Tag: Cooking
Cooking with the Collection: Patrick Nagatani
Learn the history of this Japanese-American dish along with the recipe.
Cooking with the Collection: Claes Oldenburg
What do you think Inverted Q would taste like? Maybe a little like strawberry?
Cooking with the Collection: Pablo Picasso’s Herb Soup
This recipe will carry you from the South of France to heaven on waves of tasty tonal values.
Cooking with the Collection: William Merritt Chase
This regular series uses the Akron Art Museum’s collection as a source of inspiration for home-cooked meals. When I was invited to cook up a post for our Cooking with the Collection series, the first thing that came to my mind was cod — both the painting by William Merritt Chase that hangs in the museum’s McDowell Galleries and the tasty, flaky fish that I often enjoy eating at home. Turning to the painting first, I’m particularly glad to rope it in here because I’ve
Cooking with the Collection: Robert Motherwell
Talk about an abstract RECIPE that is not only driven by an unquenchable need for chocolate, but is also an expressionistic gesture drawing in food!
Cooking with the Collection: Claes Oldenburg
This regular series uses the Akron Art Museum’s collection as a source for inspiration for meals to cook at home. Links to recipes at the end of the post. Most visitors to the Akron Art Museum experience Claes Oldenburg’s work. He, with his wife Coosje van Bruggen, were the creators of Inverted Q, the large painted concrete sculpture occupying an honored position at the front door. While the keen observer might pick out the shape of the letter Q on first glance, this large form feels
Cooking with the Collection: Cindy Sherman
This recipe is fairly easy, though Sherman warns, “This step is more complicated to explain than it is to execute.”
Snack Recipes
by Theresa Bembnister, Associate CuratorWhile conducting studio visits in preparation for Snack, which runs through September 3 in the Judith Bear Isroff Gallery, conversation inevitably meandered toward the edible. Pizza, milk, tater tots and deviled eggs are just a few of the foodstuffs that came up for discussion. With those exchanges in mind, I invited participating artists to submit recipes for the museum blog. To my delight, Brandon Juhasz and Kristen Cliffel responded with lists of ingredients and instructions for foods with strong conceptual links
