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Food, glorious food

European Society for Nineteenth-Century Art Conference

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Publié le jeudi 30 mars 2017 par João Fernandes

Résumé

This year’s two-day international ESNA conference intends to study the various and complex relations between food, the experience of eating, and nineteenth-century art. Although food has always been a subject in the arts, the modes of production, distribution and consumption of nourishment changed radically during the course of the nineteenth century. Food decisively entered the public sphere and consciousness in cities where new sites of consumption in the form of mouth-watering food shops and restaurants emerged. At the same time food became a marker of national identity, of gender identity, of “taste”, of affluence, and of social and economic status.

Annonce

Presentation

Registration is now open for this year’s ESNA Conference Food, glorious food: Food at the heart of nineteenth-century artJune 8-9, 2017: Antwerp, Museum Aan de Stroom (MAS)

Organized in conjunction with the exhibition ANTWERP À LA CARTE at MAS in Antwerp, this year's international ESNA symposium intends to study how the development of the food industry and the changing notion of ‘taste’ and social mores are reflected in nineteenth-century art in the broadest sense.

Argument

This year’s two-day international ESNA conference intends to study the various and complex relations between food, the experience of eating, and nineteenth-century art. Although food has always been a subject in the arts, the modes of production, distribution and consumption of nourishment changed radically during the course of the nineteenth century. Food decisively entered the public sphere and consciousness in cities where new sites of consumption in the form of mouth-watering food shops and restaurants emerged. At the same time food became a marker of national identity, of gender identity, of ‘taste’, of affluence, and of social and economic status.

Modern phenomena such as industrialization, liberalization of the market, urbanization, rise of the middle class, issues of nationality and gender, leisure time and economic upheaval affected the gastronomic field as well as the depiction of it in the visual arts. A new fascination for food emerged and was reflected in the entire panoply of the artistic field, ranging from recipes, food literature, decorative arts and interior design to works of art and art criticism. This conference unravels how the development of the food industry and the changing notion of ‘taste’ and social mores are reflected in nineteenth-century art in the broadest sense.

Registration fees

Regular: € 60 (both days) | € 40 (1 day)

Student: € 40 (both days) | € 25 (1 day)

Tickets are available via the RKD webshop

Programme

Day 1 – Thursday 8 June

10.30 REGISTRATION / COFFEE & TEA

11.00 Welcome by Mayken Jonkman (RKD) and Leen Beyers (MAS)

11.10 KEYNOTE LECTURE – Food Visibility and Urban Identities Peter Scholliers | Professor and Head of the Department of History, Free University of Brussels

11.50 SESSION 1. Identity and Nationality 

(Chair: Maite van Dijk | Van Gogh Museum)

  • Restorative meals: Culinary pride and the rehabilitation of Paris (1872-1885) Andrew Eschelbacher | Susan Donnell and Harry W. Konkel Assistant Curator of European Art, Portland Museum of Art
  • Russian artists, Russian menus: Gastronomy as means of painting identities in nineteenth-century Russia Alexandra Grigorieva | Core Research Fellow, Helsinki Collegium for Advanced Studies
  • ‘… acknowledged as with one heart and voice by the whole American people’: Depictions of Thanksgiving in post-civil war American visual culture Ekaterini Kepetzis | Professor, Department of Art History, University of Cologne

13.00 LUNCH (Incl. Poster Presentations)

14.30 SESSION 2. Food and Gender 

(Chair: Marjan Sterckx | Ghent University)

  • ‘Impressionist market gardener specializing in cabbages’: The cabbage as metaphor in Camille Pissarro’s critical reception Allison Deutsch | Teaching Fellow, University College London
  • Sweet images: Gender, color, and confection in nineteenth-century France Frédérique Desbuissons | Maître de conférences en histoire de l’art moderne et contemporain, Université de Reims Champagne-Ardenne
  • Femininity, fertility, and the cult of Les glaces in post-revolutionary Paris Heather Belnap Jensen | Associate Professor of Art History, Brigham Young University

15.45 Introduction to the exhibition by Ilja van Damme (UA) and Leen Beyers (MAS)

16.00 Visit to the exhibition ANTWERPEN À LA CARTE

17.00 Drinks

18.00 END

Day 2 – Friday 9 June

09.00 COFFEE & TEA

09:30 KEYNOTE LECTURE – Mapping Oranges, Berries, Pears, and Grapes: Gustave Caillebotte’s Fruit Displayed on a Stand Marni Kessler | Associate Professor and Director of Graduate Studies, Kress Foundation Department of Art History, University of Kansas

10.10 SESSION 3. Professionalization and Mediatization 

(Chair: Allison Deutsch | University College London)

  • Photography and the rise of a global trade in meat Emily Morgan | Assistant Professor of Art History, Iowa State University
  • Between consumption, advertising and high art: Portuguese still lifes of food at the end of the nineteenth century Foteini Vlachou | Postdoctoral research fellow, Instituto de História Contemporânea, Universidade Nova de Lisboa
  • Flames of gas, electricity: Advertising displays news firings in the late nineteenth century Jean-Pierre Williot | Professor of contemporary history, University François Rabelais
  • The Chef’s Image: Presentation and self-representation of chefs in the nineteenth century Felix Bröcker | Trained chef and PhD fellow at the Offenbach Academy of Art and Design

11.45 Chefs as artists – creativity in modern cuisines by Guus Thijssen | Gastronomic speaker

12.15 LUNCH

13.45 Slow food: Still lifes of the Golden Age by Charlotte Rulkens | Mauritshuis The Hague

14.05 SESSION 4. Agencies: Social and political connotations 

(Chair: Rachel Esner | University of Amsterdam)

  • Hungry eyes: The politics of taste in nineteenth-century American still-life painting Shana Klein | Post-doctoral Fellow in Global and Trans-regional History at the German Historical Institute and Georgetown University
  • Potato eaters, potato painters, and the taste of critics Lieske Tibbe | former assistant professor at Radboud University Nijmegen
  • Tongue-tied: Raphaelle Peale’s Still life with steak and the ecology of food Jeff Richmond-Moll | Ph.D. Candidate, Department of Art History, University of Delaware

15.20 COFFEE & TEA

15.50 Concluding remarks by Ilja van Damme | Director of the Centre for Urban History, University of Antwerp

+ Discussion

16.50 END

Organized by ESNA (European Society for Nineteenth-Century Art) and MAS (Museum Aan de Stroom) Antwerp, in conjunction with the exhibition ANTWERP À LA CARTE.

Organizing committee

Leen Beyers (MAS, Antwerp), Allison Deutsch (University College London), Maite van Dijk (Van Gogh Museum, Amsterdam), Mayken Jonkman (RKD-Netherlands Institute for Art History, The Hague), Lisa Smit (Van Gogh Museum, Amsterdam)

Scientific committee

Jan Dirk Baetens (Radboud University Nijmegen), Leen Beyers (MAS, Antwerp), Ilja van Damme (University of Antwerp), Allison Deutsch (University College London), Maite van Dijk (Van Gogh Museum, Amsterdam), Rachel Esner (University of Amsterdam), Mayken Jonkman (RKD-Netherlands Institute for Art History, The Hague), Jenny Reynaerts (Rijksmuseum, Amsterdam), Lisa Smit (Van Gogh Museum, Amsterdam), Marjan Sterckx (Ghent University)

Dates

  • jeudi 08 juin 2017
  • vendredi 09 juin 2017

Mots-clés

  • art, art history, 19th century, food

Contacts

  • Lisa Smit
    courriel : esnaonline [at] hotmail [dot] com

URLS de référence

Source de l'information

  • Lisa Smit
    courriel : esnaonline [at] hotmail [dot] com

Pour citer cette annonce

« Food, glorious food », Colloque, Calenda, Publié le jeudi 30 mars 2017, http://calenda.org/400868