Film/Video

Posted in Behind the Scenes, J. Paul Getty Museum, Photographs, Film, and Video

Herb Ritts, A New Documentary

Paul Martineau / still frame from Herb Ritts documentary

A 12-minute film on Herb Ritts was just released to complement the exhibition Herb Ritts: L.A. Style, newly extended through September 2. Here the film’s director reflects on getting to know the artist, who died in 2002, through extensive interviews… More»

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Posted in Art, Exhibitions and Installations, J. Paul Getty Museum, Manuscripts and Books

To Hell and Back: Dante’s Inferno in Art and Film

Filipo Argenti receiving his eternal torments in the River Styx (courtesy ©2007, Dante Film, LLC)

UPDATE: The screening of the 1911 film L’Inferno, scheduled for Saturday, June 23, at 3:00 p.m., has been cancelled. We apologize for the inconvenience. The other two films will screen as planned. The Museum’s Department of Manuscripts recently opened the… More»

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Posted in Behind the Scenes, Getty Villa, Photographs, Film, and Video

Unpixelated: Luther Gerlach Makes Photographs Like It’s 1851

unpixelated

There are digital photographers. And then there’s Luther Gerlach. In the time it took you to read that last paragraph, you could have snapped six digital photos. It would take Luther half a day to make that many images—on a… More»

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Posted in Exhibitions and Installations, Paintings

Thumbs Up or Thumbs Down? Looking at Gérôme’s “Pollice Verso”

Pollice Verso: Detail of vestal virgins in the stands / Gerome

Visitors are captivated by The Spectacular Art of Jean-Léon Gérôme.  I met a couple from Miami who were so intrigued by a review of the exhibition in The Art Newspaper that they decided to fly to L.A. to see it. … More»

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      gettypubs:

      Thanksgiving is almost upon us! Here is an ancient poultry recipe, in case your turkey recipe is looking a little less than exciting. 

      From The Classical Cookbook, a recipe for stuffed chicken from Apicius:

      Stuffed Chicken. Draw the chicken from the neck. Crush pepper lovage, ginger, chopped meat, boiled emmer; crush boiled brain, break eggs in, and work into a smooth mixture. Blend with fish sauce and add a little oil, whole peppercorns, plenty of pine kernels. Make up into a stuffing and stuff the chicken (or suckling pig), so that a little room is left. You can do the same with a capon. Cook, discarding the bones.  

      Wine cup with a rooster, attributed to the Tleson Painter, Greek, Athens about 540 BC, terracotta. 

      If you want boiled brain in your stuffing this Thanksgiving.

      11/25/14

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