GIỚI THIỆU VỀ TẬP NÀY
Are you hungry for a mouthwatering deep-dive into art and food with Abi and Liz? From Caravaggio’s wild artichoke story to luxury strawberries and today’s obsession with posting fancy meals online, this episode is all about the highs, lows, and occasional messiness behind what we eat and how we show it off. If you’ve ever wondered why artists paint rotting fruit, why people decorate pastries like works of art, or why watching someone eat can feel a bit over the top, this episode is a delicious listen you won’t want to miss.
SOURCES:
Academic article: Jesse Locker, "Caravaggio's Artichokes," Gastronomica 19, vol. 4, Winter 2019: pp. 20-27. https://www.academia.edu/40754475/Caravaggios_Artichokes
Substack article: "Glory and Gore go Hand in Hand" by @LesbianFoodAccount: https://open.substack.com/pub/lesbianfoodaccount/p/glory-and-gore-go-hand-in-hand?r=4njq0r&utm_campaign=post&utm_medium=web&showWelcomeOnShare=false
- Caravaggio, "Bacchus" (c. 1596)
- Nathaniel Bacon, "Cookmaid with Still Life of Vegetables and Fruit" (c. 1620–1625)
The Art Assignment, "Art Cooking: Salvador Dali," https://www.youtube.com/watch?v=8kiSGTwtpTs
- Martha Rosler, Semiotics of the Kitchen, 1975. https://www.youtube.com/watch?v=ZuZympOIGC0
- Claude Joseph Bail, Still Life, Eggs, (c. late 19th century)
- Roberto Bernardi, Il Cerchio Bianco, 2009.
- Kathleen Ryan, Bad Lemon (tart), 2020.
Also: Dutch Golden Age Vanitas Still Lifes: Paintings by artists such as Pieter Claesz and Willem Heda, known for showing abundance, rot, and transience (e.g. “Still Life with a Gilt Cup”)
Theme Song Credit
Acid Jazz Loop - Music Bed by gulyas25 -- https://freesound.org/s/233699/ -- License: Creative Commons 0
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