In time for the holiday season of indulging, the Art Institute of Chicago presents this exhibition that documents the American fascination with food, using paintings and sculptures, as well as period cookbooks, menus, and posters, dating from the 18th through the 20th century. The online exhibition is presented in the form of a cookbook and includes historical recipes illustrated with works from the exhibition. Contemporary contributions from (primarily) Chicago chefs, restauranteurs, and a few amateur cooks are also featured. For example, an Andy Warhol tomato soup can decorates a recipe for Tomato Soup Cake from Anne Marshall's Cooking with Condensed Soups, 1950, while James Peale's Still Life: Balsam Apple and Vegetables, c. 1820s is paired with a recipe for pickled cauliflower or broccoli from a much earlier cookbook, The Cook’s Own Book, 1832. Modern recipes include Jason Gorman's Sweet Corn Spoonbread, Judith Barter's Candle Salad, and Paul Kahan's Lobster Thermidor Sausage. Hungry? Visit online to see and print the recipes, read all about the chefs, and see lots of pictures of food.


  • Arts > History
  • Arts > Visual Arts

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    oai:nsdl.org:2200/20131210195521401T,Arts -- Visual arts,NSDL_SetSpec_internetscout,History/Policy/Law,Arts -- History,Social Sciences,NSDL



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