Culinary and still life paintings using classical technique by Dutch artist Tanja Möderscheim (London)

Tanja Möderscheim celebrates the beauty of fruits, food produce, tableware and culinary items. The paintings reflect a close observation of food and tableware (driven by a background in science) and are produced in a traditional, figurative style using techniques common in 17th-Century Holland. The attention to detail and anatomy is also a nod to the renewed interest in taxonomy during the Dutch Golden Age. The use of light-dark drama contributes to jewel-like, atmospheric paintings.

She exhibits regularly in between painting to commission and working on projects celebrating culinary heritage (see the February 2016 blog post and BBC Food and Farming awards. She also teaches still life workshops.


Dutch Masters active during the first half of the 17th-Century Golden Age, working in the “ontbijt” or “breakfast” genre: e.g., Pieter Claesz. (c. 1597 – 1660), Willem Claesz Heda (c. 1593– c. 1682), Jan Jansz Treck (c1606 – 1652), Osias Beert (1580-1623). Handling of light and a subdued palette. Painters of more recent times: Jean-Baptiste-Siméon Chardin,and Henri Fantin-Latour.

Technique: traditional technique involving grounding, dead-colouring, working up and glazing. Paintings on fine-weave linen or wood.

Composition: expressing a sense of calm, stillness and atmosphere through the use of ample space, design, harmony and simple colour schemes.

Bringing still life into J.M.W Turner’s House in Twickenham before the renovation (October 2015)