michael Gallope, Natilee Harren, and John
Hicks. Los Angeles: Getty Research Institute, 2025.
https://
