THE FOOD SEEN: “The Modern Art Cookbook” with Mary Ann Caws January 6, 2015 11:21 AM On today’s THE FOOD SEEN, Mary Ann Caws, a Distinguished Professor of Comparative Literature, English, and French at the Graduate School of the City University of New York, takes an in-depth look at palates of famous artists throughout history. “The Modern Art Cookbook” mixes art with recipes, from Salvador Dali’s “Eggs on the Plate without the Plate” to a Picasso’s Omelette a L’Espagnole. The relationship between how Impressionists, Surrealists, and Futurists see food, interpreted through cooking, is wonderfully reflective of their personal styles. Imagine being studio with Paul Cezanne, snacking on his Anchoiade (anchovy spread), or trying Frida Kahlo’s Red Snapper, Veracruz Style, a bite of Monet’s Madeleines au Citron, or a slice of David Hockney’s Strawberry Cake. You can’t touch Andy Warhol’s “Campbell’s Soup Cans”, but you can eat Allen Ginsberg’s Borscht any day!
“I think the simplicity of the recipes is exactly what I was aiming at – simple and spontaneous – the kind of thing you’d make if people happened to drop in.” [18:00]
–Mary Ann Caws on THE FOOD SEEN