A global guide to LIVING CREATIVELY

Friday, December 17, 2010

Ibon Mainar - Landscape as Canvas

IBON MAINAR - LIGHT IMAGES
Artist, Ibon Mainar, projects images onto the nighttime landscape. His media is light and color; his canvas, the environment. Images appear within the darkness - some eerie, some whimsical - all out-of-place. The image matters most. It is the focal point. Yet, without the surrounding landscape, the significance of the artist's image is lost.




Santa Fe Clay Gallery 2011

SANTA FE CLAY GALLERY
Exhibition Schedule 2011
through September 17
Photo, Avra Leodas, from Seven Deadly Sins exhibition
JANUARY 21 - FEBRUARY 26
Small Sculptures
Work by Miguel Abugattas, Cynthia Rae Levine, Karen Thuesen Massaro and Katherine Taylor.
MARCH 4 - APRIL 16
Summer Workshop Preview
Work by the ten visiting summer workshop artists: Claudia Alvarez, Chuck Aydlett, Pattie Chalmers, Charity Davis-Woodard, Steven Heinemann, Kristen Kieffer, Curt Lacross, Liz Quackenbush, Lisa Reinertson, Emily Schroeder.
Also:
Steven Godfrey + Andy Shaw
Functional pottery exhibit.
MARCH 30 - APRIL 2
La Mesa - Tampa
Over 100 national ceramic artists present their place settings and centerpieces in this banquet table display, held at NCECA Tampa, FL.
APRIL 22 - JUNE 4
Figurines
Group show of ceramic figurines.
JUNE 10 - JULY 23
Decorum
Santa Fe Clay’s studio director, Mike Jabbur, along with Nicholas Bivins and Tara Dawley will show their current bodies of functional pottery.
AUGUST 5 - SEPTEMBER 17
Steven Heinemann + Tom Phardel
Present their sculptural vessels during SOFA West in Santa Fe.

Currently, at Santa Fe Clay (from the press release):
"For the last six years, Santa Fe Clay has hosted a unique exhibit of dinnerware during the National Council on Education for the Ceramic Arts annual conference in cities across the U.S. Due to the success and popularity of “La Mesa”, Santa Fe Clay is bringing this unique show back to our gallery in New Mexico this December. 
This spectacular one hundred foot banquet table display will fill the entire gallery, and over one hundred artists from across the country will present their place settings and centerpieces. This is a wonderful opportunity to view work in an extraordinary variety of styles, and to collect one-of-a-kind pieces. It is also a chance to see work from some sculptural artists who shift focus and create functional pieces.  
La Mesa Santa Fe" will be on display at Santa Fe Clay December 10, 2010 - January 15, 2011, just in time for the holidays."

















Santa Fe Clay Gallery

Wednesday, December 15, 2010

Art LA Contemporary

2011-ALAC
January 27-30
Barker Hanger at the Santa Monica Airport
For more information: ALAC website
Galleries include:
1301PE, LA
Peres Projects, Berlin / LA
Susanne Vielmetter, LA / Berlin
Standare, Oslo
ACE Gallery, LA / Beverly Hills
Cardi Black Box, Milan
China Art Object Galleries, LA
Galeria Espacio Minimo, Madrid
Jack Hanley Gallery, NY
Kalfayan Galleries, Athens
LM Projects, LA
Thomas Solomon Gallery, LA
and many more


Monday, December 13, 2010

Global Warming Worries

CREATIVE LIVING TAKES A MOMENT
From NASA, the following photos illustrate how much our planet has warmed between the years 1970 to 2009. If you live in Los Angeles, you know this year has been a confusing one with regard to weather patterns. Summer seemed more like spring or cool fall, while fall seems more like summer. There has been no definite pattern to our seasons this year - and I find it alarming.
As a result, we plan to post more stories in 2011, dealing with technological advances in the area of creatively combating global weather changes.
NASA

Thursday, December 2, 2010

Modernist Cuisine-The Art and Science of Cooking

AN EXACT MEASURE OF INGREDIENTS?
"I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting." Andy Rooney











Julia Child (with Louisette Bertholle and Simone Beck) gave America the gift of French cuisine at a time when homemakers were preparing "fast food" from their freezers. For those brave home "chefs", preparing family dinners from Mastering the Art of French Cooking, TV dinners were replaced with Boeuf Bourguignon - a three-page, authentic recipe from the book, requiring multiple steps and multiple procedures. Ms. Child, while demystifying the recipes, refused to simplify instructions which were handed down from master chefs to generations of students. While her book raised the level of food consciousness in America, it was originally rejected by Houghton Mifflin Publishing. The publishing house felt that the recipes would intimidate American housewives and as a result, the book would not sell well. Since publication (Knopf,1961), the book, which has never been out of print, has sold more than one million copies. Of course, with the release of both the book and film, Julie and Julia, sales have increased dramatically.

Soon, another culinary-world-changing book, Modernist Cuisine - The Art and Science of Cooking, will arrive on bookstore shelves (and in online shops). It should rest, comfortably, near Ms. Child's first book. The brainchild of Nathan Myhrvold, (former Chief Strategist and Chief Technology Officer of Microsoft Corporation, currently founder and CEO of Intellectual Ventures), Modernist Cuisine evolved out of Dr. Myhrvold's interest in sous vide cuisine. Sous vide, developed by George Pralus in the 1970s, translates to "under vacuum." It is a method of slow cooking at low temperatures in vacuum sealed bags, placed in warm water. Foods cooked via this method, tend to retain more of its shape and flavor than do foods cooked in slow-cookers due to the absence of oxygen and low cooking temperatures.
Trained as a chef, Dr. Myhrvold, along with Chris Young (a biochemist) and Maxime Bilet, both Fat Duck alumni, spent approximately three years developing and producing the five volumes which are included in the book.
The volumes are titled, as follows:
1. History and Fundamentals
2. Techniques and Equipment
3. Animals and Plants
4. Ingredients and Preparations
5. Plated Dish Recipes
No single style of cooking is represented. Modernist techniques, for example, are used to prepare "the ultimate cheeseburger, sunny-side up egg and Indian curries." However, highly technical discussions of processes, "such as constructed creams..." are also presented. Much like a richly photographed textbook, Modernist Cuisine, elevates the reader's knowledge  - as accomplished by Ms. Child's first book, so many years ago.
 
However, one must wonder if home chefs will find the technical aspects of the book too complicated. And would they purchase the necessary small appliances to accomplish sous vide, etc.? Perhaps, proof this may not be a problem, was found in the December 2nd issue of the Los Angeles Times, in an article titled, "Sous-Vide Comes Home", by Betty Hallock, (Food Section). In brief, Ms. Hallock informs readers as to the availability of various cutting-edge equipment, such as hand-held smokers, Vitamix  high powered blenders, whipping siphons, and sous vide cookers; validation that interest in modernist cuisine is present and growing. Perhaps, even, validation that Modernist Cuisine could be a best seller, as well.


Wondering which recipes might be found in the cookbook, the press room furnishes us with the following information:
"We have full-on Modernist dishes that would not be out of place at leading Modernist restaurants. But we also have dishes that are far more informal, like barbecue from the American South, a pork belly picnic and even the perfect omelet. For us, a plated recipe doesn't have to be fancy, as long as it's made with the quality and care of more elaborate preparations. Our hamburger is the best one we know how to make, and we believe that you should put every bit as much effort into making a great hamburger as you would if you were making dishes with loftier ambitions."
In an article written by Bruce Feiler (edited by Julie Coe) for Departures Magazine (December 2010), Dr. Myhrvold states, 
"One of the things that marks this genre of cooking is a real desire to be art. Something that is deeply intellectual and, yes, where the artist takes narrative control. But when you eat it (Caesar Dorito or freeze-dried lettuce, for example) certain ideas occur to you that will impact how you consume food forever."


The photography, research and overall development of the book required years of work; all within the kitchen laboratory developed by Dr. Myrhvold in Bellevue, Washington. While the volumes contained within this book deal with savory foods, future volumes will include desserts, pastries and baked goods.
In the new book, As Always, Julia: The Letters of Julia Child and Avis DeVoto, edited by Joan Reardon for Houghton Mifflin Harcourt, the following question was asked of Julia Child, "What makes a great cookbook." Her response was, "You might as well ask what makes a good restaurant. It's an eclectic mix of voice, recipes, design, attitude, prose, originality - only occasionally do all of the pieces come together to create a whole that is greater than the sum of its parts."
Will Modernist Cuisine: The Art and Science of Cooking, come together to create a whole that is greater than the sum of its parts?
Time will tell.


Modernist Cuisine website
Modernist Cuisine blog
Modernist Cuisine at Amazon
Intellectual Ventures
Houghton Mifflin Harcourt
Knopf Doubleday
Ryan Matthew Smith Photography


Wednesday, November 17, 2010

Artist, Moon Beom - "Possible Worlds"

POSSIBLE WORLDS
The work of Korean artist, Moon Beom

In the work of Korean artist, Moon Beom, imagery both alien and recognizable fills almost every inch of finite space. While the space is finite, the artist's intent, via his nature based subject matter, is not. Mr. Beom manipulates oil stick into frenzied, yet organized (with a pen's black ink lines), organic shapes - transforming abstract, action-oriented movement into seemingly recognizable forms. 
Chrysanthemum-like leaves cascade and move through space, giving the impression of splashing ocean waves, frozen in time.
According to the artist, "It is impossible to fully comprehend the happenstance of nature. When I come across something like a small blade of grass in a deep forest, or water frothing on the endless cresting ocean, or cumulus (clouds) rising up and disappearing diaphanously (sp), I tell them to keep their place as objects that are more lasting, not transitory, ever changing backdrops. At twilight during the very short time that this planet seems to rest, nature begins to take a stroll and the world repeats itself again."
Themes of infinity, immersion and that moment where time stands still before nature changes course, permeate Mr. Beom's work. As in all abstraction, the viewer, in order to feel and understand the artist's intent, must immerse him or herself into this seemingly endless, surreal and invented world.
Moon Beom (Korean, b. 1955), received his MFA and BFA from the College of Fine Art, Seoul National University, 1980. His current exhibition is at Kim Foster Gallery, New York - closing, November 27, 2010.

Thursday, November 11, 2010

Poul Henningsen - Artichoke Lamp

DESIGNING A THEATER - An Architectural Journey
Additional information
 
In our earlier posting regarding The Geffen Playhouse, we forgot to include the following story.
Whenever  a building is scheduled to be modified and/or conserved, all items must be removed. This forces current occupants to search through every nook and cranny, sometimes discovering long-lost treasures.
In this case, one important item was indeed found: a PH Artichoke Lamp. Originally designed by Poul Henningsen and considered a masterpiece of modern design, this particular Artichoke Lamp, which was discovered in the third floor tower space of the building, is composed of 72 "leaves" with a light source which is perfectly concealed within.
Architect, Ron Frink, AIA, (RFA), suggested the perfect solution. Rather than store the lamp, why not hang it at the entry of the new Audrey Skirball Kenis Theater. Since the building, at one time, housed a Danish furniture store - what would be more appropriate? So, today, as patrons of The Audrey Skirball Kenis Theater enter the building, they view and walk beneath the lovely, preserved Artichoke Lamp.
 Poul Henningsen at Louis Poulsen

Tuesday, November 9, 2010

Los Angeles Dance Company

GODS AND MARIONETTES
For the love of dance and voice

LAContemporaryDance
World premiere of "Gods and Marionettes"
at the Ford Amphitheatre 

Featuring performances by SONOS and LACDC

Choreography by Kate Hutter
Music by Christopher Harrison
Filmed and Edited by Peter Monro

http://www.ladanceco.com
Facebook: http://www.facebook.com/LAContemporar...
Twitter: http://www.twitter.com/LADanceCo

Vegetables Are the New Meat

VEGETABLES - THE NEW MEAT?
According to Robin Raisfeld and Rob Patronite:
"At serious restaurants all over town, carrots, peas, and the like are no longer just the supporting cast—they’re the stars. Move over locavores, here come the vegivores."
Restaurant owners mentioned on thought2form - of Forage, Chez Panisse and Ubuntu might agree. To find out more, please continue on to the article at The Huffington Post:

Monday, November 8, 2010

Gwyn Hannsen Pigott

QUIET SIMPLICITY
The ceramic work of artist, Gwyn Hanssen Pigott
Unadorned, the vessels of ceramic artist, Gwyn Hanssen Pigott, are arranged in a rhythmic procession, expressing an authoritative, yet, meditative presence. They are a counter to the "noise" of our daily lives and lead us into contemplation.
Too often, we are seduced by loud colors and patterns, making us think that more is best. However, Ms. Pigott's work gently nudges us to stop, step back, eliminate and reduce. We learn about ourselves as we journey into the artist's tranquil world
Ms. Pigott was born in Ballarat, Australia, 1935. She received her BA from the University of Melbourne and is recognized as one of Australia's most important artists.



Galerie Besson
Gywn Hanssen Pigott at Galerie Besson

Thursday, November 4, 2010

Architect Kazuyo Sejima

NEW MUSEUM OF CONTEMPORARY ART - NEW YORK
A perfect combination of form and function
Designed by Kazuyo Sejima of SANAA

Video produced by Howard Silver for Bloomberg MUSE. Edited by Seth Karten, DP Scott Sinkler 
Annie Leibovitz photo of SANAA architect, Kazuyo Sejima - intently gazing at her model for the New Museum of Contemporary Art:

Wednesday, November 3, 2010

Thursday, October 28, 2010

David Wilcox - Speed Creating

DOMINIC WILCOX SPEED CREATES
From Dominic Wilcox:
“Each day for 30 days I will make a new object, installation or creative intervention while going about my daily life. At home, in the studio, on the train or wherever my day takes me, I will attempt to make something that interests me creatively and then quickly document it on the M&M website (and here) via photographs, drawings or video. Each day I will receive a small budget of £10 for materials.
Day 27, Pencil Shelf
I believe that this self-imposed project with it’s constraints on time and money will force me to take an instinctive and experimental approach. The fear of failure and the usual time spent thinking through the potential pitfalls of a project will not be an option and I will need to react swiftly to my thoughts, observations and experimental outcomes discovered along the way. I am not focused solely on the final objects or images but on the creative journey I take. Complete failures are expected and embraced.”
Mr. Wilcox will document each day on his website.
Dominic Wilcox website

Tuesday, October 26, 2010

Canelé Restaurant

CANELE RESTAURANT
It's all about the food...

Canelés from Canelé
Canelé - "...a small French pastry with a soft and tender custard center and a dark, thick caramelized crust. The dessert, which is in the shape of small, striated cylinder approximately two inches in height, is a specialty of the Bordeaux region of France, but can often be found in Parisian patisseries as well. Made from egg, sugar, milk and flour, flavored with rum and vanilla, the custard batter is baked in a mold, giving the canelé a caramelized crust and custard-like inside."  Wikipedia
Corina Weibel. The name conjures up images of food and wine. Ms. Weibel, along with General Manager and business partner, Jane Choi, own Canelé Restaurant in Atwater Village (Los Angeles). Early on, Ms. Weibel cooked for Nancy Silverton (Campanile) for five years and with Suzanne Goin (Lucques) for three. 
For those fortunate enough to live in or near Atwater Village, Los Angeles, its an easy walk or drive to great food. No, it's not decorated with fancy motifs, crystal chandeliers or other slick paraphernalia. No, the servers aren't polished and aloof. And, no, the kitchen isn't tucked away in the back, as if the "magic" of cooking should be hidden from view.
 
Instead, you will find a warm and inviting, albeit extremely casual, restaurant, reminiscent of small, out of the way cafes in Paris or the French countryside. A large window at the entry holds a community table, for those who prefer to dine in a large group; whether with friends or would-be friends. Smaller tables, for two or four, are scattered throughout the small space. Mirrors, which make the space appear larger, are hung on several walls. And don't expect a white table cloth - you won't find any - and you won't mind, after taking that first bite of food.When you meet either Ms. Weibel or Ms. Choi, you know, immediately, why you feel at home. Both greet you with warm smiles and welcoming gestures, as you are seated. You will be handed a menu, as in any other restaurant. However, you may also read the items from a chalkboard, incorporated onto a wing wall.
Okay, now, the best part: food. Rather than list my favorites, here is a selected list of items from Canele's dinner menu:
Beginning
gazpacho with soft cooked egg and toast
pissaladiere with a salad of fresh market herbs
dandelion salad with capers, parsley, garlic, croutons and sherry vinaigrette
coop's omelet with a salad of fresh market herbs
Middle
roast chicken with socca, braised leeks, harissa and french feta
seared market fish with couscous, baby beets, avocado and tzatziki
bistro steak with sauce bordelaise, pommes anna and creamed spinach
herb-roasted leg of lamb with ratatouille and tapenade
End
buena chica cheesecake
flourless mocha cake with vanilla ice cream
profiteroles with chocolate sauce
On a recent visit to Canelé, for brunch, we sat at the bar, which gave us ample time to view the workings of the kitchen - watching Chef, Aliza Miner, at work. While dining on our omelets, a woman sat beside us, striking up a conversation. She made it quite clear, she drove all the way from Santa Monica, because this was, for her, "one of the best restaurants in Los Angeles."
Canelé is rooted in a sense of "place" which feels authentic. It doesn't have to try hard because it is, simply and elegantly, about excellent food served in a lively, warm  and friendly neigborhood environment.
If you live in west LA, or in Pasadena, or anywhere within driving distance, consider a trip into Atwater Village to experience the warm vibes and great food of Canelé. You won't be disappointed.
PS - As you walk out the door, you will be gifted with a delicious canelé - the restaurant's namesake pastry. We also recommend either the Buena Chica Cheesecake or Chef Aliza Miner's, Gingerbread Molasses Cake for dessert.
Below, Cornina Weible, interviewed -  DineLA.com

Canelé Restaurant

DineLA

Thursday, October 21, 2010

Self Portrait - rAndom International

SELF PORTRAIT
Nothing is Permanent

No matter the media, a portrait usually captures a personal moment in time. 
In the work of rAndom International, while the designers capture a fleeting, freeze-framed moment via their Temporary Printing Machine installations, the image presents itself, then fades into oblivion - never to be seen again.
As the blank canvas is studied by the viewer, meaning is pondered. Within moments, viewer and object converge as the viewer's likeness, as if by magic, is transferred onto the blank space.
initially feeling exhilaration at the thought of being in collaboration with the artist - the feeling soon dissolves - as the image, gradually fading from view, returns the canvas back to its original pristine state. Past and present coalesce in memory.

From rAndom International website:
"The installation questions both the traditional concept and content of the portrait as preserving memory through image making. Rather, it creates an elusive presence of entropy. A self-portrait now becomes a profoundly self-reflexive experience which then illuminates the poignancy of the lost moment. The piece follows an aesthetic of presence and erasure that rAndom has been developing over time through a variety of Temporary Printing Machine installations. A permanent piece has been installed at the BMW HQ in Munich, and different iterations have been shown in the V&A and Scope Art Fair in Miami Beach in 2006. In 2009, rAndom‘s ‘Study For A Mirror’ was accessioned into the permanent collection of the Victoria & Albert Museum, London.
‘Self Portrait’ has been developed with the generous support of Incubator, which is an alternative platform to initiate and develop new work. ‘Self Portrait’ is the first in a series of special projects that rAndom and Incubator are working on and was inaugurated at rAndom‘s Designer Of The Future exhibition at Design Miami / Basel 2010".

Tuesday, October 12, 2010

Michaël Harboun - The Living Kitchen

THE LIVING KITCHEN
Michaël Harboun
It begins with vision. Michaël Harboun, a student at Strate College, imagined an environment, namely a kitchen, fabricated out of programmable matter which has both digital and physical advantages. Mr. Harboun states, "Today our environment is populated with physical devices containing digital information. Taking the example of a Smartphone, it is composed of a physical, fixed object into which flows a changing continuity of information. The physical is static, the digital is dynamic. Now, let's imagine a world where physical objects would gain digital abilities - meaning one could change the shape of any object as one would change the contents of a Smartphone."
This technology is now being researched and developed at Carnegie Mellon University and referred to as "Claytronics" - where millions of minutely intelligent robots communicate with each other.
In this simulation of Michaël Harboun's, Living Kitchen, the user touches the wall; pushing, expanding and extruding here or there, to create a faucet, basin, cutting board or dish. 
Upon completion, each self-healing "object" is gently pushed back into place.
Fantasy today, reality tomorrow. The Living Kitchen will be on view at the Saint-Etienne Biennale-International Design 2010.

















Wednesday, October 6, 2010

Rene di Rosa: 1919-2010

RENE dI ROSA
From the press release:
On October 3, 2010, Rene di Rosa, Founder and visionary, passed away peacefully at age 91.
An inspiration for all of us, Rene lived life more fully than most, and achieved unconventional success in the worlds of art and wine. A passionate and omnivorous art collector, he became equally renowned for his famed Winery Lake vineyards and his engaged philanthropy. In 1960, he purchased 450 acres in the Carneros region of Napa and despite his city roots, embarked on a love affair with the land, becoming a leader in the fight to preserve the region's agriculture and open space.

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