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News | Dec 13 2018

Spanish Chefs Turn Famous Paintings into Food in New Cookbook

In El Thyssen en el plato, a selection of Spain’s top chefs recreate the museum’s famous works of art and turn them into recipes

Spanish Chefs Turn Famous Paintings into Food in New Cookbook

An interesting new initiative has brought together gastronomy and art and resulted in a 120-page Spanish cookbook called El Thyssen en el plato (The Thyssen On Your Plate).

A selection of Spain’s top chefs visited the Thyssen-Bornemisza Museum in Madrid and each of them chose one work of art that inspired them. Their challenge was to create a dish based on that artwork. The book features 25 recipes, though they are not literal replications of that art. Instead, their creations are inspired by the topic, the colors, the texture of the materials used, etc.

Participating chefs included Juan Mari and Elena Arzak, who chose Piet Mondrian, Composition in Colors, 1931; Oriol Balaguer, Sonia Delaunay, Simultaneous Dresses, 1925; Martín Berasategui, Jacob Philipp Hackert, Landscape with the Palace of Caserta and Vesuvius, 1793; Juan Manuel de la Cruz, Joan Miró, Painting on a White Background, 1927; Andoni Luis Aduriz, Lucio Fontana, Venice Was All in Gold, 1961; Ángel León, Paul Klee, Omega 5 (Imitation of Objects), 1912; Carme Ruscalleda, László Moholy-Nagy, Circle Segments, 1921; Paco Torreblanca, Wassily Kandinsky, Delicate Tension No. 85, 1923; Paco Morales, Jasper Francis Cropsey, Greenwood Lake, 1870; and Diego Guerrero, Mijail Larionov, The Baker, 1909; among many others.

Each recipe includes a brief explanation from the chef about why he or she chose this particular work of art, and includes the ingredients, instructions, and presentation.

Spanish Chefs Turn Famous Paintings into Food in New Cookbook / @Museo Thyssen-Bornemisza

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