...The 20's , Vogue and the Duke

I have always had a passion for the 1920s. The whole time period is so effusively avant-garde, a departure from the past Victorian era of stifling conventions and mindsets...art, in its transition from Art Nouveau to Modernism is apparent in poster and print design...ultra delicate yet sexy images of the new feminist movement ( short hemlines, short haircuts, a cigarette and martini in hand- you can almost hear the jazz band in the background rockin the newest in swing). With equally organic and feminine lines...all of this, contrasting with the new, bold fondness for strong, unique fonts, sans-serif style- this was a break from traditional Swiss typogrophy that discouraged any sense of expression. Coupled with dynamic angles and diagonals, radiating lines of energetic movement? All embodied the social and artisitc values of that era.

A perfect example of this design concept are the covers of the magazines of that time. One of my favorite? Vogue magazine covers. Vogue magazine,owned by publishing giant Conde Nast, has always been at the forefront of the fashion movement and their covers always embody the concept of what is fashion for that time period. What is culturally sophisticated, what is au currant, what is chic...is what IS Vogue.

Before there was the use of photography in magazines, there was illustration and design. My heart and soul. I was unable to find names of the artists themselves that created the covers...More than likely, they were just par tof the beast that was a design firm. Design, within a firm, is about team work- from the forming of the ideas to the actual production stage, input from several eyes and minds is standard. But, I would still love to know WHO penned and painted...perhaps, when I procure this coveted tome, I will finally have the answer....

http://www.culturekiosque.com/nouveau/style/vogue.html

Here are just a few covers that I cherish...there are too many to truly post. These examples exemplify just how the cover designers captured the life and heart of that era....

I can only imagine, as you look at these images, that you too are hearing the Duke Ellington orchestra, ready to swing away....

Duke Ellington - It Don T Mean A...

duke ellington songs | music videos | lyrics

the one and only, Wayne Thiebaud...

Not only have I been a fan of Wayne Thiebaud as long as I have been an artist, art teacher, and fan of pop art, I discovered in Printshop that Mr. Thiebaud mastered the medium of print as well as paint....

This is the video of Thiebaud's recent lecture at UC Davis, which I was honored to have attended and actually interacted with him...

Never in a million years did I think I would ever be at such an amazing school....never in a million years did I think I would get the rare opportunity to listen to, learn from, and ask questions of a man who innovated the West Coast Pop Art movement....

Here are a few of his paintings and prints...

As you begin to watch the video,
check out the chick in the brown bomber jacket, 3rd row, left side...the one with the Gigi Hill bag...and again, forward to about 1 hour, 09 minutes!!!!
IT'S MEEEEEEE!!!!!!
;)





My point?....
believe in yourself...
dream big...
...and never stop doing what only YOU can do....

...check it out....

http://www.wired.com/inspiredbyyou/2010/12/wired-art-chart?ibypid=17

It's That Most Wonderful Time of the Year....

On a break from serious blogging, here's some Christmas joy....
My Crack Brownie Recipe
You better appreciate it....This is the first time I have given it up...!!!!
:)

Crack Brownies:

 

1/2 cup semi-sweet choc. chips
4 oz. Semi sweet choc. baking bar
1 stick unsalted butter, cut into pieces
1 cup firmly packed brown sugar
1 tsp pure vanilla extract
2 eggs
3/4 cup flour, plus 2 tblsp flour
1/4 tsp baking powder
3/8 tsp salt

350 oven. Grease & flour 8" baking pan. Chop 4 oz. baking bar into lil pieces. Over a double boiler, barely simmering water, melt pieces and butter til smooth. Remove from hear and cool to room temp. Stir brown sugar & vanilla into chocolate. Add eggs, mix well. In a bowl, mix dry ingredients then fold into choc mixture, til well blended, then fold in choc chips. Pour into pan, bake approximate 25 minutes BUUUT DO NOT OVERBAKE! the secret us to test them at maybe 20, and keep testing every 2 minutes thereafter until toothpick JUST comes out clean!!! The secret to good brownies is moistness!

FROSTING:

1 stick butter, very soft
Pure vanilla
1 box powdered sugar
Real Ghirardelli baking cocoa ( hard to find, try the Nugget)

Because this is a look/ feel/ taste recipe for me, I have no measurements! It's practice! Beat softened butter till smooth with hand mixer, add about 1-3 teaspoons vanilla, beat again. Add approximate 1/2 cup cocoa powder, beat. Gradually add between 1 cup to 2 cups if the powdered sugar, beating with mixer, depending on how rich you like your frosting. As you beat the powdered sugar n, you will need to add warm water , 1 tblsp at a time, the more powdered sugar you add, or it will be too stiff to spread.

Spread over brownies with spatula once brownies are cooled.

 

Remember!!!!!

ONLY USE GHIRARDELLI COCOA AND CHOCOLATE!!!!!!!!!