Farm to table art, food, and identity in the age of Impressionism edited by Andrew Eschelbacher and Lloyd DeWitt

Format:

Book

Author/Creator:

Eschelbacher, Andrew

Contributor:

DeWitt, Lloyd, editor, curator.

Eschelbacher, Andrew J., editor, curator.

Kelly, Simon (Simon R.), contributor.

Chrysler Museum of Art, host institution, issuing body.

American Federation of Arts, issuing body.

Frist Art Museum (Nashville, Tenn.), host institution.

Cincinnati Art Museum, host institution.

Seattle Art Museum, host institution.

Yale University Press, publisher.

Language:

English

Subjects (All):

Food in art--Exhibitions.

Food in art.

Impressionism (Art)--Exhibitions.

Impressionism (Art).

Gastronomy in art--Exhibitions.

Gastronomy in art.

Agriculture in art--Exhibitions.

Agriculture in art.

Genre:

Exhibition catalogs

Physical Description:

1 online resource (ix, 213 pages) 111 illustrations (chiefly color), portraits

Other Title:

Art, food, and identity in the age of Impressionism

Place of Publication:

Yale University Press, 2024.

New Haven London Yale University Press Norfolk, VA in association with the Chrysler Museum of Art New York American Federation of Arts [2024]

Summary:

"At the end of the nineteenth century, artists such as Claude Monet, Eva Gonzalès, and Paul Gauguin took as their subject France's relationship with food. The country's bountiful agriculture and the skill of its chefs had long helped to define its position on the international stage. This self-image as the world's culinary capital only grew as the country grappled with war, political instability, imperialism, and industrialization. France's culinary traditions signaled notions of its refinement, fortitude, and ingenuity, yet they also exposed fractures. From cultivation to consumption, food was central to notions of glory but also to those of collective pain. For artists committed to depicting daily circumstances, food was a natural subject, simultaneously quotidian and indicative of the state of the nation"--Publisher's description

Contents:

Directors' forewords Pauline Forlenza and Erik H. Neil Introduction Andrew Eschelbacher Farm to oven to table : representing the agency of wheat Marni Reva Kessler "The finest butters in the world" : art and the dairy industry Simon Kelly The gender of food Allison Deutsch Colonial fruit Shalini Le Gall French food and art come to America Lloyd DeWitt

Notes:

Published on the occasion of the exhibition Farm to table : art, food, and identity in the age of Impressionism, held at: Chrysler Museum of Art, Norfolk VA, October 11, 2024-January 5, 2025 ; Frist Art Museum, Nashville, TN, January 31-May 4, 2025 ; Cincinnati Art Museum, OH, June 13-September 21, 2025 ; Seattle Art Museum, WA, October 23, 2025-January 18, 2026. The exhibition is curated by Andrew Eschelbacher, Director of Collections and Exhibitions at the Amon Carter Museum, with Lloyd Dewitt, Richard and Janet Geary Curator of European and American Art Pre-1930 at the Portland Art Museum

Includes bibliographical references (pages 201-202) and index

Description based on print version record and online resource (A&AePortal, viewed November 11, 2025)

Other Format:

Print version Farm to table

ISBN:

9780300284584

0300284586

OCLC:

1518955857

Publisher Number:

CIPO000139097

Access Restriction:

Restricted for use by site license