Word: glazes
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Dates: during 2000-2009
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...France and Tasmania, she was forever "digging and scrounging and carting and milling and sieving clays and rocks and ashes," Hanssen Pigott recalled. What she was looking to unearth were the means to perfectly render her forms - the ideal mix of clays, for instance, or the right transparency of glaze. For, as this insightful show makes clear, the shapes of her inspiration had already formed...
...evolution of styles and aesthetics” within East Asian art.Walking through the exhibition is like walking through the history of China, Japan, and Korea—albeit a history with zoological undertones.The first eye-catching piece is a standing horse sculpture from the second century. With caramel brown glaze, the horse was an early Chinese status symbol that wealthy citizens would include in their burial tombs. Pieces like this sculpture portray animals of the real world. But, Mowry says, that “we wanted to show there are more animals than just horses.” Beyond these...
...became hooked on white, Hodges had painted and hung a landscape in his suite’s common room. His roommates and good friends Jeffery D. Dean ’06 and Peter R. Emmet ’06 really liked it because it used an Old Masters-style glaze, which Dean says “is more my taste in art.” When they came home one day to find it almost completely covered with white spray paint, it was a bit of an unpleasant shock. All that could be seen of the original painting...
Unfortunately, the book dwells on Oxnam's personalities in excruciating detail, allowing each to speak with its own voice until the readers' eyes glaze over. It's like listening to a long, very complicated story involving people you have never met and cannot keep straight. There's Tommy and Robert and Wanda and Bobby and the Witch and the Librarian and Eyes, and they all live in the Castle, and ... you get the idea...
...HOTEL SACHER The Sacher torte, first served in 1832, is a dense chocolate sponge creation with an apricot jam filling, dark chocolate glaze and the only Viennese cake traditionally served with cream (mit Schlag). A chocolate medallion pressed into the glaze is the official sign of authenticity. This elegant place, with dark red carpets and soft furnishings, sets the standard: their torte is still based on the 1832 handwritten recipe, which is the hotel's most closely guarded secret. tel: (43-1) 514 560; www.sacher.com...