A Lace Guide for Makers and Collectors PDF Download

Author: Gertrude Whiting
Publisher:
ISBN:
Category : Lace and lace making
Languages : fr
Pages : 428

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Author: Collectif
Publisher:
ISBN: 9782329551470
Category :
Languages : fr
Pages : 32

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Author: Stephen L. Harp
Publisher: JHU Press
ISBN: 9780801866517
Category : Business & Economics
Languages : en
Pages : 390

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Book Description
Harp uses the familiar figure of Bibendum and the promotional campaigns designed around him to analyze the cultural assumptions of "belle-epoque" France, including representations of gender, race and class. He also considers Michelin's efforts to promote automobile tourism in France and Europe through its famous "Red Guide" (first introduced in 1900), noting that, in the aftermath of World War I, the company sold tour guides to the battlefields of the Western Front and favourably positioned France's participation in the war as purely defensive and unavoidable. Throughout this period, the company successfully identified the name of Michelin with many aspects of French society, from cuisine and local culture to nationalism and colonialism.

Author: Dietrich von Bothmer
Publisher: Getty Publications
ISBN: 0892360658
Category : Art
Languages : en
Pages : 97

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The eloquent beauty of the vases produced in the workshops of the ancient Greeks is represented by a selection of pieces from the superb private collection of Molly and Walter Bareiss that spans more than a thousand years of the craft. From a delightful miniature stirrup vase dating ca. 1300 B.C. to prime examples of the molded vases from Augustan Rome, the Bareiss collection includes a splendid representative collection, guided by a sure instinct for the unique beauty of design and drawing. Assembled in this brief catalogue are illustrated discussions of forty-seven of the masterpieces from the 258 vases currently on loan to the Getty Museum. Dietrich von Bothmer, Chairman of Greek and Roman Art at the Metropolitan Museum of Art, introduces this most important collection, one with which he has been intimately involved since its conception, advising, studying, interpreting, and even piecing together shattered vases. Following the individual catalogue entries is a full checklist of an additional 205 vases that are on loan to the Getty Museum.

Author: Richard B. Light
Publisher: Butterworth-Heinemann
ISBN: 1483192423
Category : Business & Economics
Languages : en
Pages : 347

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Museum Documentation Systems

Author: Louis Moreri
Publisher: Routledge
ISBN: 9780415200462
Category :
Languages : en
Pages :

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Author: J. Augusteijn
Publisher: Springer
ISBN: 1137271302
Category : Political Science
Languages : en
Pages : 451

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In reaction to the centralizing nation-building efforts of states in nineteenth-century Europe, many regions began to define their own identity. In thirteen stimulating essays, specialists analyze why regional identities became widely celebrated towards the end of that century and why some considered themselves part of the new national self-image.

Author: Anthony L. Cardoza
Publisher:
ISBN: 9788806181246
Category : History
Languages : it
Pages : 281

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Author: The J. Paul Getty Muiseum
Publisher: Getty Publications
ISBN: 0892360062
Category : Art
Languages : en
Pages : 90

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The J. Paul Getty Museum Journal 4 is a compendium of articles and notes pertaining to the Museum’s permanent collections of decorative arts. This volume includes an introduction and two articles by Gillian Wilson, Curator of Decorative Arts. Volume 4 also features articles by Jiří Frel, the Museum’s Curator of Antiquities; Edith Standen, Curatorial Consultant, Department of Western European Art, the Metropolitan Museum of Art in New York; Geraldine Hussman, California State University at Northridge; Jean-Luc Bordeaux, Professor of Art History and Director of the Fine Arts Gallery, California State University at Northridge; and Faya Causey, University of California, Santa Barbara.

Author: Amy B. Trubek
Publisher: Univ of California Press
ISBN: 052093413X
Category : Cooking
Languages : en
Pages : 317

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Book Description
How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy Trubek, a pioneering voice in the new culinary revolution, expands the concept of terroir beyond wine and into cuisine and culture more broadly. Bringing together lively stories of people farming, cooking, and eating, she focuses on a series of examples ranging from shagbark hickory nuts in Wisconsin and maple syrup in Vermont to wines from northern California. She explains how the complex concepts of terroir and goût de terroir are instrumental to France's food and wine culture and then explores the multifaceted connections between taste and place in both cuisine and agriculture in the United States. How can we reclaim the taste of place, and what can it mean for us in a country where, on average, any food has traveled at least fifteen hundred miles from farm to table? Written for anyone interested in food, this book shows how the taste of place matters now, and how it can mediate between our local desires and our global reality to define and challenge American food practices.