Journey through the life and eating habits of artist Vincent Van Gogh in four courses: potatoes, bread, absinthe, and a decent meal. For a more thorough exploration of his work: https://www.youtube.com/watch?v=oz908BHg55Y.
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– Stewed Potatoes, reprinted in Food in Motion: The Migration of Foodstuffs and Cookery Techniques
– Pain Noir from Bernard Clayton’s New Complete Book of Breads
– How to Serve Absinthe Correctly: https://www.youtube.com/watch?v=HAPj6CX4h5U
– Stewed Chicken with Mustard Cream Sauce from Van Gogh’s Table: At the Auberge Ravoux
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