Wednesday, May 29, 2013

Art Basel Hong Kong 2013 + How to brew the perfect cup of coffee

Wang Huaniquig: Chinese Emperor - Tina Keng Gallery - Taiwan
ART
CONVERSATIONS 
ABOUT ART AT
Basel Hong Kong

 The newest Art Basel Fair, with half of the participating galleries coming from Asia and Asia-Pacific, opens as Art Basel, Hong Kong. The new show gives galleries from around the world a platform in Asia to demonstrate how they work with artists. 

Known as the gateway between the East and West, Hong Kong ranks among the world's most dynamic international capitals. A 21st century metropolis, it is a port city with a vast skyline rising above its bustling Victoria Harbour. In addition to the many museums, concert halls, and performance spaces, a vibrant melting pot of cultures makes Hong Kong a place of endless exploration.

 Below are some Art Conversations from Art Basil, Hong Kong.



Art Basel 2013 online catalog allows you view actual artworks from 
different sectors of the show, and provides information on the artist, the 
gallery and the booth location. Also provided is a contact form to 
facilitate getting in touch with the exhibitor.

 See Hong Kong catalog at the Art Basel site: http://www.artbaselhongkong-online.com/

(Sources: All information and videos came from the Art Basel Hong Kong Press Site.)
FOOD
Brewing the ultimate cup of coffee



Until later,
Jack
ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness in the Arts and in Food." ™ All rights reserved. Concept, Original Art, Text & "Original Assigned Photography" are © Copyright 2013 Jack A. Atkinson under all International intellectual property and copyright laws. All art gallery, museum, art fair or art festival photographs were used with permission. Images © individual artists, fabricators, respective owners or assignees.
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Monday, May 27, 2013

A poem and photograph for Memorial Day Weekend - 2013

FOOD
Artichoke Falafel Fritters
Makes 16 to 20 Fritters:
USE YOUR FAVORITE DIPPING SAUCE.

Ingredients
  • 1 14 oz, can artichoke hearts, drained and rinsed well
  • 1/2 medium sized onion, skin removed and trimmed
  • 3 garlic cloves, peeled
  • 1 1/3 cup garbanzo/fava flour
  • 1 large egg
  • kosher salt and fresh ground black pepper
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon white truffle oil (optional)
  • 3 teaspoons salted capers, rinsed and minced
  • vegetable oil for frying
Instructions
  1. Add all the ingredients, except the capers, to a food processor and puree until you have a smooth paste. It should still be loose not stiff. Stir in the minced capers.
  2. Use a wok to fry them or a deep pot works well too. Put enough oil into the pot so the fritters will float without touching the bottom of the pan. Just make sure the pot is no more than 1/3 full of oil. Preheat the oven to 250 degrees.
  3. Heat the oil to 350 degree or if you do not have a fry thermometer drop a little dough in and if it pops right back up and bubbles furiously you are good to go.
  4. Using a #60 scoop or a tablespoon slip the batter gently into the oil. Do not over crowd and do not let them brown to quickly. Reduce the heat if necessary.
  5. When they have finished cooking remove them to a paper towel lined plate or oven proof dish to drain. Slide them into the oven to keep warm while finishing. Repeat the above step until all the batter is gone. Serve immediately.

Serve with your favorite dipping sauce (think artichokes without the leftover leaves).

(Source for fritters: Tom Hirschfeld of bonafidefarmfood.com)

Until later,
Jack
ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness in the Arts and in Food." ™ All rights reserved. Concept, Original Art, Text & "Original Assigned Photography" are © Copyright 2013 Jack A. Atkinson under all International intellectual property and copyright laws. All art gallery, museum, art fair or art festival photographs were used with permission. Images © individual artists, fabricators, respective owners or assignees.
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Wednesday, May 22, 2013

COMPLETE TABLE of CONTENTS for All ARTSnFOOD issues to date.

Image
ARTSnFOOD
to assist readers
We have posted a complete 
Table of Contents 
for www.ARTSnFOOD.blogspot.com
from November 2010 through May 21, 2013

Click on the title of the issue you want to read -
you should be routed to that issue immediately.


Table of Contents ARTSnFOOD 2013 Jan-May 

(partial year)


ARTSnFOOD 2012 Table of Contents

2012 Table of Contents http://www.ARTSnFOOD.blogspot.com
July (6)
 June (4)
May (6)
  April (8)
March (14)
Posted in Uncategorized | Leave a comment

2011 Table of Contents ( www.ARTSnFOOD.blogspot.com ) 

Jan 2011- Dec 2011

Posted on February 2, 2012by 
This is the complete table of contents 
Find all of these Issues for 2011 at www.ARTSnFOOD.blogspot.com

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