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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

 

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