The fair-trade ticketing company.

Gastronomy in the Still-life Paintings of Luis Meléndez w/Gillian Riley / Culinary Historians of NY

National Arts Club
New York, NY

CULINARY HISTORIANS OF NEW YORK AND THE CULINARY ARTS COMMITTEE OF THE NATIONAL ARTS CLUB PRESENT

"Gastronomy in the Still-life Paintings of Luis Meléndez" with Gillian Riley
Thursday, April 29, 2010

A fresh look at food in the paintings of the 18th-century Spanish artist.

The still-life paintings of Spanish painter Luis Meléndez (17151780), long admired for their stunning technique and composition, are now being appreciated for their gastronomic content as well. In many of his paintings, what at first seems to be a random selection of objects tipped out on a kitchen table is in fact a rigorous, perfectionist arrangement of items illustrating a precise theme: a meal, a recipe, or a gastronomic event. He presents the ingredients for a gazpacho, a salad, a dessert of fresh and preserved fruitor in some paintings, a hint of a whole meal, with fresh crusty bread, jamón, and figs, or a composition of young cheese, fruit, and dessert wine.

Join British culinary historian Gillian Riley, one of the world's foremost authorities on the subject of food in art, for a fresh look at Meléndez's paintings. Gillian Riley's books include "The Oxford Companion to Italian Food," "The Dutch Table: Gastronomy in the Golden Age of the Netherlands," and "A Feast for the Eyes: Evocative Recipes and Surprising Tales Inspired by Paintings in the National Gallery," as well as translations of "The Fruit, Herbs and Vegetables of Italy" by Giacomo Casttelvetro and the "Libro de Arte Coquinaria of Maestro Martino."

Location:
National Arts Club
15 Gramercy Park South (between Park Avenue and Irving Place)
New York, NY 10003

Time:
7:30 pm Check-In and Reception | 8:00 pm Lecture (NOTE LATER START TIME)
Fee:
$40 Non-Members and Guests | $25 CHNY Members | $22 CHNY Student & Senior Members

Upcoming Program:
May 19: Jeri Quinzio, "Of Sugar and Snow: A History of Ice-cream Making"

Please buy your tickets here, by April 27th - click the Begin Order button at the top right

To reserve a place and pay at the door, contact Events at http://culinaryhistoriansny.org/contact.html

Note: Fee: $40 Non-Members and Guests | $25 CHNY/NAC Members | $22 CHNY Student & Senior Members

Upcoming Program: May 19: Jeri Quinzio, "Of Sugar and Snow: A History of Ice-cream Making"

Kid Friendly: No

Dog Friendly: No

Non-Smoking: No

Wheelchair Accessible: No

Contact

Phone:	BPTevents@culinaryhistoriansny.org
Email:	BPTevents@culinaryhistoriansny.org
Web:	http://www.culinaryhistoriansny.org/events.html
Question:	Ask a question...