by Yves M. Larocque (Ph.D.) | Jul 12, 2010 | Food | Cooking, Inspiration |Thoughts, Painting
An Italian philosopher is certainly needed for our painting workshops—and who better than the Neapolitan Giovanni Battista Vico (1668–1744) with his well-known verum esse ipsum factum (“truth itself is constructed”). As Vico argued through his famous principle first...
by Yves M. Larocque (Ph.D.) | Jun 21, 2010 | Food | Cooking, General
Just came back from Toronto where we attended the conference by the Independent Art Media OnFire, which was in fact very interesting. We would like to underline the keynote closing address by the artist Rafael Lozano-Hemmer who talked about his interest in creating...
by Yves M. Larocque (Ph.D.) | Jun 16, 2010 | Food | Cooking, General
Agnello alla Lega (Lamb with golden raisins, saffron, and juniper berries) Another Studio Italia recipe. A lamb without tomatoes. Delicious and different as we do not often see lamb cooked in light-coloured sauces. Accompany with a Gewurztraminer; it may be from the...
by Yves M. Larocque (Ph.D.) | Jun 15, 2010 | Art History, Food | Cooking
Alberti, Leon Battista (1404-1472), born in Genoa. One of the first Renaissance humanists, Alberti excelled as an architect, sculptor, painter, art theorist and writer. He wrote on a wide variety of subjects, including painting (Della Pittura), architecture (De re...
by Yves M. Larocque (Ph.D.) | May 26, 2010 | Food | Cooking
Today, 33 degrees in Ottawa (Canada), 32 in Barranquilla (Colombia), only 27 in New York (USA); definitely time for a Caprese Salad! For 5 persons (with a nice appetite) Ingredients 1 small romaine lettuce (optional), but good when you are hungry! 5 large beautiful...
by Yves M. Larocque (Ph.D.) | May 25, 2010 | Food | Cooking
“Every evening, around the supper table, usually dimly lit by four candles dripping on Chianti bottles, we would have length y discussions on various topics such as art marketing, the importance of linguistics in contemporary arts, sociology of the arts, and...
