Word: pretzelism
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...Pretzel Poses. Bacon studies man through the man-made images of photography. Barricaded in his flat with blankets across the windows, he uses reproductions from art books and sensational photos from newspapers as his models. He painted a series of gnarled, garishly colored portraits of his predecessor in agony, Vincent Van Gogh, after reproductions of the Dutch artist's long-lost The Artist on the Road to Tarascon. Most famous of his serial portraits are those of screaming pontiffs modeled after a papal commission by Velásquez (see opposite page). Though he has been through Rome, where Pope...
...images that haunt Bacon haunt his viewers even more. Great bisected sides of beef are constant and chilly recurring still lifes in his works. "I look at a lamb chop on a plate, and it means death to me," says he. The human figure is contorted into pretzel poses, sodden and stiff as if in rigor mortis. His cubism is boldly uncubical: blurry whorls, bulges, and lumps perform the cubist function of showing one object from all sides in a series of succeeding moments -an idea partly derived from a photo of a chimpanzee in Ozenfant's Foundations...
...Little Me Sid Caesar created a six distinct comic roles. Lanchester goes one step further--he creates six indistinct ones. On several occasions, though, he is very funny to watch as he combines verbal and visual dexterity. He makes the Shakespearian buffoon, Tedious, into a physically contorted Elizabethan-pretzel...
...huge and costly property, the discounters moved out to where the housewives and buyers were, catered to the car-borne family trade by providing huge parking lots, kept night hours, and sold on Sundays. The typical discount center became part supermarket, part department store, part carnival. (The pretzel vendor who operates in front of Korvette's discount center in Westbury, Long Island, pays Korvette $800 a month rent.) Even when the department stores began opening more and more suburban branches, the discounters continued to prosper...
Rarely has the discerning palate been assailed by a less pretentious offering: a raw string bean, pickled in vinegar and dill. Yet the Dilly Bean, touted as "the best idea since the peanut and the pretzel," last week had captured the fancy of cocktail-hour nibblers on the East and West coasts, and was rapidly making tycoons out of two ex-schoolmarms who run Manhattan's Park & Hagna Inc.. the bean's maker. People also serve Dilly Beans in martinis, salads, sandwiches, cream cheese and beef Stroganoff-and have discovered that poodles love them. Eaten right from...