Heinrich Kühn – (Biersuppe) Beer Soup
In the last few weeks of September and the first few of October, the city of Munich holds a festival called Oktoberfest. The calendar is adjusted each year so that the festival will end on the first Sunday of October and this year is the 200th jubilee of the event. Revellers gather and enjoy hearty...
John Francis – Honey-Wine Apple Galette
The mix of ordered fruit and a rustic, haphazard crust encapsulates the French term, galette. Typically, the crust is made with plenty of butter so when it is baked, it becomes flaky and extra crusty. In France, a galette can be made either sweet or savoury with ham, eggs and cheese, otherwise known as a...
Diego Rivera – Stacked Tortilla Torta
Diego Rivera, Detroit Industry: East Wall (detail) (1932-33), fresco, Detroit Institute of Art The Detroit Industry murals were completed by Diego Rivera in the early 1930s. The twenty-seven panels range in size from 518 x 1,370 cm to 60 x 182 cm and completely surround the viewer in the courtyard. The murals were created as...
István Csók – Ravioli Caprese
Classified as a filled pasta, ravioli dates back to the 14th century from the writings of Francesco di Marco (1). The word ravioli is similar to the Italian verb ‘to wrap’, riavvolgere, although it is not a derivative. Traditionally, pasta dough is rolled out as thinly as possible and then wrapped around a filling. Italian-Americans...
Luis Meléndez – Baked Salmon with a Dijon-Tarragon Crust
Luis Meléndez, Piece of Salmon, Lemon and three Vessels (1772), oil on canvas, 42 x 62 cm, Museo del Prado Luis Meléndez is known for a series of still life paintings that were painted during a twenty year period at the end of his life. Piece of Salmon, Lemon and three Vessels (1772) was completed...