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
Triple Plays Hosts Battle of the Bands for Record Store Day
By David Goe
Friday, April 17, 2015

Waiting for the seedlings to emerge
By Penny Stine
Friday, April 17, 2015

Trying to love lovage
By Penny Stine
Wednesday, April 15, 2015

April is Addison’s disease awareness month
By Robin Dearing
Wednesday, April 15, 2015

Transitioning can be tricky
By Penny Stine
Monday, April 13, 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