Richibi’s Weblog

    “Still Life. Food, Glasses and a Jug on a Table“ (1640) 

           Pieter Claesz

               _______

if I’ve been trying to show off Beethoven,
and other Romantic artists, painters, 
poets, composers, as prophets in a
post-Christian, secular environment, 
their modern equivalents show up in,
of all places, cuisine in the 21st Century,
where chefs have become the new, and
dominant, expression of art, if you can 
believe it, but trust me 

I can’t but urgently enough recommend,   
should you be at all interested in the  
evolution of creative genius, 
“Chef’s Table“, an already 5-year-old 
series on Netflix, $9.99 a month, with 
a first month free trial, a show that 
gives you, to my mind, a front row 
seat for the manner in which an artist
becomes an expression of, a lighting 
rod for, social change, a picture of 
the juice it takes to produce such a 
person

who could be any one of us, all that’s
needed is a conscience

and maybe, admittedly, a muse

R ! chard 

psst: a few of their restaurants I’ve 
          virtually visited 

          Osteria Francescane – with a friend, 
          we decided we’d have the foie gras
          as a starter, snails and hare with 
          “aromatic herbs” for our primi, but
          she’d have the beef, I’d have the 
          suckling pig as secondi

           Attica’s set menu doesn’t give you
           much of a choice, though it promises
           utter, and I believe them, excellence

           Alinea, where eating is more than 
           even just a designer meal, but a
           very transcendental experience