Feasting on Art

The reduction of the genre of still life to its title produces a problem between languages.  In English, the name ‘still life’ carries certain connotations.  The word ‘life’ produces the idea of movement; the subject is living and has been captured or stilled within the painting.  The title creates the idea that ‘still life’ is a captured moment, perhaps a ‘snapshot’ of one’s Sunday dinner.  This name is entirely misleading, the still life genre often depicts fish, animals, plants, and commodities – all of which are dead.  The name still life is ironic, because life that has been stilled is death.  As French artist, Manet would have used the French title nature morte, which literally translates to dead nature.  The genre was previously known as vie coye, which roughly translates to ‘silent life.’ (1) The distinction between still life and dead nature is important.  Manet was certainly aware of the English title ‘still life,’ and this becomes apparent in the strange dichotomy in the painting between life and death.  The central image of the fish with its tail suspended in time embodies the living/dead aspect.  The fish looks like it is dead with its mouth gaping and eye bulging, yet the broad sweeping brushstrokes and tail flipped into the air, mentioned earlier, suggests movement and thus life.  This embodiment of the tension within the title of the genre is an aspect of painting unique to Manet.

Édouard Manet, Fish (Still Life), 1864
oil on canvas, 32.1 x 73.4 cm, The Art Institute of Chicago

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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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As a Midwest girl I was very excited when Chicago blogger Dana from Real Food Rehab sent me an email regarding a collaboration. She very kindly interviewed me for her site and we quickly began to assemble ideas. The Art Institute of Chicago has always been very near and dear to my heart (it houses the painting that began my still life education) and I was delighted when Dana suggested we pick a painting to highlight an upcoming exhibition at the museum. Dana is a regular contributor to the Huffington Post and combines a unique viewpoint to the vast food blogsphere. A few of my favorite posts are her pickled asparagus and the review of The Flavor Bible, one of my oft-used cooking resources. Thanks for collaborating with me Dana!

Visit Dana’s blog Real Food Rehab for a rustic apple tart recipe.
 

Henri Matisse, Apples, 1916, Oil on canvas, 116.9 x 88.9 cm, Art Institute of Chicago
© 2010 Succession H. Matisse / Artists Rights Society (ARS), New York

 
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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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My favorite recipes are those that intertwine the idea of sweet and savory. When I mentioned to a friend that my next still life painting was titled Mound of Butter she suggested I make shortbread. Updating the typical sweet cookie recipe into a savory biscuit makes the perfect base for a roasted tomato or a slice of spicy chorizo. A baking note: the shortbread should be nearly white when fully baked, overcooking will result in a very dry biscuit. It can also be formed into one of three traditional shapes; fingers, rounds, or a Petticoat Tail (a large circle cut into pointed segments).

Antoine Vollon, Mound of Butter, 1875-1885
oil on canvas, 50.2 x 61 cm, National Gallery of Art, Washington DC

 
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