The Edible Monument

Released on by Marcia Reed
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  • The Edible Monument Book Detail

  • Author : Marcia Reed
  • Release Date : 2015-10-13
  • Publisher : Getty Publications
  • Genre : Art
  • Pages : 192
  • ISBN 13 : 1606064541
  • File Size : 39,39 MB
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The Edible Monument by Marcia Reed PDF Summary

Book Description: The Edible Monument considers the elaborate architecture, sculpture, and floats made of food that were designed for court and civic celebrations in early modern Europe. These include popular festivals such as Carnival and the Italian Cuccagna. Like illuminations and fireworks, ephemeral artworks made of food were not well documented and were challenging to describe because they were perishable and thus quickly consumed or destroyed. In times before photography and cookbooks, there were neither literary models nor a repertoire of conventional images for how food and its preparation should be explained or depicted. Although made for consumption, food could also be a work of art, both as a special attraction and as an expression of power. Formal occasions and spontaneous celebrations drew communities together, while special foods and seasonal menus revived ancient legends, evoking memories and recalling shared histories, values, and tastes. Drawing on books, prints, and scrolls that document festival arts, elaborate banquets, and street feasts, the essays in this volume examine the mythic themes and personas employed to honor and celebrate rulers; the methods, materials, and wares used to prepare, depict, and serve food; and how foods such as sugar were transformed to express political goals or accomplishments. This book is published on the occasion of an exhibition at the Getty Research Institute from October 13, 2015, to March 23, 2016.

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The Edible Monument

The Edible Monument

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The Edible Monument considers the elaborate architecture, sculpture, and floats made of food that were designed for court and civic celebrations in early modern

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Abstract: A cookbook for beginners presents the philosophy of cooking as taught at the Ecole de Cuisine La Varenne in Paris. The comprehensive course teaches fi