The Art of Combat for Knights c.1500s + Food: QUICHE LORAINE

ART

An Illustrated sword fighting manual

Art of Combat

for Knights
c.1500s

Manual Title: Der Fechtkampf

Date: 16th Century
Media: Watercolor & Ink

Location: State Library of Berlin

This German manual was created to instruct knights in fighting techniques with their longswords.

The Longsword of the Middle Ages:

The Longsword is a type of European sword used during the late medieval period, approximately 1350 to 1550 (with early and late use reaching into the 13th and 17th centuries, respectively). Longswords have long cruciform hilts with grips over 10 to 15in length providing room for two hands. Straight double-edged blades are often over 1 m to 1.2 m (40" to 48") length, and weigh typically between 1.2 and 2.4 kg (2½ to 5 lb), with light specimens just below 1 kg (2.2 lb), and heavy specimens just above 2 kg (4½ lb).

The longsword is commonly held in combat with both hands, though some may be used single-handed. Longswords are used for hewing, slicing, and stabbing. The specific offensive purpose of an individual longsword is derived from its physical shape. All parts of the sword are used for offensive purposes, including the pommel and crossguard.

(sourcelongsword: http://www.medievalwarfare.info)

To see all of the watercolor and ink illustrations from Der Fechtkampf, the link is below:

http://digital.staatsbibliothek-berlin.de/werkansicht/?PPN=PPN614064619&PHYSID=PHYS_0011

FOOD

QUICHE 
LORAINE

1, 9 inch pie shell
6 eggs (beaten)
8 slices bacon (cooked crisp, drained and crumbled)
1 cup baby swiss cheese
1 1/4 cup half and half, or milk or mixture of each
1/2 tsp. Salt
1/2 tsp. nutmeg
1/2 tsp. pepper

Brush the inside of the pie shell with a small amount of the beaten eggs. Prick bottom and sides with fork. Pr-bake pie shell in preheated 425º oven. Lower oven to 350º. Grate cheese and crumble bacon and mix together. Place in bottom of the cooked pie-crust. Mix other ingredients with the beaten eggs and pour over the cheese & bacon. Bake quiche at 350º for 35 to 40 min. 

You can substitute 1 cup cheddar cheese for swiss and 1/2 cup chopped ham for bacon.

Until later, 

Jack

ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness through the Arts and Food." ™ All rights reserved for all original Concept, Original Art, Original Text & "Original or Assigned Photography" are © Copyright 2015 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.

It's Super Bowl Week - Is there Football Art? + FOOD: Hot Wings!

Football Players, 1942, Alfred Bendiner, American 1899 - 1964 © Philidelphia Museum of Art

ART

American

FOOTBALL & ART

With the Super Bowl (An Unofficial American Holiday) being played this weekend, here is a quick look at football art.

Which has more attendance in the USA, football or art?

The AAMD (Assoc. of Art Museum Directors) museums logged 61,457,283 visitors last in 2013, compared to 17.3 million stadium attendees for all NFL football games in the 2013/2014 season. AH! In the US, Art Museums are better attended than Pro-Football games! Now the TV & Radio audience IS another story!

Man's University of Pennsylvania Football Sweater, American Mfg.
Collection of The Philidelphia Museum of Art

One of the Oldest Collectable Football Art = Player Cards!

Jim Thorp

Hal Giancanelli

Jack Kemp

Jim Parker

Jim Brown

Installation Artist: Shaun El C. Leonardo
amid his "Bull in the Ring" work at the Los Angeles County Museum of Art

"Bull in the Ring" is a specific training routine banned from American football on the high school and collegiate levels. In its original form, the team would form a revolving circle, as one player, the matador, would be chosen to enter the center of the ring. The coach would then randomly choose players to play the part of the bull and charge at the player in the center, possibly catching him off-guard, to deliver a blow. The object of this practice was for the center player (matador) to develop better alertness, "keeping his head on a swivel" in order to defend himself.

A panel from "The Kin-der-Kids" Sunday Comic Strip
The Chicago Sunday Tribune, c.1906.

TRAVEL 

Off to the Phoenix Super Bowl.

(Source: New York Times By Emily Btrnnan- link:  http://www.nytimes.com/2015/01/26/travel/seeing-phoenix-for-the-super-bowl-and-beyond.html?action=click&contentCollection=Travel&region=Footer&module=MoreInSection&pgtype=article  Edited for length.)

Football fans are flying into Phoenix this week to attend the Super Bowl on Sunday and the citizens of Phoenix are ready for the revelry. The temperatures should be in the 70s, instead of the 100s. Phoenix has transformed downtown into a pedestrian area, where Super Bowl revelers can walk around with cocktails, catch free concerts, climb a rock wall, and watch fireworks. The Roosevelt Row Arts District, just north of downtown has vintage clothing shops and art galleries.

When hungry go to the Welcome Diner for burgers and chicken/biscuit sandwiches or to FilmBar, where you can drink while watching movies, or Phoenix Public Market - an open-air market and cafe. A favorite Mexican restaurant is the Barrio Café featuring great guacamole and you can watch the Super Bowl at Culinary Dropout at the Yard, a complex of three restaurants with a patio with games like Ping-Pong and shuffleboard plus large television screens for Super Bowl viewing.

FOOD

WINGS

Football Food!

Buffalo Hot Wings

(Source Allrecipes.com, link: http://allrecipes.com/recipe/baked-buffalo-wings/ 

By Leesah) 

"These easy to make hot wings are crispy without being fried. Always yummy to snack on. They only take 10 minutes for prep, but need to be refrigerated for about an hour so the flour coating is firm. You can add more cayenne or use a higher hot sauce to butter ratio if you like them spicier! Enjoy."

Ingredients

Makes 20 chicken wings

• 3/4 cup all-purpose flour
• 
  1/2 teaspoon cayenne pepper
• 
  1/2 teaspoon garlic powder
• 
  1/2 teaspoon salt

• 20 chicken wings
• 
  1/2 cup melted butter
• 
  1/2 cup hot pepper sauce (such as Frank's RedHot®)

Directions

• Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
• Preheat oven to 400 degrees F.
• Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

Until later, 
Jack

ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness through the Arts and Food." ™ All rights reserved for all Original Concept, Original Art, Original Text & "Original or Assigned Photography" only those items in this blog are © Copyright 2015 Jack A. Atkinson under all International intellectual property and copyright laws. Artworks featured are © individual artists, fabricators, respective owners or assignees.

Tomma Abts: Mainly Drawings (Aspen Art Museum Exhibition) + FOOD Buttermilk CHESS PIE

ART
"Tomma Abts: 
Mainly Drawings" 
Aspen Art Museum Exhibition

Tomma Abts creates her paintings and drawings using a rigorous process that combines the rational with the intuitive. Starting with no external source material and no preconceived idea of the final result, Abts makes complex abstract compositions that ultimately take as their subject the process of their own creation. Her exhibition at the AAM is the first to survey the artist’s extensive drawing practice. It features forty-one works from 1996 to the present—many never before exhibited—and includes new works created specifically for the exhibition.

(Source: Aspen Art Museum Exhibition information and AAM website, all photos taken by ARTSnFOOD staff with permission.)

FOOD
Buttermilk
CHESS PIE

INGREDIENTS

1/2c buttermilk
1 3/4c sugar 
2 large eggs
3 tbsp flour
1 pinch of salt 
1 stick butter melted 
1 tsp vanilla 
1 tsp nutmeg 

DIRECTIONS


Preheat oven to 400°. Mix everything together and pour into an unbaked 9" pieshell. Sprinkle the top lightly with nutmeg. Bake 15min. Reduce oven to 350° and bake 45min. Cool to allow filling to set. 

Until later, 

Jack

ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness through the Arts and Food." ™ All rights reserved for all original Concept, Original Art, Original Text & "Original or Assigned Photography" are © Copyright 2015 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.

Selected Art Videos from Various Museums + FOOD: Ham Broth & Vegetables

ART

"Late Rembrandt"

Exhibition at the 

Rijksmuseum

Crystal Bridges

through the eyes 

of P. Allen Smith

DAM

The Denver Art Museum

and Nick Cave's Graphic

Explosion of Movement

75 Years of The

Walker Art Center

Minneapolis, MN 

The Art Institute of Chicago

Impressionism +

An Encycolpedic Museum


x




x

The Modern

an art museum in

Fort Worth, Texas

3D Autocad

The Guggenheim, Bilbao - Spain

Hokusai at LACMA

(Los Angeles County Museum of Art)

Ellsworth Kelly at LACMA

MoMA - 20th Century

Abstract Expressionism

MoMA - Matisse Cut Outs

(Video from the Tate in London / same exhibition)

Picasso at the Metropolitan Museum of Art

Velazquez Rediscovered (Metropolitan Museum)

Washington, D.C.: A Day at the Art Museums

(Source: All videos in this issue are posted by the museums onto YouTube.)

FOOD: 
Ham Broth & 
Vegetables

The next time you buy a spiral ham and enjoy it, put the bone with whatever meat is left on it into a large stock pot, add some water and boil it for a few hours, refreshing the water when needed. The broth that is rendered can be magnificent.

To this broth add your selection of vegetables and simmer all for 5 minutes, just to blanch and remove some stiffness. Squeeze in the juice of half a lemon and taste for seasoning, add salt and pepper if needed. (Hams are generally salty, and I like to add a shake or two of Tabasco Sauce, a grind or two of fresh pepper and a Tablespoon of ground tarragon.)

Serve on a cold winter night, with some crusty bread with butter. 

Vegetable Suggestions: all fresh or frozen, not canned

1 cup shelled peas 
1 1/4 cups sugar snap peas, trimmed and cut into smaller pieces
1 cup thinly sliced carrots
1 cup thinly sliced baby turnips
1 cup diced asparagus
1 tablespoon ground tarragon
Garnish with a little chopped flat leaf parsley

Until later, 

Jack

ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness through the Arts and Food." ™ All rights reserved for all original Concept, Original Art, Original Text & "Original or Assigned Photography" are © Copyright 2015 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.