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Author: Barbara Kennedy Publisher: eBookIt.com ISBN: 0990930548 Category : Art Languages : en Pages : 119
Book Description
KITCH & ARTE Contemporary Art & Infographics Created by Barbara Kennedy How something that oozes out of a thin aluminum tube and onto a primed flat white canvas can convince you of the presence of a three-dimensional world, this translucent paste that conveys the fragrances of pasture and ocean, forest and rain, was to me holy. And I wanted to affect that. I wanted to paint. To see light; to manipulate light; to share it with those who believe, and show it to those who do not. Pundits were hard at work convincing me that a mathematical equation or physical methodology (a logarithm) could produce the same work and, with just as much depth of execution and feeling. Yet, I have never viewed a computer-generated piece of art that evoked me to tears. My work had already crossed over the line that divided art and craft. I was into feeling it organically, not just looking at a scene, owning it, or trading it. Painting with the tip of my nose was not outside my stream of executions, or behaviors, a critic once observed. "ART IS (r)-EVOLUTION. EDUCATION IS A PROCESS."
Author: Barbara Kennedy Publisher: eBookIt.com ISBN: 0990930548 Category : Art Languages : en Pages : 119
Book Description
KITCH & ARTE Contemporary Art & Infographics Created by Barbara Kennedy How something that oozes out of a thin aluminum tube and onto a primed flat white canvas can convince you of the presence of a three-dimensional world, this translucent paste that conveys the fragrances of pasture and ocean, forest and rain, was to me holy. And I wanted to affect that. I wanted to paint. To see light; to manipulate light; to share it with those who believe, and show it to those who do not. Pundits were hard at work convincing me that a mathematical equation or physical methodology (a logarithm) could produce the same work and, with just as much depth of execution and feeling. Yet, I have never viewed a computer-generated piece of art that evoked me to tears. My work had already crossed over the line that divided art and craft. I was into feeling it organically, not just looking at a scene, owning it, or trading it. Painting with the tip of my nose was not outside my stream of executions, or behaviors, a critic once observed. "ART IS (r)-EVOLUTION. EDUCATION IS A PROCESS."
Author: Pellegrino Artusi Publisher: University of Toronto Press ISBN: 1442690968 Category : Cooking Languages : en Pages : 762
Book Description
First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi's death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print. Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot, he wrote the book not for professional chefs, as was the nineteenth-century custom, but for middle-class family cooks: housewives and their domestic helpers. His tone is that of a friendly advisor – humorous and nonchalant. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes. Artusi's masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and politics. The illustrations are by the noted Italian artist Giuliano Della Casa.
Author: Odd Nerdrum Publisher: Kagge ISBN: Category : Antiques & Collectibles Languages : en Pages : 116
Book Description
Kitsch has long been viewed as fine art's poor relation, aping its form while failing utterly to achieve its depth of meaning. In "On Kitsch" Odd Nerdrum and others discuss the meaning and value of kitsch in today's world, and its relationship to art. For the first time in this volume, English-speaking fans have the chance to read the writings of Odd Nerdrum, Norway's most famous contemporary artist, or kitch painter, as he would refer to himself. This printing of a variety of writings by Nerdrum and others includes speeches, essays, and humorous pieces such as "The Kitch Questionnaire," and "Kitch Aphorisms." This book is an opportunity to discover the thought process of one of the world's most unique and compelling artists.
Author: Noël Valis Publisher: Duke University Press ISBN: 9780822329978 Category : History Languages : en Pages : 428
Book Description
Not easily translated, the Spanish terms cursi and cursilería refer to a cultural phenomenon widely prevalent in Spanish society since the nineteenth century. Like "kitsch," cursi evokes the idea of bad taste, but it also suggests one who has pretensions of refinement and elegance without possessing them. In The Culture of Cursilería, Noël Valis examines the social meanings of cursi, viewing it as a window into modern Spanish history and particularly into the development of middle-class culture. Valis finds evidence in literature, cultural objects, and popular customs to argue that cursilería has its roots in a sense of cultural inadequacy felt by the lower middle classes in nineteenth- and early-twentieth-century Spain. The Spain of this era, popularly viewed as the European power most resistant to economic and social modernization, is characterized by Valis as suffering from nostalgia for a bygone, romanticized society that structured itself on strict class delineations. With the development of an economic middle class during the latter half of the nineteenth century, these designations began to break down, and individuals across all levels of the middle class exaggerated their own social status in an attempt to protect their cultural capital. While the resulting manifestations of cursilería were often provincial, indeed backward, the concept was—and still is—closely associated with a sense of home. Ultimately, Valis shows how cursilería embodied the disparity between old ways and new, and how in its awkward manners, airs of pretension, and graceless anxieties it represents Spain's uneasy surrender to the forces of modernity. The Culture of Cursilería will interest students and scholars of Latin America, cultural studies, Spanish literature, and modernity.
Author: Meredith E. Abarca Publisher: Texas A&M University Press ISBN: 9781585445318 Category : Social Science Languages : en Pages : 268
Book Description
“Literally, chilaquiles are a breakfast I grew up eating: fried corn tortillas with tomato-chile sauce. Symbolically, they are the culinary metaphor for how working-class women speak with the seasoning of their food.”—from the Introduction Through the ages and across cultures, women have carved out a domain in which their cooking allowed them to express themselves, strengthen family relationships, and create a world of shared meanings with other women. In Voices in the Kitchen, Meredith E. Abarca features the voices of her mother and several other family members and friends, seated at their kitchen tables, to share the grassroots world view of these working-class Mexican and Mexican American women. In the kitchen, Abarca demonstrates, women assert their own sazón (seasoning), not only in their cooking but also in their lives. Through a series of oral histories, or charlas culinarias (culinary chats), the women interviewed address issues of space, sensual knowledge, artistic and narrative expression, and cultural and social change. From her mother’s breakfast chilaquiles to the most elaborate traditional dinner, these women share their lives as they share their savory, symbolic, and theoretical meanings of food. The charlas culinarias represent spoken personal narratives, testimonial autobiography, and a form of culinary memoir, one created by the cooks-as-writers who speak from their kitchen space. Abarca then looks at writers-as-cooks to add an additional dimension to the understanding of women’s power to define themselves. Voices in the Kitchen joins the extensive culinary research of the last decade in exploring the importance of the knowledge found in the practical, concrete, and temporal aspects of the ordinary practice of everyday cooking.
Author: Francesco Da Mosto Publisher: Random House ISBN: 1448146380 Category : Cooking Languages : en Pages : 591
Book Description
Francesco da Mosto follows his bestselling books on Venice and Italy with his personal quest for the authentic flavours and food of Venice. In this superbly illustrated book Francesco invites us into his family's kitchen in his 16th-century Palazzo in the heart of the city where he acts as the perfect guide to the unique culinary character of traditional Venetian cooking. Francesco shows us how to prepare 150 classic Venetian recipes ranging from Antipasti, sauces, soups and fish, to meats, pasta and puddings. He demonstrates how Venetian food is a fabulous fusion of ingredients brought together over centuries as merchants and traders travelled the Mediterranean. The ancient broeto (stock) and mollusc soups testify to this, as does the richness and variety of dishes based on fish, roasts, grills, tasty deep fried delicacies and sauces. Each chapter is introduced with the history and origins of the recipes and throughout there are personal reminiscences by Francesco of his first encounters with his favourite dishes. As Francesco is keen to tell, his passion for cooking authentic Venetian food comes from home: 'When I start talking about cooking, it is impossible to forget my father, his love and imagination for all things culinary. He has never feared unusual combinations of ingredients and seasonings, and I have always been a willing guinea pig.'
Author: Francisco Martínez Montiño Publisher: University of Toronto Press ISBN: 1487549385 Category : Cooking Languages : en Pages : 678
Book Description
In 1611 Francisco Martínez Montiño, chef to Philip II, Philip III, and Philip IV of Spain, published what would become the most recognized Spanish cookbook for centuries: Arte de cocina, pastelería, vizcochería y conservería. This first English translation of The Art of Cooking, Pie Making, Pastry Making, and Preserving will delight and surprise readers with the rich array of ingredients and techniques found in the early modern kitchen. Based on her substantial research and hands-on experimentation, Carolyn A. Nadeau reveals how early cookbooks were organized and read and presents an in-depth analysis of the ingredients featured in the book. She also introduces Martínez Montiño and his contributions to culinary history, and provides an assessment of taste at court and an explanation of regional, ethnic, and international foodstuffs and recipes. The 506 recipes and treatises reproduced in The Art of Cooking, Pie Making, Pastry Making, and Preserving outline everything from rules for kitchen cleanliness to abstinence foods to seasonal banquet menus, providing insight into why this cookbook, penned by the chef of kings, stayed in production for centuries.
Author: Massimo Montanari Publisher: Columbia University Press ISBN: 0231535082 Category : Cooking Languages : en Pages : 126
Book Description
Massimo Montanari draws readers into the far-flung story of how local and global influences came to flavor Italian identity. The fusion of ancient Roman cuisine—which consisted of bread, wine, and olives—with the barbarian diet—rooted in bread, milk, and meat—first formed the basics of modern eating across Europe. From there, Montanari highlights the importance of the Italian city in the development of gastronomic taste in the Middle Ages, the role of Arab traders in positioning the country as the supreme producers of pasta, and the nation's healthful contribution of vegetables to the fifteenth-century European diet. Italy became a receiving country with the discovery of the New World, absorbing corn, potatoes, and tomatoes into its national cuisine. As disaster dispersed Italians in the nineteenth century, new immigrant stereotypes portraying Italians as "macaroni eaters" spread. However, two world wars and globalization renewed the perception of Italy and its culture as unique in the world, and the production of food constitutes an important part of that uniqueness.
Author: Barbara Kennedy
Author: Barbara Kennedy
Author: Pellegrino Artusi
Author: Odd Nerdrum
Author: Noël Valis
Author: 
Author: Meredith E. Abarca
Author: Mary Ellen Snodgrass
Author: Francesco Da Mosto
Author: Francisco Martínez Montiño
Author: Massimo Montanari