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- Title
Sugar Spoils: Marie‐Antoine Carême and the Gastronomic Architecture of Napoleonic Empire.
- Abstract
This essay explores how the chef Marie‐Antoine Carême adapted the banquet tradition of the sugar‐paste centrepiece to serve Napoleonic diplomacy. It argues that Carême used the medium of sugar‐paste to depict territorial spoils to compensate for French territorial losses, notably sugar‐producing colonies in the Americas. Carême used architectural theory and print culture to suggest the equivalence of pastry and architecture, thereby allowing his centrepieces to represent lands invaded during the Napoleonic wars. His centrepieces functioned as spolia on the basis of their medium and their material resemblance to architectural monuments represented in porcelain centrepieces and on painted porcelain dinner services.
- Subjects
CAREME, M. A. (Marie Antonin), 1784-1833; CENTERPIECES; FOOD as art material; SUGAR; TALLEYRAND-Perigord, Charles Maurice de, prince de Benevent, 1754-1838
- Publication
Art History, 2021, Vol 44, Issue 4, p684
- ISSN
0141-6790
- Publication type
Article
- DOI
10.1111/1467-8365.12590