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    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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    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: School of Arts > History of Art
    Depositing User: Allison Deutsch
    Date Deposited: 13 Jan 2021 10:30
    Last Modified: 13 Jan 2021 10:30
    URI: https://eprints.bbk.ac.uk/id/eprint/41693

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