Wednesday, May 20, 2015

Costume Institute at Met Museum NYC Focuses on Chinese Influence in Fashion Through Time + Food: Cooking Potatoes

ART
The Met Museum:
An Exhibition on
Chinese Influence
in Fashion
The Costume Institute’s spring 2015 exhibition, China: Through the Looking Glass, is on view at The Metropolitan Museum of Art through August 16, 2015. The Costume Institute and the Department of Asian Art, have juxtaposed high fashion with Chinese costumes, paintings, porcelains, and other art, including films, to reveal enchanting reflections of Chinese imagery.


“From the earliest period of European contact with China in the 16th century, the West has been enchanted with enigmatic objects and imagery from the East, providing inspiration for fashion designers from Paul Poiret to Yves Saint Laurent, whose fashions are infused at every turn with romance, nostalgia, and make-believe,” said Andrew Bolton, Curator in The Costume Institute. “Through the looking glass of fashion, designers conjoin disparate stylistic references into a fantastic pastiche of Chinese aesthetic and cultural traditions.”

China: Through the Looking Glass features more than 140 examples of haute couture and avant-garde ready-to-wear alongside masterpieces of Chinese art. Filmic representations of China are incorporated throughout to reveal how our visions of China are shaped by narratives that draw upon popular culture, and to recognize the importance of cinema as a medium through which we understand the richness of Chinese history.




BOOK:
China: Through the Looking Glass, by Andrew Bolton accompanies the exhibition. ($45 for the gold-stamped flexi-bound edition with 256 pages, 40 printed vellum leaves, and 231 color illustrations. A deluxe limited boxed edition of 500 numbered copies has a traditional Chinese string binding and a framable "Platon" photographic print. The limited edition is $250 and available only at the Museum.)


There is a video at the end of the article showing the Met Gala, RED CARPET extravaganza which opened the exhibition on May 4, 2015. Also find a link to another website showing the evening gowns the stars wore at the Red Carpet, Met Gala. 

Walk with us now, through the exhibition.

First a video overview of the "China: Through the Looking Glass" exhibition, with commentary from the Met's curator for the Costume Institute

(Captions were unavailable to ARTSnFOOD, but all of these fashions have Chinese influence and represent many periods of fashion and design.) 











































The video below documents the Met Gala's Red Carpet at the "China: Through the Looking Glass" Exhibition Opening on May 4th, 2015.
 

(Source: All photos, above, were taken by ARTSnFOOD staff with permission and on location at the exhibition. Text information and videos: The Metropolitan Museum of Art Press Department.)


MORE RED CARPET
FASHION
PHOTOGRAPHS 
at other websites, links below:

FOOD
COOKING POTATOES
Baked:

How To Make a Perfect Baked Potato:

Got time? 
1. Preheat oven to 375 degrees F.
2. Start with organic russet potatoes of the large baking variety. Wash, scrub, and dry the potatoes.
3. Brush each potato skin with olive oil and sprinkle lightly with ground sea salt.
4. Poke holes on all sides with the point of a sharp knife or fork.
5. Bake at 375 degrees F for 75 minutes, turn up the heat to 400 
degrees for the final 15 minutes. (This can vary depending on the size of your baked potato and the altitude at which you live, so you will still need to test for doneness and find what cook time works best for you.)
Short on time?
1. Preheat oven to 450 degrees F.
2. Start with an organic russet potato of the large baking variety. Wash, scrub, and dry the potato. 
3. Poke holes on all sides with the point of a sharp knife or fork. Microwave the potatoes, up to 4 at a time, on full power for 4 minutes.
4. Turn potato over and microwave for 4 more minutes.
------
Optional, for crispier skin:
5. Brush the skin with olive oil mixed with disloved sea salt. 

6. Then, bake the microwaved potato in the 450 degree F preheated oven for 20 minutes.

Cooking Potatoes
for Potato Salad
  • Pick the Right Potato
  • Firm and creamy varieties stand up better to being tossed and dressed than soft and starchy ones, which can fall apart. Choose fingerlings, red bliss, new white potatoes, Yukon Gold or any of the small heirloom potatoes you see. Avoid russets.
  • Small Is Beautiful
    Choose potatoes that are all the same size so they cook at the same rate; the smaller the better. Ideally, the potatoes should be small enough that you need only halve or quarter them to yield a nice compact bite. So-called micro-potatoes are ideal.
  • Pour on the Salt
    Don’t be shy with the shaker. Boil potatoes in water as salty as the sea; this ensures even seasoning and maximum flavor.
  • Give Them Room
    Don’t crowd the potatoes in the pot; they need elbow room to cook evenly. Crowding also slows down the cooking.
  • Watch the Pot
    Start checking on the potatoes after 15 minutes for small ones, 20 minutes for medium-size spuds. And don’t overcook — you want them tender in the center but not mushy at the edges. Use the tip of a paring knife to test, not a fork, which can break up their flesh. When done, the potato should fall off the knife and back into the pot.

  • Cut ’Em While They’re Hot 
  • As soon as you can bear touching them, cut the potatoes into bite-size chunks or wedges while they are still hot (or at least warm). Hot potatoes drink up more dressing.
  • Learn the Ratio
    For every 2 pounds of potatoes, you’ll need 1/2 cup to 1 cup of dressing, depending on how saturated you like your salad. For a classic summertime dressing, spike 2/3 cup of mayonnaise with a tablespoon of mustard, a tablespoon or two of cider vinegar or lemon juice, and 3 tablespoons of minced red or white onion.
  • Add Stuff in Stages
    Toss with dressing while the potatoes are hot, but keep other vegetables and herbs separate until the last minute, lest they wilt in the heat.

  • Double Up on the Dressing
  • Potato salads always need more dressing than you think, so keep extra on hand to add at the last minute.
  • Taste It Again
  • Flavors have a way of settling down, so be sure to give the salad a taste just before serving, and adjust the seasoning by adding more dressing, salt, pepper and/or whatever acid (like lemon juice or vinegar) you used in the dressing.
(Source: Information for Baked Potatoes come from Wikipedia and various other online recipe sites. Information for Cooking Potatoes for Potato Salad was originally published at NYTimes.com website.)
Link below to potato salad recipes
Jack
ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness through the Arts and Food." ™ All rights reserved. Concept, Original Art, Text & Photographs are © Copyright 2015 Jack A. Atkinson under all International intellectual property and copyright laws. Any gallery, event, museum, fair or festival photographs were taken with permission. Images © individual artists, fabricators, respective owners or assignees.

Saturday, May 16, 2015

Affordable Art Fair Spring 2015, NYC (#3 - continued) + FOOD: Savory & Dessert Crepes

Artist Matthew LaPenta's "Emoji" sculpture,
Axiom Contemporary, Santa Monica, CA
 

ART
Affordable Art Fair 
Spring 2015, NYC
Issue #3

The Affordable Art Fair’s mission is to promote emerging artists and to make excellent contemporary artworks affordable and accessible to all.

John Kenny, "Shiva Arti",
Fuji Cristal Archival C-print,
ed of 12, 36" x 24",
Capital Culture Gallery, London



Paul Gerben, "Marilyn",
Metallic C-print face-mounted on 3/4" museum acrylic, 24" x 36"
Lilac Gallery, NY 
James Volkert
See captions below


James Volkert, (detail) "16 Final Paintings July 1890" 2011, 
oil, action figures mixed media,
Sylvia White Gallery, Ventura, CA

James Volkert, (detail) "16 Final Paintings July 1890" 2011,
oil, action figures mixed media,
Sylvia White Gallery, Ventura, CA

Artist: Dean West, Photo C-print, Saatchi Art, Santa Monica, CA

Eunjin Kim, "Untitled" 2015
Wood, 22" x 9" x 9.5"
New York Art Student's League

Guno Park, "Gamer II" 2015,
Ink on paper,
Sugarlift Gallery, Brooklyn, NY
Thomas Hammer, "Picea Critchfieldi"
Ink on paper, 40" x 36"
Saatchi Art, Santa Monica, CA


Thomas Hammer, "Sandstone"
Ink on paper, 70" x 44"
Saatchi Art, Santa Monica, CA


Hannah Bureau, "Blanketed", oil on canvas
Edgewater Gallery, Middlebury, VT

Hannah Bureau, "Pasture I & II", oil on canvas
Edgewater Gallery, Middlebury, VT

Ian Penney, "Cut Paper", Rebecca Hossack Gallery, NY & London

Jane Perkins, "Bored Cherub I"
 found objects collage
Will's Art House, London
Jane Perkins, "Bored Cherub I"collage
above: detail of the found objects
Will's Art House, London

Jeon Nak, "Axis L" 39.4 x 39.4 inches
Lenticular print - 3D effect, 2015
Able Fine Art, NY

Jodi Walsh, "Pipe #7", Ceramic on Panel, 28 x 40 inches
Alida Anderson Art Projects, Washington, DC

Julian Lennon, "Follow", 31" x 50", photo face-mounted to plexi, Lilac Gallery, NY

Julie Filipenko, "Black Pearls" 2015,
acrylic and spray paint on wooden panel,
16 x 12 inches,
Lilac Gallery, NY

Keith Haynes, "Queen"
Vinyl Record / cut-out, Will's Art House, London

Martha Hughes, "Scene 141, 87, 126, 89, 149, 151, 136, 58, 150",
Acrylic on Panel, 12 x 12 inches each
Elisa Contemporary Art, Riverdale, NY

Mitch McGee, "How Many times"
Layered Birch, 33" x 40"
Elisa Contemporary Art, Riverdale, NY 

Mitch McGee, "When I knew"
Layered Birch, 33" x 40"
Elisa Contemporary Art, Riverdale, NY
 

Nathan Vincent, "Army Man" "Glocks" "Super Cape",
knit sculptures, Emmanuel Fremin Gallery, NY

Nathan Vincent, "Army Man",
knit sculptures, Emmanuel Fremin Gallery, NY

Nemo Jantzen, "Now you see me" 2015
mixed media, 58' x 58' Galerie Envie d'Art

Nemo Jantzen, detail, "Now you see me" 2015
mixed media, 58' x 58' Galerie Envie d'Art

Alberto Murillo, "Chanel No. 5",
Sandblasted Acrylic and Resin on Panel,
JoAnne Artman Gallery, Laguna Beach, CA




Adam Oliver, "Party Girl",
monoprint, Will's Art Warehouse, London

Paolo Buggiani
"Minotaur on Brooklyn Bridge"
acrylic paint on canvas & plexi & photo
Arco Gallery, NY 


Pierre Sernet, Nude Silhouette Series,
Arcival Pigment Prints on Hahnemuhle Paper, ed of 20, Arco Gallery, NY

Ross Bonfanti, "Cling" 2015
Cast Concrete, toy parts and steel
14 x 7 1/2 inches
Rebecca Hossack Gallery, NY & London

Ross Bonfanti, "Crashsite 2", 2015
Cast Concrete, toy parts and steel
18 x 9 x 7 inches
Rebecca Hossack Gallery, NY & London
Jackie Case, "Climate Change"
graphite on paper, 2014,
Rebecca Hossack Gallery

George Nemethy, "Majestic Sea"
oil on canvas board, art: 7.25" x 6"
Lilac Gallery, NY


Teruhiko Taguchi, "King's Scull",
Alex Adams Gallery, NY

Teruhiko Taguchi, "Tired Cat"
18.9 inches, body-Pine, Head-Ceramic, Base-Ash
Alex Adam Gallery, NY

Alicia David Contemporary Art, London


Tim Garwood, "Untitled" 2015
acrylic and spray paint on glass, 29" x 52",
Alicia David Contemporary Art, London
Damien Hirst,
Woodcut Spots, editions of 55,
Signed and numbered, 2012,
Manifold Editions, London

Wendy Wolf
"Natural Repetition: Honey Locust Leaves" 2015
installation of thread & hand cut yupo paper leaves
AAF Recent Graduate Exhibition, Curated by Laurie Carroll

Yujin Lee, "Anonymous Clown", (detail), direct gravure collage, 20' (length),
AAF Recent Graduate Exhibition, Curated by Laurie Carroll

Yujin Lee, "Anonymous Clown", direct gravure collage, 20' (length), 
AAF Recent Graduate Exhibition, Curated by Laurie Carroll
Ian Nutting, "Small Gorilla Yellow and Blue" 2014
found metal assemblage, 14 1/8" x 15 3/4" x 8 5/8"
Rebecca Hossack Gallery, New York & London
(Source: Photographs were taken with the permission of the fair and each individual gallery represented.)

FOOD
Crepes
for Spring
for both savory
& dessert recipes

• BASIC CREPE:

Ingredients

1 1/4 cups all-purpose flour
a pinch of salt
1 egg, lightly beaten
1 1/4 cups milk
light olive oil
vegetable oil or butter

Directions

Put the flour and salt in a bowl and make a well in the center. Pour the egg and some of the milk into the well. Whisk the liquid, gradually incorporating the flour to make a smooth paste. Whisk in the remaining milk, then pour the batter into a measuring cup with a pouring spout. Cover and allow to rest.

Put a little oil or butter into a 7-inch crepe pan or heavy based skillet and heat until it starts to smoke. Pour off the excess oil and pour a little batter into the pan, tilting the pan until the base is coated with a thin layer of batter. (If you prefer, use a small ladle to measure the batter consistently) Cook for 1-2 minutes until the underside begins to turn golden. Flip the crepe using an offset spatula and cook for another 30-45 seconds until it is golden on the second side. 

Slide the crepe out of the pan onto a platter and make the remaining crepes, greasing the pan as needed. 

(Note: The first crepe seldom comes out perfectly, so it is usually discarded.)

Makes 8-10 crepes.

• DESSERT CREPE
with chestnut cream and amaretto

Ingredients:

Basic Crepe batter for 8-10 crepes (SEE above)

1 cup unsweetened chestnut puree
grated zest of 1 orange (+ zest to garnish)
1/4 cup Amaretto Liquor
1/4 cup sugar
1 1/4 cups whipping cream
-----
chestnut syrup
1 1/4 cups maple syrup
2/3 cup finely chopped, cooked chestnuts
1/4 cup Amaretto Liquor

Directions:

Make the crepes and keep them warm while making the filling.
For the chestnut cream, put the chestnut puree in a large bowl with the orange zest, Amaretto and sugar and mix together. In another bowl, whip the whipping cream until it forms soft peaks. Fold the cream into the chestnut mixture and refrigerate until needed.

For the chestnut syrup, heat the maple syrup and chopped chestnuts in a saucepan, bring to a boil and stir in the Amaretto.

Fill the crepes with the chestnut cream, roll them up and arrange them on individual plates or on a warm serving platter. Drizzle the heated syrup over the crepes and serve immediately, decorated with grated orange zest.

Serves 4.

• SAVORY CREPE
with wild mushrooms, sherry and cream

Ingredients

Basic Crepe recipe (see above)

2/3 cup dried porcini mushrooms,
2/3 cup boiling water
2 tablespoons butter
1 onion, chopped
2 garlic cloves, sliced
2 cups sliced cremini
1 cup dried button mushrooms
2 tablespoons chopped thyme
1/3 cup chopped flat-leaf parley
1/3 cup medium sherry
2/3 cup whipping cream
salt and pepper
Bag of spinach leaves to use as a bed for the crepes

Directions

Put the dried mushrooms in a small bowl, cover with the boiling water and leave to soak for 15 minutes. Meanwhile, make the crepes and set them aside while making the filling. 

Melt the butter in a skillet and saute the onion for 3 minutes. Add the garlic and cremini mushrooms - saute for 3 minutes more. Add the dried button mushrooms to the pan with any liquid plus the the herbs, sherry and cream, mix well - season with a little ground sea salt and fresh ground black pepper and mix well. Cook, stirring gently for 2 minutes.

Fold the crepes into quarters. Open them out like cones and fill each with some of the mushroom mixture. Arrange in a lightly greased, shallow baking dish and bake in a preheated oven at 400%F for 15 minutes. 

Clean the spinach leaves. Saute some garlic in a little olive oil in a skillet for 1 minute. Pile the spinach leaves into the pan and using tongs toss the leaves until they wilt down and are coated in the oil and garlic. 

Make a bed of greens and place on two filled crepes for each plate.

Serves 4.

(Source: "Crepes", Whitecap Publishing)


Until later,
Jack
ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness through the Arts and Food." ™ All rights reserved. Concept, Original Art, Text & Photographs are © Copyright 2015 Jack A. Atkinson under all International intellectual property and copyright laws. Any gallery, event, museum, fair or festival photographs were taken with permission. Images © individual artists, fabricators, respective owners or assignees.