17 matchs for julie:
guess ive moved on to joseph losey having watched the go-between on amazon prime and queued up accident and the servant. was unfamiliar with it and those other two though ive seen modesty blaise! not a lot happens but it was fairly engaging, a snapshot of the idle rich in late victorian england through the eyes of the outsider child. pretty understated throughout. theres very little in the way of dramatic set pieces where characters are confronted with their misdeeds. i completely missed a major plot point because it was presented as practically an afterthought. whats somewhat unique is we see the child 50 years on and what sort of impact it had on his psyche. seems like a movie critics appreciated more than audiences. also, julie christie in period costume in never a bad thing.
2732: Steve DiBenedetto
Novelty Mapping Picnic
Sifter
2010-2016
Oil on Linen
28.5 x 21.5 inches
72.39 x 54.61 centimeters
Cherry and Martin is proud to present a solo exhibition of new, densely layered oil-on-canvas paintings by Steve DiBenedetto.
Steve DiBenedetto’s intensely worked canvases explore painting in the Post Modern world. His process, a sometimes-combative approach that can last many years, has a ferocity to it. DiBenedetto’s paintings drip with energy and the liquid materiality of oil and pigment. They ram together pattern, line, color and imagery with seemingly both abandon and calculated intent.
DiBenedetto speaks of his work as a very compressed expressionism: a meticulous, yet agitated kind of painting. In his work, boundaries become uncertain. Multiple layers of paint create hallucinogenic scenes held together by webs and tendrils. DiBenedetto’s encrusted surfaces display a fascination with assertive color; they organically merge surface and structure into a sometimes plaintive, sometimes exuberant whole.
Critics have described DiBenedetto’s works as depicting invented, science fiction-infused environments, which grapple with the overwhelming abundance of information now present in our lives. Other critics, like New York Times-writer Martha Schwendener, have described DiBenedetto’s work as truly “phenomenal,” placing it in a context with that of artists like Philip Guston. Schwendener adds that as artworks, “The paintings’ layered and distressed surfaces lends them an aura of history and authority, like archaeological objects.”
DiBenedetto’s recent solo exhibition at the Aldrich Contemporary Art Museum (Ridgefield, CT) interspersed texts by writers like J. G. Ballard, Thomas Pynchon and William Blake alongside his paintings. One area held a collection of ephemera — works on paper, photographs, books, album covers and other materials — culled from the artist’s studio. As an artist who has revitalized the landscape of contemporary painting, DiBenedetto’s work was included in the major exhibition, “Remote Viewing: Invented Worlds in Recent Painting and Drawing,” (2005, Whitney Museum of American Art, New York, NY). The show was curated by Elisabeth Sussman, and placed DiBenedetto’s work alongside friends and peers like Franz Ackermann, Carroll Dunham, Julie Mehretu, Matthew Ritchie, Alexander Ross, and Terry Winters.
Steve DIBENEDETTO’s most recent solo exhibition, “Evidence of Everything,” was at the Aldrich Contemporary Art Museum (Ridgefield, CT) from November 2015 through April 2016. DiBenedetto’s work has been included in such solo and group museum exhibitions as “Remote Viewing” Whitney Museum of American Art (New York, NY); “Curious Crystals of Unusual Purity” PS1 Contemporary Art Center (Long Island City, NY); “Le Consortium Collection” Centre Georges Pompidou (Paris, France); “Slow Art” PS1 Contemporary Art Center (Long Island City, NY); “Embracing Modernism: Ten Years of Drawings Acquisitions” Morgan Library & Museum (New York, NY); “Portrait de l’artiste en motocycliste,” MAGASIN-Centre National d’art Contemporain de Grenoble (Grenoble, France); “Einfach Kunst, Sammlung Rolf Ricke” Neuen Museum (Nurnberg, Germany); “Sieben New Yorker Maler” Kunstverein Museum Schloss Morsbroich (Leverkusen, Germany); “Nachtschattengewaschse-The Nightshade Family” Museum Fridericianum (Kassel, Germany); “Inaugural Exhibition” Museum of Contemporary Art (Geneva, Switzerland). DiBenedetto’s work is included in such public collections as Museum of Fine Arts (Boston, MA); Museum of Modern Art (New York, NY); and Whitney Museum of American Art (New York, NY). DiBenedetto lives and works in New York.
Cherry and Martin’s 2732 space is open Tuesday - Saturday 11am-5pm and by appointment. For images or more information please contact the gallery at 310-559-0100, or email info@cherryandmartin.com.
working my way through far from a madding crowd. also recently dvred shampoo so im officially having a julie christie moment.
l'avventura
juliet of the spirits
l'eclisse
spirit of the beehive
viridiana
les enfants du paradis
life and death of colonel blimp
nights of cabiria
Ramp ALERT: Ramps Now On Menus Across Town
For the love of God, the long wait is over. The ramps have arrived, per Little Giant's Julie Taras Wallach:
"A sure sign of spring! Little Giant receives it's first shipment of ramps this afternoon...20 pounds total. We'll be featuring ramps all season and the spring menu debuts Monday!"
For those of you wanting to try an egg yolk ravioli, they're very easy. Marcella Hazan recommends a cup of flour and two eggs to make a pasta dough, mixed and kneaded till it's satiny, about ten minutes. While it's resting in plastic wrap in the fridge, mix into a cup of ricotta, citrus zest (any kind you like, lemon and orange are great, maybe a little juice), black pepper, espelette if you have it, some chives or minced shallot if you have it, kosher salt (and taste it for to make sure it's delicious). Make a pillow on the pasta for the yolk, put a little cheese on top to protect the yolk, and fold the pasta over it, using water or egg wash to seal the pasta. Boil gently for a few minutes and serve with a brown butter and some julienned parsley. The yellow ooze is worth the effort.
from ruhlman
and on the other end of the pop culture scale (or at least in my visual spectrum) futurama returns with a new movie on comedy central sunday night.
and somewhere in between those two poles lies the Wizard of Oz which runs on tcm saturday night and sunday afternoon.
oh yeah, East of Eden is on pbs in new york on saturday night.
REEL 13 film descriptions
March 22: East of Eden and Imaginary Heroes
Reel 13 Classic: East of Eden (1955) 115 min.
Based on John Steinbeck’s novel and directed by Elia Kazan, East of Eden is the first of three major films that make up James Dean’s movie legacy. The 24-year-old idol-to-be plays Cal, a wayward Salinas Valley youth who vies for the affection of his hardened father (Raymond Massey) with his favored brother Aron (Richard Davalos). Playing off the haunting sensitivity of Julie Harris, Dean’s performance earned one of the film’s four Academy Award nominations. Among the movie’s stellar performers, Jo Van Fleet won the Oscar as Best Supporting Actress.
and i want to check out at least a few minutes of Somersault starring abbie cornish tonight at 10 on sundance channel. i thinks shes got some, uhh, talent. and jane campion agrees!
near mortal locks:
best picture - no country for old men
best actor - daniel day lewis
best supporting actor - javier bardem
up for grabs:
best actress - julie christie
best supporting - ruby dee
best director - coens though i wish it were someone else. that movie wasnt that good. maybe theyll get rejected for that crap ending.
original screenplay - tamara jenkins would seem like the favorite but i bet diablo cody gets it as a consolation prize for juno.
what say you?
Commentator, author and bird lover Julie Zickefoose provides an update on the birds of spring — and how they fared during an unseasonable cold snap a few weeks ago, when temperatures dropped to the 20s at night and 30s by day at her home in Whipple, Ohio.
Zickefoose was concerned that the migratory birds might not be able to find enough food during the cold spell.
But she tells Melissa Block that the birds stayed put down south — and followed the re-emerging leaves north. The birds are arriving now in one great front, albeit later than usual.
She discusses the many birds she has spotted and photographed in recent days, including the blue-winged warbler, and shares a sad story with a happy ending about a bluebird nest on her property.
To start the program there was a 15 minute video with clips from many of her works, including a 5 minute preview of her upcoming film Across the Universe, parts of which were filmed on Clinton Street.
Not really much to report, except that I couldn't have been more impressed by her. She reminded me of my favorite professor from college in the way she combines an overpowering intellect with a genuine sense of compassion and caring. Very rare in my experience (where such smart and accomplished people are often arrogant, or worse.)
On a side note, the one line I took away actually came from the Irish interviewer who gave a rather pithy definition of mythology: "a past that never was, and always will be." That's a good one I think.
$25 AND UNDER; East Village Noodles, All the Way From Japan
By ERIC ASIMOV
Published: July 14, 2004, Wednesday
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FOR many Japanese, ramen is not so much a noodle dish as an obsession. Americans know ramen as the savior of college students, who, equipped with only hot plate, dried noodles and powdered broth, whip up late-night snacks. This packaged meal has little to do with the Japanese conception of ramen, which is more akin to Mom's chicken soup, painstakingly and lovingly prepared and consumed with a sense of comfort and well-being.
Not that Japanese mothers are all slaving over the pot. In Japan, most ramen is consumed at shops and stands that dot the cities. And, just as my parents, when traveling overseas, told me they craved the sort of Jewish foods that they rarely ate at home in New York, many Japanese travelers and expatriates who experience ramen lust may simply be longing for the comforts of home.
One such expat is Shigeto Kamada, a musician, who says he despaired of finding good ramen in New York. So he taught himself to make it by reading books and watching videos. Now he is satisfying similar appetites at Minca, a little ramen shop he opened about a month ago in the East Village.
Mr. Kamada calls Minca a ramen factory, but there is little about the place that suggests an assembly line. It is just a storefront with four or five tables and eight or so seats at a counter. Tiny halogen spotlights hang from the ceiling, and unusual selections from Mr. Kamada's art collection adorn the brick walls.
Many people assume that ramen means noodles, but noodles are only one component of the complete ramen dish. The noodles themselves are of the type called chukasoba, or Chinese-style soba noodles. Unlike soba noodles, which are made of buckwheat, curly chukasoba noodles are wheat and have a springy elasticity that lets them remain squiggly even when cooked.
Mr. Kamada uses dried, portioned noodles delivered from Japan. Though crucial to ramen, the noodles are the easy part. Far more difficult is the soup. Mr. Kamada uses 80 percent pork bones and 20 percent chicken bones to prepare his broth, which he boils for hours until it achieves a light, velvety texture, a milky color and an intense porkiness.
If you take a seat at the bar and order the basic ramen ($8.50), you can watch Mr. Kamada assemble it before you. First, he puts a portion of the noodles in a pot of boiling water. Then, he opens a white vessel on his work counter, revealing dozens of hard-cooked eggs steeping in a soy sauce. With chopsticks he plucks one out and slices it lengthwise.
From another pot he pours the fragrant broth into a blue earthenware bowl. He adds the egg, a selection of ''mountain vegetables,'' which look like curly mushrooms, and salt and pepper. He tosses in the noodles and uncovers a long pan filled with cooked pork, sliced ultrathin. Eying the pork carefully, he selects a few slices and floats them on top of the broth. Finally, he adds a small sheet of nori seaweed.
On a summer day, the ramen experience can be a bit like taking a steam bath. With soup spoon in one hand and chopsticks in the other, you alternate bites of savory pork; slurps of noodles; sips of the rich, peppery broth; and occasional tastes of egg, scallion and mountain vegetable. I like to add a jolt of spicy red hot sauce. Before long you can feel your face begin to flush, and beads of sweat break out on your forehead. Each bite feels like feeding the furnace, yet the ramen is so good that you do not want to stop.
Variations on the ramen theme include soy ramen ($8.50), with an extra dose of soy sauce in the broth, and chicken ramen ($8.50), which uses a lighter chicken-and-fish broth. You can have it tsukemen-style ($8.50), in which the noodles are served in a separate bowl. You dip the noodles in the soup before eating them. For a little more, you can have charshu ramen ($11.50), which is topped with six or seven slices of pork. Or you can try my favorite, toriniku ramen ($11.50), which is topped with meltingly soft chunks of pork belly and buttery tender leaves of green cabbage.
Preliminaries might include exceptionally delicate gyoza dumplings ($4.50), stuffed with pork and pungent cabbage, or a refreshing salad of julienned daikon ($4), dressed with a spicy sesame sauce. That's it. No dessert, no beer or wine (you can bring your own), just ramen.
For that, the predominantly Japanese clientele seems especially grateful.
Minca
536 East Fifth Street (Avenue B), East Village; (212) 505-8001.
((skinny))
