鯉躍龍門


Book Description

This book celebrates the most important collection of 17th-century Chinese porcelain in the world, assembled by the distinguished British diplomat Sir Michael Butler. His passion for porcelain is clearly reflected in the over eight hundred pieces he collected and lived with at his home and private museum in Dorset. The pots (as Sir Michael called them), many of extreme rarity or exquisite quality, give testimony to the incredible depth of knowledge he acquired over five decades and his outstanding contribution to research and education in this previously neglected field of study. This lavish and comprehensive collection covers most types of porcelain produced at Jingdezhen, in Jiangxi province, during the 17th century. The variety of the pieces carefully acquired by Sir Michael reflects the great innovative spirit of the highly skilled Jingdezhen potters and painters at a time when they were released from the controls of Imperial patronage, between the end of the reign of the Ming Emperor Wanli in 1620 and the re-establishment of the Imperial kilns by the Qing Emperor Kangxi in 1683. It is a study collection of porcelain unrivalled in its breath and rarity that demonstrates the stylistic and qualitative evolution which occurred in Chinese porcelain production during the 17th century. An introduction written by Katharine Butler tells the fascinating story of the circumstances that encouraged her father to acquire, collect and passionately study Chinese porcelain of the 17th century; how he found rare pieces with dates, interesting inscriptions, seal marksor narrative scenes; and how the collection and his scholarly publications came to be internationally renowned. The core of the book is composed of nine sections presenting the main categories of porcelains in the collection: Late Ming, High Transitional, Shunzhi, Early Kangxi, Mid-Late Kangxi, Monochromes and Famille Verte, as well as disputed pieces. Some of the highlights are the extremely rare High Transitional pieces painted only in overglaze enamels dating to the Chongzhen reign, c.1640-43; the first piece acquired by Sir Michael, a green enamel winepot, dating to the early Kangxi reign, c.1665-70; a group of rare dated Zhonghe Tang pieces painted in underglaze blue and red, and an early Kangxi basin finely painted in underglaze blue and red with a Master of the Rocks landscape, dating to c.1670-75. Leaping the Dragon Gate refers to the symbolic metamorphosis from a humble carp to a mighty dragon - the most powerful of the Four Divine Creatures - that a student would undergo on succeeding in the Jinshi or Imperial civil service examinations. Passing these examinations required years, sometimes decades, of enormous effort to acquire the requisite educational merit and success was very rare. It is a worthy metaphor for Sir Michael's scholarly achievement. This 384-page book with over 600 colour illustrations is a catalogue raisonné of almost his entire 17th century porcelain collection, including many previously unpublished pieces. In the spirit of keeping the family legacy of acquisition and scholarship alive, the authors have included a few important, recently purchased pieces and also have revised and expanded the list of all known dated pieces of 17th Century Chinese porcelain in the world that Sir Michael compiled in his 1992 USA exhibition catalogue.




Important Fine Art Auction


Book Description













Monument Avenue


Book Description




The Secret History of the First U.S. Mint


Book Description

Frank H. Stewart is both the hero and the villain in this remarkable tale ripped from the headlines of early 20th century Philadelphia. He was a high school dropout who wrote the definitive history of our nation's first coin factory. He was no art connoisseur, and yet he commissioned unforgettable paintings of the first U.S. Mint, by famous artists. A poor boy made good, Stewart bought the old Mint, labored to preserve it, and failed in the most dramatic way possible. Could his later acts of commemoration redeem his failures in preservation? The Secret History of the First U.S. Mint tells, for the first time, the full story of the paradoxical Frank H. Stewart and his self-appointed life's mission to celebrate an irreplaceable slice of our nations heritage. It is a tour-de-force work of scholarship that sets straight long misunderstood Mint history. This groundbreaking new book by award winning authors Joel Orosz and Leonard Augsburger is filled with dozens of sketches, paintings, and photographs of the first Mint that have been preserved in archival collections for decades, and have not been seen by living




Toys [braille]


Book Description




The Sociology of Food


Book Description

A classic text about the social study of food, this is the first English language edition of Jean-Pierre Poulain's seminal work. Tracing the history of food scholarship, The Sociology of Food provides an overview of sociological theory and its relevance to the field of food. Divided into two parts, Poulain begins by exploring the continuities and changes in the modern diet. From the effect of globalization on food production and supply, to evolving cultural responses to food – including cooking and eating practices, the management of consumer anxieties, and concerns over obesity and the medicalization of food – the first part examines how changing food practices have shaped and are shaped by wider social trends. The second part provides an overview of the emergence of food as an academic focus for sociologists and anthropologists. Revealing the obstacles that lay in the way of this new field of study, Poulain shows how the discipline was first established and explains its development over the last forty years. Destined to become a key text for students and scholars, The Sociology of Food makes a major contribution to food studies and sociology. This edition features a brand new chapter focusing on the development of food studies in the English-speaking world and a preface, specifically written for the edition.




Steak


Book Description

The definitive book on steak has never been written-until now "Of all the meats, only one merits its own structure. There is no such place as a lamb house or a pork house, but even a small town can have a steak house." So begins Mark Schatzker's ultimate carnivorous quest. Fed up with one too many mediocre steaks, the intrepid journalist set out to track down, define, and eat the perfect specimen. His journey takes him to all the legendary sites of steak excellence-Texas, France, Scotland, Italy, Japan, Argentina, and Idaho's Pahsimeroi Valley-where he discovers the lunatic lengths steak lovers will go to consume the perfect cut. After contemplating the merits of Black Angus, Kobe, Chianina, and the prehistoric aurochs-a breed revived by the Nazis after four hundred years of extinction-Schatzker adopts his own heifer, fattens her on fruit, acorns, and Persian walnuts, and then grapples with ambivalence when this near-pet appears on his plate. Reminiscent of both Bill Bryson's and Bill Buford's writing, Steak is a warm, humorous, and wide-ranging read that introduces a wonderful new travel and food writer to the common table.