This essay explores how the chef Marie-Antoine Carême adapted the banquet tradition of the sugar-paste centrepiece to serve Napoleonic diplomacy. It argues that Carême used the medium of sugar-paste to depict territorial spoils to compensate for French territorial losses, notably sugar-producing colonies in the Americas. Carême used architectural theory and print culture to suggest the equivalence of pastry and architecture, thereby allowing his centrepieces to represent lands invaded during the Napoleonic wars. His centrepieces functioned as spolia on the basis of their medium and their material resemblance to architectural monuments represented in porcelain centrepieces and on painted porcelain dinner services.

中文翻译：

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糖渍：玛丽·安托万·卡莱姆与拿破仑帝国的美食建筑

本文探讨了主厨玛丽·安托万·卡莱姆 (Marie-Antoine Carême) 如何将糖酱中心的宴会传统应用于拿破仑外交。它认为 Carême 使用糖膏作为媒介来描绘领土掠夺物，以补偿法国领土的损失，特别是美洲的产糖殖民地。Carême 使用建筑理论和印刷文化来暗示糕点和建筑的等价性，从而让他的核心作品代表拿破仑战争期间入侵的土地。他的中心装饰品因其介质和材料与瓷器中心装饰品和彩绘瓷器晚餐服务中所代表的建筑纪念碑的相似性而起到了 spolia 的作用。