The Modern Art Cookbook

Description

Food has always been a favourite subject of the world's artists, from still-lifes by Matisse and Picasso to the works of Claes Oldenberg and Andy Warhol. But how do artists eat? The Modern Art Cookbook provides a window into how both great and lesser-known modern artists, writers and poets ate, cooked, depicted and wrote about food. A cornucopia of life in the kitchen and in the studio throughout the twentieth century and beyond, the book explores a wide-ranging panoply of artworks of food, cooking and eating from Europe and the Americas - from the early moderns through the Impressionists, Symbolists, Cubists, Futurists and Surrealists up to today's art - as well as writing about food from contemporary novelists, writers and poets. Mary Ann Caws supplies numerous delicious modern art recipes, from Frida Kahlo's Veracruz-style red snapper to David Hockney's strawberry cake and Claude Monet's madeleines, exploring the parallels between the art of cuisine and the visual and verbal arts. The Modern Art Cookbook illuminates the significance of particular ingredients and dishes in the lives of some of the world's greatest artists, providing a feast for the eyes and the mind as well as the palate. Beautifully illustrated and often surprising, this compilation is a joyous guide to the art of food.

Author description

Mary Ann Caws is Distinguished Professor of English, French and Comparative Literature, Graduate Center, City University of New York, and the author of many books on art and literature, including Robert Motherwell with Pen and Brush (Reaktion, 2003), Pablo Picasso (Reaktion, 2005) and Salvador Dali (Reaktion, 2008).