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Caravaggio
In Caravaggio, Varriano uncovers the principles and practices that guided Caravaggio's brush as he made some of the most controversial paintings in the history of art. He sheds an important new light on these disputes by tracing the autobiographical threads in Caravaggio's paintings, framing these within the context of contemporary Italian culture.
Wine
For oenophiles, casual wine-drinkers, and aesthetes alike, an informative and entertaining history sure to delight even the most sensitive palates. From celebrations of Bacchus in ancient Rome to the Last Supper and casual dinner parties, wine has long been a key component of festivities, ceremonies, and celebrations. Made by almost every civilization throughout history, in every part of the world, wine has been used in religious ceremonies, inspired artists and writers, been employed as a healing medicine, and, most often, sipped as a way to relax with a gathering of friends. Yet, like all other forms of alcohol, wine has also had its critics, who condemn it for the drunkenness and bad beha...
Italian Baroque and Rococo Architecture
Examines the designs of Italian buildings in the baroque and rococo architectural styles and discusses the careers of architects such as Gianlorenzo Bernini, Francesco Borromini, and Pietra da Cortona
Clough
This volume represents a selection of some of the best poetry by Arthur Hugh Clough (1810-61). Detailed annotation provides the modern reader with the intellectual, cultural and historical information necessary for a full appreciation of the poet's work. The poems selected span Clough's entire career, with the main focus on his two most important poems, Amours de Voyage and Dipsychus and the Spirit. These poems are discussed at length in the critical introduction and are prefaced by substantial headnotes elucidating their historical background and literary antecedents. Providing a wealth of information about the poet and the context of his work, this volume represents a substantial contribution to the subject in its own right, as well as being essential reading for all students of nineteenth-century literature.
Tastes and Temptations
"John Varriano's book is not only a delightful read but draws fascinating parallels between two hitherto disparate fields: art history and the history of food in the Renaissance. Outstanding scholarship that opens whole new venues of inquiry."--Ken Albala, author of Eating Right in the Renaissance and Beans: A History "Art history and food history have traditionally been separate disciplines, parallel universes. In this book John Varriano makes a cosmic leap and lures the two into a stimulating, provocative, and always entertaining study--a tasting menu of gastronomic and visual delights."--Gillian Riley, author of The Oxford Companion to Italian Food "With wit and erudition, John Varriano s...
The Taste of Art
The Taste of Art offers a sample of scholarly essays that examine the role of food in Western contemporary art practices. The contributors are scholars from a range of disciplines, including art history, philosophy, film studies, and history. As a whole, the volume illustrates how artists engage with food as matter and process in order to explore alternative aesthetic strategies and indicate countercultural shifts in society. The collection opens by exploring the theoretical intersections of art and food, food art’s historical root in Futurism, and the ways in which food carries gendered meaning in popular film. Subsequent sections analyze the ways in which artists challenge mainstream ide...
I, Lobster
A consideration of the lobster in history, myth, art, literature, and cuisine
Ways of Eating
What we learn when an anthropologist and a historian talk about food. From the origins of agriculture to contemporary debates over culinary authenticity, Ways of Eating introduces readers to world food history and food anthropology. Through engaging stories and historical deep dives, Benjamin A. Wurgaft and Merry I. White offer new ways to understand food in relation to its natural and cultural histories and the social rules that shape our meals. Wurgaft and White use vivid storytelling to bring food practices to life, weaving stories of Panamanian coffee growers, medieval women beer makers, and Japanese knife forgers. From the Venetian spice trade to the Columbian Exchange, from Roman garum to Vietnamese nớc chấm, Ways of Eating provides an absorbing account of world food history and anthropology. Migration, politics, and the dynamics of group identity all shape what we eat, and we can learn to trace these social forces from the plate to the kitchen, the factory, and the field.
Rethinking the Baroque
Rethinking the Baroque explores a tension. In recent years the idea of ?baroque? or ?the baroque? has been seized upon by scholars from a range of disciplines and the term ?baroque? has consequently been much in evidence in writings on contemporary culture, especially architecture and entertainment. Most of the scholars concerned have little knowledge of the art, literature, and history of the period usually associated with the baroque. A gulf has arisen. On the one hand, there are scholars who are deeply immersed in historical period, who shy away from abstraction, and who have remained often oblivious to the convulsions surrounding the term ?baroque?; on the other, there are theorists and ...
