After the Second World War Surrealist photographer, photo-journalist, writer, model, and muse Lee Miller became a gourmet attending Le Cordon Bleu in Paris, and commenced creating her own dishes. She always wanted to collect her special recipes in a cook book.
The cook book, soon to be realized by Grapefrukt forlag in Oslo, is presented in the context of the On Conviviality group of events and as part of Paper Mornings: Book Presentations at dOCUMENTA (13). Antony Penrose, the son of Lee Miller, will make a presentation on Lee Miller's life and artistic practice. A short introduction by Ami Bouhassane to The Lee Miller Cook Book containing 130 of the artist’s recipes, along with step-by-step instructions for ten dinner-party menus will follow.
Presented by Antony Penrose
participants: Antony Penrose, Ami Bouhassane
