Still life is one of the most common artistic genres in painting, so most painters have used it on more than one occasion reflecting on their canvases fruits, vegetables, game pieces or prepared dishes. According to the times, The culinary technique of deconstruction also reaches the still lifes in art.
In parallel to the evolution of the kitchen, the technique of the still lifes has also evolved, arriving today to make paintings that show scenes very different from those of the classical era. This observation has come to mind when I see a collection of works of art, which cover the still life history from still life, to vacuum packed ham, which is auctioned during the month of June in an art room in Barcelona.
The deconstruction of the still life
The collection of still lifes, consists of 24 oils from the Spanish and Flemish schools, which portray the pairing between painting and gastronomy. There are oils with an estimated value ranging from 2,000 euros to about 40,000 depending on the piece.
The Spanish collection is opened by an oil painting from the 17th century, "Fruit still life with monkey and bird"one of the most expensive pieces, and closes with 'Pa i pernil', the original still life deconstruction Josep Santilari has done, portraying a pack of vacuum ham and sliced bread, a work that you can see below.
From the ornate still lifes of the 17th century, those baroque still lifes in which the pieces of fruit and game make up a scenario, even the most simplified still lifes typical of the works of the twentieth century, with their characteristic illuminations, or the modern presentations of what goes of the twenty-first century, can be make a Tour of the evolution of gastronomy by visiting the catalog of this collection of still lifes.