Feasting on Art

I rarely return home from the grocery store without some sort of brassica in my basket. This is the second week in a row we have enjoyed brussels sprouts roasted simply with a bit of parmesan finished with a squeeze of lemon. The cheese gives the dish a salty-meatiness and the lemon provides a balancing freshness. Excellent paired with an icy dry white wine, the dish could accompany a standard main course or stand on its own topped with a fried egg.

Edward Weston, Cabbage Leaf, 1931
gelatin silver print, 19.1 x 24.1 cm

Read the rest of this entry »

Eat This Poem is a new blog that combines food and poetry in much the same way Feasting on Art considers food and art. The website is written by Nicole Gulotta who has an MFA in poetry enabling her to marry beautiful words with delicious food. Working with her on a collaboration only felt natural and when she suggested a post investigating William Carlos Williams and Pieter Bruegel, I knew I was fated to work with her. While an undergrad I double majored in both English and History of Art and in my final semester, I did an entire course in William Carlos Williams. My major paper considered the collection of poems titled Pictures from Bruegel which is a composite representation of Bruegel’s work through the viewpoint of Williams. The poetry illustrates the way in which Williams’ eye follows the canvas and his impressions while gazing upon the works.

Pieter Bruegel, The Harvesters, 1565
oil on wood, 118 x 160.7cm, Metropolitan Museum of Art

Read the rest of this entry »

As an art historian, I find the artist’s conceptual process to be incredibly intriguing, it lends readability and a deeper understanding to the artwork. In interviews, I am often asked to describe my methods of adapting an artwork into a recipe and truth be told, my approach varies greatly from post to post. There is a general formula I tend to follow and as this blog nears the two-year mark, I decided to share my creative process for the recipe below. In the beginning of each month, I sit down with a calendar and begin combing through my image archives. I try to post a new entry once every five days and so I map out the month, reserving two Mondays to cook and photograph all of the dishes. I queue up artworks that pique my interest and begin listing out the ingredients depicted in each one. As an example, Still Life of Asparagus, pictured below by Nicolas-Henry Jeaurat de Bertry features butter, onion, garlic and white asparagus. After listing the ingredients, I start arranging and rearranging the signature item which ended up being the white asparagus in the recipe below. I tend to start with the recipe title and from the title, work out the ingredient proportions and method of cooking. With the soufflé edged with asparagus, I had a clear picture of how the finish dish should look but was unsure if the recipe would actually work the way I intended. Lucky for me, the soufflé emerged better than I had imagined and the asparagus, when plucked from the soufflé, acted as a vehicle to transport the spongy egg, an aspect I had not anticipated.

Nicolas-Henry Jeaurat de Bertry, Still Life of Asparagus, 18th century
oil on canvas on panel, 25.5 x 36 cm, Private collection

Read the rest of this entry »

On the surface, the small bar in Newtown, Sydney, filled with antlers and aptly named Moose appears to have little in common with Cafe Felix, an Ann Arbor mainstay known for French-style tapas. The commonality the restaurants share appears in the form of a carefully roasted mushroom, upended to form a small cup and filled with a medley of cheeses. As a college student, I would stretch my food budget in order to indulge in the stuffed mushrooms bathed in a sage-cream sauce at Cafe Felix. The small dish had such an impact on my memory, I tried to recreate it to serve at the first dinner party I held in my first flat. As is always the case, I managed to serve my reconstructed masterpiece to a guest that despises mushrooms. I tucked the recipe away until recently, when an impromptu visit to Moose in Newtown revived my interest. Apart from tasting delicious, this cheese post also serves as a timely reminder that there are only 19 more days until the close of the 2nd annual recipe contest.

Pavlos Dionyssopoulos, Still Life with Mushrooms, 1997
wood, paper and plexiglass, 46.2 x 40 x 40 cm, Private collection

Read the rest of this entry »

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 the recipes certainly peaked my interest, I struggled to find a meal composed entirely of ground mince appetising, especially sans a generous portion of noodles. However, upon discovering an issue of Australian Good Food magazine nestled among the classifieds, I spotted a recipe for cabbage-wrapped meatballs and soon found myself in the kitchen rolling, wrapping and saucing. My grandmother affectionately calls this dish pigs in the blanket, a recipe she has made for as long as she can remember. The version my grandmother referred to has roots in Slovak cookery and is also known by the name gołąbk.

Nikos Hadjikyriakos-Ghikas, Still Life with Vegetables, 1976
oil on board, 24 x 34 cm, Private collection

Read the rest of this entry »