This essay discusses the aesthetic, culinary, and social resonances of an eighteenth-century silver tureen in the collections of the J. Paul Getty Museum. Produced in the Paris workshop of Thomas Germain and probably owned by a Portuguese archbishop, the tureen is embellished with crustaceans and vegetables cast in part from nature. By linking the manipulation of silver to the transformative treatment of ingredients in eighteenth-century cuisine, and by reimagining the tureen’s visual effects and conversational potential in the context of a lavish, candle-lit banquet, the essay explores how this artful object would have simultaneously invited and resisted the attention of eighteenth-century diners.
- Views Icon Views
- Share Icon Share
- Search Site
mimi hellman; Elusive Temptations. Gastronomica 1 May 2011; 11 (2): 7–11. doi: https://doi.org/10.1525/gfc.2011.11.2.7
Download citation file: