Feasting on Art

My big writing project is almost over and I am very happy to be able to spend a bit more time on this space. I have an exciting series of posts lined up in conjunction with the writing project because there are so many fantastic artists here in Australia. I want to devote a bit of time and space on this blog highlighting a few of my favourites besides Heysen, Hawkins, Olsen and Drew who have already made an appearance on this blog. I am also working on a series with my very talented friend Cassie so keep your eye on this space for lots of new things. In anticipation for an upcoming degustation trip to the Blue Mountains with some friends I have been testing out a few soup recipes. This is one of my favorites and is perfect for the cold weather we have been having.

Paul Cézanne, Still Life with Onions and a Bottle, 1895-1900
oil on canvas, 66 x 81 cm, The Louvre, Paris

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A baker I am not. I am not diligent with measurements – often adding a bit too much of this and not enough of that. With that being said, I am pleased when a recipe just works, especially with my unmeasured prodding. We had very special guests visiting this weekend and I was able to accrue other opinions re: the deliciousness of this cake. It is moist and decadent with the sweet/sour of the simmered oranges cutting through the richness of the chocolate and molasses. The fresh ginger pops and is mirrored by the ground ginger in the batter. Believe me, it is highly addictive and if possible, best enjoyed on a picnic with a cup of strong coffee and a view like this.

Paul Cézanne, Still Life with Ginger Jar, Sugar Bowl, and Oranges, 1902-06
Oil on canvas, 60.6 x 73.3 cm, Museum of Modern Art, New York City

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Hello friends!! On April 3rd Feasting on Art will be one year old! I am very proud of this site and to celebrate I am holding a recipe competition. To perpetuate the dialogue about food and art I want to get all of my readers involved so don’t be shy, even if you’ve never left a comment please participate! The very first painting I posted here was a still life by Renoir and it seemed only appropriate to post another of his paintings a year later. I chose a still life that could be adapted to either a sweet or savory recipe, see my posts for Strawberry BBQ Pulled Pork, Strawberry Shortcake, and Berry Vlaai for inspiration. I know that many of you are in the middle of winter so feel free to use frozen strawberries, strawberry jam or even a flavored liquor or vodka in your recipes. Also don’t assume strawberries have to be the central ingredient, you could make a lot of interesting things with lemon using strawberry as an accompaniment. You can find the contest and prize details below.

Pierre Auguste Renoir, Strawberries, 1905
oil on canvas, 46 x 28 cm, Musée de l’Orangerie, Paris, France

 
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Every December disappears in a blink. Between holiday dinners and various projects, my time management skills are seriously tested. That is why I love the idea of brunch – combining meals to save time! I put together this little menu featuring fruity breakfast recipes inspired by Post-Impressionist painters.

If you live in the Eastern Suburbs of Sydney and you see a Wentworth Courier while out and about then check out my interview on page 30. If you are not a Sydneysider you can read it here. I also had an article published in the December 2009 issue of Ceramics Monthly. As a tangent off of my dissertation, the article explores the work of contemporary artists who incorporate methods of repair and use into the finished product. From Bethan Laura Wood’s teacups that stain as you drink them to the delicate drips of gold lacquer on the Reiko Kaneko‘s pieces the idea of use as damage is disregarded and instead embraced. You can read the article online here.

The period of art known as Pointallism was evolutionary due to the mathematical approach to colour and optics. The art up until the late 1880s was driven by the emotive qualities of colour and location. Pointallism marked a scientific foray into the arts similar to the complex perspecitval theories developed by Renaissance artists. The beauty of Pointallism is its methodical simplicity – small dabs of pure colour are applied to the canvas that are intended to mix in the viewer’s eye. When developing a recipe for this post I sought to embody this principal, two strong flavours that are simultaneously distinct yet blended into an alluring orange-cream beverage.

Paul Signac is one of the lesser known proponents of Pointillism. His palate was influenced by his travels on the coast – the brilliant blues and vibrant greens of the sea melded with his free and expressive brushstrokes. The zig-zag texture in the background of the composition gives the painting a sense of movement among the static objects. Although Signac is predominantly known for his portrait of Félix Fénéon (completed 7 years after Still Life with a Book) his entire body of work influenced some of the great subsequent artists including Henri Matisse.

{Roasted Vanilla Orange Juice}

4 large oranges
1 vanilla pod
3 c water
1/2 c sugar

Juice 3 oranges and set aside. Slice the fourth orange and place on roasting tray with 1 c water and 1/4 c sugar and the vanilla pod. Roast for about 25 minutes until the oranges begin to caramelize. Remove from the oven and let cool.

Mix the remaining sugar and water until dissolved over high heat in a small saucepan. Reduce the heat to a simmer and let cook for about 5 minutes. Set aside and cool.

Once the roasted oranges have cooled, juice and discard the rinds. Scrape the vanilla seeds from the pod and add to the juice. Strain the water and sugar mixture from the roasting pan. Once the simple syrup in the sauce pan is cool add to the juice mixture and then chill in the refrigerator.

Serve cold.