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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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Tags

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)

Remembering Honoré Daumier (1808-1879)

12 Monday Jan 2015

Posted by Roger H. Boulet in visual art

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Tags

art history, caricature. cartoons, Daumier, freedom of the press

daumier_press

Honoré Daumier, Ne vous y frottez pas!!, 1834, lithograph on paper, 30.7 x 43.1, Delteil 133.

The tragic events in Paris on 9 January 2015 when cartoonists were assassinated by Islamist fanatics brought to mind one of the great artists of the 19th century, Honoré Daumier. It may be assumed that freedom of the press is one of the fundamental freedoms in France but such was not the case until 1881. By then Daumier had died.

If freedom of the press was part of the original Declaration of the Rights of Man and of Citzens in 1789, this was set aside in 1792 as the revolution evolved into the reign of La Terreur. The political régimes that followed, the Empire, the Restoration, the July Monarchy and the Second Empire, all suppressed freedom of the press to a greater or lesser extent. Only in the early days of July Monarchy was there some press freedom,  but this was short-lived. Republican feelings opposed the Monarchists who dominated French politics until the Revolution of 1848. The Bonapartist Second Empire, established in 1852 also suppressed press freedoms.  Daumier was imprisoned for 6 months in 1832-33 for his cartoons.

daumier_ruetrans

One of Daumier’s most devastating lithographs was his Rue Transnonain, 15 April, 1834. 33.9 x 46.5 cm. The event depicted is the brutal repression of insurrectionary elements that year. In response to a sniper from an apartment building on Rue Transnonain, the government’s soldiers broke into the building and massacred all the inhabitants. Daumier’s lithograph appeared and was shown in a shop window but quickly suppressed, with all available copies of the work seized. Press censorship was restored.

Daumier would go on to produce many hundreds of lithographs and his commentaries on politicians and the judiciary appeared in various illustrative journals. Most of them had to be submitted to the authorities for approval. He was able to publish several caricatures of King Louis Philippe until the Revolution of 1848.  By then, Daumier was working as a painter and his image of The Uprising, c. 1849, (below – oil on canvas, 88 x 113 cm, Phillips Collection, Washington, DC.) captures the events of 1848, a year of revolutions all over Europe.

daumier_uprising

For much of the 19th century, French governments suppressed many freedoms with violence against its own citizens. The climax of these suppressions was the state sanctioned massacres during the Paris Commune in 1870-71. Since 1881, when the freedom of the press was established by law during the government of the Third Republic, the principle has more or less held in France under successive Republican governments, notwithstanding repeated attempts to control or impose some limitations. If the principle is maintained in Canada and the United States, freedom of the press is always under threat. Many will have noted that during the same week that the events in Paris brought freedom of the press to light once again, the press is muzzled or controlled in many countries all over the world. The leaders assembled for the great March in Paris on 11 January 2015, it should be noted, were not marching for the freedom of the press, but against terrorism. In Canada and the United States, the corporate owners of the media, do control what gets coverage and what does not. This too is a more or less subtle form of censorship.

During the first week of January, 2015, a young Saudi national, Raif Badawi, condemned for the contents of his blog, received the first 50 lashes in a public square in Jeddah. The sentence for his blog, apparently ‘insulting to Islam,’ is 10 years in prison and 1000 lashes, as well as a fine of one million riyals (about $266,000). His blog was critical of the powerful clerics in that country, one of the Arab world’s more repressive régimes. The punishment has been protested by many human rights organizations, including Amnesty International.

© Roger H. Boulet, 2015.

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