The Modern Art Cookbook

Overview

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 ...
See more details below
Hardcover
$28.44
BN.com price
(Save 27%)$39.00 List Price

Pick Up In Store

Reserve and pick up in 60 minutes at your local store

Other sellers (Hardcover)
  • All (16) from $18.69   
  • New (10) from $23.72   
  • Used (6) from $18.69   
Sending request ...

Overview

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.
Read More Show Less

Editorial Reviews

Wayne Koestenbaum

“Who wouldn’t want to taste Allen Ginsberg’s borscht, Frida Kahlo’s red snapper, or Cézanne’s baked tomatoes Mary Ann Caws—a phenomenal writer, critic, translator, and curator of cultivated pleasures—has assembled an intoxicating mélange 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!”
author of "Tintin in the New World" and "Van Gogh Frederic Tuten

“A masterful blend of scholarship, detective work and recipes by modern masters. This is a gem: wonderful to read and exciting in its prospect of cooking delicious meals created and eaten by great artists.”
Huffington Post

“Mouthwatering. . . . Captivating images of works by Mary Cassat and Gustav Klimt are partnered with recipes used by Salvador Dali and Frida Kahlo, amounting to the perfect gourmet tour through art history. Beyond artworks and recipes, the work also includes diary entries, poems, and bits of correspondence that illuminate art’s long love affair with food. You’ll not only learn to cook Monet’s madeleines but you’ll understand why Cezanne had a penchant for drawing potatoes. If visions of abstract paintings and juicy roasted vegetables are dancing in your head already, we don’t blame you.”
Art and Auction

“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.”
Evening Standard

“The best thing about this beautifully packaged book is the lavish quantity of coloured plates: still lives and drawings, the odd photograph, some familiar, others not, all of them of food. . . . [Caws] has paired pictures and recipes in the most imaginative way. . . . A visual feast to salivate over.”
author of "Tintin in the New World" and "Van Gogh Frederic Tuten
“A masterful blend of scholarship, detective work and recipes by modern masters. This is a gem: wonderful to read and exciting in its prospect of cooking delicious meals created and eaten by great artists.”
Times Literary Supplement - Alex Danchev

“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.”
Country Life

“Try Cézanne’s pears and quinces with honey or Roy Lichtenstein’s roast fillet of beef. Less a kitchen book than a feast for the eyes.”
Bookslut

“[Caws] cookbook is a compilation of recipes culled from various artists’ repertoires or inspired by their preferences, interspersed with paintings, photographs, snippets of poems, fiction, and essays about food or cooking. For instance, there’s a recipe called ‘Cezanne’s Anchoiade’ in homage to the daily anchovies he ate rolled between sautéed eggplant slices on the way to his studio. Instead of pictures of the finished product, a painting by Julian Merrow Smith of two silvery anchovies accompanies the recipe. . . . What Caws is doing is highlighting the intersection between the act of creating art and cooking.”
Telegraph (UK)

“Not a cookbook for those who like precise measurements and step-by-step guides, this book provides instead a rich fund of anecdotes and recipes, mined from the notebooks and journals of writers and artists who also liked to cook. Picasso’s charlotte au chocolat, Cézanne’s knockout bitter orange wine, David Hockney’s strawberry cake and Roy Lichtenstein’s grilled bass all figure here, illustrated by their own or other artists’ pictures.”
ARTnews

“A veritable smorgasbord of strange and often charming details.”
author of "Tintin in the New World" and "Van Gogh Frederic Tuten

“A masterful blend of scholarship, detective work and recipes by modern masters. This is a gem: wonderful to read and exciting in its prospect of cooking delicious meals created and eaten by great artists.”
Read More Show Less

Product Details

  • ISBN-13: 9781780231747
  • Publisher: Reaktion Books, Limited
  • Publication date: 10/15/2013
  • Pages: 256
  • Sales rank: 267,367
  • Product dimensions: 6.70 (w) x 8.90 (h) x 1.00 (d)

Meet the Author


 Mary Ann Caws is Distinguished Professor of English, French, and comparative literature at the Graduate Center, CUNY. Her books include Pablo Picasso and Salvador Dalí, also published by Reaktion Books.
Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)