Culinary historian Carolyn Tillie explores the remarkable intersection of food and art, tracing how ingredients such as eggs, wax, saffron, sugar, nuts, and vegetables have served as artistic materials for thousands of years. From ancient pigments and Renaissance table sculptures to marzipan, gingerbread houses, carved vegetables, and elaborate holiday confections, the presentation reveals the surprisingly deep roots behind many familiar seasonal traditions. Richly illustrated and spanning cultures across the globe, Food as Art: Holiday Edition shows how the impulse to transform food into something beautiful has long been part of the way we celebrate.
Seating is limited. Reserve your general admission spot with a donation of $10 per person. To reserve tickets and for more information see https://hmb-odd.org/calendar/speaker-series-food-as-art-holiday-edition
