Confectionary, Candy Making, and Ice Molds (detail), Benoît-Louis Prévost after Louis-Jacques Goussier, 1763. From Denis Diderot, ed., Encyclopédie; ou, dictionnaire raisonné . . . , vol. 3 (Paris, 1763), pl. 4. Getty Research Institute, 84-B31322

Eating the Edifice


Museum Lecture Hall

In this illustrated lecture, food historian Ivan Day outlines the evolution of edible table art from the early Renaissance to the 19th century. From gilded sugar coins distributed at 15th-century Italian wedding feasts to edible models of Victorian London omnibuses, edible table art has been of interest to people for hundreds of years. Day will introduce the materials, equipment, and molds used by past masters of such edible ephemera.

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