The Modern Art Cookbook
Distributed for Reaktion Books
300 pages
|
100 color plates, 11 halftones
|
6 1/2 x 8 3/4
Matisse, Picasso, Hockney—they may not have been from the same period, but they all painted still lifes of food. And they are not alone. Andy Warhol painted soup cans, Claes Oldenburg sculpted an ice cream cone on the top of a building in Cologne, Jack Kerouac’s Sal ate apple pie across the country, and Truman Capote served chicken hash at the Black and White Ball. Food has always played a role in art, but how well and what did the artists themselves eat? Exploring a panoply of artworks of food, cooking, and eating from Europe and the Americas, The Modern Art Cookbook opens a window into the lives of artists, writers, and poets in the kitchen and the studio throughout the twentieth century and beyond.
From the early moderns to the impressionists; from symbolists to cubists and surrealists; from the Beats to the abstractionists of the New York School, Mary Ann Caws surveys how artists and writers have eaten, cooked, and depicted food. She examines the parallels between the art of cuisine and the visual arts and literature, using artworks, diaries, novels, letters, and poems to illuminate the significance of particular ingredients and dishes in the lives of the world’s greatest artists. In between, she supplies numerous recipes from these artists—including Ezra Pound’s poetic eggs, Cézanne’s baked tomatoes, and Monet’s madeleines—alongside one hundred color illustrations and thought-provoking selections from both poetry and prose. A joyous and illuminating guide to the art of food, The Modern Art Cookbook is a feast for the mind as well as the palate.
Wayne Koestenbaum
“Who wouldn’t want to taste Allen Ginsberg’s borscht, Frida Kahlo’s red snapper, or Cézanne’s baked tomatoes? Mary Ann Caws—a phenomenal writer, critic, translator, and curator of cultivated pleasures—has assembled an intoxicating mélange of reminiscences, art works, poems, and recipes. This savory compendium offers imaginative satisfactions of the highest order. I can’t wait to bake David Hockney’s strawberry cake!”
Frederic Tuten, author of “Tintin in the New World” and “Van Gogh’s Bad Café”
“A masterful blend of scholarship, detective work and recipes by modern masters. This is a gem: wonderful to read and exciting in its prospect of cooking delicious meals created and eaten by great artists.”
Huffington Post
“Mouthwatering. . . . Captivating images of works by Mary Cassat and Gustav Klimt are partnered with recipes used by Salvador Dali and Frida Kahlo, amounting to the perfect gourmet tour through art history. Beyond artworks and recipes, the work also includes diary entries, poems, and bits of correspondence that illuminate art’s long love affair with food. You’ll not only learn to cook Monet’s madeleines but you’ll understand why Cezanne had a penchat for drawing potatoes. If visions of abstract paintings and juicy roasted vegetables are dancing in your head already, we don’t blame you.”
Contents
Introduction: Reading in the Kitchen
Appetizers
Soup
Eggs
Fish
Meat
Vegetables
Sides
Bread and Cheese
Fruit
Desserts
Beverages
Bibliography
Acknowledgements
Permissions
Photo Acknowledgements
Appetizers
Soup
Eggs
Fish
Meat
Vegetables
Sides
Bread and Cheese
Fruit
Desserts
Beverages
Bibliography
Acknowledgements
Permissions
Photo Acknowledgements
For more information, or to order this book, please visit http://www.press.uchicago.edu
Google preview here
You may purchase this title at these fine bookstores. Outside the USA, see our international sales information.
