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Modern Art Cookbook - Mary Ann Caws

Modern Art Cookbook

By: Mary Ann Caws

Hardcover | 1 December 2013

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Matisse, Picasso, Hockney—they may not have been from the same period, but they all painted still lifes of food. And they are not alone. Andy Warhol painted soup cans, Claes Oldenburg sculpted an ice cream cone on the top of a building in Cologne, Jack Kerouac’s Sal ate apple pie across the country, and Truman Capote served chicken hash at the Black and White Ball. Food has always played a role in art, but how well and what did the artists themselves eat? Exploring a panoply of artworks of food, cooking, and eating from Europe and the Americas, The Modern Art Cookbook opens a window into the lives of artists, writers, and poets in the kitchen and the studio throughout the twentieth century and beyond.

From the early moderns to the impressionists; from symbolists to cubists and surrealists; from the Beats to the abstractionists of the New York School, Mary Ann Caws surveys how artists and writers have eaten, cooked, and depicted food. She examines the parallels between the art of cuisine and the visual arts and literature, using artworks, diaries, novels, letters, and poems to illuminate the significance of particular ingredients and dishes in the lives of the world’s greatest artists. In between, she supplies numerous recipes from these artists—including Ezra Pound’s poetic eggs, Cézanne’s baked tomatoes, and Monet’s madeleines—alongside one hundred color illustrations and thought-provoking selections from both poetry and prose. A joyous and illuminating guide to the art of food, The Modern Art Cookbook is a feast for the mind as well as the palate.
Industry Reviews
"Connecting the senses is what The Modern Art Cookbook is all about. . . . The larger purpose of this delectable anthology is the association of reading, looking and cooking. . . . Mary Ann Caws has a discriminating eye, a catholic taste, a fine feeling for feeding, as A. J. Liebling called it, and a wonderfully well-stocked larder of culture. As a trans-historical truffle-hound she is hard to beat. . . . Mary Ann Caws's purpose is triumphantly achieved. The marriage of lookery and cookery is beguiling: the total effect is mouth-watering."--Alex Danchev "Times Literary Supplement"
"It's the rare artist who doesn't occasionally make the antics of the kitchen the subject of a work or two. But far from offering a dry review of that phenomenon or a delicious-looking but unfulfilling cocktail book of plates, Surrealism scholar Mary Ann Caws has assembled a collection of artists' personal writings, from diary entries to poetry, to examine the connection between art and paintings in The Modern Art Cookbook."-- "Art and Auction"
"Who wouldn't want to taste Allen Ginsberg's borscht, Frida Kahlo's red snapper, or Cezanne's baked tomatoes? Mary Ann Caws--a phenomenal writer, critic, translator, and curator of cultivated pleasures--has assembled an intoxicating melange of reminiscences, art works, poems, and recipes. This savory compendium offers imaginative satisfactions of the highest order. I can't wait to bake David Hockney's strawberry cake!"-- "Wayne Koestenbaum"

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