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On ‘The Modern Art Cookbook’

Author and food historian Andrew F. Smith and poet and cultural critic Wayne Koestenbaum join author and art historian Mary Ann Caws for a conversation moderated by Arezoo Moseni, centering on the newly published The Modern Art Cookbook.

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, Mary Ann Caws’ 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.











When: Wed., Feb. 26, 2014 at 6:00 pm - 8:00 pm
Where: New York Public Library—Stephen A. Schwarzman Building
476 Fifth Ave.
917-275-6975
Price: Free
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Author and food historian Andrew F. Smith and poet and cultural critic Wayne Koestenbaum join author and art historian Mary Ann Caws for a conversation moderated by Arezoo Moseni, centering on the newly published The Modern Art Cookbook.

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, Mary Ann Caws’ 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.

Buy tickets/get more info now