Food and art seem to go side by side.... when art is shown, there is normally food around. When one is eating there is normally some sort of art present. But what seemed to be even more interesting is the idea that food is art and art is food.
Michel Richard, is a very prominent chef and happens to be part of my extended family. He owns many restaurants and has written multiple cook books (one of them with my uncle.)
So what makes Richard different from other french chefs? Not only is his food amazing but the presentation is what really makes him stand apart. The interesting combinations of ingredients that one would not normally pair together create the mouth watering dishes served at Citronelle in Washington D.C.
Richard is most famously known for the pastries he makes. During the Holiday seasons he even has meringue shaped like a snowman, three tiers of sugar and delicious cream tied together with a rosemary branch in his arm. Although that is just naming one of the amazing desserts Richard has come up with his talents never seem to surprise me.
Food and art are closely related although it is never really looked at in this way. Many Chef's have been recently spending more time on presentation. Have you ever noticed that in
cookbooks the food always looks amazing but then when you make it at home it does not turn out looking as good? You have to spend as much effort on the presentation as you do on the meal itself! Food IS art and art IS edible as Michel Richard has proven to us!
Anna, i find the idea of art and food together intriguing. But you didn't do anything in this blog post to make me really feel the connection on any level deeper than sometimes food looks really artful. Also, this feels like Anna's personal blog, as opposed to Anna doing journalism through the blog form. Think about we've talked about in terms of what means a person is doing journalism, and ask yourself each week, am I doing those things?
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