Monir Farmanfarmaian Talks Art

WWD

NEW YORK — Above the buzz of tool-wielding contractors installing two floors’ worth of her artwork at the Guggenheim Museum on Monday morning, even Iranian artist Monir Shahroudy Farmanfarmaian had to ask, “Did I do that all?”

An understandable reaction considering the 91-year-old was taking in her first major U.S. museum show. When her “Infinite Possibility. Mirror Works and Drawings, 1974-2014” exhibition bows Wednesday, museumgoers will get a kaleidoscopic look at one of the more involved, yet untold stories in the modern art world.

When the outbreak of World War II derailed Farmanfarmaian’s plans to study in Paris, the artist wound up in New York — a decision by default that turned out to be a formative one. After studying at Parsons School of Design and Cornell University, she later worked as a Bonwit Teller fashion illustrator with her picnic-loving pal Andy Warhol and became ensconced in the influential New…

View original post 1,690 more words

Japan’s first ‘curry rice’ recipe?

Although it may not rank in gastronomic terms with such delicacies as sushi, sashimi or Kobe beef, “curry rice” (karē raisu カレーライス) is one of Japan’s most popular dishes and favourite comfort foods. Arguably it has more in common with the 19th century versions of curry served on Royal Navy ships than with original Indian cuisine, and the sauce has a thick, viscous consistency.1 Initially a foreign import, it has become an integral part of Japanese food culture and been adapted and developed in a typical example of Wayō setchū 和洋折衷 – the blending of Japanese and Western influences. Curry rice can be eaten in a wide variety of forms, among the most popular being katsu karē (curry with a breaded pork cutlet on top) and karē don (thickened curry sauce served on top of a bowl of rice). Nowadays in Japan, curry restaurants are found everywhere and a bewildering array of curry sauce mixes and pre-packed curries fill supermarket shelves.
– See more at: http://britishlibrary.typepad.co.uk/asian-and-african/2015/03/japans-first-curry-rice-recipe.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+asian-and-african+%28Asia+and+Africa%29#sthash.hEBjfJxK.dpuf