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Geschmäcker und Versuchungen: Essen und Kunst im Italien der Renaissance Band 27 von Varriano-
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Standort: Sparks, Nevada, USA
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eBay-Artikelnr.:405174113479
Artikelmerkmale
- Artikelzustand
- Publication Date
- 2009-11-01
- Pages
- 280
- ISBN
- 9780520259041
Über dieses Produkt
Product Identifiers
Publisher
University of California Press
ISBN-10
0520259041
ISBN-13
9780520259041
eBay Product ID (ePID)
72563755
Product Key Features
Book Title
Tastes and Temptations : Food and Art in Renaissance Italy
Number of Pages
280 Pages
Language
English
Topic
Europe / Italy, Europe / Renaissance, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy), History, European, Subjects & Themes / General, History / Renaissance, Essays & Narratives
Publication Year
2009
Illustrator
Yes
Genre
Art, Cooking, Social Science, History
Book Series
California Studies in Food and Culture Ser.
Format
Hardcover
Dimensions
Item Height
1 in
Item Weight
19.2 Oz
Item Length
8 in
Item Width
6 in
Additional Product Features
Intended Audience
Trade
LCCN
2009-010541
Dewey Edition
22
Series Volume Number
27
Dewey Decimal
641/.013
Table Of Content
Acknowledgments Introduction Parallels in Food and Art 1. Artists and Cooks 2. Regional Tastes Images of Food in Art 3. Significant Still Lifes 4. Sacred Suppers 5. Erotic Appetites Food in the Studio, Art at the Table 6. Eggs, Butter, Lard, and Oil 7. Eating and Erudition 8. Edible Art Postscript Notes Bibliography List of Illustrations and Credits Index
Synopsis
Fruits and vegetables as erotic metaphors in still life paintings, the Florentine Baptistry replicated in sausage and cheese by Andrea del Sarto, a recipe for fish molded in the shape of a goat, the discovery of an Ovidian scene at the bottom of a soup bowl. A feast for the mind and eye, this beautifully illustrated, compellingly readable book is a rich exploration of the little examined interplay between art and cuisine during the Italian Renaissance. Exploring a dazzling array of art works, and drawing from period recipes and menus, John Varriano considers the many, often surprising, ways that cooks and artists converged and drew from each other's worlds. Among other topics, he considers the significance of culinary images in Renaissance art; traces parallels in the use of ingredients such as eggs and oil in kitchens and in studios; examines centerpieces by artists that were made of food; looks at the emergence of the celebrity cook and celebrity painter; and much more. Woven throughout with the flavors and colors of the era, this book of Renaissance temptations expands our understanding of the traditional boundaries of creative expression.
LC Classification Number
TX641.V375 2009
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