C. C. Barton 

Fine Art

 

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Mastering the 'Art' 

of 

French Cooking   

(Click Image to Enlarge)

 

     
Lapin a l'ail et au Romarin - sm - fc-page
Lapin a la Aubergine - web 600.JPG (44207 bytes) Lapin a la Poivre Rouge - 600 web.JPG (68734 bytes)

 

                                                                        ABOUT THE WORK  

 

        This series came about because I am an avid reader of cookbooks.

One day while enjoying my second hand copy of Julia Child’s classic cookbook, Mastering the Art of French Cooking - Vol I, I was struck by the beautiful language describing the fresh ingredients in the recipes as well as the lyrical French titles of the various dishes. The combination was basic and elegant at the same time ~ simple and fresh and extraordinary. 

Because creativity in itself is a mystery, I won’t attempt to explain the alchemy that produced the idea to create compositions with images of live animals accompanied by a variety of fresh ingredients ~ fruits and vegetables ~ served up with French titles, but I will tell you that the conception of these works came together nearly effortlessly and with great passion like the very best cooking often does and are presented to you fresh from my studio for your enjoyment.

A note of clarification may also be in order. I have been asked a few times by concerned collectors whether my intent was to depict the live animals in these works just before they were to be cooked. Not at all! I can assure you that the animals in this series are a part of a life affirming composition and exist in my mind and in the work in very lively condition.

Thank you for giving me the great pleasure of sharing these works with you.

                                       ~ C.C. Barton