French Post-Impressionist Painter, 1839-1906 During the second half of the 19th century French impressionism created a dramatic break with the art of the past. In conception and appearance the style was radically new and, although it initially inspired public ridicule, it soon affected nearly every ambitious artist in western Europe. The new vision emerged during the 1870s, chiefly in the art of Claude Monet, Auguste Renoir, and Camille Pissarro. For each of these artists impressionism was an illusionistic style which differed from the tradition of Renaissance illusionism in its greater emphasis upon vibrant, natural color and on an immediate confrontation with the phenomena of the visible world. As the style developed during the 1880s, however, it increasingly became characterized by paintings which were flat rather than illusionistic. In other words, the impressionists insistence upon a direct application of pigment to canvas resulted in surfaces which declared themselves first of all as surfaces - and, consequently, in paintings which declared themselves first of all as paintings rather than as windows which looked out upon the natural world. The tendency toward flatness persisted into the last years of the 19th century, its pervasiveness giving the impression that illusionistic space - fought for, won, and defended since the very beginning of the Renaissance - had finally been sacrificed by the medium of painting. Paul C??zanne worked within and finally emerged from this trend. As a painter, he matured slowly, his greatest works coming during the last 25 years of his life. During this period he scored a remarkable and heroic achievement: he restored to painting the space and volume that had seemingly been lost to it. But he did it in a totally unprecedented way: not by return to the illusionism of the past but by the creation of a spatial illusionism that did not violate flatness. C??zanne was born on Jan. 19, 1839, in Aix-en-Provence. His father, Philippe Auguste, was the cofounder of a banking firm which prospered throughout the artist life, affording him financial security that was unavailable to most of his contemporaries and eventually resulting in a large inheritance. In 1852 C??zanne entered the Coll??ge Bourbon, where he met and became friends with Émile Zola. This friendship was decisive for both men: with youthful romanticism they envisioned successful careers in the Paris art world, C??zanne as a painter and Zola as a writer. Consequently, C??zanne began to study painting and drawing at the École des Beaux-Arts in Aix in 1856. His father opposed the pursuit of an artistic career, and in 1858 he persuaded C??zanne to enter law school at the University of Aix. Although C??zanne continued his law studies for several years, he was simultaneously enrolled in the School of Design in Aix, where he remained until 1861. In 1861 C??zanne finally convinced his father to allow him to go to Paris. He planned to join Zola there and to enroll in the École des Beaux-Arts. But his application was rejected and, although he had gained inspiration from visits to the Louvre, particularly from the study of Diego Vel??zquez and Caravaggio, C??zanne experienced self-doubt and returned to Aix within the year. He entered his father banking house but continued to study at the School of Design. The remainder of the decade was a period of flux and uncertainty for C??zanne. His attempt to work in his father business was abortive, and he returned to Paris in 1862 and stayed for a year and a half. During this period he met Monet and Pissarro and became acquainted with the revolutionary work of Gustave Courbet and Édouard Manet. C??zanne also admired the fiery romanticism of Eug??ne Delacroix paintings. But he was never entirely comfortable with Parisian life and periodically returned to Aix, where he could work in relative isolation. He retreated there, for instance, during the Franco-Prussian War (1870-1871).  Related Paintings of Paul Cezanne :. | Mont Sainte-Victoire Seen from the Quarry at Bibemus | The Bridge at Maincy,near Melun | The Smoker | L'Estaque | Turning Road at Montgeroult |
Related Artists:
Willem Kalf
1619-1693 Dutch Willem Kalf Galleries Willem Kalf was born in Rotterdam, in 1619. He was previously thought to have been born in 1622, but H. E. van Gelder??s important archival research has established the painter??s correct place and date of birth. Kalf was born into a prosperous patrician family in Rotterdam, where his father, a cloth merchant, held municipal posts as well. In the late 1630s, Willem Kalf travelled to Paris and spent time in the circle of the Flemish artists in Saint-Germain-des-Pr??s, Paris. In Paris he painted mainly small-scale rustic interiors and still-lifes. Kalf??s rustic interiors are typically dominated by groups of vegetables, buckets, pots and pans, which he arranged as a still-life in the foreground (e.g. Kitchen Still-life, Dresden, Gemäldegal; Alte Meister). Figures usually appeared only in the blurred obscurity of the background. Though painted in Paris, those pictures belong to a pictorial tradition practised primarily in Flanders in the early 17th century, by such artists as David Teniers the Younger. The only indication of the French origin of the paintings are a few objects that Flemish exponents of the same genre would not have pictured in their works. Kalf??s rustic interiors had a large influence on French art in the circle of the Le Nain brothers. The semi-monochrome still-lifes which Kalf created in Paris form a link to the banketjes or 'little banquet pieces' painted by such Dutch artists as Pieter Claesz, Willem Claeszoon Heda and others in the 1630s. During the 1640s, Kalf further developed the banketje into a novel form of sumptuous and ornate still-life (known as pronkstilleven), depicting rich groupings of gold and silver vessels. Like other still-lifes of this period, these paintings were usually expressing vanitas allegories.
Martin, Henri
French Post-Impressionist Painter, 1860-1943 French painter. After winning the Grand Prix at the Ecole des Beaux-Arts in Toulouse, he moved to Paris (1879) to study at the Ecole des Beaux-Arts there under Jean-Paul Laurens, who encouraged his interest in Veronese and other Venetian painters. The literary inspiration of his early work was reflected in such paintings as Paolo de Malatesta and Francesca da Rimini in Hell (1883; Carcassonne, Mus. B.-A.) based on Dante, for which he won a medal at the Salon of 1883. During his subsequent study in Rome, however, on a fellowship awarded to him at the Salon,
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.