How about a Green Bitch or some blood and guts? How to put art in your tart
From Da Vinci to Dalí, Monet to Marinetti, these are the offbeat recipes of some of the art world’s masters
Paul Cézanne’s favourite snack was anchovies spread between slices of sautéed aubergine. He liked it so much that he set out each morning for his studio with a stash of it in his bag. For Any Warhol, it was chocolate stuffed between two slices of bread, a concoction he named “cake”, though he also said that anything with sugar in would do, and was known to serve jam sandwiches for supper.
These are just two of the culinary tips I have borrowed from artists lately, in an attempt to liven up the unremitting bore that cooking has become in lockdown. Before, I found calm in the ceremony of chopping and stirring. Now, well, spoons have been thrown.
I began with The Modern Art Cookbook by Mary Ann Caws, a scrapbook mined from the notebooks of artists who liked to cook, moving on to a 1977 Artists’ Cookbook from New York’s Museum of Modern Art (MoMA), for which artists such as Warhol and Louise Bourgeois supplied a favourite dish. From the former, I learnt David Hockney’s recipe for strawberry cake; from the latter, that people in the 1970s ate a lot of double cream...