What can we cook for Picasso?

In an old recipe book I found this anecdote,

"One day when Picasso was to lunch with us I decorated a fish in a way that I thought would amuse him. I chose a fine striped seabass..."

This is interesting because it tells us some things about Picasso
1. That he was a very particular and demanding individual
2. That he would notice the colour and line of his food

The cook expected Picasso to look at the seabass in the same way that he would look at a painting.

How could we re-design a seabass so that it amused Picasso?

Notice the regular geometric pattern of the scales, the repated angular forms of the fins and tail. This translates easily into a Cubist style of representation if this drawing of a seabass...

A Cubist Seabass (Y.B)

Edward Agyenim used a process of free association to re-imagine the seabass  in a more surreal way, with visible insides, a crown and fire coming from its tail.

A Surreal Seabass (Edward Agyenim)

And Samuel Bantley used the pattern on the skin  of the seabass and the segmented forms of the fish to create a part-human part-fish creature.

A Graphic Novel Seabass (Samuel Bentley)

Many thanks to the students who agreed to their work being shared on this blog (and apologies if i have mis-spelt your name, or shown your work the wrong way round).

These drawings show different ways of putting your own interpretation onto an image. You could also think of them as illustrations for a recipe:

Cubist Seabass-  maybe fish cut into sharp shapes, and arranged in a patterned way- like sushi?

Surrealist Seabass- maybe fish adorned with veg cut into shapes of crown and fire?

Graphic Novel Seabass- perhaps the fish is outlined in black- served on coal?