|Edward Hopper, The Painter, 1903-06|
An Exhibition Juxtaposing
Hopper Paintings with
by Hopper's Approach.
San Francisco, CA
Edward Hopper’s relevance to American photography becomes clearer with every decade. His respect for humble subjects, his interest in psychological, his depth as a landscape artist, and his astonishing sensitivity to color and light are only some of the elements that led the writer Geoff Dyer to theorize that Hopper “could claim to be the most influential American photographer of the twentieth century - even though he didn’t take any photographs.”
The photographers whose work has been affected by Edward Hopper are numerous; here we focus only on four, with works from the 1960s and 1970s. Like Hopper, these artists were motivated by deep inner dictates. All worked (or still work) out of the “straight” photographic traditions, being essentially interested in the world as they find it. The intention in bringing these works together is not simply to match photographs with Hopper’s watercolors, but rather to better understand how aspects of Hopper’s sensibility are given new meaning through the language of photography.
Below, first see a series of Paintings by Edward Hopper from Fraenkel Gallery. Second there is a series of prominent photographic prints influenced by Edward Hopper. Check the availability for all works at Fraenkel Gallery, 49 Geary Street, 4th Floor San Francisco, CA 94108, <firstname.lastname@example.org> .
|Edward Hopper, Circus Wagon, 1928|
|Edward Hopper, Wellfleet Road, 1931|
|Edward Hopper, Lombard's House, 1931|
|Robert Adams, Interstate 25, Colorado Springs, Colorado, 1968|
|Robert Adams, Hotel, Bovina, Colorado 1965-68|
|Lee Friedlander, Memphis, 1973|
|Lee Friedlander, Western United States, 1975|
|Robert Adams, Colorado Springs, Colorado, 1968|
|Robert Adams, Colorado, 1973-74|
|Lee Friedlander Kentucky, 1977|
|Stephen Shore, West Avenue, Great Barrington, Massachusetts, July 12, 1974|
|Diane Arbus, Woman at a counter, smoking, NYC 1962|
|Diane Arbus, A house on a hill, Hollywood, Cal. 1963|
Asian Eggplant Salad
This sweet-spicy-hot salad of slippery strands of eggplant is always a favorite. Soaking sliced large eggplants in salt water rids them of any bitterness; if you use small Oriental eggplant, you can skip this step.
1 large eggplant, about 1 1/4 lbs. OR 4 Oriental eggplants
5 cups water
2 teaspoons salt
3 Tablespoons red wine vinegar or rice vinegar
2 tablespoons soy sauce
2 teaspoons sesame oil
1 1/2 teaspoons sugar
1/2 teaspoon chili paste
1/2 teaspoon chili oil
Lettuce leaves for garnish
Peel eggplant and cut into 2 x 1 x 1/2 inch strips. Place in a medium bowl. Add water and salt, and toss gently to mix. Set aside for 30 minutes drain. Combine marinade ingredients in a small bowl and set aside.
To cook, place steaming rack in a wok. Pour water to just below level of rack and bring to a boil. Place eggplant strips on heatproof dish and set dish on rack. Cover and steam, adding additional water if necessary, for 20 to 30 minutes or until eggplant is tender when pierced with a fork but still holds its shape. Remove dish from steamer and let cool for 10 minutes. Drain liquid. Pour marinade over eggplant. Let stand at room temperature for 1 hour or cover and refrigerate for 4 hours or as long as overnight. To serve, line a serving platter with lettuce leaves. Using a slotted spoon, lift eggplant from marinade and place on top of lettuce.
(Source: A Wok for All Seasons by Martin Yan)
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