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| Author | : Kenneth Bendiner |
| Publisher | : Reaktion Books |
| Total Pages | : 252 |
| Release | : 2004 |
| Genre | : Art |
| ISBN | : 9781861892133 |
In this sumptuous exploration of food images in European and American painting from the early Renaissance to the present, Kenneth Bendiner sees food painting as a separate classification of art with its own history.
| Author | : Gillian Riley |
| Publisher | : Reaktion Books |
| Total Pages | : 321 |
| Release | : 2014-10-15 |
| Genre | : Art |
| ISBN | : 1780231970 |
From Giuseppe Arcimboldo’s painting of the Holy Roman Emperor Rudolf II as a heap of fruits and vegetables to artists depicting lavish banquets for wealthy patrons, food and art are remarkably intertwined. In this richly illustrated book, Gillian Riley provides fresh insight into how the relationship between humans and food has been portrayed in art from ancient times to the Renaissance. Exploring a myriad of images including hunting scenes depicted in Egyptian Books of Hours and fruit in Roman wall paintings and mosaics, Riley argues that works of art present us with historical information about the preparation and preservation of food that written sources do not—for example, how meat, fish, cheese, and vegetables were dried, salted, and smoked, or how honey was used to conserve fruit. She also examines what these works reveal to us about how animals and plants were raised, cultivated, hunted, harvested, and traded throughout history. Looking at the many connections between food, myth, and religion, she surveys an array of artworks to answer questions such as whether the Golden Apples of the Hesperides were in fact apples or instead quinces or oranges. She also tries to understand whether our perception of fruit in Christian art is skewed by their symbolic meaning. With 170 color images of fine art, illuminated manuscripts, mosaics, frescoes, stained glass, and funerary monuments, Food in Art is an aesthetically pleasing and highly readable book for art buffs and foodies alike.
| Author | : Annelise K. Madsen |
| Publisher | : Yale University Press |
| Total Pages | : 250 |
| Release | : 2013-12-10 |
| Genre | : Art |
| ISBN | : 0300196237 |
" Food has always been an important source of knowledge about culture and society. Art and Appetite takes a fascinating new look at depictions of food in American art, demonstrating that the artists' representations of edibles offer thoughtful reflection on the cultural, political, economic, and social moments in which they were created. Using food as an emblem, artists were able to both celebrate and critique their society, expressing ideas relating to politics, race, class, gender, and commerce. Focusing on the late 18th century through the Pop artists of the 20th century, this lively publication investigates the many meanings and interpretations of eating in America. Richly illustrated, Art and Appetite features still life and trompe l'oeil painting, sculpture, and other works by such celebrated artists as William Merritt Chase, John Singleton Copley, Elizabeth Paxton, Norman Bel Geddes, Stuart Davis, Edward Hopper, Alice Neel, Wayne Thiebaud, Roy Lichtenstein, and many more. Essays by leading experts address topics including the horticultural and botanical underpinnings of still-life paintings, the history of alcohol consumption in the United States, Thanksgiving, and food in the world of Pop art. In addition to the images and essays, this book includes a selection of 18th- and 19th-century recipes for all-American dishes including molasses cake, stewed terrapin, rice blancmange, and roast calf's head. "--
| Author | : Allison Deutsch |
| Publisher | : Penn State Press |
| Total Pages | : 412 |
| Release | : 2021-02-26 |
| Genre | : Art |
| ISBN | : 0271089938 |
In Consuming Painting, Allison Deutsch challenges the pervasive view that Impressionism was above all about visual experience. Focusing on the language of food and consumption as they were used by such prominent critics as Baudelaire and Zola, she writes new histories for familiar works by Manet, Monet, Caillebotte, and Pissarro and creates fresh possibilities for experiencing and interpreting them. Examining the culinary metaphors that the most influential critics used to express their attraction or disgust toward painting, Deutsch rethinks French modern-life painting in relation to the visceral reactions that these works evoked in their earliest publics. Writers posed viewing as analogous to ingestion and used comparisons to food to describe the appearance of paint and the painter’s process. The food metaphors they chose were aligned with specific female types, such as red meat for sexualized female flesh, confections for fashionably made-up women, and hearty vegetables for agricultural laborers. These culinary figures of speech, Deutsch argues, provide important insights into both the fabrication of the feminine and the construction of masculinity in nineteenth-century France. Consuming Painting exposes the social politics at stake in the deeply gendered metaphors of sense and sensation. Original and convincing, Consuming Painting upends traditional narratives of the sensory reception of modern painting. This trailblazing book is essential reading for specialists in nineteenth-century art and criticism, gender studies, and modernism.
| Author | : Silvia Malaguzzi |
| Publisher | : Getty Publications |
| Total Pages | : 384 |
| Release | : 2008 |
| Genre | : Dinners and dining in art |
| ISBN | : 9780892369140 |
Malaguzzi's work describes the significance of food and feasts through the ages and discusses how artists have created allegories of gluttony and odes to the sense of taste, using, for example, artfully positioned fruits and vegetables in the still-life genre in painting.
| Author | : Volta Voloshin-Smith |
| Publisher | : Rocky Nook, Inc. |
| Total Pages | : 383 |
| Release | : 2021-04-12 |
| Genre | : Crafts & Hobbies |
| ISBN | : 1681987171 |
Relax and take a bite out of this tasty guide to creating watercolor paintings of your favorite treats! Watercolor Snacks is for food lovers, beginning artists, and anyone who wants to explore the world of watercolors through easy and accessible prompts and exercises. This colorful guide walks you through basic watercolor techniques and how to apply them to create beautiful, delicious-looking paintings.
Noted artist and instructor Volta Voloshin-Smith details everything needed to create mouthwatering images for every meal of the day, from a syrup-drenched stack of golden waffles and steaming cup of coffee at breakfast to a brightly colored sprinkled donut and a rainbow of popsicles for dessert. This first-ever watercolor food guide also includes: • Easy watercolor tips, tricks, and techniques • Recommended supplies (the “ingredients”) • Color theory basics • Maximizing mindful benefits of watercolor • How-to lessons for 30 foods from breakfast to dessert And much, much more! Whether you’re a beginner interested in learning a fun new skill, or an experienced painter ready to explore a fun new subject, this book will give you everything you need to create adorable paintings.| Author | : Kimberly Brooks |
| Publisher | : Chronicle Books |
| Total Pages | : 235 |
| Release | : 2021-05-18 |
| Genre | : Art |
| ISBN | : 1797200674 |
Here is everything you need to know about getting into oil painting—and maintaining a safe, solvent-free oil painting practice—in a slim, sophisticated guide. Oil painting is an exciting and adventurous medium, but aspiring artists can feel daunted by complex setups and the thought of using harsh chemicals. All of that changes now. The New Oil Painting walks you step-by-step through oil painting fundamentals—which materials you actually need, how to mix paint, how to set up your painting space—and, most revolutionary of all, how to eliminate harmful solvents from your work and replace them with safe, effective substitutes. This instructional handbook is organized into chapters with helpful diagrams throughout illustrating various techniques and tools. Whether you're a true beginner or have been painting with oils for years, you will find that this book has everything you need to build a new, thriving, toxin-free practice. • UNIQUE APPROACH: Not only does this book help aspiring artists build a repertoire of skills and materials, it also offers all artists, regardless of their experience levels, methods for eliminating solvents and other toxic substances from their oil painting practices. What was once a dangerous pastime is now a guilt-free, health-conscious, and rewarding activity. And using safe, nontoxic materials is better for the environment! • LONG-TERM USE: Good art instruction can deliver over a long period of time, and this handy guide is no exception. Along with being able to use this as an entryway into oil painting, you can also use it for reference or reread sections when you need a brushup. • EXPERT AUTHOR WITH IMPRESSIVE CREDENTIALS: Painter Kimberly Brooks was the founding arts editor at Huffington Post. As a painter, she exhibits her work frequently throughout the United States and was a featured artist with the National Endowment for the Arts. She has led oil painting workshops, and now she shares her vast knowledge of the subject in this accessible and comprehensive handbook. Perfect for: • Artists and art aspirants interested in exploring a new medium • Experienced oil painters looking to eliminate solvents from their practices • Painting students and teachers
| Author | : |
| Publisher | : Oxford University Press |
| Total Pages | : 793 |
| Release | : 2015-11-11 |
| Genre | : Travel |
| ISBN | : 0190263636 |
When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in. Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later. Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection.
| Author | : John Donohue |
| Publisher | : Abrams |
| Total Pages | : 246 |
| Release | : 2019-05-14 |
| Genre | : Art |
| ISBN | : 1683354915 |
“An emotional trip down memory lane for those of us who count our favorite restaurants as cherished personalities and members of our family.” —Danny Meyer, founder of Shake Shack From romantic spots like Le Bernardin to beloved holes-in-the-wall like Corner Bistro, John Donohue renders people’s favorite restaurants in a manner that captures the emotional pull a certain place can have on the hearts of New Yorkers. All the Restaurants in New York is a collection of these drawings, characterized by their appealingly loose and gently distorted lines. These transportive images are intentionally spare, leaving the viewer room to layer on their own meaning and draw connections to their own memories of a place, of a time, of an atmosphere. Featuring an eclectic mix of 100 restaurants—from Minetta Tavern to Frankies 457 and River Café—this charming collection of drawings is accompanied by interviews with the owners, chefs, and loyal patrons of these much-loved restaurants. “I love John’s spare, romantic, quirky portrayals of iconic New York restaurants so much that I purchased over a dozen of his prints to hang around my office. These places come to define our lives in New York—that job right next to Balthazar, that boyfriend who lived above Prune, that interview that took place at ‘21’ . . . They deserve this spotlight, this tribute.” —Amanda Kludt, Editor in Chief, Eater “John Donohue is the Rembrandt of New York City’s restaurant facades. His collection is an invaluable, evocative guide to the ever-changing, slowly vanishing landscape of the city’s great dining scene. It belongs on the bookshelf of every devout chowhound and fresser.” —Adam Platt, Restaurant Critic, New York magazine
| Author | : Nancy G. Heller |
| Publisher | : Princeton University Press |
| Total Pages | : 194 |
| Release | : 2019-12-31 |
| Genre | : Art |
| ISBN | : 0691207305 |
The first time she made a pizza from scratch, art historian Nancy Heller made the observation that led her to write this entertaining guide to contemporary art. Comparing modern art not only to pizzas but also to traditional and children's art, Heller shows us how we can refine analytical tools we already possess to understand and enjoy even the most unfamiliar paintings and sculptures. How is a painting like a pizza? Both depend on visual balance for much of their overall appeal and, though both can be judged by a set of established standards, pizzas and paintings must ultimately be evaluated in terms of individual taste. By using such commonsense examples and making unexpected connections, this book helps even the most skeptical viewers feel comfortable around contemporary art and see aspects of it they would otherwise miss. Heller discusses how nontraditional works of art are made--and thus how to talk about their composition and formal elements. She also considers why such art is made and what it "means." At the same time, Heller reassures those of us who have felt uncomfortable around avant-garde art that we don't have to like all--or even any--of it. Yet, if we can relax, we can use the aesthetic awareness developed in everyday life to analyze almost any painting, sculpture, or installation. Heller also gives concise answers to the eight questions she is most frequently asked about contemporary art--from how to tell when an abstract painting is right side up to which works of art belong in a museum. This book is for anyone who agrees with art critic Clement Greenberg that "All profoundly original art looks ugly at first." It's also for anyone who disagrees. It is for anyone who wants to get more out of a museum or gallery visit and would like to be able to say something more than just "yes" or "no" when asked if they like an artist's work.
