Word: alaine
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Dates: during 1990-1999
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Ellsworth Kelly: The Early Drawings, featuring 220 drawings and collages, seeks to trace Kelly's formative years in France as a young artist searching not for self but for non-self. As Yve-Alain Bois, Joseph Pulitzer Jr. Professor of Modern Art, points out "the grail he (Kelly) sought was his own effacement." During the period of 1948-1955, Kelly sought to find a way not to compose, to relinquish personal agency over his work. The exhibit, arranged chronologically, depicts three methods: the direct copy or transfer system, automatic drawings, and grid work established by chance...
...Riva (13 g, 21 a) is second in the ECAC with a team-high 34 points. Not far behind is Alain St. Hilaire (9, 22) who is tied for third with 31 points...
...French period in "Reconsidering Kelly: The Early Years." The Fogg and Sackler Museums have combined force to offer this day-long series of lectures on Kelly's drawings, colleges and paintings from 1948 to 1957 and their impact on his future career. Lecturers include Roberta Bernstein, SUNY Albany; Yve-Alain Bois, Harvard University; Benjamin Buchloh, Barnard College and Columbia University Art Museum; John Elderfield, Museum of Modern Art; James Meyer, Emory University; Joan Ockman, Columbia University; and Eric Rosenberg, Tufts University. Lecture Hall, Sackler Museum. 9:30 a.m. to 12:30 p.m. and 2 to 5p.m. 495-4544. FREE...
...court, Blackmun showed his independence -- reliably conservative on law-and-order issues, while increasingly concerned with the practical impact of his decisions, putting victims' needs first and trumpeting the rights of individuals over the state. "Like Harry Truman, Harry Blackmun really grew in office," notes TIME senior reporter Alain Sanders, who covered Blackmun during much of the Justice's career. "Early on he was viewed as second-rate, the Minnesota twin of Warren Burger," Sanders notes. "But over time he split with the Chief Justice, finding his own voice on the court." Indeed, ever an open mind, Blackmun reversed...
Here's a question of the moment: Would you rather eat at one of French chef Alain Ducasse's pair of three-star restaurants or spend who knows how many hours preparing the spit-roasted lobster with caramelized salsify and almonds from his new cookbook, Ducasse: Flavors of France (Artisan; 288 pages; $50)? And would you rather dine at one of Jean-Georges Vongerichten's New York City food temples or make the apple confit from Jean-Georges: Cooking at Home with a Four-Star Chef (Broadway; 224 pages; $35)--a recipe that involves cutting 15 peeled Granny Smith apples...