Food on canvas

1. Food on canvas RENAISSANCE

2. The Renaissance is a period from the 15th to the 17th century, considered the bridge between the Middle Ages and Modern history. It started as a cultural movement in northern Italy and cities like Florence, Genova, Bologna and Venice in the Late Medieval period and later spread to the rest of Europe.

4. TheRenaissance in PortugalThe Portuguese Renaissancerefers to the cultural andartisticmovement in Portugal duringthe 15th, 16th and 17th centuries.TheRenaissancehad a modestimpact in Portuguese artsandmadePortugal more humanistputtingthehumanbeing “atthecenteroftheuniverse”Manuelinestyleor Late Gothicwasthecorrectdefinition for thisArtperiod in our country.

5. Basket with cherries, cheese and potery jars (1670-1680), Josefa de Óbidos oil on canvas 50x110cm, Private collection, Lisbon, Portugal

6. Josefa de AyalaFigueira (Josefa D’ Óbidos) was a Spanish-born, Portuguese painter (1630-1684). Shewaspartofthe Late Gothicart in Portugal. • Shewasknown for herstilllifepaintingswithfooditemsandherlove for religion, mainlydue to herthreeyearstay in a Monasteryand a strictreligiouseducation. • In this particular painting Josefa D’Óbidos depicted some typical Portuguese fooditemslikecheeseand “tigeladas”, a kindof dessert baked in theovenwith a greatamountofeggs, flour, brown sugar, honeyandlemon. • Thetable looks organised, cleanandfullofcalmandharmonywhichcouldberelated to thepainter’sconnection to religiousimagery.

7. Food in the renaissance

8. The Last supper - painted by Leonardo Da Vinci 1495-1497.

9. Leonardo Da Vinci (1452-1519)was a famous Italian painter , scientist, inventor and polymath. Leonardo was educated in the studio of the renowned Florentine painter Verrocchio. Much of his earlier working life was spent in the service of Ludovicoil Moro in Milan. He later worked in Rome, Bologna and Venice, and he spent his last years in France at the home awarded him byFrancis. Leonardo has often been described as the archetype of the Renaissance Man, a man of "unquenchable curiosity" and "feverishly inventive imagination.

10. One of da Vinci’s most famous paintings, which is also the most famous dinner party of all time, was based on the time when Jesus Christ revealed in the middle of a meal that one of his apostles had betrayed him. • According to the Synoptic Gospels (Matthew, Mark, and Luke), the event takes place at Passover, a time when lamb would normally be served, but scripture is silent on the menu for this particular seder. • .Emphasysing religious figures and details it seems the artist didn’t pay much attention to the meal itself and all one can understand is the presence of bread, meat and wine.

11. Meat Meat was very popular during the Renaissance, even though the poor didn't have it often. The meat back then was very spicy, so it was extremely salted to hide the spicy flavor. Meat was usually served in ragouts or pottages which was good for dealing with preserved meat.

12. Cucina Vincenzo Campi Possibly 1580-90, Cremona, Lombardy Oil on canvas Accademia di Belle Arti di Brera, Mila,

13. Vincenzo Campi(Cremona, Italy 1536 — 1591). He was known for his various painting of still life (vegetables, fruit and food). In this case he painted a kitchen scene which was more typical of Dutch painters. • The kitchen (cucina) belonged to the network of service spaces - from pantries to wine cellars - that kept the house supplied with food and drink. • Many servants rarely left the kitchens, and the woman of the house paid frequent visits to supervise their work. • This Kitchen scene shows us a lot of life and action happening at the same time. Women and men , probably servants, are preparing the animal meat before it is cooked and there are a couple of pets as well, making this a typical domestic scene, probably in the kitchen of a noble family, for whom so much meat would be something common on special dates.

14. The Renaissance was a period of Discoveries asChristopher Columbus discovered the Americas during the 14th century. • A variety of vegetables, spices and fruits were introduced, which made the European kitchen hungrier for more new tastes and flavors.

15. Fruits and vegetables • The rich usually had more fruit than the poor, but they both had it. Preserved fruit was the closest thing to "sweets" that there was. The season for fruit was short, so the fruit was either preserved "wet" or "dry", wet meaning it would be made into marmalade, and dry for example, it would be like orange peels. The vegetables were usually preserved in brine or vinegar. The most common vegetables were leeks, cauliflower, artichokes and chicory.

16. Bacchus, Caravaggio c. 1597; Oil on canvas, 37 3/8 x 33 1/2 in; Uffizi, Florence

17. Michelangelo Merisi (orAmerighi) da Caravaggio(1517-1610) wasanItalianpainteractive in Rome, Naples, Malta and Sicilybetween 1592 and 1610. • Hispaintings, which combine realisticobservationofthehumanstate, bothphysical and emotional, with a dramatic use oflighting, had a formativeinfluenceofBaroquepainting. • Thepainting shows a youthfulBacchusreclining in classicalfashionwithgrapesandvineleavesin hishair. On a stonetable in frontofhimisa bowloffruit and a largecarafeofredwine;withhislefthandheholds out to theviewer a shallowgobletofthesamewine, apparentlyinvintingtheviewer to joinhim.

18. Vertumnus, Arcimboldoa portrait depicting Rudolf II, Holy Roman Emperor painted as Vertumnus, the Roman God of the seasons, c. 1590-1. Skokloster Castle, Sweden.

19. Giuseppe Arcimboldo(1526-1593) wasanItalianpainterbestknown for creatingimaginativeportraitheadsmadeentirelyoffooditems, such as fruit, vegetables, flowers, fish. • In thispaintingArcimboldomixes a varietyoffruitwith a classicalRomanEmpire figure, typicalofRenaissanceart.HecreatedRudolph’simage as thecharacteroftheVertumnus, theGodofplantlife, growthandthechangeofseasons, compiledoffreshfruitandvegetables.

20. SEASONS for FOODS • Season plays a big part on food. One does not get lamb in August, or fresh artichokes in March. Strawberries are intense, but brief in in pleasure in June. Meats are seasonal too. Pigs get slaughtered in December and their remains get served as sausage, bacon, etc. and are eaten until spring. Spring is the most difficult season for food because the food that was harvested in the late summer and Autumnand is often gone and it would be too early to grow crops, but then lamb season comes quick. This would be the food that both the rich and the poor would have back then in the renaissance.

21. ThePeasantweddingBruegel 1568 – NetherlandsKunsthistorischesMuseum, Vienna

22. Pieter Bruegelwas born in Anthuerp in1525, he died on September 9, 1569. • He was born in Anthuerp but he spent some time in France and Italy and then in 1551 he was accepted as a master in the painter’s guild. He travelled to Italy soon after, and then returned to Antwerp before settling in Brussels permanently 10 years later. • He was a Dutch Renaissance painter known for his landscape and peasant scenes.

23. He painted scenes of everyday life such as this painting, full of warmth and life while describing a peasant wedding with different types of food (meat, cheese or the typical beer of Anthuerp) • In Renaissance dining, fruit is essentially an important element in completing a fine meal. Usually served last in forms of marmalades or salads or what we call now as desserts. The term “dessert” was not used during those times as it carries with it a point for debate. “Dessert” was simply called the last meal course. This rose into popularity when sugar became more available for European consumers as new crops of sugarcanes were brought in from the Americas. On the painting a large tray of puddings is being served to the wedding guests

24. The Royal Feast (1579), Sanchez Coello Oil on canvas, Warsow Museum

25. Alonso SanchezCoello (1531-1588). • ThisSpanishpaintertravelled to Portugal in hisyouthwherehestartedhisartisticeducationworking for the king João III. The king enjoyedthepainter’sworkandsenthim to Flanderswherehehadtheopportunity to wotkwiththeSpanishpainter António Moro. • Thenhewentback to Spainandbecamethepersonalpainterof Filipe II who later became a King of Portugal. • Hebecamefamous for hisroyalportraitsanddepictionofnoblelifescenes.

26. TheRoyalFeastrepresents a mealof Filipe II’sandhis court. • Fruititems, such as pearsandgrapes, breadandwineare depicted in thispaintingmakingeveryguest’sdelights. Oneofthenoblesseems to beservingsoupandfishto the king. • We can seesophisticatedplateswith golden details, revealingallthewealthoftheSpanish court due to SouthAmericanEmpire.

27. Utensils • In the Renaissance, kitchen and table utensils were quite basic and table manners were mainly a matter of the nobles. There were some cutlery items, like knives and a few forks, but most of the time people ate using their bare hands. • Even in large kitchens, the equipment was quite basic. The most important item was the mortar (ancestor of the modern blender), used for grinding and mixing all sorts of ingredients. But there were also pastry cutters to make pies, terracotta pots for slow braising and spits for roasting meat. Few of these survive, and most come from archaeological excavations.

28. BODEGÓN Francisco de Zurbarán 1636

29. Francisco de Zurbarán (1598-1664). • As a child he showed a talent for painting and he was sent to Seville in 1614 to apprentice with the artist Pedro Diaz Villanueva. Years later he became a painter in Seville and at the time, religious orders were a significant source of work for artists. In fact, the majority work of this Spanish painter followed religious themes. • Many of his theologically inspired paintings are simple, yet emotionally compelling, works that show his naturalistic style, as well as his skilled use of light and shadow. Zurbarán'sfew secular pieces include exquisite still life images, such as “Bodegon- Still Life with Pottery Jars”( the one we chose) "Still Life with Lemons, Oranges and a Rose" (1633), and a "Labors of Hercules" series painted for the BuenRetiro Palace in Madrid.

30. The term bodegon comes from the Spanish word “bodega” which translates to “pantry”, “tavern”, or “wine cellar”. In art, bodegon refers to the depiction of household objects like vases, flowers, fruit, game and other foods and utensils. • In Spanish art, Bodegón is a still life with pottery jars depicting pantry items, such as victuals, game and drink, often arranged on a simple stone slab, and also a painting with one or more figures, but significant still life elements, typically set in a kitchen.

31. Erasmus + • Workdoneby: • Cristian Martea • Francisco Pedro • João Gil • Martim Gonçalves • Nuno Faria • Rodrigo Dias • Teresa Soares Carneiro • Tiago Osório