The Modern Art Cookbook
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11 943 Ft (11 375 Ft + 5% VAT)
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11 943 Ft
Availability
Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-5 weeks.
Not in stock at Prospero.
Why don't you give exact delivery time?
Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Publisher Reaktion Books
- Date of Publication 1 October 2013
- ISBN 9781780231747
- Binding Hardback
- No. of pages288 pages
- Size 231x182x26 mm
- Weight 892 g
- Language English
- Illustrations 11 black&white illus., 100 colour illus. 0
Categories
Short description:
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, Cezanne'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.
Long description:
"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" – Frederic Tuten, author of "Tintin in the New World" and "Van Gogh's Bad Cafe"
"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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