Bodegón - History Lab https://historylab.es Fri, 20 May 2022 07:41:46 +0000 en-US hourly 1 https://wordpress.org/?v=7.0 https://historylab.es/wp-content/uploads/2021/06/cropped-icono-historylab-32x32.jpg Bodegón - History Lab https://historylab.es 32 32 Summer https://historylab.es/summer/?utm_source=rss&utm_medium=rss&utm_campaign=summer Sat, 19 Feb 2022 16:32:12 +0000 https://historylab.es/2022/02/19/verano/ Cultural history

The post Summer first appeared on History Lab.

]]> Giuseppe Arcimboldo was a Lombard painter who worked at the Habsburg court in Vienna and Prague. His original portraits compose faces from fruit and objects, giving rise to cycles of the seasons

The post Summer first appeared on History Lab.

]]> Still life of hunt, vegetables and fruits https://historylab.es/still-life-of-hunt-vegetables-and-fruits/?utm_source=rss&utm_medium=rss&utm_campaign=still-life-of-hunt-vegetables-and-fruits Sat, 19 Feb 2022 16:32:12 +0000 https://historylab.es/2022/02/19/bodegon-de-caza-hortaliza-y-frutas/ Cultural history

The post Still life of hunt, vegetables and fruits first appeared on History Lab.

]]> Sánchez Cotán was a Carthusian monk from Toledo. He is famous for his highly realistic still lifes, which represent one of the summits of this pictorial genre, at a time when other Spanish artists also cultivated it (Zurbarán, Labrador, Yepes…)

The post Still life of hunt, vegetables and fruits first appeared on History Lab.

]]> Village cooking https://historylab.es/village-cooking-2/?utm_source=rss&utm_medium=rss&utm_campaign=village-cooking-2 Sat, 19 Feb 2022 16:30:14 +0000 https://historylab.es/2022/02/19/cocina-de-puebla/ Representation of Hispanic culinary costumbrismo through visions of Mesoamerican cuisine

The post Village cooking first appeared on History Lab.

]]> The table shows, through the genre of still lifes and still lifes, European tradition with a local Mexican flavour. Scattered around the table are pulque, avocados, tortillas, chiles en nogada, meat in sauce, chicken in mole and hot chocolate. Agustín Arrieta was the greatest representative of Puebla’s kitchens in terms of table settings and cupboards. Far from the mystical meanings and on the fringes of artistic symbolism, we can understand the consumption habits of the new middle and bourgeois classes of post-independence Mexico, as well as the sensory experience of the suggestive world of colours, smells, flavours and form of Puebla’s gastronomy.

The post Village cooking first appeared on History Lab.

]]>