1. Villalobos Market Mural

    Villalobos Market Mural

    Villalobos Market Mural

    Villalobos Market Mural

    Vince's Market Mural

    Vince's Market Mural

    Vince's Market Mural

    Market Murals: Villalobos Market in Hollywood & Vince’s Market in Atwater Village, LA


  2. Culinary Renaissance:

    The (Italian) Artist’s Table:

    While Pontormo’s notes on his everyday diet is a modest and revealing account of the solitary life of an old but determined artist, a little earlier in 1512, twelve of Florence’s most famous artists and poets had formed a sort of Renaissance supper club. Known as La Compagnia del Paiuolo, members were to contribute creative, aesthetically pleasing dinners for each other, one more inventive than the next. The duplicating of ideas was strictly punished. Their motto in fact was l’arte si fa a cena – art is made at dinner. Sometimes this included the actual setting of the supper, not just the meal itself. For example, the architect and sculptor Gianfrancesco Rustici once invited his guests to eat in what seemed to be a giant, steaming trompe l’oeil tub (a reference to the paiuolo, of the club’s name, a large copper pot for cooking over a fire) where everyone’s dishes were held up on the boughs of a moving tree.



  3. Mexican Artist’s Cookbook:

    Frida’s Fiestas: Recipes and Reminiscences of Life with Frida Kahlo

    Frida’s Fiestas is a personal account in words and pictures of many important and happy events in the life of Mexican artist Frida Kahlo, and a scrapbook, assembled by her stepdaughter, of recipes for more than 100 dishes that Frida served to family and friends…

    Some Notable Inclusions:

    • Oyster Soup
    • Black Mole from Oaxaca (Mole Negro Oaxaqueño)
    • Red Hominy Stew From Jalisco (Pozole Rojo)
    • Chiles in Walnut Sauce (Chiles en Nogada)
    • Jocoque Torte in Broth (Jocoque is a kind of buttermilk)
    • Pork Stewed in Pulque (A particular agave liquor)
    • Chicken in Pipián Sauce
    • Cream of Peanut Soup
    • Stuffed Pambazos (A kind of white bread made with eggs)
    • Revoltijo (a mixed dish made with greens called romeritos)

  4. Be Still Life My Quick Heart:

    Cressida Campbell  Kitchen Utensils
    Still Life with Crabs and Bottle  Paul Lazerges 
    Jason de Graaf  A Binary Set
    Pulp Fiction II  David Edwards 
    William Baptiste Baird  Spring Chickens
    A Leg of Mutton  Unknown (French) 
    George Brookshaw  Apples
    The Artist’s Kitchen, Paris  Alson Skinner Clark 

    food | links | art |

  5. food | links | art |

  6. Kiyo Photography


  7. Food Art:

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  8. Links:

    Cactus, Fruit, Jelly, Donuts w/ Tea:

    The Native American Recipes Blog
    La Tavola - A Print-On-Demand Italian Cookbook
    Venetia In Kyoto: Enjoying Slow Herbal Tea (Video)
    煉瓦窯で焼かれたパン - Brick Oven Baked Bread
    Kenny Scharf’s Donut Paintings
    Strawberries from Ottesen & Garduno’s Cacao
    Cenci: Rags for Carnival


  9. Links:

    Today’s Ligi:

    Esperanto is the most widely spoken international auxiliary language
    Pan-fried Tet Sticky Rice Cake Recipe (Banh Chung Chien)
    Slow Cooker Oatmeal
    Davanagere Benne Dosa (from the city in the Indian state of Karnataka)
    Branzino al sale
    Eating with the Impressionists


  10. Monet’s Table:

    The Cooking Journals of Claude Monet…

    A moody, reserved, and very private man whose daily routine revolved totally around his painting, Monet nevertheless enjoyed entertaining his friends, many of whom were leading figures of the time. As well as his fellow Impressionists — in particular Renoir, Pissarro, Sisley, Degas and Cézanne — other regular guests included Rodin, Whistler, Maupassant, Valéry, and one of Monet’s closest friends, the statesman Clemenceau.

    They came to dine in almost ritual form, first visiting Monet’s studio and the greenhouses, then having lunch at 11:30 (the time the family always dined, to enable Monet to make the most of the afternoon light). Tea would later be served under the lime trees or near the pond. Guests were never invited to dinner; because Monet went to bed very early in order to rise at dawn. All the guests were familiar with Monet’s rigid timetable.

    The recipes collected in his cooking journals include dishes Monet had encountered in his travels or had come across in restaurants he frequented in Paris as well as recipes from friends, such as Cézanne’s bouillabaisse and Millet’s petits pains.

    (Source: gherkinstomatoes.com)

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  11. Food Related Art from Google Art Project