Word: fin
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Dates: during 1990-1999
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...produced so little, it is only because the landscape of mass media presents no challenges to the artist: it is sterile now and incapable of a fresh thought or an authentic feeling. Better real ads and comics than exhausted "fine" art about them. That is one reason why our fin-de-siecle, at least in the domain of the visual arts, is turning into such a cultural fiasco...
...thriving; TV tributes to Ed Sullivan and All in the Family drew blockbuster ratings last season; Natalie Cole hit the top of the charts by bringing back her father's old songs. For David Jacobs, an executive producer of Homefront, the current fascination with the past is reminiscent of fin-de-siecle Europe a hundred years ago. "The last decades of a century are always reflective," he says. But Jacobs and his fellow TV producers insist there is more involved. Says Gary David Goldberg, who has based Brooklyn Bridge on his own childhood: "If the show is an exercise...
...Poussin, Ingres, classical marbles, Han figurines; the boy hollering in the water in Une Baignade, Asnieres was once a classical Triton blowing a conch. But the sources are perfectly absorbed in his pictorial intents. For this reason alone, Seurat was an artist of a kind unimaginable in our own fin de siecle, now that art education has been lobotomized by the excision of formal drawing and the study of prototypes...
...National Marine Fisheries Service (NMFS) is already completing a plan that would set federal fishing quotas for 39 shark species. It would also ban live finning -- the cruel practice of catching sharks, slicing off their fins and tossing the maimed creatures back into the ocean to die. Dried fins, which fetch up to $117 per kg ($53 per lb.) in Asian markets, are used to make shark-fin soup, a gelatinous delicacy that sells for as much as $50 a bowl in a fine Hong Kong restaurant...
...fishing is extraordinarily wasteful. According to the NMFS, approximately 89% of the U.S. commercial catch is discarded. Part of the problem stems from the fact that hammerheads, blues and other large species prized for their fins command relatively low prices for their meat, while those with valuable meat have low-value fins. In addition, shark meat spoils so quickly that fin hunters would rather toss it overboard than be bothered with the necessary processing and refrigeration...