CogniCuisine

06/06/2026

Life is very, very strange sometimes....This song has charted on one of the international charts...how?...why? No words....Take a listen!

Provided to YouTube by DistroKidEmerald Vigil · Plated Jams · Rob...

05/30/2026

INDIAN BUTTER CHICKEN KÄSESPÄTZLE

Part of my Upside Down World series, where I deliberately pair sauces with the "wrong" noodle tradition and see what happens when culinary borders disappear.

In this dish, German käsespätzle becomes the foundation for a butter-chicken-inspired sauce, creating a conversation between two comfort-food traditions that were never supposed to meet. The result is familiar and unexpected at the same time: rich, warm, deeply savory, and somehow completely at home in its borrowed setting.

For these companion artworks, I imagined the dish through the eyes of two giants of Indian modernism.

One draws inspiration from Gaganendranath Tagore, transforming the meal into a world of fractured architecture, jewel-toned light, and Cubist geometry. The other looks toward Amrita Sher-Gil, finding beauty in quiet domestic life through warm earth tones, simplified forms, and contemplative stillness.

The same dish. The same table. Two radically different artistic visions.

https://fineartamerica.com/profiles/robert-meyerslussier?tab=artworkgalleries&artworkgalleryid=1266374

05/27/2026

I just published a new Medium essay about my artistic use of Anishinaabemowin, the Ojibwe language, in contemporary music.

The piece makes a serious case that Anishinaabemowin should not be treated only as a protected relic or historical object, but as a living language capable of carrying contemporary creative work: noir song, requiem, food music, pop structures, grief, memory, and experiment.

I am not Ojibwe. I am not claiming ownership, tradition, ceremony, or authority. I place my work beside community-led language life, not in place of it.

The argument is about respect, relationship, accountability, correction, and trusting a language with new artistic rooms.

A language does not live by being placed behind glass. It lives by being used.

Link to the story is in Comments!

05/25/2026

05/15/2026

I’ve always loved the idea that art can carry on a conversation across centuries. This work is my way of doing that — across an ocean, across time, and in dialogue with two artists I deeply admire, Caspar David Friedrich and Albert Bierstadt.

My goal is to bring the wonder of art history into the present, so people can feel some of that beauty and meaning without needing to walk through a museum to experience it.

That’s really what I try to do in all the mediums I work in: carry the past forward, translate it into something alive now, and make room for new viewers to enter the conversation. The same woman in these images becomes the thread between two worlds — one of silence and mystery, the other of light and response.

I love art that feels timeless, but I also love making it feel immediate. That’s the space I’m always trying to work in.

Links to purchase in comments!

05/14/2026

I shared something very personal today.

It began with a photograph I took of my mom sitting across from me at a restaurant table. Nothing staged. Nothing fancy. Just an ordinary moment.

But I saw her.

And once I saw her that way, I couldn’t leave the photograph alone.

I’m not a painter, so I used the tools I do have: photography, memory, art history, AI-assisted image work, and a lot of human judgment. I generated versions, rejected versions, refined and refined again, always asking the same question:

Does this still feel like her?

The result became a triptych of three imagined portraits: one with ceremony, one with ancestry, one stripped almost down to presence.

The crown is imaginary. The royal house is imaginary. The backstory is imaginary.

But the love is not.

The photograph is not.

The seeing is not.

This is my way of honoring my mom after Mother’s Day, not by turning her into someone else, but by letting the world see what I saw sitting across from me.

Now the world gets to see her.

Forever. ❤️

How a photograph of my mother became a triptych about memory, AI, art history, and the CogniCuisine™ method of transformation.

05/13/2026

If you're like me (until recently), you've never heard of red palm oil. And that's just tragic. It's an incredible ingredient - it should be in every cook's pantry! It's the most beautiful ruby red, and it turns your food into the most beautiful yellow-orange hue. It has a slightly smoky flavor, it's earthy, and it gives your food a delicious buttery mouthfeel. How is this not a thing? Bonus: it has vitamins and minerals, like beta-carotene and other carotenoids!

I'm a huge fan, and I'm using it in a lot of my cooking. Sometimes, just it in the pan as I sauté onions to build flavors; sometimes half red palm oil, half neutral oil, if I want to add mystery to a dish.
Alas, don't try to find it in your local or specialty stores. I've had great success ordering it from Amazon, however. I've tried a couple of different brands, and they were both good.

If you want to know more about why this gem of an oil is not readily available, I've written an article about just that - Substack or Medium.

How red palm oil turns the first fat in the pan into flavor, color, structure, and story.

04/29/2026

Yesterday I announced SHELF-STABLE, a new CogniCuisine series built around food shelf ingredients.

Today I want to share the larger framework growing behind that work.

It’s called DigniCuisine.

DigniCuisine is a new sub-brand of CogniCuisine focused on one simple belief:

Dignity belongs at every table.

The goal is not charity food. It is not “make do” food. It is not a collection of recipes that quietly assumes people should be grateful for whatever they can get.

DigniCuisine starts from a different place: what do families actually have access to, and how do we turn those ingredients into meals that are practical, nourishing, culturally respectful, and genuinely worth looking forward to?

The first article walks through how the framework came together, including the first recipe test, the AI-assisted cultural review process, what the tools caught, what they missed, and why human culinary judgment still has to stay in charge.

SHELF-STABLE will be one expression of this work.

DigniCuisine is the deeper commitment behind it.

Access. Respect. Testing. Cooking. Correction.

That is where this begins.

Respect the ingredient. Honor the story.

04/28/2026

SHELF-STABLE: A NEW COGNICUISINE SERIES

As I wrap up Upside Down World, I’m getting ready for something close to my heart.

Over the next six weeks, I’ll be developing recipes built from food shelf ingredients: canned beans, canned tomatoes, rice, pasta, peanut butter, canned fish, and the kinds of staples many families are working with right now.

The goal is simple: meals for a family of four that are nutritious, realistic, affordable, and still full of flavor.

More than anything, I hope this series can bring a little hope, joy, and excitement to people going through a hard stretch. If I can help turn what’s available into something delicious, comforting, and worth looking forward to, then this work matters.

Twelve recipes. Twelve meals. Twelve songs to follow.

Coming soon on CogniCuisine.

04/24/2026

New on Substack:

The Creative Life You Thought You Missed Is Still Waiting

CogniCuisine is one part of a much larger human-AI collaboration practice that has taken shape in roughly half a year.

The central idea is simple: the vision has to be yours. The standards have to be yours. The taste has to be yours. The decisions have to be yours.

AI does not manufacture lived experience, judgment, obsession, or craft. What it can do is remove the ex*****on bottleneck between what is already inside you and what the world can finally see.

AI did not make me creative. It gave a lifetime of work a way out.