Savor: A Revolution in Food Culture
On view February 29–May 24, 2020
Wadsworth Atheneum Museum of Art
Hartford, Connecticut
thewadsworth.org
Food and dining were transformed in eighteenth-century Europe by profound changes that resonate to this day. What many of us eat, the way food is cooked, and how we dine continue to be influenced by radical changes that took place in France between 1650 and 1789, the start of the French Revolution. Savor explores the details and events behind this transformation. Rare objects, from early cookbooks and gardening manuals to tureens in the forms of cauliflowers and chickens, reveal fascinating histories and stories about advances in horticulture, surprisingly modern philosophies on healthy eating, and a shift to more informal dining.
“Savor: A Revolution in Food Culture” is organized by the Gardiner Museum, Toronto, and curated by Meredith Chilton, Curator Emerita at the Gardiner Museum. This presentation of the exhibition is a collaboration between the Wadsworth Atheneum Museum of Art and the Gardiner Museum.
Image credits:
Tureen with cover, French, Sceaux, c. 1755. Tin-glazed earthenware (faïence). The Metropolitan Museum of Art, New York, NY. Gift of R. Thornton Wilson, in memory of Florence Ellsworth Wilson, 1954.
