Monthly archive February, 2011
Théo van Rysselberghe – Plum Applesauce

Théo van Rysselberghe – Plum Applesauce

I have been anxiously waiting for the arrival of stone fruit season. Living on the coast, the cool bite to the air with the approach of autumn is more pronounced due to the sea breeze. After an unprecedented, balmy heat wave two weeks ago, the temperature dropped from 44 to 22° C in one week....
Feasting on Art Recipe Contest II

Feasting on Art Recipe Contest II

Hello friends, it is that time of year again! I am happy to announce the opening of the 2nd annual Feasting on Art Recipe Contest to commemorate the two-year mark of this blog. Following the success of last year’s contest, I decided to feature a painting of an ingredient that is near-and-dear to my heart...
William Joseph McCloskey – Oven Candied Tangerines

William Joseph McCloskey – Oven Candied Tangerines

I read the essay Borderland by M.F.K. Fisher on a sunny afternoon during a fleeting hour of leisure. The title gave no hint to the topic of the essay, yet within the first few sentences, the words began to resonate. Speaking of the simple pleasures of food, the methodological preparation of the tangerines reveals that...
Colour Yellow - Wolfgang Laib – Pollen and Turmeric Rice

Colour Yellow – Wolfgang Laib – Pollen and Turmeric Rice

Subtleties of taste, texture and tone – a simple meditation on the infinite. Made of rice and pollen meticulously mounded across the floor, Wolfgang Laib’s 2007 work, Ohne Zeit – ohne Ort – ohne Körper, acts as an ephemeral testimony to existence in its rawest forms. Amidst the grid work of rice mountains, the glowing...
Colour Yellow - Gustavo Montoya - Banana Flan

Colour Yellow – Gustavo Montoya – Banana Flan

Yellow is a colour of juxtapositions. In the natural world, animals and insects cloak their bodies (often in conjunction with the colour black) to signify poison, danger. Likewise, it is the colour of death, the sallow skin of a sick person and the brilliant autumnal yellow of leaves before they fall to the ground. The...
Nikos Hadjikyriakos-Ghikas - Cabbage-Wrapped Meatballs

Nikos Hadjikyriakos-Ghikas – Cabbage-Wrapped Meatballs

Recently I have been thinking a lot about meatballs. From Molly Wizenberg’s search for the perfect meatball for Bon Appétit to The Traveler’s Lunchbox’s adaption of Lynn Rosetto Kasper’s beguiling recipe featuring spinach, cinnamon, almonds and candied citron, I have been reading about delicious little orbs of meat in all of my favourite venues. Although...