Anyone who gardens, cooks, or loves to eat as much as I do cannot help but marvel at the diversity and elegance of our foods.
In this book I have attempted to do what Picasso said good art should strive to do: Show us something we have never seen before, or show us something we have seen many times in a way that makes it seem we have never seen it before.
Artists call the phenomenon of seeing humanity in the objects around us "equivalence", so if we see a bit of ourselves on these pages, then perhaps this book helps prove the aphorism "we are what we eat".
I was born into art and food. Mom was a commercial artist and she taught me to draw and paint. Dad got his degree in food technology and held jobs from USDA inspector to restaurateur. I was awarded the first Masters Degree in Art and Technology in the world from the School of the Art Institute of Chicago in 1977. My first one-man show debuted in 1983 at the Robert Mondavi Winery in Napa Valley, and my images have appeared in numerous publications. I am a member of John Paul Caponigro's "Next Step" group of image makers. As a writer, I have published hundreds of articles about food and drink in the Washington Post and Chicago Tribune, and as an educator I have taught at the Cornell School of Hotel Administration and Le Cordon Bleu in Chicago. My barbecue website, AmazingRibs.com, is very popular.
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