Faculty Book: Mary Ann Caws

Mary Ann Caws

The Modern Art Cookbook
(Reaktion Books, 2013)
 
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, Caws opens a window into the lives of artists, writers, and poets in the kitchen and the studio, from the end of the nineteenth century to the present. 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, C├ęzanne’s baked tomatoes, and Monet’s madeleines—alongside one hundred color illustrations and thought-provoking selections from both poetry and prose. Mary Ann Caws is a distinguished professor of comparative literature, English, and French at the Graduate Center.

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Submitted on: JAN 15, 2014

Category: Comparative Literature, English, French, Faculty Books