Cooking Art History

ART HIS 800.19

This course will examine the intersections between food and art history and include a virtual hands-on cooking component.

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What you can learn.

  • Explore the differences in food consumption between Italian social classes during the Middle Ages and Renaissance, while discussing Europe's first printed cookbooks
  • Examine the development of art and Mexican cuisine through its cookbooks from precolonial times and into the 20th century
  • Discover the evolution of French culinary and art history, from the French court through the cafe culture of the 19th century
  • Study the evolution of American art and cuisine through the history of American cookbooks, and how they relate to their French and British counterparts

About this course:

This course will examine the intersections between food and art history and include a virtual hands-on cooking component. Taking advantage of virtual resources, students will explore images from world museums and read between the lines of historic cookbooks to understand the evolution of dining in Mexico, the history of French cuisine, the evolution of Italian cookery and the multicultural influences that have shaped food and art in the United States. Each class includes a cooking component related to that week's material. 

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Speak to a program representative. Hours: Mon-Fri, 8am-5pm.
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