‘The milkmaid and her pail… the milk, his derivatives and tableware’

Milk is part of our food since the earliest times. It is a natural source of well-being. Rich in nutritive elements, milk has a very long history. Nomadic communities, about 12,000 years ago, after a real agricultural revolution, become sedentary societies, learned to domesticate animals and discover products such as milk. The man becomes the only mammal to consume the milk of other species. The first dairy products like yogurt or cheese are appearing 4,000 years later.

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Barbotine XXem

‘Barbotines, majolica, trompe l’oeil … in the path of Palissy’

Around the works and collection of Christine Viennet, a southwest artist internationally recognised for its palissystes creations, is told the story of Bernard Palissy, the famous ceramist of the 16th. To this collection, super hymn to nature, are added barbotines, majolica, trompe l’oeil objects, from the remotest times to the present. These items, parts from private collections and museums, make this exhibition a haven of freshness and colours.

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‘Sauces, spices, condiments and tableware’

The Regional House of Arts of the Table honours the history of Gravy boats and sauces ‘sauce is a culinary preparation liquid or semi-liquid destiny accompanies another preparation. The preparation and cooking sauce is independent of the dish it accompanies. In French cuisine, in the composition of a sauce, come into general liquid, fat, spices or condiments. Gourmets underline that sauce should enhance the dish it accompanies.’

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Le site de la Maison régionale des arts de la Table à Arnay-le-Duc