About: Heather Ogg

As general manager of food services at the Getty Center and the Getty Villa, I have the opportunity to blend my passions for food and art on a daily basis. I spent my younger years studying European art history in Switzerland. I started at the Villa six years ago and have loved creating culinary experiences for our visitors at both sites.

Posts by Heather

Posted in Behind the Scenes, Exhibitions and Installations

“Paris: Life & Luxury”—In Culinary Form

Mayet Cristobal in the kitchen of the Restaurant at the Getty Center

Paris in the mid-18th century was a time of invention in the culinary arts. Food was an integral part of the fashion and culture of this bustling city. Haute cuisine has its foundations in this time and place. So for… More»

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      gettypubs:

      ULTRAMARINE

      The vibrant blue in the above image of Saint George and the Dragon (Master of Buillebert de Mets, about 1450-55) still looks remarkably vivid to modern eyes, but to medieval readers it wouldn’t have just looked eye-catching—it would have looked expensive. Why? Because this particular blue pigment (ultramarine) required lapis lazuli, like the carved stone above (Roman, second century AD). For centuries all lapis was sourced from a single mountain range in Afghanistan, meaning that a French medieval manuscript with the color required a lot of financial resources! 

      For more on ultramarine and other shades of blue, check out The Brilliant History of Color in Art.

      Both objects are from the collection of the J. Paul Getty Museum.

      11/24/14

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