Tastes and Temptations: Food and Art in Renaissance Italy

Valutazione media 4
( su 10 valutazioni fornite da GoodReads )
 
9780520269941: Tastes and Temptations: Food and Art in Renaissance Italy

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.

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

I migliori risultati di ricerca su AbeBooks

1.

Varriano, John
ISBN 10: 0520269942 ISBN 13: 9780520269941
Nuovi Quantità: 2
Da
Books-FYI, Inc.
(cadiz, KY, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Condizione libro: New. May have normal shelf wear. Codice libro della libreria 23MA3600Y1PM

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 15,28
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 3,68
In U.S.A.
Destinazione, tempi e costi

2.

Varriano, John
Editore: University of California Press
ISBN 10: 0520269942 ISBN 13: 9780520269941
Nuovi PAPERBACK Quantità: 1
Da
Bookish Corner Net
(Waltham, MA, U.S.A.)
Valutazione libreria
[?]

Descrizione libro University of California Press. PAPERBACK. Condizione libro: New. 0520269942 Brand NEW Softcover, AD42, media mail delivery is free, Your orders are meticulously inspected, packed securely, and shipped fast, quick responsive customer service insures customer satisfaction, and our feedback score speaks louder than words, international and expedited shipping for most items. Codice libro della libreria SKU1049695

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 20,87
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
In U.S.A.
Destinazione, tempi e costi

3.

Varriano, John.
Editore: University of California Press, Berkeley and Los Angeles (2011)
ISBN 10: 0520269942 ISBN 13: 9780520269941
Nuovi Softcover Quantità: 2
Da
Ad Infinitum Books
(Mount Vernon, NY, U.S.A.)
Valutazione libreria
[?]

Descrizione libro University of California Press, Berkeley and Los Angeles, 2011. Softcover. Condizione libro: New. 282 pages. Softcover. New book. ITALY. 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. 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 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 "The author is erudite, writes well, and has researched his subject carefully. He obviously takes pleasure in his subject and presents his findings in a pleasing way, which is no small thing in a field where pleasure is too often swept under the table. The considerable and undeniable value of this book resides in the author's focus on a subject that we almost take for granted: images of food in art. By shining a bright light on food and the preparation of food in the visual arts and literature, Varriano approaches the recent emphasis in art history on anthropology. He thereby prompts us to think about the splendors of the kitchen in relation to the splendors of Renaissance attire, jewelry, and furniture - all subjects of great moment in art historical studies. He reminds us that in the Renaissance we encounter not only Plato and Aristotle but also a philosophy that appreciates Epicurean delights." - Paul Barolsky, College Art Association "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."ÑKen 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 studyÑa tasting menu of gastronomic and visual delights."ÑGillian 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."ÑDavid 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. book. Codice libro della libreria 72568X1

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 18,95
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 4,60
In U.S.A.
Destinazione, tempi e costi

4.

John Varriano
Editore: University of California Press, United States (2011)
ISBN 10: 0520269942 ISBN 13: 9780520269941
Nuovi Paperback Quantità: 10
Da
The Book Depository US
(London, Regno Unito)
Valutazione libreria
[?]

Descrizione libro University of California Press, United States, 2011. Paperback. Condizione libro: New. 193 x 142 mm. Language: English . Brand New Book. 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. Codice libro della libreria AAH9780520269941

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 24,38
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

5.

John Varriano
Editore: University of California Press, United States (2011)
ISBN 10: 0520269942 ISBN 13: 9780520269941
Nuovi Paperback Quantità: 10
Da
The Book Depository
(London, Regno Unito)
Valutazione libreria
[?]

Descrizione libro University of California Press, United States, 2011. Paperback. Condizione libro: New. 193 x 142 mm. Language: English . Brand New Book. 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. Codice libro della libreria AAH9780520269941

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 24,40
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

6.

Varriano, John
Editore: University of California Press (2011)
ISBN 10: 0520269942 ISBN 13: 9780520269941
Nuovi Paperback Quantità: 1
Da
Irish Booksellers
(Rumford, ME, U.S.A.)
Valutazione libreria
[?]

Descrizione libro University of California Press, 2011. Paperback. Condizione libro: New. book. Codice libro della libreria 0520269942

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 28,06
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
In U.S.A.
Destinazione, tempi e costi

7.

John Varriano
Editore: University of California Press (2011)
ISBN 10: 0520269942 ISBN 13: 9780520269941
Nuovi Quantità: 14
Da
Books2Anywhere
(Fairford, GLOS, Regno Unito)
Valutazione libreria
[?]

Descrizione libro University of California Press, 2011. PAP. Condizione libro: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Codice libro della libreria WF-9780520269941

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 19,41
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 10,38
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

8.

Varriano, John
Editore: University of California Press (2011)
ISBN 10: 0520269942 ISBN 13: 9780520269941
Nuovi Paperback Quantità: 4
Da
Murray Media
(North Miami Beach, FL, U.S.A.)
Valutazione libreria
[?]

Descrizione libro University of California Press, 2011. Paperback. Condizione libro: New. Codice libro della libreria 0520269942

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 27,13
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 2,76
In U.S.A.
Destinazione, tempi e costi

9.

Varriano, John
Editore: University of California Press
ISBN 10: 0520269942 ISBN 13: 9780520269941
Nuovi PAPERBACK Quantità: 4
Da
Movie Mars
(Indian Trail, NC, U.S.A.)
Valutazione libreria
[?]

Descrizione libro University of California Press. PAPERBACK. Condizione libro: New. 0520269942 Brand New Book. Ships from the United States. 30 Day Satisfaction Guarantee!. Codice libro della libreria 15210428

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 27,12
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 3,68
In U.S.A.
Destinazione, tempi e costi

10.

John Varriano
ISBN 10: 0520269942 ISBN 13: 9780520269941
Nuovi Paperback Quantità: 1
Da
Grand Eagle Retail
(Wilmington, DE, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Paperback. Condizione libro: New. 142mm x 20mm x 193mm. Paperback. 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.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 282 pages. 0.340. Codice libro della libreria 9780520269941

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 32,80
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
In U.S.A.
Destinazione, tempi e costi

Vedi altre copie di questo libro

Vedi tutti i risultati per questo libro