100 comments

  • Amanda Chan

    I love how even today, we're still taking still life pictures of food – although instead of carefully arranging the food for a portrait, we're doing the same for a picture to be shared on instagram or social media. It'll be interesting to see years from now what the trends will be seen as from our time. Thanks for another amazing episode!

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  • Léonore Belhani

    love this one soooooooo much, thanks for all those references!!

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  • Xenolilly

    Wow, that's a lot of cheese!

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  • Elientjepientje

    I love this so much! Your videos are so interesting and calming!

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  • Barry Kidwell

    ooo I have that exact plate along with a ton of other flow blue i think that's what i was told it was when i was younger in my mom's old antique cabinet right now, I've always been curious about them, i actually have a tattoo of one of the flowers

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  • PatrickAllenNL

    So did we the Dutch invent the pretzel?? Oh my we invented sooo much 😂

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  • PatrickAllenNL

    You say Gouda very well

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  • EvFlp

    Came back from a 'meh' date here in Amsterdam, saw this episode, watched it, happy again. Content, style, 'voice' and voice sooooo good again. Really enjoyed it. Also: heard "and yes that is My version of the Dutch pronunciation" and had to rewind to hear you say Gouda because you pronounced it so truely perfectly natural Dutch that I haddnt noticed that you as an American had diverted so far from the Americanenglish goooooodah haha. I actually know quite a lot about these subjects *Dutch art..history, food (and technology) but Still this was deeply interesting to watch. If you ever need a research volunteer here on the ground, let me know. But this was already such a well done video, again. Thanks

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  • Fennecfoxfanatic

    Wait you can pronounce gouda other than gooda? Welp there goes all my cheesy puns

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  • Qwerty 01010110

    appreciate the video but those rasins should be replaced by dates.

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  • Claire Whitehouse

    What did you do with all the cheese?

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  • AlthenaLuna

    I love gouda (which I've never heard pronounced any way but the Americanized way before, so neat) and seeing a wheel of it THAT big has me very jealous. The only kind I've ever seen in local stores is maybe 3.5"/9cm in diameter.

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  • Erin Wynands

    I will be thinking about this video as I scroll through my instagram feed. So much to consider in our love for food. These videos are so great and they really stay with me. Thanks for all the hard work!

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  • Cory Obrien

    I used to live in delft, there are tourists that come from all over japan to see the porcelain art over there for some reason. Btw, dont stay at the bridges house hotel in delft, its disgusting as hell.

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  • FaCu aRroYo

    You made me wanna have some cheese

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  • Bernardo Fajardo

    This is simply wonderful, I loved not only the effort you made to recreate the painting, but the background narration explaining the elements, the context and all that.

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  • Toyon95

    Thank you for introducing me to a new artist I never knew about! And thank you for making me more interested in still life paintings.

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  • Sajina Shrestha

    Dark alternate timeline show me PBS arranging the dead birds still life

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  • Sonja Johnson

    A video in good taste for the holiday haha!

    Also, where does one get fifteen entire pounds of Gouda because I desperately desire this…!

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  • Tom Wilson

    “Most exotic of breads that traveled all the way from a factory in Torrence California.”😂😂🏳️ As a Californian living relatively close to Torrence, I couldn’t keep myself from laughing. 😂

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  • dolphin life

    You opened my mind about modern art and now i like it even more! Then i saw a cy painting and now i hate it so much! Please make a video about this annoying guy

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  • Stian Bekken

    What a cool concept and recreation!

    I noticed that the angle and perspective were changed between the original and the recreation, was that due to a concisus decision, or a technical limitation? Did you play around with other angles?

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  • Oma Rumunna

    Love this channel.

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  • anderblaine

    I LOVE ART COOKING!!!! THANK YOU!!!!!!

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  • Lilly Thai

    I recently went to a Dutch Golden Age exhibition in an attempt to broaden my horizon and learn about art, in particular, visual art. Now I want to return with Sarah's voice in the background because the audio guide did no justice to the artworks that you have mentioned here, artworks that actually were part of the exhibition. I want to go back and marvel at the cheeses and the fruit as well as the flowers in vases and pitchers.

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  • KT

    Buzzfeed is doing their own version of this show. And while it's mildly interesting, there's just something about the quality that these videos are made in, as well as the way the information is presented, that makes me feel like I'm actually learning something, and becoming smarter. Whereas with Buzzfeed it just feels like a casual conversation.
    I suppose a good comparison would be journalism vs tabloids. Both are reporting something, and both require a similar skill set. It's just that one gives off a better impression in the end.

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  • Natashia Gushue

    I love how the Art Assignment showcases women. I never got to learn about female artists in my art history classes

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  • Jeremy

    I would very much like to get a copy of that exhibition catalogue. Do you have any tips on how to get one in the US?

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  • Юлия Федорова

    yay! my favorite area of the Hermitage museum is where Dutch still life paintings are displayed, and now I'm inspired to visit it again.
    and little self-portraits in the reflections? brilliant!

    thanks for the video!

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  • whatafly80sguy

    So many details that I didn’t even take note of until Sarah walked us through her recreation.

    Also, I’m curious how much that half wheel of gouda cost!

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  • Stilte voor De Storm

    Pretzel may directly translate to Zoute Krakeling in Dutch, though, we (Dutch citizens) all just call it Pretzel as well

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  • echoinsahara

    Thank you for producing the great contents!!!! Love it!

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  • miri2810

    tangentially related: there is a song about pretzel dough. https://www.youtube.com/watch?v=YSAqTdc-Y2g

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  • BarbART

    i love this channel so much, you are doing such a good job explaining all the details! years ago i recreated Caravaggio's still life with one of my artist friend and we ate the whole fruit basket, check it on my channel:) anyway as an artist im really glad you are doing this work <3

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  • Stella Wenny

    Love this episode!!

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  • clara wright

    I'm from Torrance California!

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  • Lisyh

    I never really cared for still life paintings, but this was so interesting! Thanks Sarah!

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  • tamara

    wow, I never noticed that artists put tiny self portraits in their still life paintings! now I really need to go to an art museum and see that for myself

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  • Shreya M

    I thought those butter shavings were potato crisps at first! hahaha

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  • openfire

    Hell yeah

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  • kibrika

    Me at 9:34 "why do they have a laptop in the kitchen?" at the waffle pan.

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  • Shannon Bailes

    I enjoyed the hidden portraits and that you pointed out the skill of conveying meaning in a still life.

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  • Eva C

    LOVE THIS SERIES SO MUCH

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  • Aelithia

    That PFFFFFT seriously made my day xD

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  • Em Cameron

    I love Art Cooking. Have you ever thought of doing an episode about Mary Pratt? She's painted so much good food & would be such an interesting painter to talk about. I don't know how well known she is outside of Canada, but her works are some of my favourite to visit in our National Gallery.

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  • thatjillgirl

    Glad you met a kind cheese monger.

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  • Laura Flora

    These videos are always so fun and inspiring, I may have to try my hand at making some pretzels now 🙂

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  • TheyCallMeNewb

    I imagine that those tasked with taking mouth-watering pictures of fast food, would be comforted to learn that they in fact toil in a long tradition of art assignment. Excellent instalment!

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  • danielleshanti

    Beautifully done! I love that the artist put herself in the reflection. Clever. It feels so modern and cheeky. I wonder if I've seen paintings like that and not noticed…

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  • Kinga Zając

    I wonder, what do you do with the food afterwards? Yes, you can eat some of it, but that amount of cheese? It would take me year at least. Do you portion it for all the people who work on AA or maybe do you donate it?

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  • sisataneylemci

    Make a mukbang video with these settings

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  • Dora de Lemos

    It is not always that I am hungry after watching this series, but today I am. I have a thing with cheese.

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  • Wenceslao Futanaki

    When artists were worthy of our attention.

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  • Eline Nijtmans

    Your pronunciation of Gouda is really good! Mauritshuis needs some practice though 😉

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  • ElizabethGronlund& GachaGurl

    So let me get this straight….of all the questionable things I've done in my lengthy life, what will eventually and eternally roast my hide in the flames of hell is going to be the simple, unremarkable grilled cheese sandwich? Dammit! I should have guessed my soul was in danger. Such a warm and crunchy, ooey , gooey delight WOULD come with a pretty steep price. 😉

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  • Sonic Goo

    Forget the Gouda pronunciation, I'm amazed you didn't fall into the Texel trap!

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  • Finn Leong

    Sarah!!! Please do a series or something about Russian avant-garde, constructivism, suprematism, Malevich…..!! Please! Thanks!

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  • Jedindianajones

    great episode, in the nerdfighter census when we had to rank the 13 shows the art assignment made my top 5. it was really hard to choose since even the ones i listed at the bottom i really liked. the other 4 in the top 5 where john and hanks books, vlogbrothers and scishow.

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  • graphite

    Ye cats and little kittens!
    I've always considered the Dutch still life paintings….dull. They remind me of a foodie's Instagram and really, who is actually that interested in that.
    Then along comes Art Assignment with a whole new aspect, incorporating history, society and a DIY still life of enormous cheeses, butter and pretzels. Now I'm inspired to do my own research! Thanks Art Assignment, life's never dull with you lot around .
    ❣❣❣❣❣❣❣❣❣❣❣❣❣❣❣❣❣❣❣❣❣❣

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  • Cuong Nguyen

    Can you make a video about the artist william bouguereau?

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  • Darkvine

    Cheese is still expensive, even here in Flanders and the Netherlands today, looks like you spent a fortune on cheese to make this vid, any excuse will do I guess 🧀🔪

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  • Kelly Ramirez

    This shows food is love, food is life.

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  • janicew9

    These videos cause me to think so much more than other art content I've found. Thank you for creating them!

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  • PoseidonXIII

    Your right! Pretzels are fancy and common at the same time.

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  • Jon

    I'd love to hear your thoughts on how anyone could confuse Van Meegeren with Vermeer.

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  • Emma Wills

    Thank you so much for making this channel- it's really opened my eyes to how much incredible art exists in the world! Also thank you for how consistently undaunted and kind and respectful you are when people have negative comments, different opinions or are cynical about the topics you're covering. I now enjoy talking to my family and friends about art because I have an excellent role model for how to relish their differences in opinion 🙂 This channel is one of my favourite things out of all of the things!

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  • Oliver Bollmann

    1) I am glad I'm already eating while watching this, for I'd be hungry! 2) I learned a tonne about still lifes, history, world trade, and cheese, all fascinating 3) We need official AA merch that says "We do our best." 😀 4) Love the dissolve at the end, nice recreation! Loved watching you tear into it with gusto. 🙂

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  • Max Vieralilja

    I thought that in the dish it was dates, not raisins? would they export dates in 17th century?

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  • firewordsparkler

    Mmmm cheese.

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  • piouppioup

    I gave a like because the video is interesting but I hate cheese so much you guys. (I'm French, it's a burden.)

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  • Murder Ballad

    There's an amazing documentary about still life called ''Apples, Pears and Paint'' … -any of you seen that one….. ? ♥

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  • Big Tired Niece

    I read about Peeters in Zing Tsjeng's Forgotten Women series and loved the detail of the self-portrait, so I got ridiculously excited when you started talking about that.

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  • Henk-Jan Bakker

    Your pronunciation of Gouda is so sweet. Love it. Can't wait to hear you say van Gogh the proper way. Although you probably already did that somewhere.
    The green cheese is a famously Frisian cheese spiced with parsley and caraway seeds. It retained the name over the ages but lost it's green color. At least on the inside. It now only has a green shell but inside it's rather traditional pale yellow with black specks. The only actually green cheese is a lime color because it is made with pesto. Not that dark shade. Not that historically accurate.
    Butter curler? Oh yes. Not looking like that but it did exist.
    The call for moderation in the saying….. yeah, technically it was expected.. But when looking at that painting? Just note how small the print is in this abundance. Indeed even then; pfffft.
    But then again. How does cheese get to ripen? Yup. Moderation and frugal use of resources makes you have a great and tasty cheese. So in a way the cheese is not 'memento morii' but indeed a call for moderation….so you get to enjoy it. Old cheese as an icon for the reward of moderation.

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  • alekhya katragadda

    Baking soda when heated turns into washing soda. I didn't know it was okay to eat washing soda.

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  • Max McCormick

    Heating the baking soda converts it from bicarbonate to carbonate, which is a stronger base

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  • Theliterarykid

    Gosh Art Cooking videos always make me hungry lol

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  • BonBonBonBonBonBon

    Art Cooking is one of my favourite series on YouTube, thank you!

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  • Frog Toad

    One of my old art teachers liked showing his students a lot of these paintings at the beginning of his lessons because he knew the class was right around most people's lunch times as well. He would also compare them a lot to modern day instagram photos.

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  • Joe Bandura

    Really kind of what to know how those pretzels turned out.

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  • Wolfferoni

    This is so fascinating and also a great way to educate people because everyone's curious about food.

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  • Pontus Andersson

    I want to know the music in this video especially that 9 min in!

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  • Lily Nguyen

    i kinda just wanna take a giant bite out of the cheese wheels

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  • Ed Adams

    I thought I’d buy the book you are using. Amazon wants $3200…

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  • Omoshne

    Being from Flanders myself, it's crazy how much of the plates, cutlery and decorations from ~300 years ago shown here, are still exactly the same today in many old people's houses. Like they were the last generation that existed in it's own cultural bubble, before foreign cultural influence took over.

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  • midei

    Thank you! I’ve enjoyed this episode immensely

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  • Tamar Ziri

    7:50 Those are not raisins! Those are dates!

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  • Summer Liang

    I approve of your pronounciation of gouda! Go you!!

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  • Faultty

    Self insert by a female lady! Niiice.

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  • Milch Tüte

    just binge watched all of the videos

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  • Chris Frank

    Now I need to get some gouda

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  • Franklin&Tangelo345

    I find the fact that you said howda instead of Gouda irritating. Other than that, this video was great!

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  • Samovar maker

    the pretzels be like θ

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  • Szymon W.

    I am so hungry now! 😀

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  • Elsa Re

    YES BUTTER AND CHEESE

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  • elarhy

    If you were to make a still life, of the food you usually eat, and food that is a little bit of a luxury to you, what would be in it? A still life of pizza, salad, to-go coffe, fruit, pastries…

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  • 2 subs With no vids

    The art is amazing! I love Dutch still life paintings.

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  • vote4anna

    With figs, include walnuts, so delicious eaten together

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  • Priscilla Pappas

    Anyone know of current exhibitions relating to still life in nyc?

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  • TakingNone

    "coolinary"

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  • Floki Arms

    Thank you for teaching me how to pronounce Gouda. All around me, I've only heard it as gooda.

    Reply

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