Regardless of our cooking prowess, all of us have undoubtedly spent some time in the kitchen. We all need to eat, and our preferences are intensely personal. Yet food is often overlooked in the biographies of anyone who wasn’t a chef or gastronomic icon.
Two new books focusing on the culinary lives of artists Monet’s Palate Cookbook, by Aileen Bordman and Derek Fell, and Dinner with Jackson Pollock, by Robyn Lea — show this to be an oversight. The artists’ approaches to food provide a new way of thinking about their very different approaches to art, and of understanding the artists themselves.
As Francesca Pollock, the artist’s niece, writes in Dinner‘s introduction, “He painted the same way he cooked: Endlessly using leftovers; keeping and re-using; trying one color or shape and then another. There was never ever any waste. Painting, like cooking, was a way