Art Cooking: Vincent Van Gogh | The Art Assignment | PBS Digital Studios
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- Опубликовано: 1 окт 2024
- Journey through the life and eating habits of artist Vincent Van Gogh in four courses: potatoes, bread, absinthe, and a decent meal. For a more thorough exploration of his work: • Better Know: The Starr... .
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Recipes:
Stewed Potatoes, reprinted in Food in Motion: The Migration of Foodstuffs and Cookery Techniques
Pain Noir from Bernard Clayton's New Complete Book of Breads
How to Serve Absinthe Correctly: • Video
Stewed Chicken with Mustard Cream Sauce from Van Gogh's Table: At the Auberge Ravoux
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"Sour stomach, bad teeth and persistent struggle with depression - we transfer this all to a platter"
It's likely that he suffered from lead poisoning, and that is what led to him having such poor health.
www.theatlantic.com/health/archive/2013/11/how-important-is-lead-poisoning-to-becoming-a-legendary-artist/281734/
I really like how you don't care much if the dish isn't perfect, because the point is to show that artists are human and so, maybe, we can all be artists. Or cooks.
Ha! Great to hear. (And I wish I could say I don't aim for perfection, but, uh... I do. I'm just not a good enough cook to pull it off!)
The Art Assignment Haha, I know what you mean. But please be proud of what you do here because it is so precious!
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It's kinda funny that now you have to pay more money for brown bread
Thank you for this, on the days when I'm feeling down I can remind myself, "Well at least I can cook, Van Gogh couldn't do that I, but I can" it is the little things that matter.
Ahhhhh fresh bread! Sustaining starving and forgetful artists since the beginning of time!
I'm so excited, I'm making pain noir for a class project! Here is the written recipe for those who want it:
1/4 cup cornmeal
1/2 cup boiling water
1/3 cold water
1 package dry yeast
1 oz unsweetened chocolate
1/2 tablespoon butter
1/2 cup molasses
2 tsps salt
2 tsps caraway seeds
1/3 cup mashed potatoes
2/3 cup whole wheat flour
1/2 cup rye flour
1/3 cup all purpose flour
1 egg beaten, mixed with 1 tablespoon of water
Coarse salt (optional)
Tools
1 baking sheet sprinkled with cornmeal
dough scraper
Steps
1. 1/4 cup of cornmeal in 1/2 cup boiling water, stir until smooth
2. Add 1/3 cup cold water to mixture to slightly cool the mixture to lukewarm
3. Add packet of dry yeast to the mixture stir in, set aside
4. In a small sauce pan add 1oz of unsweetened chocolate and add 1/2 tablespoon of butter as well
5. Heat this over low heat and then allow it to cool
6. Pour cornmeal slew to a mixer and then pour in cooled chocolate and give it a stir
7. Pour in then your 1/2 cup of molasses, 2 tsps salt, 2 tsps caraway seeds, and 1/2 cup of mashed potatoes
8. Beat this until smooth
9. Add in 2/3 cup whole wheat flour and then beat for two minutes
9. Cover mixture and set aside and let ferment for 1 hour
10. After the hour, pour in a 1/2 cup of rye flour, stir in until shaggy ball forms
11. Turn over onto a very well-floured work surface and turn the bread dough over and over ( dough will be very sticky) with a bench scraper, adding more flour as needed, for 8 minutes
12. Sticky dough is then added to a well-greased bowl and covered to let rest and rise for about 1 hour and 15 minutes or until doubled in size
13. Once time is up, punch down the dough, let rest for another 15 minutes
14. Then on a well-floured surface roll and shape the dough into a round shaped loaf
15. Set this aside for another 45 minute rise (maybe an hour) or until doubled in size again
16. Brush the top with beaten egg mixture, and sprinkle coarse salt over the top
17. This goes into the over for 10 minutes at 375, then for 35 minutes at 350 (or maybe longer if the loaf is still flat, keep an eye on it)
18. You know the loaf is done, when you can tap on the bottom and the loaf sounds hollow
(please add corrections, if I mistyped anything)
I've watched a lot of documentaries on Vincent and am always wanting to learn something new about him. I really enjoyed this since it covered something about Vincent that I didn't know much about. Great work as usual :)
That is always the goal! With an artist like Vincent there is so much regurgitation of information. Glad I could offer something new, and thanks for watching.
Yea, I think I've watched just about everything I could find on Vincent. I own several books about him and always enjoy looking at the pictures and reading about his life. I'm a starving artist myself and make most of my own meals on a tight budget but I've never thought much about what Vincent ate. Very creative on your part to make a video that even the most die hard Vincent fans might learn something from :) As one of the biggest influences on my life and art, I'm always hungry for more information about him.
GOD!!!! i live for this shit!!!!!!!!!!!!!!!!!!!!!!!!!!! please do more!!!!!!! maybe a paul gauguin or picasso??? i love yall and i live for these vids thanks
I really like this series of art cooking. It always makes me happy and i eat along with yall. Admitidly its usually ramen or chicken nuggets. P.S. do Magritte please
Right?? Lol just ate PB Captain Crunch while watching this
all of these need a good dash of lead-based oil paints and turpentine
Avery Suzuki yes! He actually ate yellow paint and it was never mentioned in the video
He did not. It's a myth
And a little bit of pixie dust
What I read was that, while painting, he would continually twist his brush in his mouth to create a point.
I must say, the way you pronounce the Dutch references: very good! Impressive really! As a Dutch native I was really pleasently surprised!
Very nice video!
Wait... in the US it is not normal to peel your potatoes before cooking?! Confused dutch person here
Freyja's Shieldmaiden depends on the person, and the dish,
Depends on what kind of food you're making and the type of potatoes.
Ian Mitchell if you boil with the skin on, it comes right off very easy
Corinne Marie yeah I know, but only a demon can actually peel a hot potato, tried once, never again!
I almost always do.
I absolutely love these videos. Not only do they give insight to the every day side of an artist's life (as what one eats and how one eats it tells a lot about that person) but it also showcases cooking and the complexities that stem from it. Social class, the availability of resources, location, politics, and the time period with which the artist lived all culminate into their diets and better help us reflect on what factors play into our own.
Really good point. When art gets stored away in museums and as time passes, further and further away from its origin and context, so much of that apparent complexity is lost. Glad we could do something small to add that complexity back in. Thanks for watching and commenting thoughtfully!
This series continues to be one of my favorite things to watch on RUclips :)
I love this show, but it was insanely frustrating too watch you peel those potatoes with a knife and waste so much of that good potato... But no hate! ILYSM
This one seemed more in my cooking skill range. Maybe I can try this one out. Love them all though.
The peeling towards his hand has me uncomfortable.
Wait... people *don't* peele their potatos before cooking?? I mean, depends on the dish, but that's a normal thing, right?
I actually prefer to boil them with the skin on and peel them after they’ve been cooked (the skin is super easy to remove by using a butter-knife and pulling). I think they are less watery that way and thus have a better taste and texture.
I think in most europe they are peeled. We (in italy) peel almost everything unless we're sure we know where it's from and if they used nasty chemicals for bugs killing and such. Yeah I also think it's normal.
I like the skin :) just wash it first, like you would with an apple.
there is a sort of relaxation to be found in watching people peel potatoes
im shaking.... that bread.... wtf..... this is so wrong
CHOCOLATE?? REALLY?? I guess you added it for color but that was out of place and unnecessary if you wanted accuracy. Because what would chocolate do in the bread of the poor??
Absolutely lovely, I look forward to every new episode of The Art Assignment, but art cooking has such a special place in my heart -- as does Van Gogh! I nearly shouted with excitement when I saw this video in my subscriptions feed. Thank you for bringing these recipes to life, I can't wait to try them! x
Best one you’ve done yet 👏🏼 Truly enjoyed this one.
Absinthe actually can be hallucinogenic. Not in normal use but when consumed in large quantities, like an alcoholic, endangering your liver amounts, it does bring forth hallucinations. It is basically the thujone (from the wormwood) that pushes you over the edge.
So excited whenever a new cooking episode comes up! Great to recognise some parts of his life as seen in "Loving Vincent" as well :^)
the last time i was here, i said the starry night video inspired me to go see it while in new york. so I did, last week, and it was a wonderful experience. not to mention the other exhibits at moma (thanks for the recommendations, Sarah) and how much other museum visits have been made richer by this channel :)
So great to hear! I actually peeked in on The Starry Night on Tuesday. I had forgotten that it is covered in glass, which I understand from a conservation perspective, but when most of the paintings that surround are not, I think it makes me notice that decision more. With such a textural painting like that one, it pains me not to be able to see it without the glass! Of course I still enjoyed it, and again appreciated how impossible it is to accurately capture the color of a work through digital image. There I go with more complaints ;).
I'm an architecture student and during the year I ate mostly bread, I thought it was just me that munched bread during my work time
i love u guys but the way how much the meat from potato came off when peeling it stressing me out shhshshs
Just made the Stewed Potatoes recipe my first meal I made all by my self. (I am 13)
If anyone is interested, the coffee in the Potato Eaters is likely chicory coffee as coffee beans were still something of a luxury, especially for the peasants living far from the coffee houses of the cities. Serving potatoes with vinegar was also period typical.
Interestingly in Bernadette Murphy's "Van Gogh's Ear", she found inventories of the local off-licences and a few of the bars/brothels Vincent mentioned in his letters, none of them stocked absinthe. She takes this to suggest that any placement of absinthe in any paintings from Arles was more symbolic than reality.
In Hungary, we usually peel potatoes before cooking. I was shocked when I moved to England that boiled potatoes are served with the skin on there. But I think it might be because of different varieties have different types of skin.
Same in Germany! There's some kinds that are cooked whole with skin, but even then you'll peel them afterwards.
yes, yes, same here
I’m English, and it very much depends on the potato. We have small ones called new potatoes, those we eat with the skin on. Larger potatoes we peel before we cook them
@@lucykeegan6303 we do the same in Portugal 😊
Ok, but are we going to talk about how he ate yellow paint because he wanted the happiness inside him? I feel like that should have at least been mentioned in the video
I love when I see intelligence on the internet. Congrats for this great job.
Curl your fingers under when you cut! I was sweating watching your thumb precariously close to the knife cutting the bread! Need all your appendages to do art!
I would love to see an Art Cooking collaboration with Binging With Babish. You both take inspiration from art for your video series and care about making the preparation of the food aesthetically appealing.
if you want some bread advice, if you kind of twist and pull the bread under itself itll have a better rise. its hard to get a good rise with rye flour because of the gluten content and so on, but a slightly tighter top will help.
Thanks! I really want to try this one again. It was so good. I will follow your advice and also proof it longer.
Vincent van gogh favourite food.
Paint and ciggaretes
These Art Cooking videos are not only educational, but very calming. Thank you for creating such well-crafted and thoughtful content.
I was just listening to my favourite song "Vincent" by Don McLean, so this fits perfectly :D If you don't know it, LISTEN TO IT! It really is bittersweet.
theunsolvedcase it's one of the most beautiful things ever made :)
Yes! It makes an appearance in my Better Know: The Starry Night video for good reason.
Please please keep making these because I love food and I love art and I love learning! These are so captivating! I'd love to see an Andy Warhol episode.
Can't put into words how much I love this channel. It should have more than 200k subscribers! :(
Hi Sarah!! I really want to read more about Van Gogh and his life, but I don’t know what books would be good to go to. Any recommendations? (Besides the book in this video - that one’s already on my list :D)
i love how the person with a knife is more successful at peeling potatoes than the person with a peeler lmao
6:02 - every don’t smoke ad ever.
You really don’t know how to peel a potato, do you?
Ever see Starry Night as a yarn painting? 🙂🧶🎨👍🏻
1. The Moon, Stars, & Venus
ruclips.net/video/ccnOlrB9rJk/видео.html
2. The Swirling Wind
ruclips.net/video/-tRYCg2nnms/видео.html
3. The Cypress Tree
ruclips.net/video/yRy8Io64ZoE/видео.html
im currently taking ap art history & this channel provides a fresh perspective to art, only enhancing my admiration for it
I really enjoyed learning about the different meals Van Gogh ate in his life and how they incorporated the cooking aspect of the video with the history of his works. Thumbs up.
I tried cooking the chicken with cream mustard sauce tonight with my family. It was really good and made for a good story! I’m so glad these videos exist! Lots of good food.
I really, really love the art cooking videos. I never feel a connection to art in museums but I cook and bake all the time and love to do so. I never thought of it as art before. Thank you. Also, I love when things don't turn out quite right as sometimes that is when art really comes into it as in "how can I make this work".
Born and raised in the Netherlands, I can confirm that our traditional way of making boiled potatoes is still exactly the same.
chocolate in a bread for the poor ?
I love the idea of blending art with the food prepared by the artists themselves or prepared during their time. This gives us a different insight on the lives, art and the art period they lived in! Thank you for this series! ❤️
I absolutely love this series! This was my favorite so far! I worked as an art educator at a museum and my first exhibition was a big van gogh show. To this day his work has a very special place in my heart.
Each time I watch a video from this channel, I am blown away at just how engaging, informative, and beautful it is. These videos manage to break down complex art and artists into understandable pieces for people to understand, even with no artistic experience. These videos, in my opinion, are works of art themselves. Please keep it up, Art Assignment. I love every moment of it.
Aw, shucks. Thanks, Brendan! Comments like yours keep us going. Thanks for watching and participating in the conversation.
Please provide the chicken recipe. Excellent watching! Thank you.
Ahh I just looove the Art Cooking episodes!
Picasso ("pi"3.14 gravity Isaac Newton; "casse" in french is breaks ; "o" water) in US Artists' food as a vessil (v a woman's womb giving birth linked to the genetic tree of life and V the chalice of European descendants) of life and Art ☺ amazing !!! Genetic enhancements in our DNA are just evolution to our environment at the same time still the same source of who we are and we must probably adapt back resiliantly to historic family trees.Caterina Papachristos Facebook link also comment
My Grandma (born 1899) would have been appalled at this obviously ill practiced potato peeling. I guess one needs a whole family to feed everyday in order to achieve relatively quick and economical potato peeling. Otherwise, once I stopped cringing, a totally enjoyable vid. Thanks for sharing. Now, go forth and peel..
AUGH!! H-hey guys, you should really push the knife or peeler AWAY from your hand when peeling potatoes. That greatly reduces the chance of cutting yourself. I've seriously hurt myself before doing it the wrong way, so I was horrified for your sake just watching you. Please stay safe.
I always feel very sad when I hear about van gogh
Never stop making these marvelous videos. What a wonderful treat they are. When I moved from Massachusetts to New Mexico, I was merciless with my books. Sadly, I gave up the cookbook you referenced in the video. Oh, well.
It would taste better if you baked the chicken & made soup with the veggies & a little chicken stock. You can easily make chicken stock from the leftover cooked chicken bones & carcass. Just cover halfway with water & let simmer a few hours. Freeze for your next dish. They had portable soup, which was concentrated, dehydrated stock. Watch how to make it here: ruclips.net/video/2fE5KzvOZRk/видео.html
When I first got to the USA I found so odd people eating potato with it’s skin. Took me years to get used to that.
after watching several videos of you cooking... don't quit your day job ;)
So I'm confused.. the black bread is for the poor but it had a lot of ingredients in it including chocolate would all that of been easily available to the poor??
You should strike a wooden match and hold the sugar cube in the flame with the pair of tongs provided. When the sugar has turned brown you then put it on the absinthe spoon and pour the water. The "art" of the drink in in the ritual. Great video.
Always a treat.
I just want potatoes now. God damn it, when I get my own house with a kitchen I will eat so many potatoes it's unreal. Fuck, I love potatoes.
These type of food that Vincent Van Gogh was eating back then is very unique but brilliant and delicious.
Wow you really butchered those potatoes!(as you were cutting them of course- the meal looks ... delicious)
i’m so exited to watch this!! thanks art assignment, i love you cooking episodes :)
I've got a bad taste of Vincent because how The Starry Night has become the biggest art cliche ever. but I do like potatoes and bread.
Hope you didn't waste the vegetables, make a soup out of them.
You are so bad at peeling potatoes you can literally still see the yellow attached to the skin. But the video is awesome! HAHA!
Terrible tooth aches with no cure would make anyone depressed & suicidal.
I always thought Sarah was very serious from vlogbrothers, but I see now she can be lighthearted and funny :) These are fun videos and I'm glad you make them.
Those stewed potatoes sound really good. :D
Remember, when peeling a potato always peel away from you dangerously close to the person peeling potatoes next to you
Love your work, each video becomes it's own piece of art!
The idea of not peeling a potatoe insults me in my dutch heart
I love these videos so much.
He was also missing most of his teeth by then, 10 at one sitting, wonder why he never smiled in self-portraits?
How can you forget to eat? Your stomach reminds you when you’re hungry.
great episode and series, but it's really painful to watch you people peel anything
Almost couldn't pay attention in the video cuz u r throwing all the potato away
he was a chaotic man
Actaully the skin of potatoes isn‘t healthy, especially kids shouldn‘t eat it
Sorry but please never peel a potato with a knife like that again. All that potato flesh going to waste!
I love this series and I hope these videos never leave youtube, because I come back to them often.
I could really go for a good roast chicken and potatoes right now!😋🍗🥔
i absolutely loved this video but next time you peel a potato please don't throw away half of it :D
why can't I just learn these stuff at school
The person peeling the potato toward themself is giving me anxiety
I'm sure the bread vincent always eated was nothing like that
I’m starting a petition to bring back art cooking right now !!!!!!!!!
Sarah, I love your vaguely snarky comments about period-appropriateness or lack thereof.
Don’t know about the bread but I’m pretty baked
kay I just found these videos and.....im obsessed!!!
I can't be the only one who came here expecting paint chips to be on the menu.
3:06 that is not skin that is huge chunk of a potato