German Painter, 1858-1925 German painter and writer. He grew up on his family's farm and tannery. As a child he showed interest in art, taking informal lessons in drawing from a local carpenter and caricaturing his primary school teachers. Corinth's father sent him to secondary school in the nearby city of K?nigsberg (now Kaliningrad), where he lived with his widowed aunt. A superstitious woman fond of story-telling, she possessed what Corinth later described as a coarse temperament and an unrestrained, 'demonic' humour. These qualities and his aunt's bohemian acquaintances, including fortune-tellers and soothsayers, fascinated the young Corinth, accustomed to his more reserved parents.   Related Paintings of Lovis Corinth :. | Portrat des Malers Leo Michelson | Portrat Frau Behn | Chrysanthemen II | Blooming Rustic Garden | Morgennebel |
Related Artists:
Nicolas-Andre Monsiau
(1754 -- 31 May 1837) was a French history painter and a refined draughtsman who turned to book illustration to supplement his income when the French Revolution disrupted patronage. His cool Poussiniste drawing style and coloring marked his conservative art in the age of Neoclassicism. His training at the school of the Academie royale de peinture et de sculpture, Paris, was under the direction of Jean-François-Pierre Peyron. An early patron, the marquis de Corberon, paid for a sojourn at Rome, where he studied at the French Academy in Rome from 1776. On his return to Paris, he was unable to exhibit in the annual Paris salons, which were closed to all but those who had been received by the Academie or were members, under the Ancien Regime. Instead he found an outlet in the smaller Salon de la correspondance, where in 1782 he showed a tenebrist Piquant effect of the light of a lamp. Two years later he was received at the Academie with a historical subject, Alexander taming Bucephalus and was made a member 3 October 1787, his second attempt, on the strength of The Death of Agis. The influence of Jacques-Louis David, an acquaintance from Monsiau's days in Rome, is most vividly represented by Monsiau's Ulysses, after returning to his palace and slaying Penelope's suitors, orders the women to remove the corpses (1791 Salon), where the action is played out in a shallow frieze-like space defined by a colonnade parallel to the picture plane. In his best-known painting, Zeuxis choosing among the most beautiful girls of Crotona, shown at the Salon of 1791,Monsiau illustrates an anecdote of the painter Zeuxis, recorded in Pliny's Natural History, that exemplifies an essential aspect of the Classical approach to artistic creation, in the artist's refining an ideal Art by selecting from among the lesser beauties of Nature. Monsiau's great public commission was a commemoration of the occasion on 26 January 1802, at which Napoleon delivered an authoritarian constitution to the Cisalpine Republic at a convocation of notables (the consulta) at Lyon. François Gerard had turned down the commission, preferring to continue his series of individual portraits of the Bonapartes. Monsiau received the commission in 1806; the finished painting was exhibited at the Salon of 1808 and was installed at the Tuileries the following year. Monsiau was among the first history painters to depict scenes from modern history that were not commemorations of battles. He showed Moliere reading Tartuffe at the house of Ninon de Lenclos at the Salon of 1802. It was engraved by Jean-Lous Anselin. His painting of Louis XVI giving instructions to the sea captain-explorer La Perouse before his attempted circumnavigation was exhibited at the Salon of 1817 and was purchased for the recently restored Louis XVIII. His portrayal of a sensational episode in which an escaped lion from the Grand Ducal menagerie in Florence had dropped a child it had picked up, without harming it, was exhibited at the Salon of 1801 and is conserved in the Louvre. Among his pupils was the portrait draughtsman Louis Letronne (1790--1842), whose pencil portrait of Ludwig van Beethoven is iconic.
Edwin Lord Weeks
American Academic Painter, 1849-1903, American artist, was born at Boston, Massachusetts, in 1849. He was a pupil of Leon Bonnat and of Jean-Leon Gerome, at Paris. He made many voyages to the East, and was distinguished as a painter of oriental scenes. In 1895 he wrote and illustrated a book of travels, From the Black Sea through Persia and India, and two years later he published Episodes of Mountaineering. He died in November 1903. He was a member of the Legion d'honneur, France, an officer of the Order of St. Michael, Germany, and a member of the Secession, Munich.
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.