1738-1820 Benjamin West Locations Benjamin West RA (October 10, 1738 ?C March 11, 1820) was an Anglo-American painter of historical scenes around and after the time of the American War of Independence. He was the second president of the Royal Academy serving from 1792 to 1805 and 1806 to 1820. In 1760, sponsored by Smith and William Allen, reputed to be the wealthiest man in Philadelphia, West traveled to Italy where he expanded his repertoire by copying the works of Italian painters such as Titian and Raphael. As painted by Gilbert Stuart, 1783-84West was a close friend of Benjamin Franklin, whose portrait he painted. Franklin was also the godfather of West's second son, Benjamin. In 1763, West moved to England, where he was commissioned by King George III to create portraits of members of the royal family. The king himself was twice painted by him. He painted his most famous, and possibly most influential painting, The Death of General Wolfe, in 1770, exhibited at the Royal Academy in 1771. Although originally snubbed by Sir Joshua Reynolds, the famous portrait painter and President of the Royal Academy, and others as over ambitious, the painting became one of the most frequently reproduced images of the period. In 1772, King George appointed him historical painter to the court at an annual fee of £1,000. With Reynolds, West founded the Royal Academy of Arts in 1768. He was the second president of the Royal Academy from 1792 to 1805. He was re-elected in 1806 and was president until his death in 1820. He was Surveyor of the King's Pictures from 1791 until his death. Many American artists studied under him in London, including Charles Willson Peale, Rembrandt Peale, Gilbert Stuart, John Trumbull, and Thomas Sully. [3] West is known for his large scale history paintings, which use expressive figures, colours and compositional schemes to help the spectator to identify with the scene represented. West called this "epic representation". He died in London.  Related Paintings of Benjamin West :. | The Death of General Wolfe, | William Penns Friedensvertrag mit den Indianern | General Johnson | Prince Edward and William IV of the United Kingdom. | Death of Lord Nelson in the Cockpit of the Ship |
Related Artists:
WATTEAU, Antoine
(1684?C1721). French painter of Flemish descent, b. Valenciennes. Until 1704 poverty forced him to work in the shops of mediocre artists, where he produced genre and devotional subjects. In 1704?C8 he studied in the studio of Claude Gillot, an adept painter of scenes of theatrical life, which later became the subject of some of Watteau's finest paintings, such as Love in the Italian Theatre and Love in the French Theatre (both: Berlin). In 1708?C9 Watteau worked with the decorator Claude Audran. Watteau attracted the attention of eminent patrons in his last years, including the comte de Caylus, his biographer, and in 1717 he was made a full member of the Acad??mie royale. The Embarkation for Cythera (1717; Louvre) is characteristic of his art; it is a delicate, courtly fantasy, represented in warm and shimmering pastel tones that place him among the great colorists of all time. A lyric, Giorgionesque quality pervades his airy, gay, and sensuous scenes, which have a poignancy that none of his followers attained. Out of the most fleeting aspects of life he created an enduring and individual art. His exquisite paintings influenced fashion and garden design in the 18th cent. Other outstanding works include Gilles (Louvre), Perspective (Mus. of Fine Arts, Boston), Mezzetin (Metropolitan Mus.), and Gersaint's Shop Sign (1719; Berlin).
Arnoldus Bloemers
born at Amsterdam in 1792, painted flowers, fruit, and animals. He was instructed by Antonie Piera, but principally imitated Van Huijsum. He died at the Hague in 1844. The Rotterdam Gallery has a flower-piece by him.
Walter I Cox
1866-1930 English

Can you freeze blue apron meals

Are you a busy parent or an overwhelmed office worker who just doesn??t have the time for cooking? You know what it feels like to be tired and famished but lack the energy to cook, right? If so, then Blue Apron meals might just sound like a lifesaver! Though they provide scrumptious home-cooked meals in minutes, do you ever find yourself with more meal options than you can eat that week? Well have we got good news for you - yes, indeed you *can* freeze Blue Apron Meals! Keep reading to find out exactly how.

Exploring freezing blue apron meals - what recipes can you freeze, and for how long

Exploring freezing Blue Apron meals can be a fun and flavorful way to enjoy later in the month. Whether you've just received your delivery or need to preserve leftovers, most of Blue Apron's recipes can be frozen for up to three months. Many seafood dishes, such as recipes involving white fish, salmon and shellfish, do not freeze well and should be consumed within 1-2 days. Other dishes, such as stir-fries, braises, stews, soups and pastas lend themselves particularly well for freezing. When making these dishes at home from a Blue Apron kit or Hellofresh kit hellofreshvsblueapron, simply portion out individual servings in airtight containers before freezing. Once you're ready to reheat the meal again, simply place the container back in the fridge overnight before cooking!

How to choose the best meals from blue apron to freeze

Freezing meals from Blue Apron is a great way to make sure you're always prepared for mealtimes. Depending on your tastes and preferences, there are a few tips and tricks you should bear in mind when selecting meals to freeze. Firstly, if you're aiming for the best possible quality upon defrosting, look for recipes with minimal dairy content. Dairy does not survive freezing well and can lead to a gritty texture after thawing. Secondly, consider recipes containing more neutral ingredients like vegetables or fish, as these will retain their flavors better than more robust options such as steak or pork chops. Lastly, be mindful of highly-seasoned ingredients as these tend to lose flavor faster than basic ones when frozen. Doing these things will ensure that by taking the time to freeze a meal now, you'll be able to enjoy it later at its peak flavor level!

Tips for prepping and packaging blue apron meals before freezing them

Prepping and packaging blue apron meals before freezing them is a simple but effective way to save time when cooking during the week. For best results, it??s important to properly season the un-prepped pre-measured ingredients prior to combining them. This will make sure that the flavors of the meal are properly distributed. Once seasoned, combine the ingredients in one large bowl or dish, this will make packaging easier and result in less waste. Transferring prepped meals into storage bags or containers should be done quickly in order to properly seal out air, this will keep your meal fresher for longer. Finally, don??t forget to label each bag with the name of dish and date you prepped it. Following these simple tips for prepping and packaging blue apron meals before freezing them will ensure you have delicious home cooked meals ready throughout the week without spending hours putting dishes together from scratch!

What effects does freezing have on the nutritional content of blue apron meals

Flash freezing is incredibly beneficial to blue apron meals as it preserves the nutritional content of the food. When produce is picked off the vine, nutrient levels are at their peak and will decay over time. Thankfully, flash freezing locks in the flavor and nutrition contained in blue apron??s fresh ingredients so that you can be sure you are enjoying healthy, delicious meals. This method also significantly decreases spoilage so that your food won??t go bad nearly as quickly, allowing for fewer trips to the grocery store and more time spent enjoying your meals with friends and family.