cooking

Posted in Ancient World, Exhibitions and Installations, J. Paul Getty Museum

What Did Byzantine Food Taste Like?

Spoons with Inscriptions / Byzantine
Image courtesy of and © Benaki Museum, Athens, 2013

In the kitchen with the Byzantines. More»

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Posted in Behind the Scenes, J. Paul Getty Museum

Great Literature Inspires Culinary Creations for “Selected Shorts”

Pea tendrils with scallop / Getty Restaurant
Spring on a plate: Pea tendrils over scallop pays humorous homage to Lydia Davis's story "Letter to a Frozen Peas Manufacturer"

Two of life’s pleasures come together this weekend: stories and food. More»

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Posted in Ancient World, Getty Villa

The Ancient Wisdom of Aphrodisiacs

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Tickle your tongue with this seductive cocktail based on ancient aphrodisiacs. More»

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Posted in Behind the Scenes, Getty Center

Traditional English Recipes with a California Flair

Spotted Dick at the Restaurant at the Getty Center
A contemporary spin on Spotted Dick, the traditional English pudding made with dried fruit. Here it's served with fruit compote and a creamy almond custard

Our chefs share their 21st-century updates on traditional English favorites. More»

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Posted in Art, Behind the Scenes, Exhibitions and Installations

Korean Cooking, the Authentic Fusion Way

Korean cooking at the Getty

Getty chef Mayet Cristobal worked with volunteers from the Korean Cultural Center to create an authentic-fusion menu. More»

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Posted in Art, J. Paul Getty Museum, Manuscripts and Books

Slaving Over a Hot Medieval Stove

Baking Bread / Unknown illuminator, Belgium
Baking Bread (detail) in a psalter by an unknown illuminator, Belgium, mid-1200s. Tempera colors, gold leaf, and ink on parchment, each leaf 9 1/4 x 6 1/2 in. The J. Paul Getty Museum, Ms. 14, fol. 8v

If cooking for a crowd seems like hard work today, imagine what it must have been like in the Middle Ages, before the advent of electricity, indoor plumbing, or take-out. Two illuminations from a psalter (book of Psalms) offer a… More»

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Posted in Education, Exhibitions and Installations, J. Paul Getty Museum, Manuscripts and Books

Just Desserts – Gourmet Gothic Sweets

Dessert is served! Participants get ready to savor their Gothic treats

When you hear the word “Gothic,” what comes to mind? Black-lipstick-wearing teens? Cathedrals with flying buttresses? What about lavender pudding or torta bonissima? Students at the Getty learned what tickled the Gothic sweet tooth at a culinary course that featured… More»

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Posted in Getty Villa, J. Paul Getty Museum

At the Roman Table: Fish Sauce, Sausage-Stuffed Pig, and Good Conversation

Sally Grainger with porcellum hortolanum at the serving table for At the Roman Table at the Getty Villa

On a recent midsummer’s evening, the Getty hosted a program called At the Roman Table: A Culinary Adventure at the Getty Villa. The event drew 160 guests on each of two balmy evenings to Malibu, where we enjoyed a banquet… More»

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Posted in Behind the Scenes, Exhibitions and Installations

“Paris: Life & Luxury”—In Culinary Form

Mayet Cristobal in the kitchen of the Restaurant at the Getty Center

Paris in the mid-18th century was a time of invention in the culinary arts. Food was an integral part of the fashion and culture of this bustling city. Haute cuisine has its foundations in this time and place. So for… More»

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Posted in Education, Exhibitions and Installations, J. Paul Getty Museum, Manuscripts and Books

Imagining the Culinary Past in France: Recipes for a Medieval Feast

The Performance of a Crusade Play at King Charles V's Feast (detail), Master of the Coronation of Charles VI, Paris, about 1375–80. From Great Chronicles of France (Grandes chroniques de France). Bibliothèque nationale de France, Paris. Ms. fr. 2813, fol. 473v

In the French Middle Ages, as today, banquets were opportunities for the well-heeled to entertain guests in style. The set-up was simple: boards placed on trestles topped with white cloths, wine diluted with water in clay vessels, meats on five-day-old… More»

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      All Hail Tiberius, Least Media-Savvy of the Roman Emperors

      Tiberius was proclaimed Roman emperor on September 17 in AD 14, exactly 2,000 years ago.

      He was also a bit wacko. “He was the least media-savvy emperor you could imagine,” says curator David Saunders, who has been in charge of this bronze portrait of Tiberius which leaves us on September 22. He point to this description found in the writings of Cassius Dio:

      Tiberius was a patrician of good education, but he had a most peculiar nature. He never let what he desired appear in his conversation, and what he said he wanted he usually did not desire at all. On the contrary, his words indicated the exact opposite of his real purpose; he denied all interest in what he longed for, and urged the claims of what he hated. He would exhibit anger over matters that were far from arousing his wrath, and make a show of affability where he was most vexed…In short, he thought it bad policy for the sovereign to reveal his thoughts; this was often the cause, he said, of great failures, whereas by the opposite course, far more and greater successes were attained.

      Moreover, David tells us, “Tiberius’s accession itself was a farrago: Tiberius sort-of feigning reluctance, the Senate bullying him, he being all, ‘Well, if-I-have-to,’ and in the end—according to Suetonius—saying he’ll do it as long as he can retire.”

      Suetonius is full of great, albeit spurious, anecdotes about poor old Tiberius, David reports. “When someone addressed him as ‘My Lord,’ it is said, Tiberius gave warning that no such insult should ever again be thrown at him.”

      Happy accession, My Lord!

      Portrait Head of Tiberius (“The Lansdowne Tiberius”), early 1st century A.D., Roman. The J. Paul Getty Museum

      Statue of Tiberius (detail), Roman, A.D. 37, Soprintendenza Speciale per i Beni Archeologici di Napoli e Pompei – Museo Archeologico Nazionale di Napoli, Laboratorio di Conservazione e Restauro. Currently on view at the Getty Villa following conservation and study.

      09/17/14

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