Food in Art
Learn about food through art, explore art through food
10 Week Instructor Led Online Course
Commences 23 September- 1 December 2024
What Will I Learn?
Food has been widely represented in art to deliver ideas, aspirations and emotions through creative work across history and around the world. We can view art as the embodiment of cultural, social, and political values from ancient civilizations to the present. By studying food in art and food as art we can observe values of the time and changes in culinary styles - in cooking, eating and tasting.
Food in Art is a course to inspire you and discover perspectives of food from artistic and historical angles. Explore food and wine aesthetics, and symbolism in art and study a wide range of artworks (from paintings to literature to film to photography). Attention will focus on what food means for the artist, in the culture where it was created, and what role it plays to communicate a message that is relevant for the cultural, political, and social background of the time period and for the future.
100%
Online
Learn at your own
convenience
23 Sep- 1 Dec 2024
10 week
course delivery
50 Hours of Learning
4 - 5 hours per
week of learning
Live Learning Sessions
Every week with
your instructor
Global
Networking
Network with
Industry Experts
Recognised Certification
Globally recognised certification
Course Structure
This course will elevate your gastronomic experience of art and your artistic experience of gastronomy.
Weekly topics include:
Introduction to Food in Art
Prehistory, Ancient Greece, Ancient Rome
The Middle Ages
The Renaissance and Baroque Periods
The 19th and 20th Centuries
Food in Modern Sculptures, Installations, Performances & Fashion
Food in Literature
Food in Photography
Food in Film
Food in Art and Hospitality
Anyone interested in the culinary arts and fine art will benefit from this course.
Course Introduction
Participant Stories
Francesca Greco
Italy
This course enabled me to explore time and space without physical limitations. I met authors, painters, artists, film writers and photographers. I dined with people who lived thousands of years ago, sat at the table of the Last Supper to eat boiled fish with oranges, gilded my food on Valentine’s Day, and celebrated a surreal birthday with Salvador Dali. Thank you to my classmates from around the world and to Demet Guzey for guiding us through the course so thoughtfully, professionally, and enthusiastically.
Maria Julia Vacas
Ecuador
I have enjoyed this course with Le Cordon Bleu and I have learnt a topic unknown to me and very interesting. As an Art Teacher I had not seen food as art until I took this course. It opened my eyes to a new and interesting topic to consider in my profession as an Art Teacher.
Le Cordon Bleu International BV © 2023