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What is the relationship between taste (culinary) and taste (aesthetic)? This talk meditates on the intersections of food and art, in terms of material processes of making, representations, relationships between ingredients and vessels, and spaces of artistic exhibition and culinary consumption.
Holly Shaffer is Robert Gale Noyes Assistant Professor of Humanities in the History of Art and Architecture Department at Brown University. She focuses on eighteenth- and nineteenth-century South Asian and British arts, and their intersections. Her book, Grafted Arts: Art Making and Taking in the Struggle for Western India, 1760–1910, published by the Paul Mellon Centre with Yale University Press in 2022, won the American Institute of Indian Studies Edward Cameron Dimock, Jr Prize in the Indian Humanities. Essays related to this subject, including eclecticism and empire, ecology and paintings of rhythm, ephemeral architecture, and nationalism and contemporary art, have been published in the The Art Bulletin, Art History, Journal 18, Modern Philology, and Third Text. She has edited volume 51 of Ars Orientalis (2021) on the movement of graphic arts across Asia and Europe. Currently, she is co-curating an exhibition on Artists and the East India Company in India, China, and Britain at the Yale Center for British Art, and is developing a new book project on food and art.
