food

Posted in Education, Exhibitions and Installations, J. Paul Getty Museum, Manuscripts and Books

Imagining the Culinary Past in France: Recipes for a Medieval Feast

The Performance of a Crusade Play at King Charles V's Feast (detail), Master of the Coronation of Charles VI, Paris, about 1375–80. From Great Chronicles of France (Grandes chroniques de France). Bibliothèque nationale de France, Paris. Ms. fr. 2813, fol. 473v

In the French Middle Ages, as today, banquets were opportunities for the well-heeled to entertain guests in style. The set-up was simple: boards placed on trestles topped with white cloths, wine diluted with water in clay vessels, meats on five-day-old… More»

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Posted in Ancient World, Antiquities, Publications

Comfort Food the Ancient Greek Way: Zeno of Citium’s Lentil Soup Recipe

Zeno's lentil soup

For her book Meals and Recipes from Ancient Greece, author Eugenia Salza Prina Ricotti had to become something of a food detective. The Greeks didn’t have cookbooks as we do; instead, hints at their cuisine exist in their literature, in… More»

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Posted in Behind the Scenes, Getty Villa, J. Paul Getty Museum

Mrs. Garrett’s Carrot Cake, A Slice of Getty Villa History

The Atrium of the Getty Villa before its renovation

Opening a new museum involves many tasks—and deciding what to display isn’t the only one. There’s also the matter of how to feed hungry visitors. When Stephen Garrett became the first director of the Getty Museum after the construction of… More»

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Posted in Gardens and Architecture, Getty Villa

Tea by the Sea, A Tribute to the Villa’s Past

View of the former Tea Room from what is now the Museum entrance

Tea by the Sea, a new experience of the ancient Mediterranean inspired by the herbs and fruits of the Getty Villa’s gardens, kicks off December 2. The idea of offering tours and tea at the Villa stemmed from the requests… More»

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Posted in Gardens and Architecture, Getty Center, Getty Villa

The Perfect Summer Picnic

Visitors sleeping on the lawn of the Getty Center's Central Garden

After a cool early summer, toasty picnic weather has finally arrived in L.A. The Getty is a great place for outdoor eats—this weekend, the Center is open Saturday and Sunday, and the Villa is open all three days, including Labor… More»

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Posted in Education, Exhibitions and Installations, Getty Villa

Cook Your Own Aztec Feast

Guacamole with a dash of lime
Guacamole with a dash of lime

Mexican cooking as we know and love it in the U.S.—moles, carne asada, burritos, cafe con leche, loads of melty cheese—would have been unrecognizable to the Aztecs. They didn’t have cows, pigs, sugar, cheese, butter, cinnamon, or wheat. They did,… More»

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Posted in Art, Education, Getty Center, J. Paul Getty Museum, Sculpture and Decorative Arts

Eating with the Elite: A Culinary Tour of the Machine d’Argent

La Machine D'Argent, François-Thomas Germain, French, 1754

This spring the Museum is offering a feast of tours and courses about food in art. Nancy Real and Lilit Sadoyan, two gallery teachers, agreed to give me a taste. We went straight to the magnificent Machine d’argent by François-Thomas… More»

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Posted in Art, Getty Center, J. Paul Getty Museum, Photographs, Film, and Video

Picturing Food: A New Social Art?

Untitled from the series British Food, Martin Parr, 1995. © Martin Parr/Magnum Photos

Drop your fork! I need to take a picture! Perhaps you’ve heard this exclamation, followed by the snap of a camera, while dining at a restaurant or sitting down to a home-cooked meal. Maybe you have even said it yourself,… More»

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      ROSE

      This milky pink boomed into popularity because of a marketing ploy, a mistress, and its ambiguous origins.

      In an effort to compete with the renowned Meissen porcelain factory, the French Sèvres manufactory recruited the glamorous Madame de Pompadour (mistress to King Louis XV). Like a smart sponsorship deal, Sèvres gave her all the porcelain she requested. 

      Introduced in 1757, this rich pink exploded on the scene thanks to favoritism by Madame Pompadour herself. 

      The glaze itself had a weird history. To the Europeans it looked Chinese, and to the Chinese it was European. It was made based on a secret 17th-century glassmaker’s technique, involving mixing glass with flecks of gold.

      For more on colors and their often surprising histories, check out The Brilliant History of Color in Art.

      12/19/14

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