The Founding FoodiesJuly 13, 2014
The Huntington Library, Art Collections and Botanical Gardens
Saturday 7/7 from 9:00am to 12:30pm
Join Maite for a gallery tour and a discussion of how George Washington, Benjamin Franklin, and Thomas Jefferson influenced American cuisine and dietary habits, and prepare an Independence Day worthy meal! ($90 members, $100 non-members)
registration info to follow
Cooking Art History: Sugar BabyJuly 9, 2014
This blog was featured in The Huffington Post on June 17, 2014.
Sugar. Talk of it is everywhere. It’s one of the leading causes of obesity and diabetes in our country. It is an ingredient so common to us that it is difficult to imagine a world without it.
The first reference to sugar in classical literature is attributed to Nearchos of Crete, one of Alexander the Great’s commanders, who in 327 BC reported “a reed in India brings forth honey without the help of bees” while sailing from the mouth of the Indus River to the Euphrates in modern Punjab. The 1st century Greek naturalist Dioscorides accurately described it as “a kind of solidified honey of a similar consistency to salt”. The idea that sugar was a kind of salt persisted well into the Middle Ages when it was occasionally referred to as “Indian salt.” READ MORE
Cooking Art History: Dining With MatisseMay 16, 2014
This blog was featured in The Huffington Post on May 16, 2014.
I’m beyond thrilled to head to my home state of Texas in July to teach a series of classes, Dining with Matisse, inspired by the special exhibition, Matisse: Life in Color, at the San Antonio Museum of Art. French food, art and culture are on my mind.
Matisse lived during France’s Belle Époque. Café culture was at its height, and cafés were where artists came together to exchange stories, discuss ground breaking artistic styles, and eat good food. This good food has a history.
It is said that table manners in Europe changed during the Renaissance when Catherine de Medici married Henry II and moved to France with her cooks. Her chefs de cuisine brought with them innovative recipes, fine tablecloths and introduced silverware, most notably, the fork. Until well into the 16th century, French cooking still had the strong flavors of Medieval Europe but by the 17th century, the French palate had grown more sophisticated and food a more integral part of court festivities. READ MORE