Online Talks | HECAA Emerging Scholars Showcase

Posted in lectures (to attend), online learning by Editor on April 15, 2021

HECAA Emerging Scholars Showcase
Online, Saturday, 17 April 2021, 2:00–3:30pm (EST)

Our next HECAA Emerging Scholars Showcase is on Saturday, April 17, 2–3:30pm EST. Please join us via zoom to hear our final seven emerging scholars present their research. Each participant will present for 3–5 minutes, and after the presentations, we will host a question-and-answer session. If you have any questions or concerns, please contact Dani Ezor (dezor@smu.edu).

Best regards,

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Zoom: https://smu.zoom.us/j/96125021098

• Carla Hermann (Rio de Janeiro State University), Robert Barker’s Panoramas and Virtual Images of Places
• Chih-En Chen (SOAS, University of London), Trompe l’Oeil Porcelain and Feminine Space in High Qing China
• Jed Surio (Tulane University), A Kingdom of Curious Beasts: Charles Le Brun’s Drawings from the Royal Menagerie
• Megan Baker (University of Delaware), Crayon Rebellion: The Politics of Pastel Portraits in Colonial North America
• Tori Champion (University of Washington), Pinceau à la main: The Intertwined Lives and Careers of Madeleine Françoise Basseporte and Marie-Thérèse Reboul Vien
• Kaitlin Grimes (University of Missouri-Columbia), The Material Politics of Ivory in Early Modern Europe
• Aleksander Musiał (Princeton University), Immersion: Classical Reception and Eastern-European Transformations of Hygiene Architecture, 1680–1830

Exhibition | À Table!

Posted in books, catalogues, exhibitions by Editor on April 15, 2021

This summer at the National Museum of Ceramics at Sèvres, with an online version available here:

À Table! Le repas, tout un art / The Meal, a Whole Art
Sèvres — Manufacture et Musée Nationaux, 18 November 2020 — 16 May 2021 [original dates to be extended]

Organized by Anaïs Boucher and Viviane Mesqui

The exhibition À Table! Le repas, tout un art explores the historical and cultural aspects of the art of the table and the art of French gastronomy. It reveals how the opulent and elegant banquets of the Ancien Régime became part of French culture by constituting an ideal of happiness and by transforming everyday lunches and dinners into extraordinary social occasions.

With a chronological approach, the exhibition explains the origins of popular French delicacies and how dining etiquette has evolved from antiquity to today. The selection of a variety of plates, forks, and other objects—functional or of pure fantasy—narrates the amazing stories behind familiar food customs. Sèvres porcelain is in the spotlight as it plays an important role in setting exquisite tables. This feast of Sèvres cups, plates, and glacières is our way to celebrate the 280th anniversary of the Sèvres Manufacture.

Anaïs Boucher and Viviane Mesqui, À Table! Le repas, tout un art (Montreuil: Gourcuff Gradenigo, 2020), 240 pages, ISBN: 978-2353403257, €39.

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