Monthly archive October, 2010
Colour Project

Colour Project

The colour of a food or dish plays an important role in its appeal. Before tasting a tomato, we know that if it is green, it is unripe. These inherent expectations of the natural colouration of the world around us present an interesting challenge to artists. To represent skin tones in a portrait or the...
Diego Rivera – Shrimp Tacos

Diego Rivera – Shrimp Tacos

While completing a mental inventory of the refrigerator during my walk home, I began to reminisce about the flavours of the stacked tortilla torta from a couple of weeks ago. Clicking through my art archives, the two images below caught my eye, specifically because they are works by Rivera not painted upon a wall. Looking...
Cornelius Hankins – Roasted Potato Salad with a Mustard-Dill Vinaigrette

Cornelius Hankins – Roasted Potato Salad with a Mustard-Dill Vinaigrette

Dating all the way back to the 16th century, potato salad was brought by the Spanish from the Americas to Europe. Their version was made by boiling potatoes in vinegar or wine – giving the starchy and often stodgy food a light and sour twang. The German variety, also made with vinegar was Americanised in...
Clara Peeters - Cheeseboard with Marinated Artichokes & Spicy Cherry Chutney

Clara Peeters – Cheeseboard with Marinated Artichokes & Spicy Cherry Chutney

Cheese dates back to pre-recorded history, making it difficult to determine exactly where it was first developed. The word cheese is thought to be derived from the Latin caseus and in the Roman era, cheesemaking was already a widespread practice, with visual representations of the process even in the tombs of the Egyptians. The histories...
Nora Heysen – Corn Fritters with Roasted Peppers, Cilantro and Feta

Nora Heysen – Corn Fritters with Roasted Peppers, Cilantro and Feta

A fritter can be classified as an ingredient coated in batter and deep-fried. In my kitchen, it typically forms a rough patty, lightly fried in a skillet with a number of ingredients still visible through the crusted batter coating. According to the online etymology dictionary, the noun, not the verb, is derived from the 14th...
Henri Fantin-Latour - Baked Cheesecake with Sugared Grapes

Henri Fantin-Latour – Baked Cheesecake with Sugared Grapes

Until last week, the joys of a warm cheesecake were unbeknownst to me. With my ever present soft-spot for the previously cool but always creamy dessert, I would help myself to a rather generous wedge accompanied by a spoonful, or two, of strawberries in a sugar syrup. For my palate this was a bit too...