John Gaughan

Posted in Behind the Scenes, Conservation, Sculpture and Decorative Arts

Art with an On-Off Switch: Restoring Stephan von Heune’s Tap Dancer

Tap Dancer by Stephan van Huene, with base panels removed to reveal components inside base

This is the first in a series of conservator’s reflections on artworks in Pacific Standard Time. Stephan van Huene is recognized for his acoustical sculptures—which he called “machines”—that combine movement and sound. With the flip of a switch, the sculpture… More»

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Posted in Behind the Scenes, Conservation, Exhibitions and Installations

How Do You Conserve a Dancing Sculpture? Magic.

tap_dancer
Collection of Nancy Reddin Kienholz. Artwork © Petra von Huene, Hamburg

Recently, we needed a little magic to get a sculpture in working order. Stephan von Huene’s Tap Dancer—which springs to life every half hour in the first room of our Crosscurrents exhibit—hadn’t danced since 2003, when it was on display… 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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