Picasso’s sangria, Emily Dickinson’s gingerbread, Frida Kahlo’s red snapper, and other delectable delights from beloved artists and writers. Art historian, literature scholar and professor Mary Ann Caws constructs an “amalgam of literary passages, recipes, still-lifes, photographs and film frames” related to food, featuring contributions from such icons of modern art and modernist literature as Pablo Picasso, Frida Kahlo, Man Ray, Andy Warhol, Ernest Hemingway, Emily Dickinson, and Vincent van Gogh. Eleven chapters explore different courses and gastronomical categories — appetizers, soup, eggs, fish, meat, vegetables, sides, bread and cheese, fruit, desserts, and beverages — treating each as a distinct genre… READ MORE
