Friday, March 20, 2009

Gravelot Sketches

**This cross-posted collaboration features an attitudinal stimulus package by David Apatoff of Illustration Art with peacay of BibliOdyssey on image wrangling and cattle prod detail.**

Hubert François (Burguignon) Gravelot (1669-1773) trained in Paris as an illustrator-engraver under François Boucher and came to London in about 1732. He was friends with William Hogarth and they both taught at the St Martin's Lane Academy, something of a precursor to the Royal Academy. Thomas Gainsborough was known to have studied under Gravelot.

From France, Gravelot brought with him the ornate styling of the rococo, which he helped promote in his thirteen year sojourn in England. He contributed designs for goldsmiths, furniture makers and the commercial print trade, but his book illustrations - for luxury editions - were particularly influential. He illustrated Gay's 'Fables', Shakespeare and Dryden, and was one of the first artists to illustrate the novel, designing engravings for Richardson's 'Pamela' and Fielding's 'Tom Jones'.

Of the ten images below, the first eight were preparatory sketches for the 'Decameron'; the second-to-last from a Voltaire compilation and the final image is from an unnamed collection (links at the end of the post).





Gravelot - Decameron titlepage


Gravelot - Decameron distressed woman


I've been told that one way to measure the quality of an oriental rug is to count its borders. Generally, the more borders around the rug, the more complex it is, and the higher its quality. But I usually find the opposite to be true of drawings: the more fancy borders required to make a drawing look important, the weaker the drawing tends to be. The owners of these Gravelot pictures have surrounded them with up to 14 borders and embellishments (some of them in gold) before you finally hone in on his drawing. Even then, we're not done. Gravelot encircles some of his own drawings with yet another ornate border-- a decorative wreath bedecked with the tools of the arts and sciences, or the symbols of the theatre, or fawning muses overwhelmed by the brilliance of what the reader is about to behold. By the time you finally get through to the drawing itself-- the image at the core where the artist demonstrates what his hand and eye and imagination are capable of-- the viewer has some pretty high expectations.

Unfortunately, I don't see a whole lot here to suggest that Gravelot's drawings satisfy those expectations. These are light, capable drawings. I can understand people preserving and studying them for their significance to the history of the engraving arts, or the manners and customs of his day, but not particularly for the quality of the drawing. Unfortunately, the quality of the drawing is usually the part that interests me the most.



Gravelot - Decameron frontispiece


Gravelot - Decameron kitchen scene


Gravelot - Decameron outside barrel scene



When Gravelot was drawing these pictures, his artistic choices were limited by the fact that the drawings would have to pass through a cumbersome engraving process that was already more than 300 years old. First, the drawing would have to be transposed onto a wood block or metal plate. Next, the plate or block was turned over to an engraver who attempted to carve the image into the surface using sharp and unwieldy tools. This process effectively prevented an artist from drawing in certain styles; Gravelot could not get too spontaneous or fluid with his line, or use half tones in his picture. Finally, the printed picture ended up as a mirror image of the artist's original drawing. The result of this arduous process was a picture several stages removed from the artist's concept.

The artist had to start out with a drawing that would be compatible with the engraving medium and robust enough to survive the deflavorizing process. For example, Gustave Dore was justly famous for powerful compositions that remained lively and strong throughout the engraving process.

Because Gravelot was both an artist and an engraver, he probably had more insight than most into what types of drawings would translate well into engravings. In addition, his engravings probably ended up closer to the artist's original intent than many other engravings (which were often signed by both the artist and the engraver.)

Not long after Gravelot died, photoengraving replaced engraving as the technique for reproducing art in books and magazines. The new technology set artists free and transformed the entire field of illustration. Delicate nuances in line, subtle gradations in color, detailed images were all reproduced with much greater fidelity, permitting artists to do their very best.



Gravelot - Decameron outside crowd scene


Gravelot - Decameron seated crowd


Gravelot - Decameron crowd scene



Gravelot may have played an historically significant role as a designer and engraver, but his drawing seems pretty anemic to me. You can see from these preliminary studies how often he has to go back to re-work simple figures he should have been able to visualize and lay out straightforwardly. [title page, outside crowd scene]. Note how tentative his line work is, and how heavily dependent he is upon mechanical tools such as the grid for his vanishing points. [kitchen scene, Imprimerie] Most capable artists could simply intuit perspective in drawings this small, with subjects this simple, but Gravelot's preliminary drawings seem to reveal a well deserved lack of confidence.

One of the purposes of an illustration is to help stretch the reader's imagination by providing an artist's vision of the story. It is ironic then, that illustrating a book as bawdy and rich as the Decameron, we are presented with such wan and lifeless drawings. It's hard to imagine that a reader could not do better on his or her own imagination. These illustrations seem to serve as a visual chastity belt, keeping our minds within legitimate boundaries rather than titillating and unleashing them. There is no commitment or emphasis here, no urgency or merriment in the art to correspond to these stories. By today's standards for illustration, this work seems like a real mismatch between form and content.


Gravelot - Imprimerie


Gravelot - Voltaire crowd scene

Tuesday, March 17, 2009

Facebook in the 1750s

Liber Amicorum - Johann Christian Sigmund Mönch n


Liber Amicorum - Johann Christian Sigmund Mönch  b


Liber Amicorum - Johann Christian Sigmund Mönch o


Liber Amicorum - Johann Christian Sigmund Mönch m


Liber Amicorum - Johann Christian Sigmund Mönch j


Liber Amicorum - Johann Christian Sigmund Mönch k


Liber Amicorum - Johann Christian Sigmund Mönch h



Liber Amicorum - Johann Christian Sigmund Mönch q


Liber Amicorum - Johann Christian Sigmund Mönch g


Liber Amicorum - Johann Christian Sigmund Mönch f


Liber Amicorum - Johann Christian Sigmund Mönch c


Liber Amicorum - Johann Christian Sigmund Mönch p


Liber Amicorum - Johann Christian Sigmund Mönch d


Liber Amicorum - Johann Christian Sigmund Mönch e


Liber Amicorum - Johann Christian Sigmund Mönch  a


'Stammbuch des Johann Christian Sigmund Mönch aus Jena' - BSB Cgm 9256 is online at Bayerische Staatsbibliothek. [1754 onwards] Click 'Miniaturansicht'. There are about 350 pages: half are blank, many of the remainder have otherwise unremarkable hand-written tributes. All of the above images were spot/background cleaned to at least some extent.

(Stammbuch = Liber Amicorum = Friends' Book)
"Stammbücher appear for the first time in the 16th and 17th centuries in the German- and Dutch-speaking areas of Europe, where it had become fashionable among graduating university students to have one’s personal bible signed by classmates and instructors. Soon inscriptions went beyond simple signatures to include reminiscences of common experiences, good wishes for the future, or a favorite passage from literature or poetry. Publishers foreseeing a lucrative market printed bibles with empty pages and soon also turned out small decorated books with only empty pages.

Eventually these albums were not only passed around at graduation but accompanied a student throughout his life, gathering entries from relatives, friends, and important acquaintances. Others also took up the custom, especially those who traveled as part of their training or social upbringing, such as aristocrats, tradesmen, military officers, poets, or musicians. Stammbücher were usually circulated at a time of parting and served the bearer not only as a sentimental remembrance but as a collection of references by association in his pursuit of a professional or social career. Inscriptions were personal, yet frequently included literary quotes, showing the writer’s—and by extension the bearer’s—social and intellectual standing. The messages emphasized values such as intellectual and political freedom, hard work, honesty, forthrightness, self-reliance, and friendship. Good wishes for happiness, health, good fortune, and prosperity were always included."
Source: *“Dies schrieb Dir zur Erinnerung. . .” From Album Amicorum to Autograph Book* by Antje Petty, Director of the Max Kade Institute For German-American Studies at the University of Wisconsin-Madison.
In the archives: Liber Amicorum; Alba Amicorum; Simon Haendel's Stammbuch; Felix and Friends and somewhat related: The Fisch Wappenbuch.

Sunday, March 15, 2009

The Renaissance Kitchen

Opera di M. Bartolomeo Scappi (1570) titlepage


Opera di M. Bartolomeo Scappi (1570) Cucina Principale


Opera di M. Bartolomeo Scappi (1570)


Opera di M. Bartolomeo Scappi (1570) a


Opera di M. Bartolomeo Scappi (1570) d


Opera di M. Bartolomeo Scappi (1570) b


Opera di M. Bartolomeo Scappi (1570) c


Opera di M. Bartolomeo Scappi (1570) e


Opera di M. Bartolomeo Scappi (1570) f


Opera di M. Bartolomeo Scappi (1570) i


Opera di M. Bartolomeo Scappi (1570) g


Opera di M. Bartolomeo Scappi (1570) h


Opera di M. Bartolomeo Scappi (1570) j


Opera di M. Bartolomeo Scappi (1570)  dinner


Bartolomeo Scappi (?1500-??1577) was perhaps the most famous chef of the 16th century. The banquets he prepared during appointments with Cardinals in the north of Italy brought Scappi to the attention of the Pope. He would cook for six Popes in total and was employed as private chef to two of them.

Lasting fame accompanied the publication in 1570 of the 6-book series known as 'Opera' [The Work(s)]. It was more a culinary treatise than a mere cookbook. Scappi included more than a thousand recipes, demonstrating his familiarity with dishes from a range of European and North African countries as well as his expertise with regional Italian cooking.

"The recipes of Bartolomeo Scappi blend the heritage of medieval gastronomy (spices and sweet-and-sour sauces) with some novelties unique to Italian Renaissance cooks : the important addition of offal in imitation of roman cookery, the introduction of dairy products (butter, milk), a significant increase in the number of meat or fish dishes employing the use of sugar, and the beginnings of flaky pastry."
The divisions of the work are as follows:

Book One: Begins with an imagined dialogue between a chef and his student about cooking, the duties of a head cook, kitchen implements and how to identify and preserve good quality food.
Book Two: Use of quadruped meat and domestic and wild birds and preparation of sauces.
Book Three: Vegetables, fish and eggs.
Book Four: Seasonal foods and the items required for travelling with a nobleman.
Book Five: Pastries, cakes, and savoury dishes.
Book Six: Food for the sick/convalescents.

Seven editions of 'Opera' were released in about the first fifty years following the original publication and plagiarised sections appeared in numerous other culinary books. Scappi's magnum opus remains one of the great primary sources - in both written and visual terms - for factual details about the kitchens and cooking practices during the Renaissance.


'Disdainful apples'
Pomi sdegnosi
(baked aubergines/eggplant)

Ingredients

6-7 aubergines, peeled and sliced lengthways to 0.5cm/¼in thick
flour, for dusting
herb mixture: 2 tbsp each chopped fresh mint, marjoram, parsley and, if you have them available, fennel fronds - otherwise use a tablespoon of fennel seeds
spice mixture: pinch each freshly ground black pepper, salt, sugar, ground cinnamon and ground cloves
6 garlic cloves, finely chopped
splash olive oil
splash white wine vinegar

Method
1. Preheat the oven to 180C/375F/Gas 5.
2. Blanch the aubergine slices in a saucepan of boiling salted water for about five minutes, but don't let them get too soft.
3. Drain well, then dust with flour.
4. Spread a layer of aubergines over the base of a fairly shallow ovenproof dish. Top with some of the herb mixture, spice mixture, chopped garlic and a splash of oil.
5. Continue layering up the ingredients (you should make 2-3 layers), ending with a splash of white wine vinegar.
6. Transfer the dish to the oven and bake for 30-35 minutes. Serve immediately.

 
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