Word: 19th
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...decade that followed, Renoir became one of the movement's first apostates. Impressionism affected many people in the 19th century in much the way the Internet does now. It both charmed and unnerved them. It brought to painting a novel immediacy, but it also gave back a world that felt weightless and unstable. What we now call post-Impressionism was the inevitable by-product of that anxiety. Artists like Seurat and Gauguin searched for an art that owed nothing to the stale models of academicism but possessed the substance and authority that Impressionism had let fall away...
...resist the thought that it might have belonged to Goliath, or to imagine, while excavating the cellars of a Byzantine church, that the discovery of a few wooden splinters might be part of the cross on which Christ died. This milder malady is nothing new. In the mid-19th century, British explorers who came to Jerusalem with a shovel in one hand and a Bible in the other used the holy book as a sort of treasure map in the search for proof of Christianity's origins. (See a video of archaeology digging up controversy in Jerusalem...
...villager had a point. In the mid-19th century, British explorer Charles Warren, while searching for the legendary treasures of King Solomon, uncovered a shaft leading down to an underground stream. He hypothesized that this was the water source for the city founded in 1000 B.C. by the Jewish King David. This underground stream, which surfaces in the Pool of Siloam about 500 ft. (150 m) below the ancient city walls, was Jerusalem's only source of water, so it made sense to Be'eri, and to many archaeologists, that David would have built his citadel over the stream...
Amanda J. Claybaugh, an expert from Columbia on 19th-century novels, will join the English and American Literature and Languages Department as a professor next fall, according to a press release from Tuesday...
First, though, let's make one thing clear. The idea of natural cooking is neither new nor, really, even an idea, properly speaking. It's the way everybody in the world always cooked, which was briefly obscured for a few years in specific places, i.e., Western restaurants in the 19th and 20th centuries. And not even for all of that time: by the 1970s, the so-called fresh-food revolution was on, and Alice Waters was serving statement salads at her influential California restaurant Chez Panisse. The idea got bigger and bigger and won the hearts of Gen X chefs...