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PHYSIOLOGIE DU GOUT, 1864. Engraving after Bertall for an 1864 French edition of Jean Brillat-Savarins book, first published in 1825

PHYSIOLOGIE DU GOUT, 1864. Engraving after Bertall for an 1864 French edition of Jean Brillat-Savarins book, first published in 1825


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PHYSIOLOGIE DU GOUT, 1864. Engraving after Bertall for an 1864 French edition of Jean Brillat-Savarins book, first published in 1825

Granger holds millions of images spanning more than 25,000 years of world history, from before the Stone Age to the dawn of the Space Age

Media ID 7563129

1864 Champagne Drinking Eating Jean Satire Worship Bertall Gastronomy Savarin


EDITORS COMMENTS
This print showcases an engraving from the 1864 French edition of Jean Brillat-Savarin's renowned book, "Physiologie du Gout" originally published in 1825. Created by Bertall, a talented artist of that era, this engraving beautifully captures the essence of champagne, exterior settings, drinking and eating scenes with a touch of satire and humor. The image depicts men and women indulging in gastronomic delights while engaging in lively conversations. It offers a glimpse into the middle-class French society's worship for food and wine during that time period. The carousel collection presented here is not just about commercial use but rather focuses on celebrating the artistry behind this masterpiece. Through intricate details and skillful craftsmanship, Bertall masterfully portrays the joyous atmosphere surrounding these gastronomical gatherings. This engraving serves as a visual representation of Brillat-Savarin's exploration into the world of taste and pleasure. As we delve deeper into this artwork, it becomes evident how it encapsulates both historical significance and artistic brilliance. The combination of champagne bubbles dancing in glasses alongside delectable dishes creates an ambiance filled with merriment and conviviality. Granger Art on Demand presents this remarkable piece to evoke appreciation for French culture, cuisine, wit, and social customs prevalent during the mid-19th century. It invites viewers to immerse themselves in an enchanting journey through time where food was celebrated as more than sustenance; it was elevated to an art form worthy

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PHYSIOLOGIE DU GOUT, 1864. Food. Wood engraving after Bertall for an 1864 edition of Jean Brillat-Savarins book Physiologie du Gout, first published in 1825
PHYSIOLOGIE DU GOUT, 1864. Food. Wood engraving after Bertall for an 1864 edition of Jean Brillat-Savarins book Physiologie du Gout, first published in 1825

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