Imagining the Past in France

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

Did Parchment Smell? Your Manuscript Questions, Answered

Jean de Mandeville
Jean de Mandeville

“To make egg tempera paint, egg is mixed with water and pigment, which somewhat neutralizes the decomposition process of eggs, but it is also spread so thinly and dries so quickly that it never really has the chance to rot. Therefore it doesn’t smell.”
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Posted in Antiquities, Exhibitions and Installations, J. Paul Getty Museum, Manuscripts and Books

A Lasting War: Representing Troy in Ancient Greece and Medieval Europe

The Construction and Destruction of Troy, Orosius Master, Paris, 1405-6. In City of God (Cité de Dieu; original text in Latin); Saint Augustine, author; Raoul de Presles, translator. The Philip S. Collins Collection, gift of Mrs. Philip S. Collins in memory of her husband, 1945. Philadelphia Museum of Art, Philadelphia, Pennsylvania, Ms. 1945.65.1, fol. 66v

For when one sees a story illustrated, whether of Troy or something else, he sees the actions of the worthy men that lived in those times, just as though they were present.    —Richard de Fournival, Bestiare d’amours, ca. 1250 The… More»

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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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      gettypubs:

      Thanksgiving is almost upon us! Here is an ancient poultry recipe, in case your turkey recipe is looking a little less than exciting. 

      From The Classical Cookbook, a recipe for stuffed chicken from Apicius:

      Stuffed Chicken. Draw the chicken from the neck. Crush pepper lovage, ginger, chopped meat, boiled emmer; crush boiled brain, break eggs in, and work into a smooth mixture. Blend with fish sauce and add a little oil, whole peppercorns, plenty of pine kernels. Make up into a stuffing and stuff the chicken (or suckling pig), so that a little room is left. You can do the same with a capon. Cook, discarding the bones.  

      Wine cup with a rooster, attributed to the Tleson Painter, Greek, Athens about 540 BC, terracotta. 

      If you want boiled brain in your stuffing this Thanksgiving.

      11/25/14

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