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Annual Report 2018–2019 Artmuseum.Princeton.Edu
Image Credits Kristina Giasi 3, 13–15, 20, 23–26, 28, 31–38, 40, 45, 48–50, 77–81, 83–86, 88, 90–95, 97, 99 Emile Askey Cover, 1, 2, 5–8, 39, 41, 42, 44, 60, 62, 63, 65–67, 72 Lauren Larsen 11, 16, 22 Alan Huo 17 Ans Narwaz 18, 19, 89 Intersection 21 Greg Heins 29 Jeffrey Evans4, 10, 43, 47, 51 (detail), 53–57, 59, 61, 69, 73, 75 Ralph Koch 52 Christopher Gardner 58 James Prinz Photography 76 Cara Bramson 82, 87 Laura Pedrick 96, 98 Bruce M. White 74 Martin Senn 71 2 Keith Haring, American, 1958–1990. Dog, 1983. Enamel paint on incised wood. The Schorr Family Collection / © The Keith Haring Foundation 4 Frank Stella, American, born 1936. Had Gadya: Front Cover, 1984. Hand-coloring and hand-cut collage with lithograph, linocut, and screenprint. Collection of Preston H. Haskell, Class of 1960 / © 2017 Frank Stella / Artists Rights Society (ARS), New York 12 Paul Wyse, Canadian, born United States, born 1970, after a photograph by Timothy Greenfield-Sanders, American, born 1952. Toni Morrison (aka Chloe Anthony Wofford), 2017. Oil on canvas. Princeton University / © Paul Wyse 43 Sally Mann, American, born 1951. Under Blueberry Hill, 1991. Gelatin silver print. Museum purchase, Philip F. Maritz, Class of 1983, Photography Acquisitions Fund 2016-46 / © Sally Mann, Courtesy of Gagosian Gallery © Helen Frankenthaler Foundation 9, 46, 68, 70 © Taiye Idahor 47 © Titus Kaphar 58 © The Estate of Diane Arbus LLC 59 © Jeff Whetstone 61 © Vesna Pavlovic´ 62 © David Hockney 64 © The Henry Moore Foundation / Artists Rights Society (ARS), New York 65 © Mary Lee Bendolph / Artist Rights Society (ARS), New York 67 © Susan Point 69 © 1973 Charles White Archive 71 © Zilia Sánchez 73 The paper is Opus 100 lb. -
List of Works October 6 — November 29, 2020 Heiseikan, Tokyo National Museum
List of Works Organizers : Tokyo National Museum, The Yomiuri Shimbun, Agency for Cultural Affairs With the Special Sponsorship of : Canon Inc., East Japan Railway Company, JAPAN TOBACCO INC., Mitsui Fudosan Co., Ltd., MITSUBISHI ESTATE CO., LTD., Meiji Holdings Co., Ltd. With the Sponsorship of : October 6 — November 29, 2020 SHIMIZU CORPORATION, Takashimaya Co., Ltd., TAKENAKA CORPORATION, Sumitomo Mitsui Banking Corporation, Mitsubishi Corporation Heiseikan, Tokyo National Museum With the Cooperation of : Aioi Nissay Dowa Insurance Co., Ltd. Notes • The arrangement of works in the galleries differs from the catalogue section structure. • The same artwork numbers are used in both the catalogue and the galleries, but the works are not displayed in numerical order. • The following – symbols indicate that object’s respective section. Momoyama Essence: Art for Unifying Figures A Century of Change: Muromachi to Edo Momoyama Prelude: Warring States Aesthetics Making Tea: Chanoyu from Rikyū to Oribe Mature Momoyama: From Splendid to Stylish Equipping a General: Arms and Armor Towards Peace: Art for a New Shogunal Era • Key to symbols on illustrations: ◉ = National Treasure, ◎ = Important Cultural Property. • Some artworks may be rotated during the exhibition period. Exhibition lineup may change as circumstances require. • Works are on view throughout the exhibition period unless otherwise indicated. The rotation schedule is as follows. ① 10 / 6 (Tue.) – 11 (Sun.) ② 10 / 13 (Tue.) – 18 (Sun.) ③ 10 / 20 (Tue.) – 25 (Sun.) ④ 10 / 27 (Tue.) – 11 / 1 (Sun.) ⑤ 11 / 3 (Tue.) – 8 (Sun.) ⑥ 11 / 10 (Tue.) – 15 (Sun.) ⑦ 11 / 17 (Tue.) – 23 (Mon.) ⑧ 11 / 25 (Wed.) – 29 (Sun.) ― * The floor plan shows the 1st period’s gallery arrangement. -
Japan Ese Pottery Being a Native Report with an Introduction And
S OUTH KENSINGTON MUSEUM ART HANDBOOK JAPANESE POTTERY J A PA N E S E POTT E RY BE IN G A N ATIV E REPORT WITH A N I NTROD U CTION A N D C ATA LOGU E w R N M A . P. A U GUS T US F A KS , . , S A . WITH I LLUSTRATI O N S AN D MARKS ” ’ ‘ ' P ublic/zed f or 1113 Commz z fee of Counc il on E duc alz on BY L . LOND ON : C HA PMA N A N D HA LL, D F . M . E V N S A N D c o . L I M IT E D C RYS T L P L CE A , , A A A , CON TEN TS . H isto ry Tec hnique S hapes and uses o f vases Dec o rati on Marks REPORT A N D CATA LOGU E A nc ient wares Karatsu ware Seto ware Xi- Seto ware Shin o ware Ge m pin ware Oribe ware S eto - Suke ware Seto - Kuro ware I nu- yam a ware Mi no ware Bizen ware vi jA P A N E S E P OTTE R Y. hi araki 0 0 S g ware 0 I ga ware Tamba ware Shito to ware Zeze A sahi ware Takatori ware Hagi ware Matsum o to ware idsum o ware Fujxna ware A kahada ware Minato ware Yanagawa ware T oyo - ura ware Raku ware Ohi ware H oraku ware [A sakusa] Raku ware [To kio] Raku ware [Osaka] Raku ware [Dfihac hi] Raku ware Fushimiware I mado ware Ki6to ( S aikiyo ) fac tories N inseiware A wata ware Kenz an ware Kiyom idz u ware Ye iraku ware O to ware N T T CO E N S . -
Sakana Sushi & Asian Bistro
SAKANA ENTREES Served w. white rice Substitute Brown Rice $1 / Fried Rice $5 TEL: 952.476.7000 683 Lake Street E. Black Pepper Garlic Curry (GF) Sauteed broccoli, onion, bell pepper in butter pepper garlic soy Sauteed w. onion, bell pepper, broccoli, carrot, and snow peas. SAKANA Wayzata, MN 55391 Chicken 18/ Shrimp 21/ Beef 21 Tofu 17/ Chicken 18/ Shrimp 21/ Tenderloin 22 SUSHI & ASIAN BISTRO www.sakanamn.com Broccoli with Thai Peanut (GF) Chicken 18/ Shrimp 21/ Beef 22 Sauteed choice vegetable of meat w. onion, zucchini, pepper, asparagus. Cashew With Chicken 18/ Shrimp 21/ Beef 22 Sauteed choice of meat w. mixed vegetable and roasted cashews stir SAKANA SUSHI BAR LUNCH SPECIAL fried in chef’s special sweet chili sauce. Teriyaki (GF) 11am - 2:30pm Chicken 18/ Shrimp 21/ Beef 22 served with a side of homemade teriyaki sauce and steamed vegeta- All sushi lunches served with choice of miso soup or house salad bles. Extra Charge for Substitutions Spicy Kung Pao Chicken 18/ Shrimp 21/ Salmon 22 Sauteed choice of meat tossed w. asparagus, bell pepper, onion and peanuts in a house spicy kung pao sauce. Triple Green (GF) Broccoli, asparagus and snow pea w. all white meat chicken in Chinese Sushi Lunch 18 Sushi & Sashimi Combo Lunch 20 Chicken 18/ Shrimp 21/ Beef 22 Chef choice of 6 pcs assorted nigiri sushi Chef choice of 4 nigiri & 6 pcs sashimi ginger brown sauce. with spicy tuna roll and spicy salmon roll Kobe Style Chicken 18/ Shrimp 21/ Beef 22 Stir-fried choice of meat tossed w. -
Amazing Complete Wedding Packages
DINING GUIDE Anthony’s Italian Kitchen, offers home- made Italian cooking using the freshest ingredients, featuring favorites such as pizza, pasta,and sandwiches. Voted “Best in Port- land” for three years. Dine-in and catering services on offer. Beer and wine available. Open 11-8 Mon. through Sat. 151 Middle St #5, Portland; and new location Cumberland County Courthouse, 205 Newbury St. antho- nysitaliankitchen.com, 774-8668. Barnacle Billy’s, known for luxury lobster, steamed clams, large lusty drinks, barbecued chicken, homemade clam chowder & of course, the lobster roll & lobster stew. Features extensive indoor & sundeck seating where guests can enjoy both the beauty of the harbor & the ocean beyond. Perkins Cove, Ogunquit, 646-5575, barnbilly.com Bruno’s Voted Portland’s Best Italian Restaurant by Market Surveys of America, Bruno’s offers a delicious variety of classic Italian, American, and seafood dishes–and they make all of their pasta in-house. Great sandwiches, pizza, calzones, soups, chowders, and salads. Enjoy lunch or dinner ItalIan HerItage Center in the dining room or the Tavern. Casual dining at its best. 33 Allen Ave., 878-9511. EST. 1953 Bull Feeney’s Authentic Irish pub & restaurant, serving delicious from-scratch sandwiches, steaks, seafood & hearty Irish fare, pouring local craft & premium We Specialize in ... imported brews, as well as Maine’s most extensive selection of single malt Scotch Amazing Complete & Irish whiskeys. Live music five nights. Open 7 days, 11:30 a.m.-1 a.m. Kitchen closes at 10 p.m. 375 Fore St., Old Port, Wedding Packages 773-7210, bullfeeneys.com. DiMillo’s Now through December, relax Rooms Accomodate and enjoy Head Chef Melissa Bouchard’s masterful creations. -
Piese De Artă Decorativă Japoneză Din Colecţia Muzeului Ţării Crișurilor
Piese de artă decorativă japoneză din Colecţia Muzeului Ţării Crișurilor și colecţiile particulare din Oradea TAMÁS Alice* Japanese decorative art pieces from the collections of Criş County Museum and private properties in Oradea - Abstract - The history of japanese pottery reveled the evolution of ceramic arts styles and technics and also the activities of many masters, craftsmans, artists by the different periods of Japan history like Jomon (8000B.C.- 300B.C.), Yayoi (300B.C.-300A.D.), Kofun (300A.D.- 710A.D.), Nara (710-794), Heian (794-1192), Kamakura (1192-1333), Muromachi (1333- 1573), Momoyama (1573-1603), Edo(1603-1868), Meiji (1868-1912), Taisho (1912-1926) and Showa (1926-1988). The most beautiful Satsuma pottery that found in the collections of the Criș County Museum and private properties in Oradea, was made in Meiji periode, for the occidental art consumers and described historical scenes, that was painted with many technics like underglase, overglase, Moriaje (rice) Keywords: Japanese pottery, tradition, industry, Satsuma, art styles, În urma investigaţiilor arheologice şi a datării cu carbon radioactiv s-a ajuns la concluzia că arhipeleagul japonez, cândva parte din continentul eurasiatic a fost locuit din Pleistocen (Era glaciară), uneltele din piatră găsite datând dinainte de 30.000 î. Hr., iar meș- teșugul și arta ceramicii se practica de mai bine de 12.000 de ani. Istoria culturii și civilizaţiei din arhipeleagul Japonez cunoaște o împărţire pe perioade. Urmărind perioadele istorice din cele mai vechi timpuri și până azi se poate constata o evoluţie a spiritualităţii, a mentalităţilor precum și a diverselor tehnici de execuţie a ceramicii japoneze, având perioade incipiente, de apogeu și declin de-a lungul timpului. -
Recipe Books in North America
Greetings How have Japanese foods changed between generations of Nikkei since they first arrived in their adopted countries from Japan? On behalf of the Kikkoman Institute for International Food Culture (KIIFC), Mr. Shigeru Kojima of the Advanced Research Center for Human Sciences, Waseda University, set out to answer this question. From 2015 to 2018, Mr. Kojima investigated recipe books and conducted interviews in areas populated by Japanese immigrants, particularly in Brazil and North American, including Hawaii. His research results on Brazil were published in 2017 in Food Culture No. 27. In this continuation of the series, he focuses on North America. With the long history of Japanese immigration to North America, as well as Nikkei internments during WWII, the researcher had some concerns as to how many recipe books could be collected. Thanks to Mr. Kojima’s two intensive research trips, the results were better than expected. At a time of increasing digitization in publishing, we believe this research is both timely and a great aid in preserving historical materials. We expect these accumulated historical materials will be utilized for other research in the future. The KIIFC will continue to promote activities that help the public gain a deeper understanding of diverse cultures through the exploration of food culture. CONTENTS Feature Recipe Books in North America 3 Introduction Recipe Books Published by Buddhist Associations and Other Religious Groups 10 Recipe Books Published by Nikkei Associations (Excluding Religious Associations) 13 Mobile Kitchen Recipe Books 15 Recipe Books Published by Public Markets and Others 17 Books of Japanese Recipes as Ethnic Cuisine 20 Recipe Books as Handbooks for Living in Different Cultures 21 Hand-written Recipe Books 22 Summary Shigeru Kojima A research fellow at the Advanced Research Center for Human Sciences, Waseda University, Shigeru Kojima was born in Sanjo City, Niigata Prefecture. -
NYE Menu 2015-TENKAI
NEW YEARS EVE 2015 Thursday 31st December 2015 TENKAI JAPANESE RESTAURANT BUFFET MENU JAPANESE SOUP KAMA JIRU (salmon head miso soup) COLD DISHES YASAI NIBITASHI (marinated boiled spinach with soya sauce ) TOMATO SALAD (sliced tomato with onion dressing) HIYASHI SOBA (cold Japanese soba noodles) NASU MISO (deep fried egg plant mixed with vegetables & miso sauce) POTATO SALAD ( potato mixed with vegetables & Japanese mayonnaise) TUNA SALAD (poached tuna mixed with vegetables & Japanese mayonnaise) NOODLES SALAD (cold Japanese udon salad) KAISEN SUNOMONO (marinated seafoods & seaweed with sweet sour sauce) SPICY TUNA SALAD (fresh tuna mixed with seaweed, vegetables & chili mayonnaise sauce) NIGIRISUSHI TUNA, SALMON, SNAPPER, PRAWN, TAMAGO, SQUID SUSHI ROLL TUNA, SALMON, CRAB CAKE, TAMAGO, CUCUMBER, AVOCADO, TUNA SALAD, SALMON SALAD, FUTOMAKI, CHICKEN TERIYAKI SASHIMI TUNA, SALMON, SNAPPER TEPPANYAKI BEEF RIB EYE, LAMB LEG, OX TOUNGE, US PORK RIB, CHICKEN, PRAWN, COD(GINDARA), SLIPPER LOBSTER , LOBSTER MEDALLION,ONION, ZUCCHINI TEMPURA PRAWN, COD(GINDARA), SOFT SHELL CRAB, WHITE BAIT FISH, ONION, CARROT, GREEN BEAN KUSHI YAKI CHICKEN , CHICKEN DUMPLING,(Japanese grilled skewers) PRAWN, BABY OCTPUS, SQUID *Items are subject to change without prior notice due to market conditions NEW YEARS EVE 2015 Thursday 31st December 2015 TENKAI JAPANESE RESTAURANT BUFFET MENU CHAFING DISHES CHICKEN KATSU (crumbed chicken cutlet with plum sauce) NIKUJAGA (sliced beef sirloin with sweet soya sauce) PORK SPARE RIBS (pork ribs with Japanese Rib sauce) YAKI -
PDF Download Japanese Export Ceramics: 1860-1920 Ebook, Epub
JAPANESE EXPORT CERAMICS: 1860-1920 PDF, EPUB, EBOOK Nancy N. Schiffer | 224 pages | 01 Mar 2000 | Schiffer Publishing Ltd | 9780764310430 | English | Atglen, United States Japanese Export Ceramics: 1860-1920 PDF Book Fine Satsuma porcelain with distinctive crackle. All items are well packaged- I make the assumption that gorillas may handle them at some point along the way. Please keep in mind, most of our items are over years old and normal age should be expected. Repairs, or signs or normal use. Creamy or off-white and sometime beige appearance. There is some wear to the. As the goma melts, it becomes a substance that looks like a flowing glassy glaze, which is called "tamadare" egg dripping. All shipments are made via Israeli Post registered airmail. Sort by highest price first. And my hours upon hours of research has found nothing close! Pottery coated with the white glaze of rice straw ash are known as Madara Karatsu. Firing the iron-rich soil at high temperatures, creates a pottery featuring a rustic and rugged finish. She was an avid collector of Japanese antiques and woodblocks. Extra Notes The figure wearing long elaborate robes is seated in front of a banana plant and tree with his accoutrements gathered around him. Sort by newest results first. The signature I have unable to track down. However, the kiln was not managed well and ended up being consigned by the domain to private management. The discovery of white clay was an extremely important event for Shiro Satsuma, which exclusively relied on precious Korean white clay. Olive Green In the late edo period, enamel coating technique was imported from China. -
Sen Sakana Is a Non-Tipping Restaurant. Genuine Hospitality
SEN SAKANA IS A NON-TIPPING RESTAURANT. GENUINE HOSPITALITY. n the 1850’s Japanese immigrants traveled to Peru to work on railroads, sugar plantations, and other agriculture jobs. They Ifound a new home and gave Peru the rigor of their cuisine… orderly, intricate, and delicate. The Japanese and Peruvians shared the flavors and practices of their cultures, creating a new style of food: Nikkei Cuisine. Nikkei is an intense intercultural exchange, expressing the diversity of flavors born from the union of two age-old civilizations. It is a cuisine whose identity is constantly being redefined and enriched, making it an exciting one to work with. The name Sen Sakana – Japanese for “one thousand fish” – refers to the 1,000 different species that are said to swim in the waters off Peru. We invite you to taste our recipes, engage with our team, and explore the culinary romance of Japan and Peru. Ari Gato and Gracias, Mina Newman Taku Nagai Sang Hyun Lee NIKKEI EXPERIENCE A Collection of Our Signatures per Person for the Table 125 SEN SAKANA IS A NON-TIPPING RESTAURANT. GENUINE HOSPITALITY. SMALL PLATES COLD HOUSE CRAFTED TOFU 14 HARUMAKI 16 Bonito Flakes, Dashi Amarillo, Ikura, Spicy Tuna, Yuzu Scallop, Guacamole, Oba, Avocado Micro Oba, Crispy Spring Roll Skin YAMITSUKI “ADDICTIVE” CUCUMBER 9 CAUSA “ONIGIRI” 15 Shio Kombu, Aji Amarillo Sauce, Yellow and Purple Potato Causa, Spicy Salmon, Crispy Quinoa, Sesame Seed Spicy Crab, Ikura, Nikkei Furikake BABY ARUGULA AND ONION SALAD 15 TRICOLOR QUINOA 16 Cilantro, Bonito Flakes, Cancha, Nori, Razor -
Mikawachi Pottery Centre
MIKAWACHI POTTERY CENTRE Visitors’ Guide ●Mikawachi Ware – Highlights and Main Features Underglaze Blue ─ Underglaze Blue … 02 Skilful detail and shading Chinese Children … 04 create naturalistic images Openwork Carving … 06 Hand-forming … 08 Mikawachi Ware - … 09 Hand crafted chrysanthemums Highlights Relief work … 10 and Eggshell porcelain … 11 Main Features ● A Walkerʼs guide to the pottery studios e History of Mikawachi Ware … 12 Glossary and Tools … 16 Scenes from the Workshop, 19th – 20th century … 18 Festivals at Mikawachi Pottery ʻOkunchiʼ … 20 Hamazen Festival /The Ceramics Fair … 21 Visitorsʼ Map Overview, Kihara, Enaga … 22 Mikawachi … 24 Mikawachi-things to See and Learn … 23 Transport Access to Mikawachi … 26 ʻDamiʼ – inlling with cobalt blue is is a technique of painting indigo-coloured de- Underglaze blue work at Mikawachi is described signs onto a white bisque ground using a brush as being “just like a painting”. When making images soaked in cobalt blue pigment called gosu. e pro- on pottery, abbreviations and changes occur natural- cess of painting the outl9 of motifs onto biscuit-red ly as the artist repeats the same motif many times pieces and adding colour is called etsuke. Filling in over – it becomes stylised and settles into an estab- the outlined areas with cobalt blue dye is specically lished ʻpatternʼ. At Mikawachi, however, the painted known as dami. e pot is turned on its side, and a designs do not pass through this transformation; special dami brush steeped in gosu is used to drip the they are painted just as a two-dimensional work, coloured pigment so it soaks into the horizontal sur- brushstroke by brushstroke. -
Onda Yaki: Japanese Folk Ceramics
ONDA YAKI: JAPANESE FOLK CERAMICS PUCKER GALLERY • BOSTON The Ceramic Art of Onda By Andrew L.Maske n 1927,the Japanese folk art theorist Yanagi Sôetsu entered kiln marks until well into the twentieth century. Adding to the a ceramics shop in the town of Kurume in central Kyushu problem of identification is the fact that it is extremely difficult Island. Scanning the stock, he was surprised to find wares to distinguish between early Onda wares and their cousins which,although apparently new,displayed characteristics of created at nearby Koishiwara. Moreover, because of the small old handmade pieces dating from the pre-industrial Japan amount of usable land in Sarayama,homes and kilns have had to I be rebuilt on top of their earlier predecessors, making archaeo- of decades earlier. Confirming that the pieces were indeed of contemporary manufacture,Yanagi asked the source of the solid, logical investigation of earlier production impossible. subdued tableware.He was told that they came from a village near the town of Hita, in Oita prefecture, about fifty miles away. Eager There are, however, a few surviving pieces that do seem to be to document another example of surviving traditional craft,Yanagi Onda ware of the pre-modern period. Almost exclusively jars, immediately decided to visit the birthplace of the pieces,a potting these wares bear inscriptions dating from the first half of the community called Onda Sarayama. What he found there con- nineteenth century. Although none of the pieces are inscribed firmed his ideas about the traditional nature of ceramic produc- with the name Onda, these rare examples are generally formed tion required to create the items he saw in the shop.The account of relatively fine, grayish-brown clay, and covered in a brown or Yanagi Sôetsu wrote on his experience, Hita no Sarayama,ushered black glaze.