Food in the Arts

Food in the Arts
H0iEWo-WJ40C
240
By:"Harlan Walker"
"Literary Criticism"
Published on 1999-01-01 by Oxford Symposium

\u003cb\u003eDining-Room\u003c/b\u003e. as. Work. of. Art: Robert. Adam. at. Kedleston. Hall. and. Syon. \u003cbr\u003e\nPark. Margaret. Willes. In 1758 the young architect Robert Adam returned to \u003cbr\u003e\nEngland from his studies of the monuments of classical antiquity. His head was \u003cbr\u003e\nbrimming ...

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A further volume in this series, this year discussing not so much food or its preparation as its portrayal in any number of art forms such as popular music, crime novels, film, theatre, literature, and fine art. There are also some papers which concentrate on the art of food, or art relating to food: an instance is the art of tissue-paper orange wrappers (a recondite but riveting item). My impression, when this subject was first mooted, was that all contributions would revolve around paintings and high arts. I was mistaken, there is a remarkable spread: the arrangement of 18th-century desserts; cookery and the Cuban Santeria religion; drink in 19th-century English fiction; food in film noir; the cook as artist in 18th-century England; architectural food design in France and Italy; popcorn poetry; food and eating in Bronte novels; and much more. These volumes are sometimes indigestible fricassees if swallowed at once, but think of them as platters of oysters - each may contain a pearl. By the finish a bracelet at least, perhaps a necklace, is the consequence.

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