painted Marocco, mercato e case in 1869  Related Paintings of Maria Fortuny i Marsal :. | Askari | Paesaggio con barche | Cortile arabo | Cecilia embarassada | Case arabe |
Related Artists:
Justus van Gent
(or Joos van Wassenhove), Justus or Jodocus of Ghent, or Giusto da Guanto (c. 1410 - c. 1480) was an Early Netherlandish painter who later worked in Italy. The public records of the city of Ghent have been diligently searched, but in vain, for a clue to the history of Justus or Jodocus, whom Vasari and Guicciardini called Giusto da Guanto. Flemish annalists of the 16th century have enlarged upon the scanty, unsourced statements of Vasari, and described Jodocus as a pupil of Hubert van Eyck. The registers of the Guild of St Luke at Ghent comprise six masters of the name of Joos or Jodocus who practised at Ghent in the 15th century. But none of the works of these masters has been preserved, and it is impossible to compare their style with that of Giusto. Federico da Montefeltro and His Son, GuidobaldoBetween 1465 and 1474, this artist executed the Communion of the Apostles which Vasari described, and which is now in the Galleria Nazionale delle Marche in Urbino. It was painted for the brotherhood of Corpus Christi at the bidding of Frederick of Montefeltro, who was introduced into the picture as the companion of Caterino Zeno, a Persian envoy at that time on a mission to the court of Urbino. From this curious production it may be seen that Giusto, far from being a pupil of the putative Hubert Van Eyck, must have been studied with a later master, possibly Dieric Bouts. As a composer and draughtsman Giusto compares unfavourably with the better-known painters of Flanders; though his portraits are good, his ideal figures are not remarkable for subtlety of character and expression. Technically, he compares on a level with that of Geertgen tot Sint Jans, whose most famous pictures are preserved in the Kunsthistorisches Museum at Vienna. Vespasian, a Florentine bookseller who contributed much to form the antiquarian taste of Frederick of Montefeltro, states that this duke sent to the Netherlands for a capable artist to paint a series of ancient worthies for a library recently erected in the palace of Urbino. It has been conjectured that the author of these 28 portraits of "Famous Men," which are still in existence at the Louvre and in the Galleria Nazionale delle Marche at Urbino, was Justus van Gent. Seven (?) Liberal Arts: a young man (Constanzo Sforza?) before Music (National Gallery, London). Another painting from this cycle, with Federigo da Montefeltro before Rhetoric was destroyed in Berlin in 1945Yet there are notable divergences between these pictures and the Communion of the Apostles. Still, it is possible that Giusto should have been able, after a certain time, to temper his Flemish style by studying the masterpieces of Santi and Melozzo, and so to acquire the mixed manner of the Flemings and Italians which these portraits of worthies display. Such an assimilation, if it really took place, might justify the Flemings in the indulgence of a certain pride, considering that Raphael not only admired these worthies, but copied them in the sketch-book which is now the ornament of the Venetian Academy. There is no ground for presuming that Giusto da Guanto is identical with Justus d'Allamagna who painted the Annunciation (1451) in the cloisters of Santa Maria di Castello at Genoa. The drawing and coloring of this wall painting shows that Justus d'Allamagna was as surely a native of south Germany as his homonym at Urbino was a born Netherlander.
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.
Jehan Georges Vibert
Jehan Georges Vibert (30 September 1840 - 28 July 1902) was a French academic painter. He was born in Paris. He began his artistic training at a young age under the instruction of his maternal grandfather, engraver Jean-Pierre-Marie Jazet. Vibert was more interested in painting than engraving and entered the studio of Felix-Joseph Barrias and eventually the École des Beaux-Arts when he was sixteen. He remained at the École for six years under the instruction of historic painter François-Edouard Picot. Vibert debuted at the Salon of 1863 with La Sieste (The Siesta) and Repentir (Repentance). During the Franco-Prussian War, Vibert became a sharpshooter and was wounded at the battle of Malmaison in October 1870. He was awarded the Legion deHonneur and became a Chevalier de la Legion deHonneur in recognition of his sacrifice. He became an Officer of the Legion deHonneur in 1882.