Food Art: Rumanian Painted Easter Eggs, The Resurrection | No category

Food Art: Rumanian Painted Easter Eggs, The Resurrection

By Sunday, March 31, 2013 Permalink

 

 

 

 

 

 

 

 

 

 

 

 

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Food Art: The Food of the Dead for the Living, painting by David Olere

By Saturday, March 30, 2013 Permalink

 

 

 

 

 

 

 

 

“What is of note, is the survival of the arts within the walled ghetto. John Hersey’s masterpiece novel, The Wall, based on actual diaries (Emanuel Ringelblum), show the arts being practiced; theatre and music and fine art within a ghetto atmosphere mortified by repetitive eve of destruction. The record left by ghetto dwellers, camp internees, and displaced persons create snapshots of life and death under Hitler. Inmate drawings and paintings were legitimate articulations of man’s inhumanity and cruelty,” says Dave in Art of Insurrection and Resurrection.

 

 

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Pessah ou la fête des Azymes

By Saturday, March 30, 2013 Permalink

par Julien Darmon

Click here for English.

Extrait du Dictionnaire Universel du Pain, publié par Bouquins, Robert Laffont

L’obligation de s’abstenir de hamets (pâte levée) durant la fête de Pessah, et donc de consommer uniquement de la matsah (azymes), trouve son explication dans Deutéronome xvi, 3 : « Un pain de pauvreté [‘oni] car tu es sorti en hâte d’Égypte », qu’on interprète généralement comme « la pâte n’a pas eu le temps de lever ». Quelle est cette « hâte » dont il est fait mention ici ? En effet, en Exode xii, 11, cette hâte fait l’objet d’un ordre : « Vous mangerez [le sacrifice pascal] en hâte », tandis qu’en Deutéronome xvi, 3, il s’agit d’une justification : « Tu ne mangeras pas [ce sacrifice pascal] avec du hamets, pendant sept jours tu mangeras des matsot, pain de pauvreté, car tu es sorti en hâte de la terre d’Égypte… » Or, en fait de hâte, voici comment les choses se sont déroulées au moment de la Sortie d’Égypte (xii). Le premier jour du mois de Nissan, Dieu dit à Moïse et à Aaron : « Ce mois sera pour eux le premier des mois […] Les Hébreux feront le sacrifice pascal et mangeront des azymes […] Dès le 10 du mois, ils réserveront un agneau, qu’ils sacrifieront le 14… Durant la nuit suivante, au milieu de la nuit, Dieu frappera tous les premiers-nés […] Alors les Hébreux sortiront d’Égypte. » Donc, depuis au moins le 10 du mois, si ce n’est depuis le 1er ou le 2, tous les Hébreux sont au courant qu’il va falloir manger des azymes dans la nuit du 14 au 15 (qu’on appelle la « nuit du 15 »), et durant les sept jours qui suivent. Donc, les premiers azymes de Pâque ne sont pas des pains qui, à cause du manque de temps, n’ont pas eu le temps de lever, mais des pains qu’on n’a pas laissé lever, délibérément.

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Faberge Mosaic Egg from the Royal Collection

By Saturday, March 30, 2013 Permalink

“The 1914 Faberge Mosaic Egg is one of four Faberge eggs among the Tsar Nicholas II of Britain’s Queen Elizabeth ll. Four jewel-encrusted Easter eggs dominate a lavish display of works by Russian Imperial jeweler Carl Faberge that went on public show in Buckingham Palace on Friday. The four eggs, three of which were commissioned by Tsar Nicholas II and are among only 50 Imperial Eggs ever made, are included in 300 Faberge works from the Royal Collection” in London. Click here to read more.

 

Photo by POOL/KIRSTY WIGGLESWORTH ALL RIGHTS RESERVED (C)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Documentary: Building a Slow Food Nation

By Friday, March 29, 2013 Permalink

by Jonell Galloway

Wendell Berry speaking in Frankfort, Indiana

Wendell Berry speaking in Frankfort, Indiana

 

 

 

 

 

 

 

 

 

 

 

 

The Atlantic‘s Corby Kummer interviews Wendell Berry, food philosopher, poet and advocate as well as farmer; Eric Schlosser, author of Fast Food Nation; Carlo Petrini, founder of Slow Food; Vandana Shiva, philosopher, environmental activist, eco feminist, and advocate in the domain of agriculture and food; and Alice Waters, American chef, restaurateur, activist, and humanitarian.

Part 1 of this movie-interview lasts 1 hour 21 minutes, but is broken up into shorter segments, consisting of interviews with the people listed above. Part 2 lasts 53 minutes.

Click here to view documentaries Building a Slow Food Nation, Part 1 and Building a Slow Food Nation, Part 2.

 

 

 

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Food Vocabulary: Are You Foodwired?

By Thursday, March 28, 2013 Permalink

The Urban Dictionary now lists the word “foodwired” as part of the American vocabulary.

People who are foodwired are extremely conscious about the food they eat and the food they buy, as well as where it came from and whether it is healthy and sustainable.

According to the Urban Dictionary, if you are foodwired, you:

  1. know the importance of eating local, healthy, sustainable food
  2. want to know more about what you eat
  3. try to make better decisions about what you eat

 

Examples:

She asked the waiter whether the chicken was organic. She is totally foodwired.

The neighbors are growing food in every inch of their small urban yard. They are really foodwired.

Today, I’m really foodwired. I cooked with totally organic, local ingredients.

 

 

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Food Art: Still Life with Asparagus, Pear, Garlic and Pepper, painting by Clinton T. Hobart, the Asparagus Series

By Wednesday, March 27, 2013 Permalink

 

 

 

 

 

 

 

 

 

 

See more of Clinton T. Hobart’s work on this site.

 

 

 

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Swiss Travel: Hotel Basel, an Excellent “Base” in Basel

By Tuesday, March 26, 2013 Permalink

Swiss Travel: Hotel Basel, an Excellent “Base” in Basel

by Peter Heller White

Belying its unassuming 1970s exterior, the quality of the Hotel Basel‘s reception, the room (spacious and totally soundproof in our case, at least), and the food make this an excellent choice for enjoying and exploring the vibrant, fun city of Basel. A minute’s walk to the Marktplatz (Market Square) where you will find food stalls, the historic and lovely Rathaus (City Hall) and tram links to take you wherever you wish to go in and around the city (for free, since you only need to show your hotel reservation confirmation or free pass available at reception). We had a perfectly prepared four-course dinner in the Brasserie (there is also a restaurant that we didn’t try) and the breakfast, which is served in the barrel-vaulted basement, was copious and leisurely. All-in-all a most pleasant choice for a weekend break in Basel.

English: Basel City Hall Deutsch: Rathaus Basel

Basel City Hall or ” Rathaus Basel”

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Wendell Berry: Daily Food Quote, June 28, 2011

By Tuesday, March 26, 2013 Permalink

Eating with the fullest pleasure — pleasure, that is, that does not depend on ignorance — is perhaps the profoundest enactment of our connection with the world. In this pleasure we experience our dependence and our gratitude, for we are living in a mystery, from creatures we did not make and powers we cannot comprehend.Wendell Berry

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Food Art: Still Life with White Asparagus and Lemons, by Maria Vos, The Asparagus Series

By Monday, March 25, 2013 Permalink

 

 

 

 

 

 

 

 

 

Maria Vos was a Dutch still life and landscape painter who lived from 1824 to 1906.

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