Culinary Historians of NY
Menu
  • Home
  • About
    • About CHNY
    • Board of Directors
  • Join
    • Member Benefits
    • Meet Some Members
  • Attend
  • Scholarships
    • Amelia Award
    • Scholar’s Grant
  • Ask Our Experts
    • Experts Bureau
    • Links We Like
  • Read
    • NYFoodStory
    • Podcasts of Events
    • Archived Newsletters
  • Cook
  • Contact

Cooking and Modern Art

November 21, 2013 / Culinary Historians of NY / Program Summaries

Program Title: Cooking and Modern Art
Speaker: Mary Ann Caws
November 21, 2013
Location: National Arts Club

Mary Ann Caws, Distinguished Professor of English, French, and Comparative Literature at the Graduate School of the City University of New York and author of The Modern Art Cookbook, piqued our art appetites with images of food by artists of the late 19th and 20th centuries, including still lifes by Manet and Matisse and food images by Claes Oldenburg and Roy Lichtenstein. She paired these works with artists’ writings about food from diaries, novels, letters, and poems and regaled us with anecdotes and recipes from soup–Picasso’s herb soup–to coffee–Colette’s Concierge’s Café au Lait. In her research, she has discovered such bons mots as Salvador Dalí’s “I like to eat only things with well-defined shapes that the intelligence can grasp. I detest spinach because of its utterly amorphous character.” Refreshments from recipes in the book were served, including Allen Ginsberg’s borscht, Picasso’s Spanish omelet, and Monet’s almond cookies.

Artistically-inspired refreshments were served, including Caws’s adaptation of Monet’s madeleines

Next CHNY Event

  • Wednesday, February 10th, 2021
    • Taverns and the Emergence of the Colonial American Culinary Scene with Vaughn Scribner

Follow Us

Search

Recent Events

  • The Dairy Restaurant with Ben Katchor

    November 16, 2020
  • The Chili Pepper in China with Brian Dott

    October 19, 2020
  • How Fast Food Became Black Food with Dr. Marcia Chatelain

    September 24, 2020
  • Women in the Kitchen: A Lunchtime Conversation with Anne Willan

    August 28, 2020
  • Defining American Cuisine with Paul Freedman

    March 4, 2020

Recent Recipes

  • Recipes to accompany ‘Taverns and the Emergence of the Colonial American Culinary Scene’

    January 23, 2021
  • Fennel Stew and Bread Soup, a recipe collected by Valerio Farris

    January 6, 2021
  • Dr. Knerr’s Tiki Bar Mai Tai: 2 versions

    December 1, 2020
  • Kasha Varnishkes

    November 16, 2020
  • Cold Beet Borscht à la “Molly Goldberg”

    November 16, 2020

Archives

Share this...
Share on Facebook
Facebook
Pin on Pinterest
Pinterest
Tweet about this on Twitter
Twitter
Share on LinkedIn
Linkedin

©2021 Culinary Historians of NY :: Site by KPFdigital