Fruits and vegetables as erotic metaphors in still life paintings, the Florentine Baptistry replicated in sausage and cheese by Andrea del Sarto, a recipe for fish molded in the shape of a goat, the discovery of an Ovidian scene at the bottom of a soup bowl. This book explores the interplay between art and cuisine during the Italian Renaissance.
Focusing on the principles and practices behind Caravaggio's art, John Varriano's work offers a unique exploration of the intellect and imagination that shaped the artist's dramatic realism. Unlike traditional monographs that follow a life-and-works format, this book delves into the underlying concepts that influenced Caravaggio's creation of some of art history's most provocative paintings, providing a fresh perspective on his artistic legacy.
Wine: A Cultural History is a beautifully illustrated account of the story of wine, from ancient Egypt and Mesopotamia to the new world today. John Varriano examines how wine is made, and how it has been used in rituals, revelries and remedies throughout history.