Dinner with Picasso
Creative Proposals:
A Beginning
Creative Proposal Promotional video
Dinner with Picasso
Alaena Turner
Funded by the Institute of Making, 'Dinner with Picasso' ran as a series of interdisciplinary research workshops based at UCL, Jan-Sep 2014. This is an original project exploring the relationship between art and food, originally developed for the extra-curricular program of BSIX Sixth Form College, 2012.
The project consisted of 6 tasting workshops, with contributions by chef and food writer Sybil Kapoor, writer/curator Chris Fite-Wassilak, and algae specialist, Dr Brenda Parker
During the workshops the research participants, including staff and students from Slade School of Fine Art and the School of European Languages Culture and Society explored the form of the recipe. Constraint writing techniques, such as word substitutions and homophonic translations were used to produce a number of culinary inventions, including 'Grey Ricotta and Couscous' and 'Green Pears and Parsley'.
Dinner with Picasso was presented at the Materials and Society conference held at the Institute of Making, June 2012. 'Surprise Bananas' a dish adapted from Piccinelli's formula for cooking chicken inside a banana (Futurist Cookbook p227) was served. (Text Taken from Website)
The Project continued to develop and become represented in a number of subsequent events.
Creative Proposals
Participants
Bryan Parsons
Gary Woodley
Alaena Turner
Alex Michon
Caroline de Lannoy
Charleston Prince
Cos Chapman
Kieran Drury
Rebecca Birch
Sam Belinfante
Victor Mavedzenge
and
Organiser
Alaena Turner
Speakers
Sybil Kapoor
Chris Fite-Wassilak
Dr. Brenda Parker
Participants
Gary Woodley
Bryan Parsons
Eddie Farrell
Dinner with Picasso
Website
Menu from white to black - Dinner with Picasso
By Eddie Farrell
Grey Ricotta and Couscous
Measure out components into vessels
Components:
150g Couscous
3 tbs Pistachios
1 pinch of Salt
1pinch of Pepper
1 knob of Butter
2 tbs of Honey and a drizzle
250g Ricotta
3 tbs Onion Seeds
A visual quantity of boiling water
Grind Pistachios coarsely using a Pestle and Mortar and add to Couscous. Add salt and Pepper.
In an appropriate sized vessel pour boiling water onto Couscous mix to a height of 1cm above top surface.
Cover until water has absorbed into mix, then crumble knob of butter into vessel and stir generously with fork.
Next Grind black onion seeds in pestle and mortar (when bored use coffee and spice grinder), when it is a fine powder add to Ricotta.
Stir until mixture becomes grey, add the spoonfuls of honey, stir again.
Put Couscous in a mould, then place on plate.
Quinnel Ricotta mix on top.
Drizzle Honey on top.
Take a spoon and hold it in your favourable hand
Use the instrument to collect an amenable ratio of the components on plate.
Lift gingerly to mouth
Open and consume.
This product must be consumed on the evening of plating.
Arrangement conjured by Natalia Charogianni, hands used in photographs are Bryan Parsons’
