Have you ever thought of turning salmon into mousse, impaling croutons then dunking them into a hot pot of melted cheese, or decorating a cake with maraschino cherries? If you were cooking in the 60s' and 70's, you may have. Some foods have stood the test of time, whilst others, like Aspics and Jellies, have not.
This weeks art workshop with the elderly will be reminiscence based. I'll be using vintage tin fish shaped molds used in the making of aspics and jellies, to trigger memories of past times related to food; foods that people cooked, what they ate, and even how they sourced or stored foods.
We will paint a fish onto a paper plate using acrylic paints then add a stencil to paint on another layer to create a fish scale pattern.