The Met Gala recently completed as it does every year, and it seems to draw more and more attention. Part charity event, part costume spectacle, it is a parade of fame and fortune and costume.
Yet even if you could afford the $30,000 for one ticket, you can’t necessarily get one. As this piece illustrates, there’s alot more to it than that.
Sure if you are Rhianna, you pretty much get to go the front of the line. For anyone else, reading the article in the New York Times will tell you all you need to know about this event.
Easy! Just follow these three simple steps:
- Apply for one of the 250 permits the museum gives out each year.
- Bring your supplies and stand in front of the painting you want to copy. You can do this most days in the months of September through June from 9:30 a.m. to 1:30 p.m.
- Start painting.
Ok, it’s not quite that easy. Even if you can perfectly reproduce the work you stand before, the staff of the Louvre take steps to insure no one mistakes your work for the original, as this NYTimes article points out. For example, in this article, they made sure that the copyists used
canvases that were one-fifth smaller or larger than the original, and that the original artists’ signatures were not reproduced on the copies. Then (the staff) stamped the backs of the canvases with a Louvre seal, added (the staff’s) own signature and escorted (the copyists) from the museum.
It’s a fine article highlighting a great tradition of the Louvre: well worth reading.
(Photo by IVAN GUILBERT / COSMOS and linked to in the article)
What this piece in the New York Times says is the truth about tiny homes is really true about living in any small space, be it a tiny home or a very small apartment or condo. I liked this article because it mentioned things you might not think of, such as how ordinary objects which are not noticeable in bigger spaces become significant in larger spaces. Anyone thinking of downsizing should read this piece.
I still think there are lots of benefits in living in a small space. And some of them, like the one above from inhabitat.com, are gorgeous. But yeah, onions and laundry baskets. 🙂
I find Caro a fascinating person and this portrait of him in this Paris Review interview is well worth reading: Paris Review – Robert Caro, The Art of Biography No. 5.
It’s worth comparing it to this piece on him in the New York Times that talks about his routine, including how he goes to a separate office in Manhattan just to work and that he wears formal business attire to do so. A rare life writing about another rare life.
The story of Bleecker Street’s Swerve From Luxe Shops to Vacant Stores in the NYTimes is one playing out in many cities throughout the world, though perhaps not as extreme as this. It’s a big problem when money comes flooding into neighborhoods and cities, disrupting the people that live there, and making those areas unlivable in some cases. Most people need somewhat stable places to live, but unstable social systems (capitalist or otherwise) can make that difficult unless other social systems (like local governments) come in and press back against such instability. As more of the world moves from rural to urban areas, the tools to make streets and cities livable need to be developed and put to use.
Anyone living in a growing city needs to read this piece. Recommended.
(PHOTOGRAPHS BY CHRIS MOTTALINI FOR THE NEW YORK TIMES)
For some time, I have been complaining that cappuccinos have evolved into something I call “latte-ccinos”, which is a drink that is somewhere between a latte and a cappuccino. Good to see that the New York Times has a piece on it highlighting the sad state of North American coffee and in particular the sham cappuccinos now commonly served.
But what is a true cappuccino? As the Times points out, there is a debate about what it is:
There was a time when cappuccino was easy to identify. It was a shot of espresso with steamed milk and a meringue-like milk foam on top. … “In the U.S., cappuccino are small, medium and large, and that actually doesn’t exist,” the food and coffee writer Oliver Strand said. “Cappuccino is basically a four-ounce drink.” … Others cling to old-school notions of what makes a cappuccino, with the layering of ingredients as the main thing. “The goal is to serve three distinct layers: caffè, hot milk and frothy (not dense) foam,” the chef and writer Mario Batali wrote in an email. “But to drink it Italian style, it will be stirred so that the three stratum come together as one.”
I agree with Strand: a cappuccino should be a small drink and the espresso, milk and foam proportional.. If you want a bigger drink, get a latte. And if you want a true cappuccino, find a good Italian establishment — in Toronto, Grano’s makes a superb one — and get your fix there.
For more on this, see: Is That Cappuccino You’re Drinking Really a Cappuccino? – The New York Times. The photo above is a link to that article.