Pieter Bruegel & William Carlos Williams – Grilled Corncobs with Parmesan, Lime & Paprika
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...
Zhang Daqian – Kimchi Fried Rice with Egg and Seaweed
Kimchi (김치) is a Korean side dish made from a variety of fermented vegetables which dates back thousands of years. Health magazine named it one of the world’s healthiest foods due to its high fibre/low fat/vitamin loaded composition. The kimchi I purchase is made with cabbage in a firey sauce found at our local Asian...
Erwin Wurm – Mustard Seed & Garlic Pickles
Erwin Wurm’s 2008 series Selbstporträt als Gurken features a collection of 26 realistically sculpted and painted pickles placed on white plinths. According to the media release from Jack Hanley Gallery where the works were exhibited in 2010, “On the most basic level, the individuality of the pickles…mock the concept of a singular identity and Realism’s...
Luis Meléndez – Cucumber Finger Sandwiches
Sometimes the lack of a complicated recipe puts a block on all of my writing efforts. I wonder if it is necessary to share a sandwich recipe so simple that essentially it reads, bread, butter and cucumber – assemble. These dainty finger sandwiches were first made by my friend Mel who lined them up on...
Charles Ethan Porter – Spicy Sautéed Corn
I first tried out this corn recipe on my Thanksgiving menu this year. The spicy corn, brightened with a squirt of lime, proved to be the perfect foil to the buttery and rich dishes I tend to make. I adapted the recipe from the food blog Orangette which recommends eating with cheddar and toast, which...
Andy Warhol – Poinsettia Cocktail
In the early 1980’s, Andy Warhol created a number of Poinsettia paintings and screen prints to give as gifts to his friends. The ubiquitous Christmas flower became associated with the holiday in Mexico in the 16th century. As instructed by an Angel, a young girl who couldn’t afford a gift, gathered up some weeds to place...
Albert Anker – Pistachio Cranberry Icebox Cookies
The Swiss painter Albert Anker painted scenes of everyday village life. Over his career he painted over thirty still life paintings of both rural and urban table settings. The painting above illustrates Anker’s affinity with the work of Jean-Siméon Chardin, the still life master that heavily influenced his aesthetic. He sought to make his compositions...
John Frederick Peto – Old-fasioned Molasses Cookies
The American trompe l’oeil artist John Frederick Peto depicted ordinary objects at their actual size in his paintings. Peto worked within the genre throughout his career and The Poor Man’s Store is an early example of his aesthetic style. The jumble of goods displayed through an open window in the painting portrays candies and fruit,...
Joseph Decker – Peppermint Ice Cream
The peppermint candy, commonly associated with Christmas, makes for a mint-flecked ice cream that is both sweet and soothing. Around the holidays, after countless lavish meals and heavy desserts, a palette cleansing mint dessert perfectly fits the bill. The German-born artist Joseph Decker moved to the United States in 1867. In 1879, he traveled back...
Julie Green – Four Fried Chicken Legs
The artist Julie Green has been working for more than a decade on her series titled The Last Supper comprised of painted china illustrating the final meal requests of death row inmates in the United States. The menus, gleaned from newspaper clippings and websites humanize a sect of society typically disregarded by the general public....
De Scott Evans – Caramelized Onion Flatbread
The small canvas, A Plate of Onions (1889), predates the other work by De Scott Evans adapted on this blog. Whereas A new variety try one epitomizes the trompe l’oeil style for which the artist was renowned, the onion painting illustrates his mastery of texture from the wispy roots to the crinkly skin and smooth...
George Lambert – Pan-fried Buttered Cauliflower with a Poached Egg
In the most basic sense, Egg and cauliflower still life (1926) by George Lambert is a study in texture. The bulging florets of cauliflower are offset by the smooth shell of the egg. In a memorable dish, the combination of texture is just as important as the fusion of flavour. Taking a cue from Lambert’s...