Catalogue

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Tastes and temptations : food and art in Renaissance Italy /
John Varriano.
imprint
Berkeley : University of California Press, c2009.
description
xi, 259 p. : ill. (chiefly col.) ; 21 cm.
ISBN
0520259041 (cloth : alk. paper), 9780520259041 (cloth : alk. paper)
format(s)
Book
Holdings
More Details
imprint
Berkeley : University of California Press, c2009.
isbn
0520259041 (cloth : alk. paper)
9780520259041 (cloth : alk. paper)
contents note
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.
catalogue key
6970328
 
Includes bibliographical references (p. 231-247) and index.
A Look Inside
Excerpts
Flap Copy
"John Varriano's book is not only a delightful read but draws fascinating parallels between two hitherto disparate fields: art history and the history of food in the Renaissance. Outstanding scholarship that opens whole new venues of inquiry."--Ken Albala, author ofEating Right in the RenaissanceandBeans: A History "Art history and food history have traditionally been separate disciplines, parallel universes. In this book John Varriano makes a cosmic leap and lures the two into a stimulating, provocative, and always entertaining study--a tasting menu of gastronomic and visual delights."--Gillian Riley, author ofThe Oxford Companion to Italian Food
Flap Copy
"John Varriano's book is not only a delightful read but draws fascinating parallels between two hitherto disparate fields: art history and the history of food in the Renaissance. Outstanding scholarship that opens whole new venues of inquiry."--Ken Albala, author of Eating Right in the Renaissance and Beans: A History "Art history and food history have traditionally been separate disciplines, parallel universes. In this book John Varriano makes a cosmic leap and lures the two into a stimulating, provocative, and always entertaining study--a tasting menu of gastronomic and visual delights."--Gillian Riley, author of The Oxford Companion to Italian Food "With wit and erudition, John Varriano shows us how broad cultural relationships can be drawn between the developments of Italian Renaissance art and the period's growing and changing interest in food. Enlightening and fascinating details greatly enhance our understanding of the roles that taste and temptation played in creating the early modern world."--David G. Wilkins, co-editor of History of Italian Renaissance Art "Appetites for palate and palette are both whetted in Varriano's urbane and thoroughly magisterial study. What could be more satisfying than to feast on food and art together at the same historic table?"--Patrick Hunt, author of Renaissance Visions
Reviews
Review Quotes
"Delightful . . . . Banquet of a book."
"Delightful . . . . Banquet of a book."-- Caa Reviews
To find out how to look for other reviews, please see our guides to finding book reviews in the Sciences or Social Sciences and Humanities.
Summaries
Bowker Data Service Summary
Fruits and vegetables as erotic metaphors in still-life paintings, the Florentine Baptistry replicated in sausage and cheese by Andrea del Sarto, and a recipe for fish molded in the shape of a goat, this book is a rich exploration of the little-examined interplay between art and cuisine during the Italian Renaissance.
Main Description
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.
Table of Contents
Acknowledgmentsp. ix
Introductionp. 1
Parallels in Food and Art
Artists and Cooksp. 9
Regional Tastesp. 38
Images of Food in Art
Significant Still Lifesp. 66
Sacred Suppersp. 94
Erotic Appetitesp. 118
Food in the Studio, Art at the Table
Eggs, Butter, Lard, and Oilp. 142
Eating and Eruditionp. 160
Edible Artp. 179
Postscriptp. 202
Notesp. 206
Bibliographyp. 231
List of illustrations and creditsp. 248
Indexp. 253
Table of Contents provided by Ingram. All Rights Reserved.

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