The fine art of food
Ottolenghi’s French fancies at the Metropolitan Museum of Art
A film about the Versailles-inspired desserts the chef makes for an event at the museum is a visual treat – albeit one with a bitter aftertaste
Storm in a teacup – at Kew’s pavilion restaurant
The gardens’ latest restaurant occupies the site of their first refreshment pavilion – which has a surprisingly turbulent history
Sugar high – the fine art of fast food
A super-sized dollop of whipped cream now tops the Fourth Plinth – and there’s plenty more where that came from
Morel compass – John Cage’s mania for mushrooms
For the avant-garde composer, mushroom-foraging was closely linked to his ideas about sound and spontaneity
Guests and gadgets – in the kitchen with Lee Miller
Lee Miller’s last great reinvention is also her least well known – as an accomplished and authoritative cook at her East Sussex farmhouse
Anti-pasta movement – on the Futurist Cookbook
F.T. Marinetti regarded macaroni-lovers as yesterday’s men. But are any of his radical recipes worth sampling?
Lads and lobsters – John Minton’s food illustrations
The artist’s designs for Elizabeth David’s cookery books evoke a happy world of fine living and dining
The ace caff that now leaves a bad taste – at the V&A Café
Henry Cole had the art of the museum cafe down to a tee. Oh for his veal cutlets!
‘Sugar paste is very fine, finer than porcelain’ – the art of historical banquets
The food historian Ivan Day talks about the historical table settings he has recreated for an exhibition at the Fitzwilliam Museum
Cooking up a storm in Picasso’s kitchen
An exploration of Picasso’s passion for food sheds new light on the artist’s other appetites
More to cheese than meets the eye?
How Dutch meal still life paintings captured the great intellectual preoccupations of the 17th century
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Food for thought – the art of the museum restaurant
From casual cafes to fine dining – the eating options at a museum can tell us a great deal about how it sees itself