ANTH 209 Lecture Notes - Lecture 12: Molecular Gastronomy, Oskar Kokoschka, Food Science
13 Nov 2016
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Document Summary
By the 17th and 18th century, the depiction of food has become a genre of its own: pre-renaissance egyptian, greek etc, renaissance, 17th and 18th century italian, flemish and dutch art height of still life painting. Giuseppe arcimboldo: joyfulness of food, abundance, representation of time. Pieter bruegel the elder land of the cockaigne : tale of morality particularly gluttony, both criticism and delight, condemnation and praise, an earthly paradise vs. religious story. Oskar kokoschka the red egg : comment on world politics czech homeland being devoured by. Rene magritte the portrait : surrealist, irrational placement, psychological meanings ambiguously sexual and threatening. 1920: satire on crass american taste and mass production, sensuality and appeal of food - both pleasure and distance. Molecular gastronomy is a subdiscipline of food science and a modern style of cooking: scientists and chefs: two perspectives of molecular gastronomy. Jean barthelme brillat-savarin in physiology of taste gastronomy is the.
