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Canvas Print : Still Life with Vegetables, Partridge, and a Jug, 1858. Creator: Adolphe-Felix Cals (French
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Still Life with Vegetables, Partridge, and a Jug, 1858. Creator: Adolphe-Felix Cals (French
Still Life with Vegetables, Partridge, and a Jug, 1858. During the 19th century, a number of painters used common objects (rather than rare or refined objects), to create still lifes that some critics judged as unfit for the drawing room: studies of carrots, cabbages, asparagus, oysters, onions, eggs, and cooking utensils. Often these subjects were chosen for their mealtime associations. The food represented on the table in this painting--a partridge, onions, and cabbage--are the main ingredients for the making of the well-known dish, perdrix au chou (partridge with cabbage). Cals, however, was also interested in exploring underlying compositional design principles and studying the shapes of the objects he depicted. Cals lived and worked in and around Paris for most of his life, though in 1871 he moved to Normandy. In 1874 he participated in the first Impressionist exhibi-tion and continued to do so until 1879. Although still lifes were an important part of his production, they were not his specialty. He preferred to work outdoors, in places chosen during his daily strolls. Art critic Edmond About, who was usually not very generous with compliments, characterized Cals as the most sincere and genuine artist he had ever known
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Media ID 19640877
© Heritage Art/Heritage Images
20"x16" (51x41cm) Canvas Print
Bring the timeless beauty of 19th-century art into your home with our Media Storehouse Canvas Print of "Still Life with Vegetables, Partridge, and a Jug" by Adolphe-Felix Cals. This exquisite work of art, created in 1858, showcases the simple elegance of common objects, including fresh vegetables, a partridge, and a jug. Each canvas print is meticulously crafted with high-quality materials to ensure vibrant colors and sharp details, making it a stunning addition to any decor. Experience the rich heritage of European art in your own space.
Delivered stretched and ready to hang our premium quality canvas prints are made from a polyester/cotton blend canvas and stretched over a 1.25" (32mm) kiln dried knot free wood stretcher bar. Packaged in a plastic bag and secured to a cardboard insert for safe transit.
Canvas Prints add colour, depth and texture to any space. Professionally Stretched Canvas over a hidden Wooden Box Frame and Ready to Hang
Estimated Product Size is 50.8cm x 40.6cm (20" x 16")
These are individually made so all sizes are approximate
Artwork printed orientated as per the preview above, with landscape (horizontal) orientation to match the source image.
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EDITORS COMMENTS
This print captures Adolphe-Felix Cals' "Still Life with Vegetables, Partridge, and a Jug" painted in 1858. During the 19th century, many artists chose to depict ordinary objects rather than extravagant ones in their still life paintings. These seemingly mundane subjects were often criticized for being unsuitable for refined settings. However, Cals embraced this unconventional approach by portraying everyday items such as carrots, cabbages, oysters, and cooking utensils. In this particular painting, the focal point is a partridge surrounded by onions and cabbage - the essential ingredients for perdrix au chou (partridge with cabbage), a well-known dish of that time. Beyond representing mealtime associations, Cals also delved into exploring compositional design principles and studying the shapes of his subjects. Although he primarily lived and worked around Paris throughout his life, Cals relocated to Normandy in 1871. He participated in the inaugural Impressionist exhibition in 1874 and continued to do so until 1879. While still lifes were not his specialty, they remained an important part of his artistic production. Renowned art critic Edmond About described Cals as an exceptionally sincere and genuine artist - high praise from someone known for sparing compliments. This print showcases both Cals' mastery of capturing everyday objects with precision while infusing them with deeper meaning through composition and subject choice.
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