was a French Post-Impressionist painter born
in the beautiful Aix-en-Provence region of the South of France—a picturesque
area that would greatly influence a significant portion of the artist’s oeuvre.
receive much positive recognition until after he died, but the world has since
caught onto his talent. Celebrated for his drawings, watercolors and paintings, Cézanne
’s talent spans figure studies, still lifes and landscapes, the most
notable of which are his Mont Sainte-Victoire series. After spending his childhood nearby,
built a studio facing this mountain, and over the years painted more
then sixty versions of this view.
|Paul Cezanne, Mont Saint-Victoire, 1885-87|
Cézanne strived to return to pictures with harmony and
balance, referencing the works of Poussin as his inspiration. Wishing “to
Poussin all over again from nature,” he represents one of the last artists of a
more classical tradition, before the world is ushered into the quickly
approaching modern world.
Cézanne’s depictions of his beloved studio view are both
highly geometric and linear, with brightly colored brushstrokes expressing the
vastness of Mont Sainte-Victoire through exaggerated hues. The mountain’s rocky
surfaces are not lost with this treatment; instead, we as the viewer are able
to feel the expansive emotion of the range from our removed view from above. It
is this linear assembly of brightly colored forms that reminded me of the
texture and rockiness of rice krispie treats, which is only amplified by the
1 stick of unsalted butter + 2 T.
2 T. sugar
1 10-oz. bag of mini marshmallows
pinch of salt
6 cups rice cereal (I actually used this, which
turned out to be cheaper than name-brand Rice Krispies at my local bodega)
¼ c. nuts of your choice (I used toasted walnuts and pepitas)
¼ c. shredded, unsweetened coconut
a handful of chocolate chips
|Paul Cezanne, Road Before the Mountains, Sainte-Victoire, 1898-1902|
Preheat the oven to 275°F.
a cookie sheet with a slipmat, and add half of rice cereal. Pour melted butter
over cereal and sprinkle with sugar. Spread to an even layer, and bake for 15
minutes, mixing every 5 minutes.
Once melted, lower heat and stir frequently, until brown in color and nutty
smelling. Turn off burner and stir in the marshmallows. Stir until melted and
evenly distributed. Remove the pan from the heat and stir in the salt, all of
the cereal and nuts, and when cooled a bit, the chocolate chips. Quickly spread into the
prepared pan, and let cool and harden completely. You can speed this process up
by letting the pan cool on its own for 10 minutes, and then moving the pan to
cool in the fridge for 10 more minutes.