 |
| Thea Djordjadze, "She didn't have friends, children, sex, religion, marriage, success, a salary or a fear of death. She worked." 2012, steel & paint, Spruth Magers, Berlin, London |
%2B%22She%2Bdidn't%2Bhave%2Bfriends%2C%2Bchildren%2C%2Bsex%2C%2Breligion%2C%2Bmarriage%2C%2Bsuccess%2C%2Ba%2Bsalary%2Bor%2Ba%2Bfear%2Bof%2Bdeath.%2BShe%2Bworked.%22%2B2012%2C%2BSteel%2B%26%2BPaint%2C%2BSpruth%2BMagers%2C%2BBerlin%2C%2BLondon.jpg) |
| (side view)Thea Djordjadze, "She didn't have friends…."Spruth Magers, Berlin, London |
ART
Frieze Art Fair
New York, 2014
issue #4
coverage continues
%2C%2B1987%2C%2Boil%2Bon%2Bcanvas%2C%2B78.75%22%2Bx%2B63%22%2C%2BSpruth%2BMagers%2C%2BBerliin%2C%2BLondon.jpg) |
| Albert Oehlen, "Untitled" (22/87), 1987, oil on canvas, 78.75" x 63", Spruth Magers, Berliin, London |
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| Andreas Gursky, "Nha Trang" 2004, C-Print / Diasec, ed of 6, Spruth Magers, Berlin, London |
%2B%22Nha%2BTrang%22%2B2004%2C%2BC-Print%2B%3A%2BDiasec%2C%2Bed%2Bof%2B6%2C%2BSpruth%2BMagers%2C%2BBerlin%2C%2BLondon.jpg) |
| Andreas Gursky, (detail) "Nha Trang" 2004, C-Print / Diasec, ed of 6, Spruth Magers, Berlin, London |
%2B47%2B1%3A4%22%2Bx%2B47%2B1%3A4%22%2C%2BSpruth%2BMagers%2C%2BBerlin%2C%2BLondon.jpg) |
| Joseph Kosuth, "Art as Idea [Language], 1966, Photographic enlargement of dictionary definition (English) 47 1/4" x 47 1/4", Spruth Magers, Berlin, London |
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| Peter Fischil / David Weiss, "Blossoming Branch", 1986, color photo, 15 3/4 x 11 7/8", ed of 3, Spruth Magers, Berlin, London |
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| Peter Fischil / David Weiss, "Burohaus fur Shanghai", 1984/86, color photo, 15 3/4 x 11 7/8", ed of 3, Spruth Magers, Berlin, London |
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| Peter Fischil / David Weiss, "Das Deativ", 1984, color photo, 11 7/8" x 15 3/4", Spruth Magers, Berlin, London |
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| Peter Fischil / David Weiss, "The Car of Evil", 1984, Silver Gelatin Print, 15 3/4 x 11 7/8", ed of 3, Spruth Magers, Berlin, London |
%2BNew%2BYork.jpg) |
| Robert Janitz, "Charming Tubes and Wilted Flowers", 2014, oil and wax on linen, 77" x 60", team (gallery, inc.) New York |
%2BNew%2BYork.jpg) |
| Robert Janitz, "Places of Interest", 2014, oil and wax on linen, 77" x 60", team (gallery, inc.) New York |
%2BNew%2BYork.jpg) |
| Robert Janitz, "Rabbit's Foot Fern", 2014, oil and wax on linen, 77" x 60", team (gallery, inc.) New York |
%2BNew%2BYork.jpg) |
| Robert Janitz, "Waring's Conjecture", 2014, oil and wax on linen, 77" x 60", team (gallery, inc.) New York |
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| Rosemarie Trockel, "Horizons lined up 1", 2011, Wool over canvas with perspex, 39.25" x 39.25", Spruth Magers, Berlin, London |
%2BWool%2Bover%2Bcanvas%2B%26%2Bperspex%2C%2B39.25%22%2Bx%2B39.25%22%2C%2BSpruth%2BMagers%2C%2BBerlin%2C%2BLondon.jpg) |
| Rosemarie Trockel, (detail of construction) "Horizons lined up 1", 2011, Wool over canvas with perspex, 39.25" x 39.25", Spruth Magers, Berlin, London |
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| Artworks hanging from the ceiling at Frieze Art Fair NY 2014. |
(Source: All photos were taken with the permission of the fair and the individual galleries by ARTSnFOOD staff.)
FOOD
Ingredients
Salad:
2 heads radicchio leaves
2 heads Belgian endive leaves
1 head butter lettuce leaves
1 bunch arugula
Dressing:
3/4 cup olive oil
juice from one lemon
1/4 cup balsamic vinegar
1/2 cup tomato juice
1 tablespoon garlic, chopped
2 teaspoons Dijon mustard
dash Worcestershire sauce
dash Tabasco sauce
12 leaves fresh basil
salt and pepper
Garnish the salad with:
1/2 cup tine nuts, toasted
12 yellow baby pear tomatoes, halved
3 tablespoons green olives
(pitted and segmented)
3 tablespoons black cured olives
(pitted and segmented)
Directions
Trim the lettuce leaves, wash the lettuce well in cold water and allow to drain between damp paper towels.
Combine all of the dressing ingredients in a food processor and blend until fairly smooth. A temporary emulsion should form. Adjust the seasoning and hold at room temperature. Stir the dressing well again before serving and adjust the seasoning again. The dressing should be made at least 30 minutes before use to allow the flavors to combine. Extra dressing can be refrigerated for future use.
Preheat oven to 300ยบ F. Arrange pine nuts in a single layer on a baking tray and place in oven. Stir the nuts often and remove when they are just starting to turn brown as they will go from brown to burnt very quickly. The nuts will continue to brown once removed from the oven. Remove them from the hot haking tray immediately. (They can also be toasted on top of the stove in a dry non-stick pan, tossing them continuously over moderate heat.)
To serve the salad, toss the lettuce leaves in a very light coating of the dressing and season lightly with salt and pepper. Arrange the leaves on plates, drizzle some more dressing on top and garnish with the pear tomato halves, the toasted pine nuts and the olive segments.
(Source: Princess Cruise Lines)
Radicchio, Endive
& Butter Lettuce Salad
with Sun-Dried
Tomato Vinaigrette
Salad:
2 heads radicchio leaves
2 heads Belgian endive leaves
1 head butter lettuce leaves
1 bunch arugula
Dressing:
3/4 cup olive oil
juice from one lemon
1/4 cup balsamic vinegar
1/2 cup tomato juice
1 tablespoon garlic, chopped
2 teaspoons Dijon mustard
dash Worcestershire sauce
dash Tabasco sauce
12 leaves fresh basil
salt and pepper
Garnish the salad with:
1/2 cup tine nuts, toasted
12 yellow baby pear tomatoes, halved
3 tablespoons green olives
(pitted and segmented)
3 tablespoons black cured olives
(pitted and segmented)
Directions
Trim the lettuce leaves, wash the lettuce well in cold water and allow to drain between damp paper towels.
Combine all of the dressing ingredients in a food processor and blend until fairly smooth. A temporary emulsion should form. Adjust the seasoning and hold at room temperature. Stir the dressing well again before serving and adjust the seasoning again. The dressing should be made at least 30 minutes before use to allow the flavors to combine. Extra dressing can be refrigerated for future use.
Preheat oven to 300ยบ F. Arrange pine nuts in a single layer on a baking tray and place in oven. Stir the nuts often and remove when they are just starting to turn brown as they will go from brown to burnt very quickly. The nuts will continue to brown once removed from the oven. Remove them from the hot haking tray immediately. (They can also be toasted on top of the stove in a dry non-stick pan, tossing them continuously over moderate heat.)
To serve the salad, toss the lettuce leaves in a very light coating of the dressing and season lightly with salt and pepper. Arrange the leaves on plates, drizzle some more dressing on top and garnish with the pear tomato halves, the toasted pine nuts and the olive segments.
(Source: Princess Cruise Lines)
Until later,
Jack
ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness through the Arts and Food." ™ All rights reserved for all content. Concept, Original Art, Original Text & "Original or Assigned Photography" are © Copyright 2014 Jack A. Atkinson under all International intellectual property and copyright laws. All photographs were taken and/or used with permission. Artworks © individual artists, fabricators, respective owners or assignees.
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