by Yves M. Larocque (Ph.D.) | Nov 8, 2010 | Art History, Food | Cooking, Inspiration |Thoughts
Painting and eating Two treatises were written in the beginning of the Italian Renaissance. The first one in Florence in 1436 by the great humanist, Leon Battista Alberti, entitled Della Pittura (On Painting), and the second one in Rome around 1460 by the “eminent”...
by Yves M. Larocque (Ph.D.) | Oct 17, 2010 | Food | Cooking
Art and cuisine in Tuscany, of course! How can we leave without underlining the marvellous food we had. “At Studio Italia”, proclaimed Yves in that ebulliently Gallic Yves manner, “we eat very well, but we do not gain weight!” Hmmm. We’ll let our scales be...
by Yves M. Larocque (Ph.D.) | Sep 10, 2010 | Food | Cooking, General
In the spirit of our three last posts on Vico, we invite you to create the recipe of the month. Since it is Fall (Spring in Australia) and an excellent season for mushroom hunting (in the wild or at the market) why not a cream mushroom soup? We did ours with these...
by Yves M. Larocque (Ph.D.) | Sep 2, 2010 | Food | Cooking, General, Inspiration |Thoughts, Painting
When you paint, please do not repeat what has been done thousands of times. Rather, experiment! You can work on a conventional subject, but in a new way. As a painting instructor, I have never been one to say: “You always start by…, and next, you do…” Where is the...
by Yves M. Larocque (Ph.D.) | Aug 14, 2010 | Art History, Food | Cooking, General, Inspiration |Thoughts, Painting
Let’s carry on from our Vico post posted on July 12. So many times we stay anchored in our old ways and paradigms out of fear and a false sense of security. We are comfortable; we do not want to force too much. So many times we read in painting instruction books: “do...
by Yves M. Larocque (Ph.D.) | Jul 15, 2010 | Food | Cooking, General
Maiale all’Anguissola (pork with capers and sundried tomatoes) A very popular Studio Italia dish since it is delicious and can be prepared quickly. Keep in mind that capers (capperi), that grow wild in Italy, should always be added at the end of cooking to...
