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Food on Canvas - Josefa de Óbidos
Transcript of Food on Canvas - Josefa de Óbidos
( Seville, 1630 - Óbidos, 1684)
She was influenced by the works of the Spanish Baroque painter and engraver, Francisco Herrera, El Viejo. He was the founder of the Seville school.
, so typical of the upper classes of the time,
two red lights
in the painting in harmony with the colourful cherries in the basket
and food being the star of the still life (clean and sophisticated)
. The only well-known woman painter of the Baroque era in Portugal.
.She was born in Seville (Spain) to a Spanish mother and a Portuguese father, the painter Baltazar Gomes Figueira, who taught her the artistic skills which would make her a woman painter and engraver.
Josefa moved to Portugal (Coimbra and then Óbidos) with her family in 1634, where she spent much of her life and painting career.
Josefa de Óbidos spent some years connected to a monastery and later she became painter and engraver for some religious institutions with a considerable amount of works sold.
. the depicted food items and utensils are part of the religious phenomenon (clay being the raw material, then flowers and plants, animals, mankind, angels until the Holy Spirit with a strong connection with Portuguese countryside life)
One of her most depicted food items are conventual desserts, such as this "tigelada" or clay bowl pudding
Josefa was influenced by:
. strong light contrasts
. bright and warm colours
La curación de San Buenaventura niño por San Francisco (1628).
Still life: pot and basket with cheese, figs and cherries
Josefa de Obidos, c. 1660-1670, oil on canvas painting,
540 x 1080 mm.
Private collection GC (Lisbon).
-strong light point on the set of cheese which reflects the
bright light inside out
beyond mere decorativism
-some focus on
regional food items
like cheese and the clay
bowl pudding (tigelada)
on the foreground.
A typical conventual dessert from the centre of Portugal,
are part of the great and traditional monastery or conventual desserts in our country.
Eggs, especially the yolks, are the main ingredients.
In monasteries the egg whites were used to starch clothes and preserve wine so the yolks ended up in cakes and puddings
The secrets of the compositions and methods of preparation were kept , the recipes were property of the convent and the nuns undertook a great deal, almost a vow , to conceal them for a lifetime.
How can we make this recipe?
- Lemon zest
- 180 grams flour
- 0.5 kilos sugar
- 12 eggs
- 1 litre of milk
- a spoon of cinnamon
- powdered sugar to your taste
Francisco de Zurbarán
Food on Canvas - Josefa de Óbidos
Still life: Sweets and clay (1676)
Sheppards' Adoration (1669)
Little Jesus, the Saviour of the World (1673)
It is said that the
recipe was first made out of the monastery by a servant from Abrantes, a little town in the centre of Portugal. From then on the recipe has been untertaken from generation to generation and we can bake or buy the typical "Tigeladas de Abrantes" in a good and regional bakery.
Start by mixing the sugar and the flour, then add the eggs one at a time.
Mix the eggs with the rest of the ingredients every time you add one. Then, add the milk (it should be tepid).
To increase flavour, add a lemon zest to the mix. Mix everything very well and leave it resting for about 15 minutes.
Meanwhile, turn the oven on at 425º F. (220ºC.) and place one or more clay dishes inside.
Mix all the ingredients again and pour the mixture in the clay plates using a ladle.
Let it cook in the oven for about 15 minutes.
When your puddings are cooked, remove them from the oven and powder them with powdered sugar and cinnamon.
She was also influenced by typical Spanish Baroque still life paintings like those of Zurbaran´s.
is an example with its display of cooking (clay) utensils
Still life: Sweets and flowers
We hope you enjoy our "tigeladas"
comes from tigela (bowl) the recipient where it is cooked in the oven