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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:

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Thanks to our Grandmaster of the Arts Indianapolis Homes Realty, and all of our patrons, especially Lawrence Abrahamson, Patrick Hanna, M12 Studio, Barbara Nohinek, Robert Rupp, and Constance Urist.

– 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:
– Stewed Chicken with Mustard Cream Sauce from Van Gogh’s Table: At the Auberge Ravoux

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