Intérieur de cuisine Inside of cooking( kitchen )

1. Intérieur de cuisineInside of cooking(kitchen) Margot & Emeline

2. Artist : Joachim BeuckelaerModel : CanardFaisan CoqDate : 1566Sizes : 1.39 m x 1.1 mMaterial : Oil painting on woodAcquisition : (1928)

3. Joachim Beuckelaer Born in : Antwerp / Antwerpen - 1534 / Dead in : Antwerp / Antwerpen, 1574 Ecoleflamande - Renaissance

4. The painting is an example of Beuckelaer's justifiably celebrated rustic scenes, depicted with remarkable gusto.

5. The scene takes place in a large room suggestive of the kitchen of a castle A mallard duck lies on top of a pile of napkins, with a hen to the left. A cockerel hangs from a beam, next to a salmon steak. The table, in the foreground to the left, is laden with a large dish containing chestnuts and fruit, including a lemon – an exotic luxury in northern Europe at the time. A leg of veal lies on top of everything else, surrounded by storage jars. Above it we see a metal cooking-pot, hanging from a beam, silhouetted against an open view of a landscape in the background. The right-hand side of the picture is dominated by the figure of a serving-girl, just back from a visit to the market, carrying a basket of vegetables and fruit: a cabbage, carrots, cherries and gherkins. Behind her, we see a huge room with a large fireplace. A cook is pouring sauce over a piece of poultry cooking on a spit. A brazier is heating up under her skirts, and she is being fondled by the figure of an old man. This painting is not a "still-life" in the strictest sense of the term: in addition to the human figures, small living creatures enliven the static depiction of produce and foodstuffs, including a snail climbing up the edge of the basket and, a little higher up, a caterpillar on a cabbage. A butterfly has alighted on an open door just above the slice of salmon, and two insects may be seen on the leg of veal. The fat fly, and perhaps even the butterfly, may be intended as a visual trick – the creatures are so perfectly depicted that inattentive viewers might mistake them for real insects on the surface of the panel.

6. This painting is a tribute to the serving girl's simple dignity, as seen in many earlier works by Beuckelaer's uncle and master, Pieter Aertsen. The girl's monumental figure is the dominant motif in this work, painted in 1566, the year of the great iconoclastic riots in Amsterdam, when the Protestant uprisings destroyed countless works of religious art. Paintings such as this gave rise to an important genre in the city of Antwerp. During the 17th century, paintings depicting tables laden with food became much larger, often featuring expansive landscape-format compositions, with human figures relegated to a secondary role. The serving girl

7. Unbridledsensuality • The heap of foodstuffs fills almost half of this colorful composition. The still-life itself is framed by the red of the beams, and the serving-girl's dress. The composition is also punctuated by large areas of white, from the laundry hanging in the top left-hand corner, to the pile of napkins, and the serving-girl's blouse. The careful scene-setting, and the organization of the colors, contribute to the painting's "aesthetic of opulence." But as so often in large "kitchen pieces" of this type, the everyday scene expresses a moral message, too. In all of the kitchen pieces attributed to Joachim Beuckelaer

8. Light Lumière The perspective is centered on cabbages which lights a part of the picture. There is a lot of luminosity.

9. Détails.

10. Luxurious and exoticlemon Lemon expensive for this period this, they were rare and imported by climates Mediterranean in tropics

11. Smail Snail it ate since Antiquity.

12. Butterfly The butterfly makes left the Greek mythology.

13. Flys The fly is considered as a harmful and intrusive insect

14. Utensils.

15. Skewer brochette, in cooking, indicates a fine metal or wooden stalk on which are put on the pieces of meat intended to be cooked.

16. Cauldron A cauldron, is a bowl of cooking allowing the cooking of liquid dishes.

17. Jug A jug is a small bowl with slightly tightened collar and having a spout, with or without handle allowing the service of drinks table.

18. Pot en poterie. Muds and bowls with essentially culinary use realized in porous terra-cotta which can remain raw or receive one cover.

19. Food .

20. Slice of salmon Salmon constituted the main part of animal proteins of several Amerindian tribes and was still abundantly fished by certain Amerindian populations until the 19th or in the beginning of the XXth century.

21. Canard colvert The duck was to look for for the hunting but also to cook ex duck breast.