Indulge in a visual feast with the irresistible combination of fine art and food from Phaidon


Belfast-born artist Laura Wilson remembers growing up and dabbling in her Aunt Pauline’s kitchen. One day, in her hairdressing salon, Aunt Pauline discovered a special recipe, an amalgam of marshmallow and peppermint meringue cream. Wilson recalls that it was “light and chewy, it was unlike anything I had ever tasted. Unfortunately, the original recipe is now lost. My mom and I recreated it from our memories and it’s called The Humbova.

Be careful, Humbova may seem like a slight culinary whim, but its preparation requires some precautions. Wilson recommends wearing safety glasses while crushing a key ingredient you would expect to find decades ago in a great-aunt: black-and-white striped peppermint hard candy called humbugs.

“It’s built in layers and letting it sit in the fridge overnight allows the flavors to develop,” Wilson describes. “When you take a spoonful, imagine you are mining clay to make bricks or you are an archaeologist studying the geological layers of a landscape. “

The Humbova’s elaborate recipe, which must be refrigerated overnight before serving, is one of a weirdly tantalizing abundance of personal photographs, paintings, collages, sketches, iPhone shots, and artwork. Leading contemporary artists currently working including Ghada Amer, Jimmie Durham, Studio Olafur Eliasson, Subodh Gupta, Nikolai Haas, Jeppe Hein, Carsten Höller, Dorothy Iannone, Ragnar Kjartansson, John Lyons, Philippe Parreno, Nicolas Party, Zina Saro- Wiwa, Tiffany Sia and Rirkrit Tiravanija.

Many works of art were created for the book or are first published in Te Kitchen Studio: culinary creations by artists. The savory tome is written by the editors of Phaidon, with an introduction by Massimo Bottura. This perfect holiday gift for foodies and / or aesthetes on your list may exaggerate your eyes and sensibility, but it’s budgeted at $ 39.99 for a 288-page hardcover book with 300 dazzling and daring illustrations.

Fairly organized alphabetically by artist, Tthe kitchen studio includes a clever introduction by Bottura, an Italian restaurateur and boss chef of Osteria Francescana, a three Michelin star restaurant in Modena, Italy. Read carefully, because you’ll want to savor every stroke of insight from the talent behind the culinary treasure that was heralded as the world’s best restaurant in 2016 and 2018 in William Reed Business Media’s. Award for the 50 best restaurants in the world, which also regaled Bottura with the Chefs’ Choice Award in 2011.

All taste buds will be tempted by the fantastic range of recipes that range from the authentic to the imaginary, from the difficult to the easy, from the serious to the cheeky. Each concoction is edible and accessible to valiant cooks and amateur bakers eager for a creative and tasty getaway.

Sit in a mismatched chair as a guest of Turner Prize-winning artist Laure Prouvost, who evoked the eerie residence of her imaginary grandfather. The Fictional Relationship is a conceptual artist and beloved companion of German artist Kurt Schwitters, who straddled Dadaism, Constructivism, Surrealism, poetry, sound, painting, sculpture, graphic design and typography, all by being a pioneer in the art of installation. Reminiscent of a tea room, it was inspired by Schwitter’s friend’s nickname, Wantee, derived from her request “do you want some tea?” »Prouvost takes us into the strange space between fable and reality with this delightfully disturbing exhibition which was commissioned by Tate Britain and Grizedale Arts for the 2013 exhibition Schwitters in Great Britain at the Tate.

Celebrated for his vibrant large-scale naturalistic portraits frequently referencing Old Masters while depicting African Americans including President Barack Obama, Kehinde Wiley serves Senegal’s mouth-watering national dish, thieboudienne. Individual pescatarians will be delighted to learn how to prepare this fish and rice feast with clear instructions from a close friend, Pierre Thiam, originally published in the Senegalese-American chef’s famous cookbook, Senegal: Modern recipes from the source to the bowl.

Israeli artist Keren Cytter wows us with something easy to prepare, but a mouthful to say: “Baked Chicken with Sumac and Okra in Tomato Sauce”. Be careful, however, as your cat may jump across the table to empty your plate. Cytter, who explores film, performance, drawing and photography to share tales of social alienation, linguistic representation and the function of individuals in predetermined cultural systems through experimental modes of human storytelling and perception, becomes playful with the imagery and practical with the recipe.

“It’s a dish that I love to cook for lunch and dinner for my friends and for myself,” Cytter said. “I like it because it’s cheap (basically chicken with potatoes) and it’s special because of the okra. There is no story behind this dish. I started cooking it a few years ago after finding a batch of okra in the supermarket and rediscovering my love for chicken thighs.

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