L ong before chia pudding, goji berries and kale chips hit the plates and Instagram feeds, American artist Georgia O'Keeffe was already swearing by healthy eating. Preferably grown by yourself. The unconventional painter, who died in 1986 at the age of 96, caused a stir, especially with her large-format flower paintings. At the time, critics saw almost obscene parallels to the female anatomy in the sensual curves of some orchid calyxes.
The fact that O'Keeffe not only relied on "organic" in her works of art more than 60 years ago, but also in pots and pans and on the grill, probably makes her one of the great mothers of today's foodies . In New Mexico, where she lived much of her life, she created art on canvas and grew vegetables in her garden. She drew inspiration for new dishes from various cookbooks.
A selection of these recipes are now in the cookbook "Dinner with Georgia O'Keeffe", which was recently published by Assouline, alongside healthy soups with lentils or beetroot also delicious sins such as walnut and chocolate brownies. Australian author and photographer Robyn Lea drew on personal notes and letters from O'Keeffe and interviewed friends and collaborators, like chef Christine Taylor Patten, to put together the tasty illustrated book. It's comforting to know that you can switch to the kitchen to feel a little like the great Georgia O'K. to feel, even if it doesn't really work (yet) at the easel.