OP: Cezanne and the Provencal Table
Clarkson Potter, New York, 1995. Hardcover. Very Good. First US printing.
The food of Provence is defined by its freshness and its rustic simplicity, attributes which might also describe impressionist Paul Cezanne’s (1839–1906) approach to his own eating habits and painting style. When asked his favorite meal, the artist replied, “potatoes in olive oil,” and many of his images either depict fresh fruits or the Provencal countryside.
Cezanne and the Provencal Table (1995) is one of a collection of books celebrating French artists and their relationships to food during the golden age of French cuisine at the turn of the 19th century. With contributions by photographer Jean-Bernard Naudin, food writer Jacqueline Saulnier, and Cezanne scholar Gilles Plazy, the book blends image, recipe, and biography in a well-rounded celebration of art and the South of France.
Our copy is a Very Good, likely unused, first US printing, showing wear to the jacket, particularly at the head and foot.
