crEATing A masterPIECE
If the Museum goes into the kitchen
Richard Avedon. 1981. ‘Avedon Parfait’, Caitlin Freeman.2013.
Breakfast with Picasso and a Dalí after dinner.
Yes, Food is not only trend, entertainment, philosophy, diet, science or religion; food is also a Masterpiece.
This is the idea of Caitlin Freeman, a young pastry chef. She works at Blue Bottle Coffee inside the San Francisco Museum of Modern Art (SFMOMA).
Caitlin transforms Art in delicious pieces of happiness. So, while Mondrian (photo on the left side) became a sponge cake, Wharol became a jelly, every artist can be reproduced in a dessert. Iconic works of Art become excellent recipes and the compositions of the masterpieces are made not with brush, water and colours but made with whisk, milk and biscuits.
This is an example to explain how Art and creativity have not limits and all the types and the experience of they can meet each other in a perfect way.
So, Come on! Who wants the last slice of Rothko?
Saveria Squarzoni
https://librementeart.wordpress.com/2016/07/19/creating-a-masterpiece/
Book.
‘Modern Art Dessert’. Caitlin Freeman. 2013.Ten Speed Press
Link.
http://www.bluebottlecoffee.com
http://www.modernartdessert.com
Culaccino 