What's in a Word | All Blogs


Good taste in cuisine – and art

By Debra Dobbins

In one of his articles today on page 8A, Associated Press Food Editor J.M. Hirsch explains how to prepare a seared bison carpaccio. He defines carpaccio as “an Italian dish of thinly sliced and seasoned raw steak.”

I wondered why the Italians came up with this name. Apparently, they paid homage to a painter who lived in the late 1400s and early 1500s.

“Vittore Carpaccio (c. 1465 – 1525/1526) was an Italian painter of the Venetian school, who studied under Gentile Bellini,” according to Wikipedia. “He is best known for a cycle of nine paintings, The Legend of Saint Ursula.” A photo of one of those painting appears below.

The Dream of St. Ursula, 1495, Vittore Carpaccio
Courtesy of Wikipedia

 

COMMENTS

Please Login or Register to leave a comment.




Recent Posts
Well worth the price of the seed
By Penny Stine
Thursday, April 23, 2015

THE ICONIC BARN OWL
By Nic.Korte
Tuesday, April 21, 2015

Get local gardening advice
By Penny Stine
Tuesday, April 21, 2015

Homemade weedkiller from Julie
By Penny Stine
Monday, April 20, 2015

Make Your Own Take-Out and just BE YOU
By Julie Norman
Monday, April 20, 2015


TOP JOBS




THE DAILY SENTINEL
734 S. Seventh St.
Grand Junction, CO 81501
970-242-5050; M-F 8:00 - 5:00
Editions
Subscribe to print edition
E-edition
Advertisers
Advertiser Tearsheet
Information

© 2015 Grand Junction Media, Inc.
By using this site you agree to the Visitor Agreement and the Privacy Policy