Artful Cooking: Dinner with Georgia O’Keeffe
Long before chia pudding, goji berries and kale chips became ubiquitous on dinner plates and Instagram feeds, the American artist Georgia O’Keeffe swore by healthy food. The artist, who died at the age of 96 in 1986, caused a sensation around the world with her large-format flower paintings, whose obscene, organic forms are often reminiscent of female genitals.
As long as sixty years ago, the artist believed in “organic” not only when it came to her art, however, but also regarding her cooking, which probably makes her the mother of today’s foodies. In New Mexico, where she spent most of her life, O’Keeffe not only created landscapes on canvas but also cultivated them and used the vegetables from her garden for her dishes, which were inspired by various cookbooks.
A selection of her recipes is now featured in the recently published cookbook Dinner with Georgia O’Keeffe, which, in addition to wholesome lentil soup, also includes some small indulgences, such as chocolate brownies with walnuts. For her research, the Australian author and photographer Robyn Lea delved not only into the artist’s personal notes and letters but also interviewed friends and co-workers, such as her cook Christine Taylor Patten. If we cannot draw like Mrs. O’Keeffe, we can at least try to cook like her!