Download or read book Matters of Taste written by Donna R. Barnes and published by Syracuse University Press. This book was released on 2002 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt: Published to accompany an exhibition held in Sept. 2002 by the Albany Institute of History and Art.

Download or read book Matters of Taste Food and Drink in Seventeenth century Dutch Art and Life written by Donna R. Barnes and published by . This book was released on 2002 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book History on Our Plate written by Peter G. Rose and published by Syracuse University Press. This book was released on 2019-12-11 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: From cookies and custards to savory dishes and salads, Rose shows that historical cooking—whether done over an open fire or on a stovetop—need not be a thing of the past. Rose includes an engaging overview of Dutch culinary history from the middle ages to the seventeenth century, giving readers a tour of the foodways of the Netherlands and New Netherland.

Download or read book The Ashgate Research Companion to Dutch Art of the Seventeenth Century written by Wayne Franits and published by Routledge. This book was released on 2017-07-05 with total page 599 pages. Available in PDF, EPUB and Kindle. Book excerpt: Despite the tremendous number of studies produced annually in the field of Dutch art over the last 30 years or so, and the strong contemporary market for works by Dutch masters of the period as well as the public's ongoing fascination with some of its most beloved painters, until now there has been no comprehensive study assessing the state of research in the field. As the first study of its kind, this book is a useful resource for scholars and advanced students of seventeenth-century Dutch art, and also serves as a springboard for further research. Its 19 chapters, divided into three sections and written by a team of internationally renowned art historians, address a wide variety of topics, ranging from those that might be considered "traditional" to others that have only drawn scholarly attention comparatively recently.

Download or read book The Taste of Art written by Silvia Bottinelli and published by University of Arkansas Press. This book was released on 2017-06-01 with total page 417 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Taste of Art offers a sample of scholarly essays that examine the role of food in Western contemporary art practices. The contributors are scholars from a range of disciplines, including art history, philosophy, film studies, and history. As a whole, the volume illustrates how artists engage with food as matter and process in order to explore alternative aesthetic strategies and indicate countercultural shifts in society. The collection opens by exploring the theoretical intersections of art and food, food art’s historical root in Futurism, and the ways in which food carries gendered meaning in popular film. Subsequent sections analyze the ways in which artists challenge mainstream ideas through food in a variety of scenarios. Beginning from a focus on the body and subjectivity, the authors zoom out to look at the domestic sphere, and finally the public sphere. Here are essays that study a range of artists including, among others, Filippo Tommaso Marinetti, Daniel Spoerri, Dieter Roth, Joseph Beuys, Al Ruppersberg, Alison Knowles, Martha Rosler, Robin Weltsch, Vicki Hodgetts, Paul McCarthy, Luciano Fabro, Carries Mae Weems, Peter Fischli and David Weiss, Janine Antoni, Elżbieta Jabłońska, Liza Lou, Tom Marioni, Rirkrit Tiravanija, Michael Rakowitz, and Natalie Jeremijenko.

Download or read book Food Drink and Celebrations of the Hudson Valley Dutch written by Peter G Rose and published by Arcadia Publishing. This book was released on 2012-06-22 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt: The renowned food historian delves into the early culinary traditions of Dutch settlers in New York state and their influence on the American kitchen. In 1609, Henry Hudson, under contract with the Dutch East India Company, set out to discover the lucrative Northwest Passage. The Hudson River Valley is what he discovered instead, and along its banks Dutch culture took hold. While the Dutch influence can still be seen in local architecture and customs, it is food and drink that Peter Rose has made her life’s work. From beer to bread and cookies to coleslaw, Food, Drink and Celebrations of the Hudson Valley Dutch is a comprehensive look at this important early American influence, complete with recipes to try.

Download or read book The Little Street written by Linda Stone-Ferrier and published by Yale University Press. This book was released on 2022-08-23 with total page 209 pages. Available in PDF, EPUB and Kindle. Book excerpt: An interdisciplinary study of the central role that the neighborhood played in seventeenth-century Dutch painting and culture The neighborhood was a principal organizing structure of Dutch cities in the seventeenth century, and each had its own regulations, administrators, social networks, events, and diverse population of residents. Linda Stone-Ferrier argues that this sense of community contributed to the steady demand for pictures portraying aspects of this culture. These paintings, by such artists as Jan Steen and Pieter de Hooch, reinforced the role and values of the neighborhood. Through close readings of such works--by Steen and De Hooch and, among others, Gerrit Dou, Gabriel Metsu, Jacob van Ruisdael, and Johannes Vermeer--Stone-Ferrier deftly considers social history, urban studies, anthropology, and women's studies in this penetrating exploration. Her new interpretations of seventeenth-century Dutch painting across genres--scenes of streets, domesticity, professions, and festivity--challenge existing paradigms in Dutch art history.

Download or read book Dutch Paintings in the Metropolitan Museum of Art written by Walter A. Liedtke and published by Metropolitan Museum of Art. This book was released on 2007 with total page 1109 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents a catalog that surveys the Dutch paintings found in the Metropolitan Museum of Art.

Download or read book Savoring Disgust written by Carolyn Korsmeyer and published by Oxford University Press. This book was released on 2011-03-17 with total page 203 pages. Available in PDF, EPUB and Kindle. Book excerpt: Disgust is among the strongest of aversions, characterized by involuntary physical recoil and even nausea. Yet paradoxically, disgusting objects can sometimes exert a grisly allure, and this emotion can constitute a positive, appreciative aesthetic response when exploited by works of art -- a phenomenon labelled here "aesthetic disgust." While the reactive, visceral quality of disgust contributes to its misleading reputation as a relatively "primitive" response mechanism, it is this feature that also gives it a particular aesthetic power when manifest in art. Most treatments of disgust mistakenly interpret it as only an extreme response, thereby neglecting the many subtle ways that it operates aesthetically. This study calls attention to the diversity and depth of its uses, analyzing the emotion in detail and considering the enormous variety of aesthetic forms it can assume in works of art and --unexpectedly-- even in foods. In the process of articulating a positive role for disgust, this book examines the nature of aesthetic apprehension and argues for the distinctive mode of cognition that disgust affords -- an intimate apprehension of physical mortality. Despite some commonalities attached to the meaning of disgust, this emotion assumes many aesthetic forms: it can be funny, profound, witty, ironic, unsettling, sorrowful, or gross. To demonstrate this diversity, several chapters review examples of disgust as it is aroused by art. The book ends by investigating to what extent disgust can be discovered in art that is also considered beautiful.

Download or read book Asia in Amsterdam written by Rijksmuseum (Netherlands) and published by Yale University Press. This book was released on 2015-01-01 with total page 357 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discusses the Asian luxury goods that were imported into the Netherlands during the 17th century and demonstrates the overwhelming impact these works of art had on Dutch life and art during the Golden Age

Download or read book Routledge International Handbook of Food Studies written by Ken Albala and published by Routledge. This book was released on 2013-05-07 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over the past decade there has been a remarkable flowering of interest in food and nutrition, both within the popular media and in academia. Scholars are increasingly using foodways, food systems and eating habits as a new unit of analysis within their own disciplines, and students are rushing into classes and formal degree programs focused on food. Introduced by the editor and including original articles by over thirty leading food scholars from around the world, the Routledge International Handbook of Food Studies offers students, scholars and all those interested in food-related research a one-stop, easy-to-use reference guide. Each article includes a brief history of food research within a discipline or on a particular topic, a discussion of research methodologies and ideological or theoretical positions, resources for research, including archives, grants and fellowship opportunities, as well as suggestions for further study. Each entry also explains the logistics of succeeding as a student and professional in food studies. This clear, direct Handbook will appeal to those hoping to start a career in academic food studies as well as those hoping to shift their research to a food-related project. Strongly interdisciplinary, this work will be of interest to students and scholars throughout the social sciences and humanities.

Download or read book The Routledge Handbook of Archaeology and Globalization written by Tamar Hodos and published by Taylor & Francis. This book was released on 2016-11-18 with total page 995 pages. Available in PDF, EPUB and Kindle. Book excerpt: This unique collection applies globalization concepts to the discipline of archaeology, using a wide range of global case studies from a group of international specialists. The volume spans from as early as 10,000 cal. BP to the modern era, analysing the relationship between material culture, complex connectivities between communities and groups, and cultural change. Each contributor considers globalization ideas explicitly to explore the socio-cultural connectivities of the past. In considering social practices shared between different historic groups, and also the expression of their respective identities, the papers in this volume illustrate the potential of globalization thinking to bridge the local and global in material culture analysis. The Routledge Handbook of Archaeology and Globalization is the first such volume to take a world archaeology approach, on a multi-period basis, in order to bring together the scope of evidence for the significance of material culture in the processes of globalization. This work thus also provides a means to understand how material culture can be used to assess the impact of global engagement in our contemporary world. As such, it will appeal to archaeologists and historians as well as social science researchers interested in the origins of globalization.

Download or read book Bound by Bondage written by Nicole Saffold Maskiell and published by Cornell University Press. This book was released on 2022-08-15 with total page 307 pages. Available in PDF, EPUB and Kindle. Book excerpt: During the first generations of European settlement in North America, a number of interconnected Northeastern families carved out private empires. In Bound by Bondage, Nicole Saffold Maskiell argues that slavery was a crucial component to the rise and enduring influence of this emergent aristocracy. Dynastic families built prestige based on shared notions of mastery, establishing sprawling manorial estates and securing cross-colonial landholdings and trading networks that stretched from the Northeast to the South, the Caribbean, and beyond. The members of this elite class were mayors, governors, senators, judges, and presidents, and they were also some of the largest slaveholders in the North. Aspirations to power and status, grounded in the political economy of human servitude, ameliorated ethnic and religious rivalries, and united once antagonistic Anglo and Dutch families, ensuring that Dutch networks endured throughout the English and then Revolutionary periods. Using original research drawn from archives across several continents in multiple languages, Maskiell expertly traces the origin of these private familial empires back to the founding generations of the Northeastern colonies and follows their growth to the eve of the American Revolutionary War. Maskiell reveals a multiracial Early America, where enslaved traders, woodsmen, millers, maids, bakers, and groomsmen developed expansive networks of their own that challenged the power of the elites, helping in escapes, in trade, and in simple camaraderie. In Bound by Bondage, Maskiell writes a new chapter in the history of early North America and connects developing Northern networks of merit to the invidious institution of slavery.

Download or read book A Cultural History of Food in the Early Modern Age written by Beat Kümin and published by Bloomsbury Publishing. This book was released on 2014-05-22 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: The seventeenth and eighteenth centuries form a very distinctive period in European food history. This was a time when enduring feudal constraints in some areas contrasted with widening geographical horizons and the emergence of a consumer society.While cereal based diets and small scale trade continued to be the mainstay of the general population, elite tastes shifted from Renaissance opulence toward the greater simplicity and elegance of dining à la française. At the same time, growing spatial mobility and urbanization boosted the demand for professional cooking and commercial catering. An unprecedented wealth of artistic, literary and medical discourses on food and drink allows fascinating insights into contemporary responses to these transformations. A Cultural History of Food in the Early Modern Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.

Download or read book Delicious December written by Peter G. Rose and published by SUNY Press. This book was released on 2014-05-29 with total page 169 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food and history combine in this exploration of the Dutch influence on American holiday traditions. Includes more than one hundred easy-to-make holiday recipes. Delicious December mixes food and history in a celebration of Dutch and American Christmas traditions. In more than one hundred tried-and-true recipes, award-winning food historian Peter G. Rose draws on traditions that date back to the Middle Ages, as well as her own reminiscences of her native country, and suggests many ways to incorporate these true Dutch treats into American celebrations. The book not only talks about the history and recipes of St. Nicholas Day celebrations, but also about Dutch specialties for Christmas and New Year’s. Rose includes recipes for savory cookies and party treats as well as menus and recipes for the parties that might happen between the feast days. Divided into two parts, part one discusses the history of St. Nicholas, how he was brought to America and became Santa, and the other changes that have taken place here as well as in the Netherlands. The second part consists of 111 recipes that are easy to make and easy to love. Delicious December is for anyone interested in food and history, and those of Dutch descent will find many old favorites here, together with new, fresh ideas based on long traditions. ADVANCE PRAISE FOR DELICIOUS DECEMBER “Peter Rose is a national treasure, a rare writer who understands history and a very specific place, and in this book she uses that knowledge to leave me wanting nothing more than Christmas (or a holiday if you prefer, or a long, snowy afternoon) in the Hudson River Valley and beyond. This is a wonderful book!” — Molly O’Neill, author of One Big Table: A Portrait of American Cooking: 600 Recipes from the Nation’s Best Home Cooks, Farmers, Fishermen, Pit-masters, and Chefs “What a treat! Not only does Peter Rose provide us with an enjoyable history of Santa Claus but also with seasonal recipes of treats to enjoy while reading. Now, when asked about St. Nicholas, Sinter Claes, or Santa Claus I can safely refer people to a reliable source.” — Charles T. Gehring, Director, New Netherland Research Center “Delicious December is really two great books in one, revealing the little-known Dutch origins of American Christmas traditions, while also bringing into American kitchens dozens of lovely, festive Dutch recipes that few American cooks have ever heard of. Like a wonderful Christmas present, this book gives us historical insights we have long wished for—as well as delicious surprises we did not even know to ask for.” — Stephen Schmidt, food historian and author of Master Recipes: A New Approach to the Fundamentals of Good Cooking “Peter Rose knows more about Dutch life and lore than anyone I’ve ever come across, and she’s done it again! This exuberant excursion into the world of Christmas reveals the Dutch roots of many of our holiday traditions and, best of all, provides us heaps of richly tempting recipes to make everyone’s favorite season even more memorable.” — Nach Waxman, owner, Kitchen Arts & Letters, Inc. “A must-read for those interested in the origin of Santa and lovers of feel-good holiday season food.” — Rob de Vos, Consul-General of the Kingdom of the Netherlands to New York

Download or read book Baking Powder Wars written by Linda Civitello and published by University of Illinois Press. This book was released on 2017-05-22 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: First patented in 1856, baking powder sparked a classic American struggle for business supremacy. For nearly a century, brands battled to win loyal consumers for the new leavening miracle, transforming American commerce and advertising even as they touched off a chemical revolution in the world's kitchens. Linda Civitello chronicles the titanic struggle that reshaped America's diet and rewrote its recipes. Presidents and robber barons, bare-knuckle litigation and bold-faced bribery, competing formulas and ruthless pricing--Civitello shows how hundreds of companies sought market control, focusing on the big four of Rumford, Calumet, Clabber Girl, and the once-popular brand Royal. She also tells the war's untold stories, from Royal's claims that its competitors sold poison, to the Ku Klux Klan's campaign against Clabber Girl and its German Catholic owners. Exhaustively researched and rich with detail, Baking Powder Wars is the forgotten story of how a dawning industry raised Cain--and cakes, cookies, muffins, pancakes, donuts, and biscuits.

Download or read book The Bloomsbury Handbook of Food and Popular Culture written by Kathleen Lebesco and published by Bloomsbury Publishing. This book was released on 2017-12-14 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: The influence of food has grown rapidly as it has become more and more intertwined with popular culture in recent decades. The Bloomsbury Handbook of Food and Popular Culture offers an authoritative, comprehensive overview of and introduction to this growing field of research. Bringing together over 20 original essays from leading experts, including Amy Bentley, Deborah Lupton, Fabio Parasecoli, and Isabelle de Solier, its impressive breadth and depth serves to define the field of food and popular culture. Divided into four parts, the book covers: - Media and Communication; including film, television, print media, the Internet, and emerging media - Material Cultures of Eating; including eating across the lifespan, home cooking, food retail, restaurants, and street food - Aesthetics of Food; including urban landscapes, museums, visual and performance arts - Socio-Political Considerations; including popular discourses around food science, waste, nutrition, ethical eating, and food advocacy Each chapter outlines key theories and existing areas of research whilst providing historical context and considering possible future developments. The Editors' Introduction by Kathleen LeBesco and Peter Naccarato, ensures cohesion and accessibility throughout. A truly interdisciplinary, ground-breaking resource, this book makes an invaluable contribution to the study of food and popular culture. It will be an essential reference work for students, researchers and scholars in food studies, film and media studies, communication studies, sociology, cultural studies, and American studies.