Bartolomeo Scappi's Paper Kitchens (Food History and the Art of Food)

This event occurred on March 6, 2016.

Lecture by Deborah L. Krohn
Introductory remarks by Marcia Reed

Deborah L. Krohn, associate professor and director of Master Studies at Bard Graduate Center, discusses the first illustrated cookbook, Bartolomeo Scappi's “Opera dell'arte del cucinare” (1570). In her newly released publication, “Food and Knowledge in Renaissance Italy: Bartolomeo Scappi's Paper Kitchens,” Krohn demonstrates that Scappi, the most famous chef of the Italian Renaissance, was at the vanguard of a new way of looking at the kitchen as a workshop or laboratory.

The Art of Food lecture series explores culinary history and practices, and the artistic display of food, and its preparation. Learn more about the series: https://www.getty.edu/research/exhibi...

This series of events complements the exhibitions The Edible Monument: The Art of Food for Festivals, on view at the Getty Research Institute from October 13, 2015, to March 13, 2016, and Eat, Drink, and Be Merry: Food in the Middle Ages and Renaissance, on view at the Getty Museum from October 13, 2015, to January 3, 2016.

The Edible Monument: The Art of Food for Festivals
Elaborate artworks made of food were created for royal court and civic celebrations in early modern Europe. Like today's Rose Bowl Parade on New Year’s Day or Mardi Gras just before Lent, festivals were times for exuberant parties. Public celebrations and street parades featured large-scale edible monuments made of breads, cheeses, and meats. At court festivals, banquet settings and dessert buffets displayed magnificent table monuments with heraldic and emblematic themes made of sugar, flowers, and fruit. This exhibition, drawn from the Getty Research Institute's Festival Collection, features rare books and prints, including early cookbooks and serving manuals that illustrate the methods and materials for making edible monuments.
Learn more about this exhibition: https://www.getty.edu/research/exhibi...

Eat, Drink, and Be Merry: Food in the Middle Ages and Renaissance
The cultivation, preparation, and consumption of food formed the framework for daily labor and leisure in the Middle Ages and Renaissance. Illuminated manuscripts offer images of the chores that produced sustenance, cooking techniques, popular dishes, grand feasts, and diners of different social classes. Food had powerful symbolic meaning in Christian devotional practice as well as in biblical stories and saintly miracles, where it nourished both the body and the soul.
Learn more about this exhibition: https://www.getty.edu/art/exhibitions...

Learn more about this event: https://www.getty.edu/visit/cal/event...

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