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DateLecture
26 September 2019Food and Art though the Ages
31 October 2019AGM and talk "A Walk from St John's Wood to Paddington Green" followed by cheese and wine.
28 November 2019The Two Gustav's: Mahler and Klimt
12 December 2019Is Christmas in Good Taste?
30 January 2020From Downton to Gatsby: Jewellery and Fashion from 1890-1929
27 February 2020The Bauhaus
26 March 2020A Carpet Ride to Khiva: exploring the revival of fifteenth century Timurid carpet designs from Persian illuminated manuscripts.
30 April 2020From Phaetons to Phantoms: One hundred years of Coachbuilding.
28 May 2020A Decorative Art: the history of wallpapers.
25 June 2020Oh, we do like to be beside the seaside.
30 July 2020The History of the Royal Parks
24 September 2020The Life and Times of a Silver Teapot
29 October 2020AGM
26 November 2020The Genius of Raphael
17 December 2020Santa Claus: the art that turns him from St Nicholas into Father Christmas.

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Food and Art though the Ages Tasha Marks Thursday 26 September 2019

 A a whistle-stop tour of the history of food as artistic medium; starting with 16th century sugar sculpture and venturing all the way up to 3D dessert printing and beyond. Hosted by Food Historian Tasha Marks, this lecture is a treat for those with a sweet tooth, as Marks feels the subject of food and art through the ages is most exciting in the realms of the dessert. Topics covered include; the origins of dessert, the crossover between sugar and art, architecture and dessert (including Renaissance banqueting houses), sugar and spectacle, food as artistic medium, and the future of food. This exploration into the realms of dessert as spectacle includes an accompanying display to illustrate and enhance the historic subject.

Tasha Marks is an award-winning food historian and artist, who explores the relationship between food, art and history. Her practice, AVM Curiosities, champions the use of food as an artistic medium, with projects ranging from museum-style exhibitions and sculptural installations, to interactive lectures and limited-edition confectionery. Recent academic achievements include publication in the Oxford Companion to Sugar and Sweets, where Tasha authored the entry on Mrs Beeton, one of the Victorian era’s most influential cooks.