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Viewing “Mr. Turner”

04 Wednesday Feb 2015

Posted by Roger H. Boulet in painting, Uncategorized, visual art

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I had the privilege of seeing on the 1st of February “Mr. Turner,” the wonderful film directed by  Mike Leigh and featuring Timothy Spall in the title role. It is an extraordinary film, and if you know the artist’s work, you will enjoy it as much as I did. I was totally drawn into it and when it ended, after two and a half hours, I thought the time had gone by very quickly. Others might find it a bit dreary, certainly not action-packed, and with no violence nor explosions. Even the burning of the British Houses of Parliament in 1834, which he witnessed and painted, is not featured at all.

I have always loved Turner’s work. I remember as an art student spending hours at the Tate Gallery in the Turner Rooms. The last time I visited the Tate Britain and its Clore Galery where the Turner collection is now displayed, was on Sunday, 19th May, 2002. I was in Great Britain to do some research on the etcher Ernest Stephen Lumdsen  (1883-1948) for an exhibition at the Burnaby Art Gallery and its attendant publication (2003).

I had flown into Manchester that weekend, and having noted that Sunday was the last day to see The American Sublime exhibition at the Tate Britain, I took a train to London from Manchester in the early morning and spent the entire day at the Tate before returning that evening, and then going on to Edinburgh the following day. I did spend several hours in The American Sublime exhibition. It is probably the most I have ever spent to see an exhibition, including train fare and exhibition catalogue, but it was worth every penny. To gild the lily, I spent the couple of hours I had left looking at Turner’s work again in the Clore Gallery. At that time I was also a sessional teacher at Okanagan University College (now University of British Columbia Okanagan) teaching art history, including 19th century art history.

Of course, the idea of the Sublime was an important aspect of 19th century art, and this was an opportunity to see what it was all about, in its American incarnation. Many American artists inspired by the Sublime knew and admired Turner’s work.

Turner’s Sublime is summed up in his early painting, Snowstorm: Hannibal Crossing the Alps (1812).

snow-storm-hannibal-and-his-army-crossing-the-alps-1812

J.M.W. Turner, Snowstorm: Hannibal and His Army Crossing the Alps, 1812, oil on canvas, 144.7 x 236 cm, Tate Britain.


The work was done during the long period when British artists could not travel to the Continent because of the ongoing war with France (1792-1815). The painting is a veiled allusion to the crossing of the Alps by Napoleon in 1800, and suggests that, like the Carthaginian Empire, his dreams of empire are doomed. The cataclysm depicted here, a stormy vortex, is a powerful expression of the sublime forces of nature, and it is really this depiction of nature that would be the key to Turner’s paintings in the years to come, though many works also alluded to Britain’s own imperial power, especially the power of its Navy.

This painting was not the first nor the last time Turner used the vortex as a dominant compositional device. In 1800, at the age of 24, he submitted his Fifth Plague of Egypt, which inspired the appropriate awe.

Joseph_Mallord_William_Turner_-_The_Fifth_Plague_of_Egypt_-_Google_Art_Project 

J.M.W. Turner, The Fifth Plague of Egypt, 1800, oil on canvas, 120 x 180 cm, Indianapolis Museum of Art.


Turner was not the only painter working in the Sublime manner, but he gained prestige by adapting his primary interests as a landscape painter to some kind of myth, Biblical or poetic, and many of his paintings would include a narrative pretext, but it was always about nature, light and darkness.

The movie focuses on the last three decades of Turner’s life and presumably begins in about 1825 or so when he is seen sketching a sunset in the Netherlands. (His first trip to the Netherlands dates from 1817). He is already famous and his house also contains his own gallery. Typical of Turner’s work at that time was his Dido Building Carthage (1815) and in that painting and many others, he shows the influence of the French painter Claude Lorrain (1600-1682) who was held in such high esteem by British collectors.

Claude_Lorrain_embarkation of the queen of sheba - 1648

Claude Lorrain (1600-1682) The Embarkation of the Queen of Sheba, 1648, oil on canvas, 149 x 194 cm, National Gallery, London.


Turner considered the Lorrain painting his masterpiece and painted his Dido Building Carthage in 1815, as an homage to it. He would eventually bequeath it to the British nation with the proviso that it be exhibited alongside the Lorrain in the National Gallery. And that is where you can see it to this day.

dido-building-carthage - 1815

J.M.W. Turner, Dido Building Carthage, 1815, oil on canvas, 155.5 x 230 cm, National Gallery, London.


Turner was not afraid to be compared to Claude Lorrain, which indicates how highly he thought of his own work. He revisited stories from the Carthaginian Empire, with a Decline of the Carthaginian Empire (1817), also in the National Gallery. How well I remember the occasions I stood in that room contemplating these extraordinary works!

Another work is his Regulus. This painting is a key to Turner’s work I think, although certainly not one of his best known.  The story is that of the Roman general Regulus, captured by the Carthaginians, and sent to Rome to negotiate a peace treaty. He instead convinces the Romans to reject the terms, and true to his word, he returns to Carthage to face a certain death. Among his tortures was to have his eyelids cut so he would be blinded by the sun.

regulus-1826-37

J.M.W. Turner, Regulus, 1828, reworked in 1837, oil on canvas, 89.5 x 123.8 cm, Tate Gallery.


The painting shows Regulus leaving Rome for Carthage as he had promised. His eventual blinding is foreshadowed in this painting. I was reminded of this painting recently when I visited an ophthalmologist and had some of those pupil dilating eye drops. They make you see light in all its intensity for a few hours. I could not help thinking of Turner!

Gradually, it is the intensity of light that comes to dominate Turner’s work, not to mention an intensity of colour. The subject becomes a pretext for Turner’s abiding interest in the effects of sunlight. The movie, “Mr. Turner” often shows Turner sketching in the landscape with low sun, fog, clouds and even steam belching from steamboats or steam locomotives.

JMW Turner - The fighting Temeraire 1839

J.M.W. Turner, The Fighting Téméraire tugged to her last berth to be broken up, 1838, 1839, oil on canvas,   90.7 x 121.6 cm, National Gallery, London


An example is the painting of the Téméraire (above), and the movie, “Mr. Turner,” re-enacts the scene where the artist and some of his friends are witnessing the event from the water. It is one example of an event shown in the movie to great effect. The juxtaposition of a sailing man-o-war being towed to be scrapped by a small steam tug is poignant. It is the passing of an era. Apparently Turner, in fact, did not witness the event, but was very eager to make this contemporary event the subject of a painting. The ship had been dismasted at Trafalgar, but Turner depicts her with all her rigging.

turner-slave-ship - 1840

J.M.W. Turner, The Slave Ship (Slavers Throwing Overboard the Dead and Dying, Typhoon Coming On), 1840, oil on canvas, 90.8 x 122.6 cm, Museum of Fine Arts, Boston.


The same can be said for his painting of the Slave Ship. In the movie, this painting is owned by the critic John Ruskin’s father, and it is worth reading Ruskin’s description of it in Modern Painters. The characterization of Ruskin in the movie is priceless, and although Ruskin was one of Turner’s great champions, he did not like paintings where Turner included contemporary subject matter, such as steamboats, in his work. The movie also shows Ruskin being very critical of Claude Lorrain, an opinion which Turner certainly did not share.

turner - snowstorm-1842

J.M.W. Turner, Snow Storm – Steam Boat off a Harbour’s Mouth making signals in Shallow Water, and going by the Lead. The Author was in this Storm on the Night the Ariel left Harwich, 1842, oil on canvas, 91.4 x 121.9 cm, Tate Gallery.


Turner’s life-long admiration of Lorrain did not prevent him from depicting contemporary events. In his Snow Storm, he gives heroic treatment to an unnamed steam boat tossed about in a turbulent sea, a scene he observed himself. Once again, the vortex dominates the chilling composition of a steam boat in distress, with lights, clouds and rain drawing in the viewer.

Rain_Steam_and_Speed_the_Great_Western_Railway-1844

J.M.W. Turner, Rain, Steam and Speed – the Great Western Railway, 1844, oil on canvas, 91 x 121.8 cm, National Gallery, London.


Turner’s use of contemporary subject matter, such as steam locomotives, astonished his viewers. Such subject matter was usually shunned by Turner’s colleagues of the Royal Academy, but Turner who witnessed the transformation of Britain as a result of the Industrial Revolution, was fascinated by the visual effects.  This painting too is re-enacted in the film to great effect.

turner-angel standing in the sun -1846

J.M.W. Turner, The Angel Standing in the Sun, 1846, oil on canvas, 78.7 x 78.7 cm, Tate Gallery.


In addition to his fascination with the scenes of modern life, Turner often turned to literature for his inspiration. The Angel Standing in the Sun is inspired by the Apocalypse, and the extraordinary images conjured up by John the Evangelist (Revelation 19:17) must have enthralled Turner, although he was not a religious man. The key to Turner’s beliefs are expressed by his last words, “The sun is God, ha-ha-ha.” Certainly his paintings had expressed these beliefs throughout his life.  

 

© Roger H. Boulet, 2015.

 

Bibliography:

Brown, David B., ed. J.M.W. Turner – Painting Set Free. Los Angeles: The John Paul Getty Museum, 2014.

Venning, Barry.  Turner. London: Phaidon Press, 2003.

 

Works reproduced here are in the public domain.

Agliata, (…or more on garlic sauces…)

23 Friday Jan 2015

Posted by Roger H. Boulet in food, painting, recipe, visual art

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agliata, garlic sauce, Italian food, still-life painting, Turkish food

2015-01-21 12.03.27In my last post, I mentioned a garlic sauce that was served with cucumbers in Cetrioli alle Noci. This sauce is very similar to Agliata which Giacomo Castelvetro describes in his The Fruits, Herbs and Vegetables of Italy (1614).

Dried walnuts are used in a garlic sauce called agliata, and this is how you make it: first take the best and whitest walnut kernels [the thin brown skin removed], in the quantity you need, a ladleful should be enough for eight people, and pound them in a really clean stone mortar (not a metal one) in which you have first crushed two or three cloves of garlic. When they are all well mixed, take three slices of stale white bread, well soaked in a good meat broth that is not too fatty, and pound them with the nuts. When everything is well mixed thin the sauce out with some of the same warm meat broth until you have a liquid like the pap they give to little babies, and send it to the table tepid, with a little crushed pepper. Prudent folk eat this sauce with fresh pork as an antidote to its harmful qualities, or with boiled goose, an equally unhealthy food. Serious pasta eaters even enjoy agliata with macaroni and lasagne. It is also good with boletus mushrooms…

Modern cookbooks still provide very similar instructions for this sauce to be served with pasta. This one from BigOven seems to be very close to Castelvetro’s original instructions. The BigOven author mentions eating this sauce on spinach artichoke ravioli, but I think it could also be served on a good quality tagliatelle or fettuccine as well.


Agliata Per Pasta (Garlic and Walnut Sauce For Pasta)

Ingredients

1 cup walnuts, toasted
1/2 tsp salt
1/8 tsp black pepper
2 tbsp stock; warmed
1/2 cup parsley; stems trimmed
6 tbsp olive oil
2 slices bread; stale, crusts removed
3 medium cloves garlic; chopped

Preparation

Soak the bread in the stock and then squeeze out any excess moisture. Combine the bread with the walnuts, parsley, garlic, salt and pepper in a food processor. Process, adding the olive oil in a very slow stream until you have a thick paste. Toss with your favourite pasta & serve hot.


Another recipe substitutes a half cup of basil instead of the parsley, and adds half a cup of grated parmesan cheese, with a flourish of shaved parmesan when served. (That is pesto, isn’! it?) Elizabeth David, in her Italian Cooking (Penguin Books, 1969) has an interesting recipe for Pasta Shells with Cream Cheese and Walnuts or Chiocciole al Mascherpone e Noce, but is without garlic. while her Salsa di Noci is yet another variation on walnuts and garlic. I reproduce it here as it also gives the directions are sample of Ms. David’s wonderful prose.


Salsa di Noci (Walnut Sauce)

2 oz. of shelled walnuts
1 coffee cupful of oil
2 tbsp breadcrumbs
1 ½ oz. of butter
1 large bunch of parsley
salt and pepper
2 tbsp of cream or milk

Take the skins off the shelled walnuts after pouring boiling water over them. Pound them in a mortar. Add the parsley, after having picked off all the large and coarse stalks. Put a little coarse salt with the parsley in the mortar – this will make it easier to pound. While reducing the parsley and the walnuts to a paste add from time to time some of the butter, softened or just melted by the side of the fire. Stir in the breadcrumbs, and, gradually, the oil.  The result should be a thick paste, very green; it need not be absolutely smooth, but it must be well amalgamated. Stir in the cream or milk. Season with a little more salt and ground black pepper. A bizarre sauce, but excellent with tagliatelle, or with fish, or as a filling for sandwiches.


Carla Capalbo in The Ultimate Italian Cookbook (ISBN 1-85967-013-X),  uses butter instead of oil, as well as some cream, for a rich sauce, but my preference would be for the more basic Agliata recipe above.

Quite possibly, the origin of these sauces combining garlic and walnuts could be the Turkish recipe called Tarator. The one given below is in Ghillie Basan’s The Complete Book of Turkish Cooking (ISBN 978-1846811760). The sauce is apparently served in Turkey with deep fried fish and steamed vegetables.  Tarator is a name given to a number of concoctions in the Middle East (see Wikipedia article) formerly all part of the Ottoman Empire. What they all have in common is garlic, and usually nuts.  Interestingly enough, Tarator also describes a soup in Bulgaria which combines yoghurt, walnuts and cucumbers as well as garlic, which would relate it to the Cetrioli alle Noci mentioned at the beginning of this post.  In Turkey and Syria, the yoghurt would be substituted with tahini paste. It seems to be a relative of the Greek Tzatziki and Skordalia sauces. Modern cookbooks suggest using a food processor rather than a mortar and pestle.  The wonderful Turkish dish called Circassian Chicken and its sauce seem to be part of this large family.


Garlic and Walnut Sauce (Tarator)

6 cloves garlic, peeled and chopped
salt
50 gr walnuts, roughly chopped
2-3 slices day-0od bread, soaked in water and squeezed dry
3-4 tbsp olive oil
juice of half a lemon
ground black pepper

1. Using a mortar and pestle, pound the garlic to a paste with a little salt. Add the walnuts and pound them to a coarse paste.

2. Add the soaked bread and slowly pour in the olive oil, beating all the time to form a thick pulpy mixture. Beat in the lemon juice and season with salt and pepper. Serves 4-6


Even more basic is the Ailade aux Noix (Garlic-Walnut Sauce) to be found in Jean-Luc Toussaint’s The Walnut Cookbook (ISBN 0-89815-948-2).  This is a terrific cookbook entirely devoted to the walnut as a culinary ingredient in French country cooking.

Aillade de Noix (Garlic-Walnut Sauce)

½ cup walnut pieces
6 garlic cloves, peeled
¼ cup walnut oil
salt and freshly ground pepper

Place the walnuts and peeled garlic in  a food processor and mix to a paste, Little by little, add the walnut oil to the mixture in the food processor, pulsing to mix until you have a smooth mayonnaise-like sauce. (Purists would not use the food processor for this last step but would whip the mixture with a fork.) Add salt and pepper to taste.

Yield: : 2/3 to 3/4 cup


And, of course, many recipes for pesto use walnuts and garlic combined with various herbs.  Here is one with walnuts, garlic and sage, courtesy of Not Without Salt.


Sage Walnut Pesto

¼ cup Italian parsley
¼ cup tablespoons mint
1 cup (2 ½ oz.) sage, packed
2 garlic cloves
½ cup (2 oz.) walnuts, toasted
½ cup (1/2 oz.) grated Parmesan
½ cup (3 ¾ oz.) extra-virgin olive oil
1 teaspoon lemon zest
2 tablespoon fresh lemon juice
salt

Combine first six ingredients in the bowl of a food processor and blend to a rough purée. Scrape down the sides of the bowl. With the machine running stream in the olive oil. Add the zest, lemon juice, then taste and add salt to taste. Adjust seasonings to your preference.


Jean_Siméon_Chardin_-_Pears,_Walnuts_and_Glass_of_Wine_-_WGA04784I mentioned the wonderful still-life paintings of Giovanna Garzoni (1600-1670) in a previous post. About a century later, in France, the painter Jean-Baptiste Chardin (1699-1779) created a number of still-life paintings which were highly praised in their day, and are revered today.  Here is his Pears, Walnuts and a Glass of Wine, ca. 1768 (oil on canvas, 33 x 41 cm, Musée du Louvre).  Pears, walnuts and a glass of wine are worthy of a simple meal in themselves. We are blessed to have a couple of pear trees and a walnut tree in our yard.

About Chardin’s work in his review of the 1763 Salon, Diderot would exclaim: “O Chardin! You no longer grind white, red or black pigments on your palette, but the very substance of the objects themselves, it is air and light that you capture on the tip of your brush and that you set on your canvas.” [my translation]

The humility of this simple fare, exemplified in the recipes I have copied above, are within reach of most folks I know, while the blue cheese is an option, as is a good piece of home-made bread.

© Roger H. Boulet, 2015. (Excepting actual recipes)

Food, Music and Silence

18 Sunday Jan 2015

Posted by Roger H. Boulet in food, painting, recipe

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Giovanna Garzoni, Italian cuisine, Renaissance cuisine

I was reading an article by Peter Hellman on Snooth this morning in which he suggests that a quiet environment, away from all distractions, especially related to connectivity, allows for a greater appreciation of wine. I believe that, and while snow covers the ground here in Summerland, one’s tendency is to cocoon a bit, and concentrate on some of life’s simple pleasures.

Many years ago, I bought a little cookbook entitled Florentines, by Lorenza de Medici. It has always been a delight, especially because of the reproductions of paintings by Giovanna Garzoni (1600-1670). In her preface, Lorenza de’Medici also makes reference to a manuscript by Giacomo Castelvetro (1546-1616) titled (in translation) as The Fruits, Herbs and Vegetables of Italy (1614). Castelvetro wrote the manuscript as an exile in Great Britain and was lamenting the preponderance of meat in the British diet, and remembering nostalgically the marvelous produce of his native country.

florentines

Some of the recipes in the book may seem a bit odd to us today, but I did try one out a few days ago and the result was terrific. This was a salad of cucumbers with a walnut dressing. Here is the recipe, as appears in the book: 


Cucumber with Walnuts (Cetrioli alle Noci)

6 cucumbers
a handful of fresh white breadcrumbs
2 garlic cloves
½ cup shelled walnuts
2 tsp wine vinegar
3 Tbsp extra virgin olive oil
salt and pepper

1. Peel the cucumber and slice it thinly. Place in a salad bowl.

2. Soak the breadcrumbs in water; then squeeze them  dry and place in a mortar or food processor, together with the garlic and walnuts.  Pound or blend until smooth, if necessary adding a little water to make a homogenous cream. Dilute with the vinegar and oil and add salt and pepper to taste.

3. Pour the sauce over the cucumber and serve.

Servings: 4

Nutrition Facts
Nutrition (per serving): 152 calories, 86 calories from fat, 10.3g total fat, 0mg cholesterol, 9.8mg sodium, 698.6mg potassium, 12.1g carbohydrates, 4.2g fiber, 6.8g sugar, 5g protein.

Source
Source: Florentines – A Tuscan Feast, by Lorenza de Medici  ISBN: 0-679-41850-4


A few comments are in order. I used a single long English cucumber in this recipe with excellent results.  One could use small field cucumbers, seeds removed, or even the mini cucumbers that are now available.  The recipe would probably be quite good with an Armenian cucumber was well.

Cucumbers today may be quite different from what was available during the Renaissance.  Castelvetro says about cucumbers that

“because of their coldness, we eat them with onions and pepper, or serve them with gooseberries or verjuice. We never use the large yellow ones in salads, as the English do, but only the small completely green cucumbers.  We make another dish with the big ones, which is very good; we cut them in half lengthwise and hollow out the soft part inside. Then fill them with  a stuffing of finely chopped herbs, breadcrumbs, an egg, grated cheese and oil or butter, all mixed together, then roast them on a grid, or cook them gently in an earthenware pot or a tinned copper dish with a lid. You could add pepper or strong spices.”

Of walnuts, he writes:

“We also have walnuts , which are common everywhere. The green ones start to be good about the feast of San Lorenzo [10 August], and  are highly esteemed and eaten by the gentry, who consider the dry ones to be on the whole more coarse than genteel.”

He goes on to say that in Lombardy, the coarser walnuts are made into an oil which the poor folk use for lighting.

As for Giovanna Garzoni, here is her Bowl of Peaches with a Cucumber, a watercolour.

garzoni peaches and a cucumber

There is quiet simplicity in most of Garzoni’s little paintings. The one above celebrates summer fruits and vegetable, while the one on the cover of Florentines – a Tuscan Feast is her Bowl of Plums and Walnuts with Jasmine Flowers. I will discuss Giovanna Garzoni’s paintings in a future post, and deal more generally with the subject of still-life.

© Roger H. Boulet, 2015

Winter Landscape

05 Monday Jan 2015

Posted by Roger H. Boulet in painting

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Tags

canadian painting, scandinavian painting, winter landscape

2015-01-05 -back forty in winter

As a winter snow storm sweeps over the Okanagan Valley, we find Summerland today quite snowbound. There is so much snow in fact that we could go nowhere. We were informed that the municipal workers had already worked beyond their allotted hours on the weekend. Snow clearing would resume on Tuesday morning. Not that we really wanted to go anywhere, but we did clear a bit of our driveway to make the job a bit lighter in the morning.

2015-01-05 - house in winterSo we hunkered down indoors and had a lovely lunch of a plump chicken stuffed with mushroom risotto, and some broccoli. With all this snow I had memories of those glass globes of my childhood containing a small landscape with trees which you could shake to make it snow.

jfjaestad - winter landscapeA winter landscape brings to mind countless paintings, by Canadian artists and many Scandinavian artists. The effects were always very picturesque.  Lawren S. Harris (1885-1970) was particularly adept at this sort of thing, as was the Swedish artist Gustaf Fjaestad (1868-1948).  His Silence – Winter, 1914, is presented here.This is the type of work that Lawren S. Harris and J.E.H. Macdonald (1873-1932)Marc-Aurèle_de_Foy_Suzor-Coté_-_Settlement_on_the_Hillside saw at an exhibition of contemporary Swedish art held in Buffalo in 1912-13, and they were inspired to do something similar with the Canadian landscape. Another Canadian painter who was inspired by Scandinavian painting was Marc-Aurèle de Foy Suzor-Côté (1869-1937).  His Settlement on the Hillside (1909) is shown here. Even the great Claude Monet owinter-on-the-mesna-river-near-lillehammer-fritz-thaulownce visited Scandinavia where he met Fritz Thaulow (1847-1906), a Norwegian artist. Thaulow later went to Paris where he painted for a few years. His Winter on the Mesna River near Lillehammer is shown here.

Finally, there is Clarence Gagnon (1887-1942) another French Canadian painter who not only painted in Canada, but also in Scandinavia, where he often vacationed. He was also a very fine etcher and his illustrations for Louis Hémon’s Maria Chapdeleine are clagagnon vilage in the laurentian mountains 1927 - ngcssics of Canadian art. But his most cherished works are those that were inspired by the landscape of his native Comté Charlevoix. His Village in the Laurentian Mountains (1927) illustrated here.

In all of these works, winter is given a decorative treatment, and a very pleasing one at that. All of the painters mentioned here can be Googled and admired at leisure. Better still, they can be admired in a number of fine galleries and museums in Canada. The Scandinavian works can be found in a number of collections, but the Nationalmuseum in Stockholm has a number of them in its collection, as does Prince Eugen’s Waldemarsudde museum in the same city.

© Roger H. Boulet, 2015

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