At The Norm, the Brooklyn Museum’s new restaurant located on the ground floor, Chef Saul Bolton has

At The Norm, the Brooklyn Museum’s new restaurant located on the ground floor, Chef Saul Bolton has created a menu that reflects not only the diversity of the museum’s collection but also the multi-cultural community that it serves. Sitting amongst artworks from the Museum’s collection, visitors can take a lunch or dinner break and choose from a variety of menu options such as grilled Japanese eggplant, crispy curried cauliflower, steamed Wellfleet littleneck clams, or Tonkatshu style ramen. Another interesting aspect of the restaurant is the outside, which was constructed using the eye-catching aqua crates that the Brooklyn Museum uses to transport and store artwork.The Brooklyn Museum’s Libraries and Archives contain cookbooks, recipes, artists’ books, and volumes on the history of cooking throughout the world. For example, Food Fit for Pharoahs: An Ancient Egyptian Cookbook tells the history of cooking in ancient Egypt while providing recipes for dishes like Ta’amia, spicy bean rissoles, that were popular among ancient Egyptians. Another example, The Horizon Cookbook and Illustrated History of Eating and Drinking Throughout the Ages, offers three different recipes for carrots that remind me of the roasted whole carrot salad at the Norm: Carottes a la Flamande from Belgium, Tzimmes for the Jewish New Year of Rosh Hashana, and Carottes Vichy from France. Finally, Artist Scott McCarney uses images of handwritten recipe cards to commemorate the often personal history that is attached to the art of cooking in his artist book A Selection of Cards from the kitchen of Lela McCarney. For more resources related to cooking and food, search the Brooklyn Museum’s Library and Archives catalog using keywords like “cookbook,” “cooking” or “history of food.”Posted by Giana Ricci -- source link

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