Supper time or the art of eating well in the 17th and 18th centuries

Museum of Decorative Arts and Design

The evolution of the attraction to the kitchen, both in the products and flavors on their fitness, gives birth to new objects and new representations around the table.  From the second half of the 17th century and throughout the 18th, imposes a “nouvelle cuisine [where] everything is embellished,” that is to say, staged, as then remarked Marshal Richelieu to the Marquise de Créquy. This kitchen is actually characterized by the development of sophisticated dishes whose interest lies as much in the rich combination of flavors, which are increasing at the discretion of the discovery of new products, as in the how to present, serve and taste. This commitment led to the aesthetics of the dishes offered and the dramatization of the meal explains the proliferation in the 18th century, objects related to culinary arts, whether earthenware, porcelain or silver, three noble and refined materials that are quickly forget the pewter tableware still in use in the 17th century. With these new products and new objects also represent new ways of carefully orchestrated tables by the rules of ” French service “and the decorative arts which are the privileged witness. 
Thursday, February 19, 2015 to Monday, May 18, 2015
Museum of Decorative Arts and Design

Image above

“Charm” engraving of Aquitaine Philibert-Louis Debucourt 1803.

About KIOSK the Weblog at Luxury Traveler

We at Luxury Traveler subscribe to the notion that "true luxury is the wealth of one's experiences." As such we focus on the finest European arts, cultural & LifeStyle pursuits as well as the talented individuals who bring them to life.
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