Monday, January 16, 2017

Why I love the Metropolitan Museum of Art + FOOD: Lemony Veggie Sauté

Love Affair
with the 
Museum of Art
editor & publisher
Jack A. Atkinson

Modern and contemporary art is vital to every civilization, but they always incorporate bits of past "art history" influences with-in them, often in ways we never recognize. The history of art, and its continuing influence on today's world, is what makes the Metropolitan Museum of Art in New York City my all time favorite museum to visit. The Met literally presents the history of the world, through art!

When I was in college, I wore out my Janson's "History of Art" textbook. I flipped through it and studied it so much, it's now a bundle of page signatures with the cloth cover, in shreds, stacked on top. The Met is similar to that textbook, except it is an institution, where the art actual resides inside, for us to examine. Art presents itself with a different emotional feeling in person, than what we receive from photos, we see the real colors, the true contrast and the addition of scale and texture. There is also the "Chi", that energy vibe coming from the actual object and its environment.

Random images of The Met's collection are shown in this issue, many of these reproductions are of questionable quality and all are without notation, but try to look beyond these deficits and just enjoy this visual stroll through the museum. If you don't appreciate a particular work of art, spend more time with it and let the language of art say what it will, directly to your emotions. Most of the world's civilizations are represented within the many meandering galleries of the Metropolitan Museum of Art. What a multi-cultural experience. 

I've been lucky enough to have visited every public room and public space in the museum, (that is no small task), I've enjoyed the exhibitions and view on the roof and I have walked completely around the building to take-in the Egyptian obelisk, nick-named "Cleopatra's Needle", in The Met's backyard. I have closely studied, with immense pleasure, so many decorative, cultural and artistic objects in their collections and by chance once rode down 5th Ave. on a bus next to and talking art with Phillippe de Montebello, the famous director of The Met from 1977-2008. de Montebello's deep, sophisticated and knowledgeable voice greeted me on my first visit to the museum, via a clunky cassette-playing acousti-guide. As I strolled into a dark box of a room full of paintings, I will never forget his voice booming, "Welcome to the Rembrandts!” I soaked it all in that day - the sounds, the sights, the drama of the tall richly painted galleries: "The Rembrandts!"; "The Impressionists"; "The Picassos"; The Art of America, Europe and Asia; etc.

The Met has so much depth, with multiple examples of so many great artist’s works, which allows a student of art to experience and compare "how" the artist worked over time, and the nuances that created a personal technique and style.

I have visited the Louvre, the Museums on the Mall in Washington, Chicago's Art Institute, the National Gallery and Tates in London, and most of the largest and best museums in the US, Europe and some in Asia. They are all great museums I have enjoyed, but I have had tremendous access to The Met.  So here it is... my salute to the Metropolitan Museum of Art! For the dozens of fabulous days, lasting from morning until night, I have spent as your guest, enjoying chamber music and refreshments in the great hall, buying books and gifts in your shops, wandering through your galleries - eyes open, camera clicking, sketch books full... closely looking, taking in the vibe, really seeing and learning about the history of the world through art.

Thank You!

Jack A. Atkinson
Editor & Publisher


(Source: All items are from the collections of the Metropolitan Museum of Art as documented in the video: A World of Art: The Metropolitan Museum of Art)

Lemony Broccoli/Veggie Sauté

This home-style vegetable dish is a favorite for many families! 


1/2 lb. broccoli, cut into flowerettes
1/4 cup oil
2 cups thinly sliced carrots
2 cups sliced fresh mushrooms
1 lemon, thin sliced
1/4 cup butter, melted
3 Tbs. sugar


Sauté broccoli in oil until tender-crisp. Remove. Stir in carrots and sauté until tender-crisp. Stir in mushrooms and sauté lightly. Return broccoli to skillet. Stir in lemon. Combine butter and sugar and add to pan of vegetables. Stir until vegetables are well glazed. Serves 4 to 6.

(Source:Best recipes from the backs of boxes, bottles, cans and jars - by Ceil Dyer)

Until later,
ARTS&FOOD 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 & photography, which are not otherwise credited, are copyright 2017 © Jack A. Atkinson, under all international, intellectual property and copyright laws. All gallery events', museum exhibitions', art fairs' or art festivals' photographs were taken with permission or provided by the event or gallery. All physical artworks are the intellectual property of the individual artists and © (copyright) individual artists, fabricators, respective owners or assignees. 
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