Food and art in the Nineteenth Century entanglements, identities, interpretations

Müller, U. and Deutsch, Allison and Beyers, L. and Van Damme, I. (2018) Food and art in the Nineteenth Century entanglements, identities, interpretations. [Editorial/Introduction]

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Official URL: https://doi.org/10.1484/J.FOOD.5.118672

Abstract

In the nineteenth century, food production, distribution, and consumption underwent rapid and radical transformations thanks to technological innovation, urbanization, globalization and colonialism. Artistic representations of food registered these key changes in society, and gave particular types of foods and modes of dining distinct national, gendered, and racialized connotations. This special issue considers the complex interactions between the culinary and artistic spheres in nineteenth-century France and the United States, bringing together the work of historians and art historians who trace the connections between food and art.

Metadata

Item Type:	Editorial/Introduction
School:	Birkbeck Faculties and Schools > Faculty of Humanities and Social Sciences > School of Historical Studies
Depositing User:	Allison Deutsch
Date Deposited:	13 Jan 2021 10:30
Last Modified:	02 Aug 2023 18:05
URI:	https://eprints.bbk.ac.uk/id/eprint/41693

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