From April 21 to November 12, the Maison régionale lets you discover that trip and tableware are closely linked.
Open from April 21 to November 11, the exhibition lets you discover the world of fruit, desserts and sweets in the arts of the table.
Opened from April 12th to November 12th, the exhibition 2017 is also a wink to themes talked about in previous years.
‘History, news, news in the plate… Talking plates, historiated plates.’ Rediscover how since late eighteenth tableware could be a media, a means to transmit information, legends, in a humorous way. Gazette on the plate, in other words!
Milk is part of our food since the earliest times. It is a natural source of well-being. Rich in nutritive elements, milk has a very long history. Nomadic communities, about 12,000 years ago, after a real agricultural revolution, become sedentary societies, learned to domesticate animals and discover products such as milk. The man becomes the only mammal to consume the milk of other species. The first dairy products like yogurt or cheese are appearing 4,000 years later.
Table pieces, utilitarian pieces, decorative pieces? Let everyone the choice to do what he wants. But do not forget their history, linked to that of plants and the secrets they generate. Who says teapot, tisaniere, immediately think infusions, medicinal herbs, well-being plants … and then come the apothecary jars… So many wonders to talk, educate!
Around the works and collection of Christine Viennet, a southwest artist internationally recognised for its palissystes creations, is told the story of Bernard Palissy, the famous ceramist of the 16th. To this collection, super hymn to nature, are added barbotines, majolica, trompe l’oeil objects, from the remotest times to the present. These items, parts from private collections and museums, make this exhibition a haven of freshness and colours.
The Regional House of Arts of the Table honours the history of Gravy boats and sauces ‘sauce is a culinary preparation liquid or semi-liquid destiny accompanies another preparation. The preparation and cooking sauce is independent of the dish it accompanies. In French cuisine, in the composition of a sauce, come into general liquid, fat, spices or condiments. Gourmets underline that sauce should enhance the dish it accompanies.’
The Egg tells his story … refers to the definition: “Small cup, small support to serve a cooked egg in its shell.” This object dates from 1520, although it would seem that the Romans ate soft boiled eggs: we could extract from the ruins of Pompeii four egg cups in a set of objects.
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