Sourced, prepared, savored, and shared, food nourishes the body, feeds the soul, sustains cultureâand inevitably appears in art. This is as true today as it was in France during the tumultuous decades following the Franco-Prussian War (1870â71), when foodâits cultivation, preparation, presentation, and consumptionâtook center stage in painting and sculpture. Franceâs skilled chefs and abundant agriculture had long defined its strength and position on the global stage, but in the late 19th century, food culture became a mirror of a nation in transition.
Featuring more than 50 works by artists ranging from Paul Gauguin, Claude Monet, and Camille Pissarro, to Eugene Boudin, William-Adolphe Bouguereau, and Victor Gabriel Gilbert, this exhibition looks back at the Age of Impressionism through the lens of French culinary tradition. Portrayals of municipal markets and country gardens, provincial farmers and Parisian cooks, glittering restaurants and their fashionable patrons, and tables both laden and wanting reveal how the countryâs identity as the worldâs gastronomic capital became amplified as it grappled with war, political instability, industrialization, imperialism, and shifting social dynamics. In this climate, anything having to do with cuisine signaled uniquely French refinement, fortitude, and ingenuity, even as it exposed fractures that destabilized national identity.