Cooking with the Impressionists: Paul Gauguin
147 Onepu Road, Lyall Bay, Wellington
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In this workshop, we’ll look at the life and art of Paul Gauguin and cook two dishes inspired by his time in Tahiti. Dr. Wendy Joyce, PhD in art history and French studies from Princeton University, will talk you through a 30-minute visual presentation of relevant art works by Gauguin before we start cooking. Today's menu includes the traditional Tahitian fish dish, E’ia Ota (Tahitian name) or Poisson Cru (French name), the sort of fare Gauguin might have eaten while living and painting on the islands. Fish was always in abundance, as were coconuts and fresh vegetables. For dessert, we’ll make a vanilla crème brûlée celebrating the vanilla prized in Tahiti. Enjoy a complimentary glass of wine and fresh sourdough bread and butter to accompany your meal.
Paul Gauguin remains one of the most influential artists of all time, and his paintings from Tahiti are perhaps his most beloved. In 1890, he made the voyage to Tahiti where he found a tropical paradise where he could “live on fish and fruit.” In the artist’s journals, we find references to the island foods he ate while painting his Tahitian masterpieces. Fish appears repeatedly, and Gauguin would sometimes accompany natives on their fishing expeditions.
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