|Theo Van Rysselberghe, (Belgian, 1862-1926) "Intimacy" 1890, conté crayon, (detail)|
at the Met Museum
|David Cox, British, 1785-1859, "Sky Study of Clouds", watercolor.|
Cox manipulates translucent layers of watercolor
to describe these summer clouds.
The dark undersides hint at rain.
|Eugene Carriere, (French, 1849-1906) "Women Sewing at a Table", 1894-96. |
Oil on canvas
Carriere concentrated on scenes of family life.
The misty effect is characteristic of Carriére's style
and was widely celebrated during his lifetime.
|Georges Lemmen (Belgian, 1865-1916) |
"Woman Sewing" 1909, watercolor
The artist's colorful style is exemplified by drawing.
The thread she pulls is not drawn,
but is implied by her gesture.
|Georges Seurat, (French, 1859-1891) |
"Embroidery; The Artist's Mother", 1882-83
Paul Signac called Seurat's drawings,
"The most beautiful painter's drawings that ever existed."
|Hendrik Frans Verbruggen, Flemish, 1654-1724, |
"Angels" 1690-1710, Oak.
The context of these carvings has been lost.
(ie: altar? organ? or pulpit?)
|Jacob Jordaens, Flemish 1593-1678,|
"The Presentation in the Temple" 1630-35
brush and brown ink + watercolor with white guache.
|James McNeill Whistler, (American, 1834-1903)|
"Black Lion Wharf", 1859, etching
At this time, Whistler had moved to London and lodged near the river Thames.
He made numerous etchings in the area.
Notice the cropped forms influenced by early photography.
|James McNeill Whistler, American, 1834-1903, etching.|
|John Brett, British 1831-1902,|
"Bonchurch Downs", 1865, watercolor.
A dreamlike stillness on the Isle of Wight.
|Joseph Michael Gandy, British, 1771-1843|
|Paul Signac, (French, 1863-1935), |
"The Dining Room", 1886-87,
Pen and Ink on Japan paper, with stippled dots (pointillism)
This drawing records the rigidity of the bourgeois life.
|Theo Van Rysselberghe, (Belgian, 1862-1926) |
"Intimacy", 1890, conté crayon,
The artist used the same drawing technique as George Seurat
|Theo Van Rysselberghe. Close-up detail of the drawing technique used in "Intimacy", 1890.|
This Moroccan style chicken is best served with couscous.
1 tablespoon olive oil
8 chicken thighs, bone-in, skin removed
4 cups mild salsa
1/4 cup water
5 tablespoons dried currants
4 tablespoons honey
1 teaspoon ground cumin
2 teaspoons ground cinnamon
(Optional: 1/4 cup coarsely chopped almonds + 2 garlic cloves, minced)
Serve with 3 cups hot cooked couscous (use package directions).
While the couscous is cooking, heat the oil in a large skillet over med-high heat until hot. (Optional: Add the almonds and cook for 2 minutes or until golden brown. Remove the nuts from the skillet with a slotted spoon. Add the garlic to the skillet and cook, stirring for 30 seconds.) Add the chicken and cook, turning once, for 4 to 5 minutes, until browned.
Combine the salsa and all of the remaining ingredients in a medium bowl. Add to the chicken and mix well. Reduce the heat to simmer, cover and cook, stirring occasionally, for 20 minutes, or until the chicken is fork-tender and the juices run clear when pierced with a fork. (Optional: Stir in the almonds.) Serve with or over the couscous.
(Source: Atkinson Family Recipes, Ann's Moroccan Chicken)
ARTSnFOOD is an online magazine dedicated to providing artists and collectors around the world with highlights of current art exhibitions, and to encourage all readers to invest in and participate in "The Joy of Art"® and culture. All rights reserved. All Concepts, Original Art, Text & Photographs in this posting (which are not credited) are © Copyright 2016 Jack A. Atkinson under all International intellectual property and copyright laws. All gallery, event, museum, fair or festival photographs were taken with permission. Images © individual artists, fabricators, respective owners or assignees.