Andy Warhol, Poinsettias, circa 1983
synthetic polymer and silkscreen inks on canvas, 35.5 x 28cm, Private collection
Posts tagged with “orange”
This is the last weekend before the Feasting on Art Recipe Contest deadline. Submit your entries now to be in the running to win a copy of the cookbook, Food of the Louvre.
Historically, the pomegranate was used to symbolise fertility due to the mythical origins of the fruit. As related by Silvia Malaguzzi in her book Food and Feasting in Art, the god Acdestis, violent and lustful, was “handed over to Bacchus, who got him drunk. Once Acdestis had passed out, Bacchus tied up his feet and genitals. When Acdetis woke up, blood seeping from his genitals formed the pomegranate. The fruit was taken to the nymph Nana, who became pregnant by it and gave birth to Atys” (1). From the outside, the pomegranate is a fairly inauspicious fruit. It was not until I sliced it open, the crimson juice staining the cutting board and splattering on my clothes, that the corporeal aspect of the fruit was revealed. Within the iconography of the Christian Church, the pomegranate represents the blood of Christ. The name is derived from the Latin pōmum meaning apple and grānātus meaning seeded. Beating a section of the fruit with the back of a spoon yields a scattering of round ruby seeds. The pomegranate is sometimes thought to be the forbidden fruit of the Garden of Eden, similar to the ‘garden of paradise’ of Qur’an where the ancient fruit with the jewel-like seeds grew (2).
Jacob van Hulsdonck, Still Life with Lemons, Oranges and a Pomegranate, c.1620-40
oil on panel, 42 x 49.5 cm, The Getty Collection
On August 5th, the exhibition Slow Burn – A century of Australian women artists from a private collection, will open at the S.H. Ervin Gallery. I have spent the past four months working very hard on the exhibition catalogue and am very proud to be a co-author on such an exciting and important project. Of the 102 artists from the collection, I researched and wrote 47 of the bios – the reason the Feasting on Art posts have been quite infrequent. The collection ranges “from the delicate pastels of Janet Cumbrae Stewart to the modernist prints of Margaret Preston through to the bio-techno sculptures of Patricia Piccinini. The works in the exhibition demonstrate the skill and versatility of women artists over the past hundred years” (S.H. Ervin Gallery). In honour of the exhibition I plan to do a mini-series featuring a few of the artists represented in the collection as well as one or two of the artworks that I did not write about for the book. The exhibition will be on view at the S.H. Ervin Gallery until the 19th of September.
Margaret Olley, Still life with mandarins, c.1975
oil on board, 76 x 122 cm, Private collection
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
Welcome to Feasting on Art’s brand new home – a new look designed by Alyson of Seventy and Sunny and a new URL. There is the same Recipe Index but a new About page. I still have to get a photo up but until then you can see a pseudo self-portrait here. I have a bit more work to do before I will feel completely settled in but I really love the new site. As you can see there is now a designated space for sponsors, email tresjoliestudios AT gmail DOT com for the current advertising specs.
I planned out this post before I realised its significance as the first on the new blog. Luckily the ceviche combines many of my favorite ingredients – seafood, fresh fruit, lime, and spicy pickled jalapeños. Ceviche is a seafood dish that originated on the Mexican coast. The seafood is marinated in citrus juices which pickle the meat and effectively cooks it without heat. The flavors are sweet and spicy with a hint of sour from the lime. It is the perfect summer dish and is best enjoyed with a glass of cold white wine and a view of the ocean.
Frida Kahlo, Still Life: Viva la vida y el Dr. Juan Farill, 1953-54
Oil on masonite, 39 x 64.7 cm, Private Collection
