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Still Life with Vegetables, Partridge, and a Jug, 1858. Creator: Adolphe-Felix Cals (French
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Still Life with Vegetables, Partridge, and a Jug, 1858. Creator: Adolphe-Felix Cals (French
Still Life with Vegetables, Partridge, and a Jug, 1858. During the 19th century, a number of painters used common objects (rather than rare or refined objects), to create still lifes that some critics judged as unfit for the drawing room: studies of carrots, cabbages, asparagus, oysters, onions, eggs, and cooking utensils. Often these subjects were chosen for their mealtime associations. The food represented on the table in this painting--a partridge, onions, and cabbage--are the main ingredients for the making of the well-known dish, perdrix au chou (partridge with cabbage). Cals, however, was also interested in exploring underlying compositional design principles and studying the shapes of the objects he depicted. Cals lived and worked in and around Paris for most of his life, though in 1871 he moved to Normandy. In 1874 he participated in the first Impressionist exhibi-tion and continued to do so until 1879. Although still lifes were an important part of his production, they were not his specialty. He preferred to work outdoors, in places chosen during his daily strolls. Art critic Edmond About, who was usually not very generous with compliments, characterized Cals as the most sincere and genuine artist he had ever known
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This print captures Adolphe-Felix Cals' "Still Life with Vegetables, Partridge, and a Jug" painted in 1858. During the 19th century, many artists chose to depict ordinary objects rather than extravagant ones in their still life paintings. These seemingly mundane subjects were often criticized for being unsuitable for refined settings. However, Cals embraced this unconventional approach by portraying everyday items such as carrots, cabbages, oysters, and cooking utensils. In this particular painting, the focal point is a partridge surrounded by onions and cabbage - the essential ingredients for perdrix au chou (partridge with cabbage), a well-known dish of that time. Beyond representing mealtime associations, Cals also delved into exploring compositional design principles and studying the shapes of his subjects. Although he primarily lived and worked around Paris throughout his life, Cals relocated to Normandy in 1871. He participated in the inaugural Impressionist exhibition in 1874 and continued to do so until 1879. While still lifes were not his specialty, they remained an important part of his artistic production. Renowned art critic Edmond About described Cals as an exceptionally sincere and genuine artist - high praise from someone known for sparing compliments. This print showcases both Cals' mastery of capturing everyday objects with precision while infusing them with deeper meaning through composition and subject choice.
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