To Please the Palate, Charm the Eye: Food as Ephemeral Art


    Lecture by Dr Annie Gray

    Monday 20th June 2016

    7 pm Pre-lecture drinks

    8 pm Lecture

    This lecture looks at the art of cooking purely through its results upon the table. Using paintings, illustrations and photographs, we will go on a culinary journey from the late Tudor period to the mid 20th century, considering both how food presentation was influenced by the wider trends of each era, and how that presentation reflects notions of edibility through time. From delicate, moulded pies, to flamboyant stuffed turkeys with lobster tail wings, we’ll explore the idea of food as the ultimate in ephemeral art. Raw ingredients can be transformed beyond all recognition, their presentation agonised over for weeks with the result presented with an artist’s flourish – but within each dish is the recognition that its destiny is utter destruction. The lecture will be enhanced by the lecturer’s own experience in cooking historic food, and with pictures of her very real creations.


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