The Dutch painters who kept their eyes peeled for citrus fruit
The Low Countries may not grow oranges and lemons, but the artists of the region certainly had a zest for them
Knives out – the fine art of carving meat
In the 17th century, tips for carving could often be gleaned at the card table
‘Eggs are rarely as simple as they seem’
A new book turns the staple into a star and unscrambles its significance beyond the kitchen
An appetite for art – sampling the Tate’s Cézanne-inspired menu
A menu designed to accompany the gallery’s survey of the artist pays homage to the flavours of Provence, but doesn’t quite live up to the works on show
Surreal suppers – the Japanese art of artificial food
Shokuhin sampuru (food models) may serve the promotional function of luring diners into restaurants but the creation of each replica is a delicate craft
The Provençal chef who defined French cooking
Auguste Escoffier’s childhood home in a tiny French village is now a museum that tells the tale of a playful dining visionary
How gastronomic maps paved the way for regional French cooking
The first gastronomic map of France may have been created to serve the appetites of greedy Parisians, but it also opened up new ways of eating
A culinary education – Claudia Roden’s ode to Jewish cuisine
Twenty-five years after it was first published, ‘The Book of Jewish Food’ remains an invaluable record of the Jewish diaspora and its manifold culinary traditions
Fresh flavours at the National Gallery’s new restaurant
The gallery’s gloomy dining room is now a thing of the past. The restaurant has an elegant new look and menu to match
Elizabeth David’s taste in Old Masters
Suspicious of photography’s ability to illustrate her colourful accounts of culinary history, food writer Elizabeth David looked to the Old Masters instead
The Venetian painter whose still lifes look good enough to eat
Cagnaccio di San Pietro grew up in a Venetian fishing village – so it’s no surprise seafood stars in his still lifes
Something to savour – at the new Food Museum in Suffolk
An East Anglian museum is turning its attention from the field to the table with provocative results
The art of making stone look good enough to eat
Rocks that resemble food may not be appetising exactly, but they can certainly be a feast for the eyes
How to turn up the heat in a feature film? Make your actors cook in real time
Philip Barantini shot his 90-minute movie about the drama of a busy restaurant service in one take – and it’s nail-biting stuff
Paris Hilton takes a leaf out of Jane Austen’s recipe book
The venerable tradition of copying out recipes in household books lives on in the most unexpected places
Food for thought at the Museum of the Home
With Apollo’s food column to fill, Thomas Marks heads to the reimagined museum in East London to inspect its kitchens
The frozen dinners of Daniel Spoerri
The Swiss artist’s tableaux of tables capture the joys of dining in good company
The jobbing artist who became Georgia’s national painter – thanks to his eye for a feast
Niko Pirosmani’s paintings are a testament to Georgian conviviality – although he didn’t always have a place at the table
A taste of the Uffizi, with Tuscany’s top chefs
Videos of top Italian chefs chewing over the Uffizi’s collection have a delightfully homemade flavour
The best of Keith Floyd, dished up on canvas
The colourful TV chef Keith Floyd makes an unlikely subject for fine art – but for the painter Lydia Blakeley, he has all the right ingredients
In 18th-century Europe, bizarre oranges and lemons were collector’s items
Weird and wonderful citrus fruit were once highly prized possessions – and one German fanatic made prints of the hundreds of varieties he laid his hands on
Visual feasts – a collection of recipes by video artists
A new cookbook may inspire you to make Cullen skink with Douglas Gordon or Ming Wong’s congee with canned fish
‘It is hard not to smile on first stepping inside the Box’ – at Plymouth’s new museum
It might not work from the outside, but inside Plymouth’s new civic museum curators have taken a fresh approach to Plymouth’s wide-ranging collections
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