TRACKING THE HISTORY OF RESTAURANTS THROUGH THE ART OF PAINTING

Defne AKDENİZ

doi:https://doi.org/10.32958/gastoria.512544

Makale detayları

TRACKING THE HISTORY OF RESTAURANTS THROUGH THE ART OF PAINTING

Yazarlar:

Defne AKDENİZ

Yayıncı:

Çanakkale Onsekiz Mart University

Ana Başlıklar:

Kamu mallarının idaresi

Dergi:

Gastroia: Journal of Gastronomy And Travel Research 2019 Vol.3 Issue 2, pp.346-365

Belge Tipi:

Makale

Yayın Tarihi:

3/2019

Belge Dili:

İngilizce

Document ID (Org No.):

2000423237

pISSN:

2602-4144

DOI:

https://doi.org/10.32958/gastoria.512544

Özet:

 


The
aim of this paper is to track the evolution of restaurants through history and
art. While doing this, the paper first provides historical information about
traditional eating places in Ancient and Medieval times before the evolution of
modern restaurants. Humble dining places in history such as inns, taverns,
coffee houses are examined in detail with their representations in art. Then the
study draws on the evolution of Parisian restaurants. Since the origin of the
modern-day restaurants is mostly cited as Paris, this paper emphasizes the depictions
of Parisian restaurants in art. After this part, the study comes up with
possible explanations of the reasons why restaurants evolved mainly in Paris. The
following part focuses on the characteristics of new restaurants which
differentiated them from early eating establishments. In every part paintings
best reflecting the restaurants of that era are used in order to support the
theoretical framework. Additionally one of the consequences of today’s modern
restaurant which is the intersection of public and private spheres of
individuals is analyzed through Van Gogh’s depictions of Parisian restaurants
and Edward Hopper’s diner representations. 


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Makale detayları

TRACKING THE HISTORY OF RESTAURANTS THROUGH THE ART OF PAINTING

Yazarlar: Defne AKDENİZ

Yayıncı: Çanakkale Onsekiz Mart University

Ana Başlıklar: Kamu mallarının idaresi

Dergi: Gastroia: Journal of Gastronomy And Travel Research 2019 Vol.3 Issue 2, pp.346-365

Belge Tipi: Makale

Yayın Tarihi: 3/2019

Belge Dili: İngilizce

Document ID (Org No.): 2000423237

pISSN: 2602-4144

DOI: https://doi.org/10.32958/gastoria.512544

Sayı

Yazarlar:

Defne AKDENİZ

Yayıncı:

Çanakkale Onsekiz Mart University

Ana Başlıklar:

Kamu mallarının idaresi

Dergi:

Gastroia: Journal of Gastronomy And Travel Research 2019 Vol.3 Issue 2, pp.346-365

Belge Tipi:

Makale

Yayın Tarihi:

3/2019

Belge Dili:

İngilizce

Document ID (Org No.):

2000423237

pISSN:

2602-4144

DOI:

https://doi.org/10.32958/gastoria.512544