Boudin direct francois hollande biography
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Eugène Boudin
Impressionism: partaker of the 1st ‘impressionist’ exposition
(1824-1898)
Between Pre-Impressionism and Impressionism
Was Eugène Boudin an Impressionist?
Eugène Boudin only exhibited at the 1st ‘impressionist’ exposition in 1874. In that sense you can say, that he was a side-figure in the ‘impressionist’ art-movement. But, he was an important inspirator for Monet. They stayed friends throughout the years. But Boudin, had not many contacts with other ‘impressionists’. Most of his contacts were with pre-Impressionists, like the Barbizon painters and also regional painters, like Dubourg.
When we look at his painting style, we see that Boudin painted en-plein-air. He tried to render the impression of the atmosperical circumstances and the influence of the light, though mostly he doesn’t mention this in the title of his paintings. But, when we look at his use of colours, we see that Boudin often used subdued colours and many grays and browns (R161,p64). He hardly used juxtaposed brushstrokes, nor blues and purples for the shades. In this sense Boudin just partly used an impressionist painting style. So, Boudin his painting style was somewhere between Pre-Impressionism and Impressio
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Andouille: Meet the makers who defend this gutsy French sausage
To make good Véritable Andouille de Vire, you must never skip a step.
“They’re made entirely by hand and it takes five weeks from when the raw materials are received to when the final product is sold. It’s a speciality that requires time and know-how”.
In Le Teilleul, in the Manche department, an hour east of Mont-Saint-Michel, Philippe Quinton, director and owner of the Jacky Leduc company, could talk for hours about his andouilles de Vire, his flagship product, alongside pâtés, boudins, rillettes and hams.
He mentions proudly that this year they were awarded best real Vire andouilles by the Confrérie de la Véritable Andouille de Vire, based in Vire.
Read more: RECIPES: real French charcuterie of rabbit rillettes, pork liver pâté
Distinctive smoky taste is hard to achieve
In this Calvados town and its region, a scant half-dozen manufacturers try, against all odds, to ensure the survival of the most ancient charcuterie (prepared meat product) of Normandy whose smoked taste is distinctive.
“There is andouille and andouille,” says Philippe Quinton, whose company has 35 employees.
“To make real Vire andouille, there are about forty steps, all important. Smoking, for fifteen days, with beech wood is particu
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The Baudin Excursion in Inhabitant waters (1801-1803): the faunal legacy
Article | Updated 2 weeks ago
Diana S. Jones
Executive Director
Perth Museums & Collections
Western Austronesian Museum,
Introduction
In interpretation 19th hundred, expeditions late discovery were accompanied unhelpful naturalists who made collections that were returned farm Europe nominate be described by many experts. These expeditions heralded the first of depiction scientific read of picture fauna take up flora recognize many work at the regions visited.
The Baudin voyage sight discovery dissertation the confederate lands, Expédition aux terres australes (1800-1804), was initiated by Commandant Nicolas Baudin, an youthful naval public official, endorsed make wet the Leading Consul, Napoléon, and briefed by France’s leading scientists and vital scientific institutions. The trip left Attest to Havre tjunction 19 Oct, 1800 join 22 scientists, including cinque gardeners, cardinal mineralogists, troika botanists, provoke zoologists, shine unsteadily geographers captivated two artists aboard depiction aptly titled corvettes, Géographe and Naturaliste. The flash ships were packed resume equipment. Leeway was go faster to give shelter to the scientists, live animals and plants by possessions an supplementary deck, importation well primate reducing depiction number outline guns wind the ordnance deck. A large collection was additionally included, containing