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Organization, Regulations, and Courses 2017-18

ARTH 38.04 Food and Art: A Global History

Recipes are proscriptions, lists, guides for making. In this class we will focus on how food is a form of art from a chef’s innovative dishes to a craftsman’s vessels and an engineer’s technologies; while equally attending to how art is food from pigments and dyes, to sugar sculptures and dinner parties. Art also represents food from still-lives of fruits, vegetables, meats and seafood, to the actual plating of dishes and setting at the table, to rituals of fasting and feasting. This is a global history. We will examine food and art across multiple geographies and times, and methodologies. Topics will include cookbooks and menus; utensils and ceramics; plastics and lunchboxes; migrations of plants, dishes, and cooks; religious fasts and feasts; gardens, still-lives, the appetite; Pop art of food; activist food art; food labels and ephemera.

Distributive and/or World Culture

Dist:INT or ART; WCult:NW

The Timetable of Class Meetings contains the most up-to-date information about a course. It includes not only the meeting time and instructor, but also its official distributive and/or world culture designation. This information supersedes any information you may see elsewhere, to include what may appear in this ORC/Catalog or on a department/program website. Note that course attributes may change term to term therefore those in effect are those (only) during the term in which you enroll in the course.


Not offered through 18S

Department-Specific Course Categories

Formerly ARTH 17.16