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| Engraved portrait of the first U.S. President, George Washington. |
ART:
George Washington's
Life Mask (cast)
at the Morgan Library
NYC
In portraiture a likeness is always the big question mark. Generally people don't even like photographs of themselves, much less artistic interpretation, filtered through the eyes and hands of a human.
Most people visiting to The Morgan Library take particular notice of the "Life Mask of George Washington". It's the unique and original plaster casting of the President's face, made in 1785. (Note: G.W. was lying down at the time.)
The sculptor Jean-Antoine Houdon made the casting as a go-by for two of his sculptures, one a clay bust that's at Mount Vernon and the other is a life-size marble sculpture for the Virginia State Capitol Rotunda in Richmond, VA.
The Morgan's life mask represents the truest likeness anywhere of our country's first POTUS.
The sculptor Jean-Antoine Houdon made the casting as a go-by for two of his sculptures, one a clay bust that's at Mount Vernon and the other is a life-size marble sculpture for the Virginia State Capitol Rotunda in Richmond, VA.
The Morgan's life mask represents the truest likeness anywhere of our country's first POTUS.
Included below are photos of the life mask from several angles in addition to photos of the final sculptures by Jean-Antoine Houdon. Also find some painted portraits of George Washington to demonstrate how far off the mark most of them were.
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| Bust at Mount Vernon from life cast as reference by sculptor Jean-Antoine Houdon. |
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"Life Mask of George Washington" by sculptor Jean-Antoine Houdon. |
FOOD: Creamy Seafood Salad with tarragon dressing |
Serve this seafood mix on a bed of watercress or butter lettuce, or as a sandwich in toasted brioche buns or on crusty bread.
Ingredients:
1 1/2 lb. peeled, deveined medium shrimp (30 to 35 per lb.)
1 lb. sea scallops
1/2 lb. cleaned calamari, bodies cut into 1/2 wide rings and tentacles cut in half lengthwise
1/2 cup mayonnaise
1 tsp. grated lemon peel
1/4 cup fresh lemon juice
1/4 cup coarsely chopped fresh tarragon
1 Tbsp. Dijon mustard
1/2 tsp. each kosher salt and pepper
1/2 cup coarsely chopped watercress leaves
1/4 cup drained capers
1 avocado, pitted, peeled and diced
Directions:
1. Bring a large pot of water top a boil over high heat. Add shrimp, scallops and calamari. Cover, remove from heat, and let steep just until shrimp are ink on the outside and opaque but still moist-looking in the center of the thickest part (cut to test), about 3 minutes. Drain seafood and immerse in ice water until cold; drain again.
2. Meanwhile, combine mayonnaise, lemon peel and juice, tarragon, mustard and 1/2 tsp. each of salt and pepper in a food processor. Whirl until smooth.
3. Combine seafood, watercress, capers, and dressing in a large bowl. Add more salt and pepper to taste.
4. Gently stir in the avocado & serve.
(Source: Recipe from the kitchen of fellow artist Michele Harris.)
Until later,
Jack
ARTSnFOOD is an online magazine dedicated to providing artists and collectors around the world with highlights of current art exhibitions, and to encourage all readers to invest in and participate in "The Joy of Art"® and culture. All rights reserved. Concept, Original Art, Text & Photographs are © Copyright 2015 Jack A. Atkinson under all International intellectual property and copyright laws. Any gallery, event, museum, fair or festival photographs were taken with permission. Images © individual artists, fabricators, respective owners or assignees.