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...
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...
