Jean Baptiste Siméon Chardin – Still Life with a Cut of Meat
1730. 40.5 x 32.5
Location: Museum of Fine Arts (Musée des Beaux Arts, Bordeaux), Bordeaux.
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The meat itself dominates the upper portion of the canvas. Its vibrant red hue contrasts sharply with the muted tones of the surrounding objects and background, drawing the eye and emphasizing its physicality. The way it hangs, partially obscuring what lies behind, creates a sense of weight and presence.
Below the suspended meat, a collection of kitchen implements is arranged. A metal pitcher, a brass basin, and a small wooden container are clustered together, their surfaces reflecting light in varying degrees. These objects appear functional rather than decorative, reinforcing the impression of everyday life. A bundle of leeks lies near the edge of the table, adding a touch of organic texture and color variation.
A white cloth is draped over the left side of the table, its folds carefully rendered to suggest volume and softness. The presence of this fabric introduces an element of domesticity and care, hinting at the human involvement in preparing food. A dark, utilitarian tool leans against the cloth, further grounding the scene in a practical reality.
The background is deliberately subdued, consisting primarily of dark browns and ochres that recede into shadow. This limited palette directs attention to the objects on the table while creating an atmosphere of quiet contemplation. The darkness also contributes to the dramatic lighting, highlighting the textures and forms of the still life elements.
Subtly, the painting explores themes of mortality and transience. The raw meat serves as a potent symbol of life’s fragility and the inevitability of decay. The arrangement suggests a moment frozen in time – a preparation for consumption that also acknowledges the fleeting nature of existence. The overall effect is one of quiet realism, devoid of sentimentality, inviting reflection on the fundamental aspects of human experience: sustenance, labor, and the passage of time.