Going Dutch

[f8n_begorra]

I'm planning a dinner party that will be an homage to Dutch art  from Bosch to Mondrian (arbitrary, I know... it's my middle name. Actually, no, digression is my middle name, but I digress!) It'll take me months to prepare for it since I need to research the art, the ingredients, wines, beers and eating habits etc, but before I begin,  I'd value

Comments

[quuf]

Don't know if you read Tom Wolfe's The Bonfire of the Vanities, but if I remember correctly, there's a scene in a trendy SoHo restaurant where one of the characters orders a dish that's inspired by Mondrian's "Broadway Boogie-Woogie". It amounts to a rather sparse but beautiful meal (I realize this is probably no help at all-sorry).

[f8n_begorra]

I've not read it, but will certainly do so now.

[f8n_begorra]

Now I'm intrigued and wonder what, for example, a dish inspired by a Van Gogh might look like.

Thanks

[quuf]

Terrine de l'oreille du fou, perhaps, or roast crows with corn on the cob.

*lol*

[f8n_begorra]

Having the guests eat crow certainly sounds more like a performance art piece. Hmmmmmmm!

[bikerbearmark]

Save Mondriaan for dessert - sweet primary colors on rectilinear cake. Leeks would be best a la van Gogh:

[f8n_begorra]

You mind-reader you!

Now, what about the guests? Should they interpret a facet of Dutch art in modern dress? Can you imagine "Arnolfini & Wife" as interpreted by Ralph Rucci?

[f8n_begorra]

Come to think of it, Mondriaan might well be represented by a Japanese Suimono with citrus and abalone; each flavor having it's own charactar and space on the palate; each as different as primary colors.

[bikerbearmark]

Robbie, I love your subtle sense for synaesthesia; designing a rectilinear taste experience with voluptuous visual curves and crunchy mouthfeel is something that would not have occurred to me.

BTW, one of my coworkers is planning a trip to Sonoma and Napa in a few weeks; where's the buzz for hot new wineries these days?

[f8n_begorra]

Thanks:-)

I'll email you wine info

[f8n_begorra]

The Terrine de l'oreille du fou might be interpreted with mushrooms and no incarcerations. N'est pas?

[quuf]

Brilliant!

Poor Vincent.

[quuf]

Seriously, if you want to learn a bit about 17th-century Dutch dining customs, you could reference Simon Schama's The Embarrassment of Riches at the library. There's a chapter called "Feasting, Fasting, and Timely Atonement".

[f8n_begorra]

That book is one of the reasons I want to do this project. I need to revisit it, but it was for me an illuminating raead. ALso the book Amsterdam by Maxx

[mhgagnon]

Heehee. How about The Potato Eaters?

[f8n_begorra]

Yes! But the challenge would be to take the literal idea and transform it into a dish, whiff, texture, form so you could eat The Potato Eaters!