ISBN-10:
0520259041
ISBN-13:
9780520259041
Pub. Date:
11/01/2009
Publisher:
University of California Press
Tastes and Temptations: Food and Art in Renaissance Italy / Edition 1

Tastes and Temptations: Food and Art in Renaissance Italy / Edition 1

by John Varriano

Hardcover

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Overview

"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

Product Details

ISBN-13: 9780520259041
Publisher: University of California Press
Publication date: 11/01/2009
Series: California Studies in Food and Culture Series , #27
Edition description: New Edition
Pages: 280
Product dimensions: 6.20(w) x 8.10(h) x 1.10(d)

About the Author

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.

Table of Contents

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

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"Delightful . . . . Banquet of a book."—Caa Reviews

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