Food and Art in the Early Modern World

Catalog description

“Taste” is the sensory perception of flavor and the act of judging aesthetic quality. This class asks how the taste for food and for art relate in the early modern world. From the movement of spices, scents, chocolate, and sugar to the vessels that were invented to contain them, we will investigate the trade and circulation of foods and objects across the globe. We will then turn to cities that flourished in the wake of such consumption and their rituals of feasting and fasting. Finally, we will consider the transmission of knowledge about food and eating through recipes, culinary ephemera, a set table, and dinner parties. (A)