Tastes and Temptations: Food and Art in Renaissance Italy
(Sprache: Englisch)
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...
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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. This book explores the interplay between art and cuisine during the Italian Renaissance.
Inhaltsverzeichnis zu „Tastes and Temptations: Food and Art in Renaissance Italy “
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
Autoren-Porträt von John Varriano
John Varriano is Idella Plimpton Kendall Professor of Art History at Mount Holyoke College. He is the author of Italian Baroque and Rococo Architecture, Rome: A Literary Companion, and Caravaggio: The Art of Realism.
Bibliographische Angaben
- Autor: John Varriano
- 2011, 282 Seiten, Maße: 14,2 x 19,3 cm, Kartoniert (TB), Englisch
- Verlag: UNIV OF CALIFORNIA PR
- ISBN-10: 0520269942
- ISBN-13: 9780520269941
Sprache:
Englisch
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