Photo by Erin McGuire On 17 February 1906, a group of Freemasons in Clontarf dined on oysters, then slurped on a choice of turtle or hare soup. After that, they chomped through the fish course: turbot and lobster sauce or filleted sole. The “releve” course was boiled chicken and […]
Culinary mysteries from the 16th century. Want to whip up a storm in the kitchen just like the Swiss did 400 years ago? The oldest surviving German-language cookbook in Switzerland has been republished, and what once fed the clergy of the diocese can now be served up in your […]
“About 14,400 years ago in the Black Desert of northeastern Jordan, someone was tinkering with the recipe for the perfect pita. This auspicious moment in culinary history has been captured by researchers who sampled the contents of two stone fireplaces at the site of Shubayqa 1. The team, led by University of Copenhagen archaeobotanist Amaia Arranz-Otaegui, found that the people living at this small campsite, hunter-gatherers who belonged to a culture known as the Natufians, were making unleavened bread-like products at least 4,000 years before the dawn of agriculture …”
Until 13 January 2019, the exhibition “Cokeryen. Photo, film, food by Tony Le Duc” can be visited in the Antwerp museum Snijders&Rockoxhuis. The exhibition takes place within the framework of the cultural city festival ‘Antwerp Baroque 2018. Rubens inspires’. More information and the full programme can be found at www.antwerpenbarok2018.be.
Le Duc is inspired by baroque food still lifes by Flemish Baroque painter Frans Snijders and his contemporaries, but also by the cookbook of Antonius Magirus. With new photo and video work, he provides a different view of Baroque. Literally and figuratively.
Tony Le Duc makes a selection from the recipes of the past and presents them to 15 Antwerp chefs to have them make a contemporary version of the old recipe. Le Duc photographs the new interpretations of the dishes. He makes use of 17th-century colour palette, the stratification and the transient, the vanitas, but in an idiosyncratic baroque image of 2018.
For as long as the exhibition is on the menu, some fifteen Antwerp chefs will serve a contemporary interpretation of a recipe from Magirus’ cookbook in their restaurants. These are more than three months to enjoy the baroque cuisine of the 21st century with all your senses. More info on the restaurant project.
The texts on Magirus accompanying the photographs and for the exhibition catalogue were written by Hilde Sels and Jozef Schildermans.