cuisine

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 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 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, Getty Villa

Cook Your Own Aztec Feast

Guacamole with a dash of lime
Guacamole with a dash of lime

Mexican cooking as we know and love it in the U.S.—moles, carne asada, burritos, cafe con leche, loads of melty cheese—would have been unrecognizable to the Aztecs. They didn’t have cows, pigs, sugar, cheese, butter, cinnamon, or wheat. They did,… More»

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Posted in Art, Education, Getty Center, J. Paul Getty Museum, Sculpture and Decorative Arts

Eating with the Elite: A Culinary Tour of the Machine d’Argent

La Machine D'Argent, François-Thomas Germain, French, 1754

This spring the Museum is offering a feast of tours and courses about food in art. Nancy Real and Lilit Sadoyan, two gallery teachers, agreed to give me a taste. We went straight to the magnificent Machine d’argent by François-Thomas… More»

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Posted in Art, Getty Center, J. Paul Getty Museum, Photographs, Film, and Video

Picturing Food: A New Social Art?

Untitled from the series British Food, Martin Parr, 1995. © Martin Parr/Magnum Photos

Drop your fork! I need to take a picture! Perhaps you’ve heard this exclamation, followed by the snap of a camera, while dining at a restaurant or sitting down to a home-cooked meal. Maybe you have even said it yourself,… 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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