Feasting on Art

Trompe l’oeil paintings have a long history within the realm of the visual arts. The French phrase translates to ‘trick the eye’ and it dates back to the Roman era, where it was used to create doors and windows within highly detailed murals. An ancient Greek story recounts a competition between the rivals Zeuxis and Parrhasius, the former painting grapes that appeared so tangible that birds flew down from the sky to peck at them. Parrhasius’ painting won the competition – Zeuxis asked to have the tattered curtains drawn aside to view the painting only to realise that the painting was of the curtains themselves.

De Scott Evans, A new variety try one, c.1890
oil on canvas, 30.4 x 25.4 cm, Columbus Museum of Art

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I know that this is only my eighth recipe here on Feasting on Art and like the lemon & orange ice cream this risotto has a focus on citrus flavors. If you are familiar with still life paintings then you will know that the majority of them will feature a lemon somewhere on the canvas. Traditionally citrus fruits represented the wealth of the patron commissioning the painting because they were exotic commodities that required a substantial sum of money to acquire. In an era where artists were treated as craftsmen, the lemon became a test for the artist to demonstrate skill in illustrating the different manipulations of light. The paint was carefully applied to depict the lustrous light glowing from within the semi-translucent flesh of the lemon with the delicately cut peel curled in a long tendril showing a complex perspective (example here). These beautiful fruits will in all likelihood be featured many times here at Feasting on Art but like the 17th century artists, the lemon is a challenge for me to keep looking for new fresh and inspired recipes.

Giovanna Garzoni, Still Life with Bowl of Citrons, late 1640s
tempera on vellum, 27.6 x 35.2 cm, J Paul Getty Museum

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