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Centre dish - le coq gallant (a votre service) (chromolitho)
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Centre dish - le coq gallant (a votre service) (chromolitho)
976483 Centre dish - le coq gallant (a votre service) (chromolitho) by English School, (19th century); Private Collection; (add.info.: Centre dish - le coq gallant (a votre service). Illustration for The Encyclopaedia of Practical Cookery edited by Theodore Francis Garrett (L Upcott Gill, c 1890).); © Look and Learn
Media ID 23526470
© Look and Learn / Bridgeman Images
Bake Baking Cockerel Cook Cookery Cooking Craftswoman Cratsmanship Cuisine Dinner Display Elaborate Fine Fowl Gastronomer Gastronomy Handywork Presentation Taste Chichen Craftsman Craftsmen Dine Fowls Mealtime
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This chromolitho print titled "Centre dish - le coq gallant (a votre service)" takes us back to the 19th century, immersing us in the fine art of French cuisine and culinary presentation. The image showcases a beautifully decorated centre dish featuring an elaborate cockerel, meticulously crafted by skilled artisans of the time. The Victorian era was known for its ornate and decorative style, as seen in this exquisite piece. The attention to detail is evident in every aspect of this artwork, from the intricate design on the bird itself to the overall composition that exudes elegance and sophistication. This print originally served as an illustration for Theodore Francis Garrett's renowned publication, "The Encyclopaedia of Practical Cookery". It offers a glimpse into a bygone era when gastronomy was regarded as both an art form and a means of expressing one's taste and refinement. As we admire this remarkable creation, we are transported to France, where culinary mastery has long been celebrated. The combination of craftsmanship and gastronomy showcased here reminds us of the rich cultural heritage associated with French cuisine. Whether displayed in a grand dining room or cherished within a private collection, this print serves as a testament to not only the skillful hands behind its creation but also our enduring fascination with food as both sustenance and art.
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