Part of our Tuesday Evening Lecture Series.
It is a curious thing to make food a subject for art; instead of eating it, painting it. Indeed, by the seventeenth century ‘still life’ was considered the lowest of the hierarchy of genres. This lecture examines why artists have turned their attention to the humble subject of food across many ages and styles: from the symbolic to the decorative, from luxurious to simple, from ancient to modern. How glorious food has made glorious art.
Lecturer: Alan Read
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