Between March and June 2020, Brukenthal National Museum carries out the project “Contemporary Brukenthal: Color and Taste”, co-financed by the Romanian National Cultural Fund Administration.
After coordinating projects on cuisine during the Middle Ages and Baroque, illustrated by paintings and objects from the Museum's collections ("16th century cuisine at the princely court of Transylvania" in 2018 and "The palace with two kitchens: Baroque culinary experiences at the residence of the Governor of Transylvania” in 2019), for 2020 we propose a contemporary experiment – not the way food is illustrated in still lives, but the way culinary creation can illustrate a work of painting!
Culinary art experts were invited to find common areas with contemporary painting, from elements such as line, shape, color and texture, to compositional principles such as balance, contrast, rhythmicity, unity / variety, etc.
In this sense, 18 works by Peter Connerth (from the collection of the Museum of Contemporary Art) were selected to inspire the 15 chefs from Austria, Ireland, Italy, Malta, Libya, Romania, Slovakia and Hungary who responded to our invitation.
For starters, we offer you the example found in the project poster: Attila Galambos, Oyster tartare, kohlrabi and elderflower, a dish inspired by the work of Peter Connerth, Inter stellar, acrylic on canvas.
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