Korea

Posted in Art, Behind the Scenes, Exhibitions and Installations

Korean Cooking, the Authentic Fusion Way

Korean cooking at the Getty

Getty chef Mayet Cristobal worked with volunteers from the Korean Cultural Center to create an authentic-fusion menu. More»

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Posted in Art, Behind the Scenes, Exhibitions and Installations, Prints and Drawings, Voices

Getty Voices: Looking East, Looking West

Stephanie and I (seated, far right) with colleagues at the National Museum of Korea, Seoul, in November 2011. Back row, standing: left to right: Lee Jae-jeong, Moon Dong Soo, Min Kil-hong. Front row, seated, left to right: Lee Won Bok, Burglind Jungmann, Stephanie Schrader, Jessie Park
Stephanie and I (seated, far right) with colleagues at the National Museum of Korea, Seoul, in November 2011. Back row, standing: left to right: Lee Jae-jeong, Moon Dong Soo, Min Kil-hong. Front row, seated, left to right: Lee Won Bok, Burglind Jungmann, Stephanie Schrader, Jessie Park

“Looking East” established a platform for international dialogue around art, history, and cultural exchange. More»

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Posted in Art, Exhibitions and Installations, J. Paul Getty Museum, Photographs, Film, and Video

Pointing East, Thinking West: Felice Beato’s Photographic View

Interior of the Sikh Temple with Marble Mosaic, Felice Beato (British, born Italy, 1832–1909), negative, 1858; print 1862. Printed by Henry Hering. The J. Paul Getty Museum, 84.XM.475.7

Whether he planted his tripod in India, China, Japan, Korea, or Burma, the Italian-born photographer Felice Beato always portrayed a country’s culture through a distinctly Western lens. The Museum’s current exhibition of his work, Felice Beato: A Photographer on the… 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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