100 thoughts on “Art Cooking: Vincent Van Gogh | The Art Assignment | PBS Digital Studios

  1. These Art Cooking videos are not only educational, but very calming. Thank you for creating such well-crafted and thoughtful content.

  2. i have a question/problem, i have no idea how to approach/consume art. when i go to a museum, and look at a painting or a sculpture, i dont know what to do. do i just try to appreciate the techniques they used, do i look for a theme or message, or do i just feel for a certain emotion, or is there something im missing something all together.

  3. Please please keep making these because I love food and I love art and I love learning! These are so captivating! I'd love to see an Andy Warhol episode.

  4. I really enjoyed learning about the different meals Van Gogh ate in his life and how they incorporated the cooking aspect of the video with the history of his works. Thumbs up.

  5. I don't know much about art or cooking but watching this series with Sarah's humor, knowledge & the effortless way she beautifully pronounces words in other languages makes me want to know more. Well, maybe not about cooking. Thank you for this interesting series!

  6. More like Vincent Van Dough, lol. I'm sorry my puns are terrible, unlike your videos tho. Keep it up, bye!

  7. The bread may have been flat because you used a metal bowl to let the dough rise in. My mother always told me to never let yeast come into contact with metal. A bit of googling doesn't really give me a definitive answer as to whether that's true but it may have been a contributing factor.

  8. Curl your fingers under when you cut! I was sweating watching your thumb precariously close to the knife cutting the bread! Need all your appendages to do art!

  9. As a Dutch girl it’s so funny to see them struggling with peeling the potatoes😂 still a great video though

  10. I have never seen someone use chicken broth to cook potatoes for the second time here in the Netherlands, but maybe new doors are opening for me hahah. But the carton broth… we don't really sell that here. I often see it in glass jars :).

  11. Picasso ("pi"3.14 gravity Isaac Newton; "casse" in french is breaks ; "o" water)   in US Artists' food as a vessil (v a woman's womb giving birth linked to the genetic tree of life and V the chalice of European descendants) of life and Art ☺ amazing !!!  Genetic enhancements in our DNA are just evolution to our environment at the same time still the same source of who we are and we must probably adapt back resiliantly to historic family trees.Caterina Papachristos Facebook link also comment

  12. I'm so excited, I'm making pain noir for a class project! Here is the written recipe for those who want it:
    1/4 cup cornmeal
    1/2 cup boiling water
    1/3 cold water
    1 package dry yeast
    1 oz unsweetened chocolate
    1/2 tablespoon butter
    1/2 cup molasses
    2 tsps salt
    2 tsps caraway seeds
    1/3 cup mashed potatoes
    2/3 cup whole wheat flour
    1/2 cup rye flour
    1/3 cup all purpose flour
    1 egg beaten, mixed with 1 tablespoon of water
    Coarse salt (optional)

    1 baking sheet sprinkled with cornmeal
    dough scraper
    1. 1/4 cup of cornmeal in 1/2 cup boiling water, stir until smooth
    2. Add 1/3 cup cold water to mixture to slightly cool the mixture to lukewarm
    3. Add packet of dry yeast to the mixture stir in, set aside
    4. In a small sauce pan add 1oz of unsweetened chocolate and add 1/2 tablespoon of butter as well
    5. Heat this over low heat and then allow it to cool
    6. Pour cornmeal slew to a mixer and then pour in cooled chocolate and give it a stir
    7. Pour in then your 1/2 cup of molasses, 2 tsps salt, 2 tsps caraway seeds, and 1/2 cup of mashed potatoes
    8. Beat this until smooth
    9. Add in 2/3 cup whole wheat flour and then beat for two minutes
    9. Cover mixture and set aside and let ferment for 1 hour
    10. After the hour, pour in a 1/2 cup of rye flour, stir in until shaggy ball forms
    11. Turn over onto a very well-floured work surface and turn the bread dough over and over ( dough will be very sticky) with a bench scraper, adding more flour as needed, for 8 minutes
    12. Sticky dough is then added to a well-greased bowl and covered to let rest and rise for about 1 hour and 15 minutes or until doubled in size
    13. Once time is up, punch down the dough, let rest for another 15 minutes
    14. Then on a well-floured surface roll and shape the dough into a round shaped loaf
    15. Set this aside for another 45 minute rise (maybe an hour) or until doubled in size again
    16. Brush the top with beaten egg mixture, and sprinkle coarse salt over the top
    17. This goes into the over for 10 minutes at 375, then for 35 minutes at 350 (or maybe longer if the loaf is still flat, keep an eye on it)
    18. You know the loaf is done, when you can tap on the bottom and the loaf sounds hollow

    (please add corrections, if I mistyped anything)

  13. Your shows remind me of a pugilist fighting for the main purse in a prize fight? Shavings from a heart of gold up for grabs as trophy? Not even the whole heart, but some scrapings off it. Is this what all modern women should aspire to? Somehow I feel maybe they deserve more than this, or less in fact. What do you think? As far as being worth it goes? And who decides these things anyway? Referees and judges I suppose. Violence, like beauty pays, right? Love it!

  14. I love the idea of blending art with the food prepared by the artists themselves or prepared during their time. This gives us a different insight on the lives, art and the art period they lived in! Thank you for this series! ❤️

  15. Absinthe actually can be hallucinogenic. Not in normal use but when consumed in large quantities, like an alcoholic, endangering your liver amounts, it does bring forth hallucinations. It is basically the thujone (from the wormwood) that pushes you over the edge.

  16. Thank you for such a creative and fresh look at Van Gogh! There are so many different ways to engage with the life and work of an artist and this video demonstrates how we can poke at that thin membrane between art and life.

  17. I love so much how her voice sounds and her accent, I had to say it. I guess my brain receives it as some sort of asmr. The video is awesome, btw.

  18. Bold of you to assume we cook our potatoes in broth. You just eat em plain and simple boiled in water. If youre lucky you have some gravy from cooking the meat.

  19. I just want potatoes now. God damn it, when I get my own house with a kitchen I will eat so many potatoes it's unreal. Fuck, I love potatoes.

  20. You obviously have never had real absinthe distilled with wormwood containing thujone which is a mild hallucination you were most likely imbibing french absinthe because the french banned wormwood thujone absinthe i have had several varieties not from France that contains thujone 1 drink colors brighter 2 little brighter crisper and third drink alcohol overrides hallucination properties and you are just buzzed/drunk

  21. im shaking…. that bread…. wtf….. this is so wrong
    CHOCOLATE?? REALLY?? I guess you added it for color but that was out of place and unnecessary if you wanted accuracy. Because what would chocolate do in the bread of the poor??

  22. I tried cooking the chicken with cream mustard sauce tonight with my family. It was really good and made for a good story! I’m so glad these videos exist! Lots of good food.

  23. I must say, the way you pronounce the Dutch references: very good! Impressive really! As a Dutch native I was really pleasently surprised!
    Very nice video!

  24. i love how the person with a knife is more successful at peeling potatoes than the person with a peeler lmao

  25. i absolutely loved this video but next time you peel a potato please don't throw away half of it 😀

  26. So I'm confused.. the black bread is for the poor but it had a lot of ingredients in it including chocolate would all that of been easily available to the poor??

  27. If Vincent Van Gogh hadn't committed suicide he would have died from a heart attack from all the BUTTER in his food.I dont eat butter.I eat non- hydrogenated margarine or a little canola oil with a little salt.

  28. The Potato Eaters is one of Van Gogh's paintings i like the best
    I also love potatoes and im thinking i should bake some now to eat later and a YAM..sweet potato too

  29. It would taste better if you baked the chicken & made soup with the veggies & a little chicken stock. You can easily make chicken stock from the leftover cooked chicken bones & carcass. Just cover halfway with water & let simmer a few hours. Freeze for your next dish. They had portable soup, which was concentrated, dehydrated stock. Watch how to make it here: https://www.youtube.com/watch?v=2fE5KzvOZRk&t=6s

  30. Potatoe-peel is not very nutricious, I remember too much of it is harmful to your health.
    Solanine is in the peel, the 'growths' on the potato and all the bursts/cracks/bumps or other parts that are damaged. Peeling the potato takes away most of the solanine in it.
    400 mg solanine can be deadly, so be careful please.

  31. My Grandma (born 1899) would have been appalled at this obviously ill practiced potato peeling. I guess one needs a whole family to feed everyday in order to achieve relatively quick and economical potato peeling. Otherwise, once I stopped cringing, a totally enjoyable vid. Thanks for sharing. Now, go forth and peel..

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