Exploring Art Movements Through Plated Desserts: The Flavors & Aesthetics of Rococo

During this part lecture, part hands-on confectionary art class, we'll learn about the artists of the 18th century Rococo movement, and create a complex plated dessert that will represent their works, both in aesthetics and flavors. The confection we'll craft is a baby baba (yeast-based cake) soaked in a citrus white rum syrup, abloom with a burnished toffee hand-sculpted flower and piped with gold chocolate buttercream scallops and rosettes that are punctuated with sugarpaste pearls. Lavender infused meringue kisses that embrace the perimeter will complete the fanciful confection. This original recipe and design captures the exuberant ornamentation -- with elements often modeled on nature -- and jovial romance of paintings by artists such as Jean-Honore Fragonard and Elisabeth Louise Vigee-Le Brun. Whether one has synesthesia, possesses only a somewhat heightened sensory awareness, or is merely curious to explore how flavors correspond to shapes and colors, this class will inspire art history and confectionary enthusiasts to explore beyond the common sensory constraints. Instructor: Linda Khachadurian

Sections

Instructor

Linda Khachadurian is a Beirut-born Armenian medical editor, multi-media edible artist and activist, and international educational nonprofit founder.

Her sugar and chocolate art has been sold at retailers such as UncommonGoods and Ben & Jerry’s Boston, and displayed everywhere from multiple East Coast art galleries to the Dorothy Chandler Pavilion in LA to the Marriott Marquis in NYC to the New England Botanic Gardens. Her edible art skills were also showcased on the Food Network show, Candy Land, and on the series The Charitable Confectioner on channel 9/Cambridge.

Her science and visual arts background allow her to explore how they intersect with culinary arts. She holds degrees from Johns Hopkins and Harvard.

Websites: www.lksweetart.com
www.charitableconfections.org