홈카페 브런치♥리코타샐러드골든볼 [만개의레시피] 재생수895 |
등록2018.06.19. 신고 좋아요4 댓글 0 나중에 보기
The beloved food is the star of a new exhibition of still lifes.
Cath Pound extolls the virtues of cheese in art history, from the Dutch
Masters to the present day.
“나중에 보기”에 저장되었습니다.
就是美国三大汉堡之一的【Shake shack 汉堡】的韩国分店。
“Cheese,” as the US intellectual Clifton Fadiman put it, is “milk’s
leap toward immortality.”The humble food stuff has been muse to some of
the greatest artists from the Dutch Golden Age to the 21st Century.
出身美国纽约的【Shake shack 汉堡】店，登陆韩国也快一年了但仍然火爆。
There is no denying the fact that it is the star of the
Mauritshuis’s new exhibition, Slow Food : Still-Lifes of the Golden Age.
tableware（餐具）, from lobster（龙虾）and candied fruits（水果蜜饯）to
delicate façon de Venise glasses and elegant golden tazze, but it is the
cheeses that draw the eye.
#포스트 #골든그래놀라 #리코타치즈샐러드골든볼영양도 비쥬얼도 모두
놓치지 않을꼬에요!황금 같은 아침 뭘 먹을까 고민 말고영양 굿 비쥬얼 굿
골든볼로 하루를 시작하세요★홈카페 브런치 리코타샐러드골든볼 Ricota
cheese salad Golden bowl필수 재료샐러드채소 1줌 Salad vegetables ,
방울토마토 1종이컵 Cherry Tomato, 리코타치즈 2/3종이컵 Ricota cheese,
골든 그래놀라 3종이컵 Golden Granola선택 재료발사믹드레싱 약간 Balsamic
Dressing, 바게트 1/4개 Baguette1.볼에 골든 그래놀라를 넣은 후 평평하게
만든다. 2.그래놀라 위에 샐러드채소, 방울토마토를 차례대로
넣는다.3.리코타치즈도 숟가락으로 떠서 그래놀라 위에 넣는다.4.한 번 더
그래놀라를 넣는다.5.발사믹드레싱, 바게트를 곁들여 완성한다.세상의 모든
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奶昔小站 【Shake shack burger】
stacks（vi堆起来，n干草堆，垛）or arranged enticingly（诱人的）in straw
baskets（草篮）, they demand to be savoured（欣赏的味道或风味）, as
Quentin Buvelot, the Mauritshuis’s
well aware. “That is why we called the exhibition Slow Food. With a meal
you have to take your time to consume it and we say take your time to
consume the paintings.”
▼ 韩国首尔的【Shake shack burger】分店门前排队的景象。
And consume is certainly what the viewer yearns(渴望)to do when
confronted（面对，遇到，碰到）with Pieter Claesz’s basket of cheeses, a
dish of butter（黄油）curls（弯曲，缠绕）balancing
precariously（[prɪˈkɛrɪəslɪ]危险地）on top of them.One can sense the
delight this masterly painter took in depicting the crevices（裂缝）left
by a knife as it cut through the truckle（小轮）, leaving a
trembling（发抖的）flake（碎片）which demands to be
plucked（拔掉，解救）off and eaten by hungry fingers.
Perhaps unsurprisingly some tried to see a warning against
gluttony（爆饮暴食）in the sensual（感觉的）depiction of
texture（质地，结构）, but Julie Hochstrasser, an expert in Dutch art
and trade, firmly believes this is not the case. “The depictions are so
luscious（美味的）and enticing（迷人的）that I couldn’t believe it was
simply a warning of what not to do,” she tells BBC Culture. Having
digestive（消化的，助消化的）properties（力）of cheese and recommended
its consumption at the end of a meal in order to ‘close the stomach,’
she found that in many detailed respects the paintings were simply
following their recommendations.
▼ Shack Burger : 生菜/西红柿 / 猪肉饼
The fact that the export（出口，输出）of cheese played such an
important role in the Dutch economy opened the way to an alternative
interpretation（理解，演绎）. “Not as a warning against, but as a
declaration of pride in the prosperity（繁荣，成功）of this newly
▼ Shroom Burger : 生菜 / 西红柿 / 炸蘑菇饼
This is most certainly evident in the stack(堆)of cheeses by Floris
van Dijck. Dominating the canvas, they are
rendered（放弃，表达，提供）with the gravitas of rock, their economic
value emphasised（强调）by the fact that they are placed on a table
covered in red damask（缎子）, an exceptionally expensive product at the
time. “Just seeing it you know you’re in a rich household,” says
▼ 摩斯和牛BLT吉士汉堡 ( MOS burger) : 生菜 / 西红柿 / 培根 /
The highlight of the exhibition is undoubtedly Clara Peeters’ Still
life with Cheeses, Almonds and Pretzels. The large
halved（把什么分成两半）Gouda at the rear（后部）is portrayed（描画）in
such astonishingly fine detail that one cannot help but desire to taste
it, as indeed someone already has: the plugged hole（插入孔）left by a
cheese taster’s scoop（勺）is clearly visible（看得见的，明显的）. In
front sits a greenish cheese, probably from Edam, its peculiar hue
attained from the horseradish or parsley juice added to the milk. The
knife pointing out towards us offers enticement（诱惑，怂恿）to try this
extinct（灭绝的）delicacy（美味佳肴）. It’s a format that must have
pleased buyers as she painted four other very similar versions.
Buvelot himself has a copy of it in his office. Does it make him hungry?
“It makes me happy,” he laughs.