c. 1760
Still Life with Eggs, Cheese, and a Pitcher
Jean-Baptiste-Siméon Chardin was known for atmospheric kitchen still lifes. "Ah Chardin," wrote the philosopher Denis Diderot, "what you grind on your palette is not this color or that　.　.　.　but the very substance of things. You dip your brush in air and light and spread them on your canvas." This work, one of a pair, is typical of the still lifes Chardin produced around 1760.
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