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
Lettuce reconsider
By Penny Stine
Friday, May 22, 2015

Freshman year is one for the books
By Robin Dearing
Thursday, May 21, 2015

The List: Keeping kids busy this summer
By Richie Ann Ashcraft
Thursday, May 21, 2015

I escaped Target for less than $100!
By Julie Norman
Wednesday, May 20, 2015

What not to do when planting asparagus
By Penny Stine
Wednesday, May 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