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Sky and Water I is a woodcut print by the Dutch artist M. C. Escher first printed in June 1938. The basis of this print is a regular division of the plane consisting of birds and fish. Both prints have the horizontal series of these elements —fitting into each other like the pieces of a jigsaw puzzle —in the middle, transitional portion of the prints. In this central layer the pictorial ...
Techniques include cutting, clipping, punching, tearing, and carving of paper, as well as nalepianki in which multiple layers are glued together. Subject matter includes peacocks, roosters, and other birds; circular or star-shaped medallions (gwiazdy); flowers; and annual holidays such as Easter and Christmas.
Gyotaku eventually evolved into an art form with three different approaches: The direct method (直接法, chokusetsu-hō) is the closest to the original method. The fish is cleaned, prepped, supported, and then inked. At this point, dampened washi ("rice" paper) is applied to the fish, and an image is created by careful hand rubbing or pressing. The indirect method (間接法, kansetsu-hō ...
Wing clipping. Wing clipping is the process of trimming a bird's primary wing feathers or remiges so that it is not fully flight-capable, until it moults, sheds the cut feathers and grows new ones. This procedure is usually carried out by avian veterinarians, breeders, or the bird's owners, and primarily on pet birds like parrots.
The hair below the upper portion of the sides and back of the head is tapered short or semi-short with a clipper, in the same manner as a crew cut. Buzz cut. A buzz cut, or wiffle cut, whereby the hair is very short and typically cut with manual hair clippers. Caesar cut.
Cormorant fishing is a traditional fishing technique in which fishermen use trained cormorants to catch fish in rivers. Historically, cormorant fishing has taken place in China and Japan, [1] as well as Greece, North Macedonia, and briefly, England and France.
A Maranao kubing jaw harp handle made from horn and brass with an S-shaped naga design and a fish. The origins of okir are pre-Islamic. They are believed to have originated from the much earlier okil or okil-okil decorative carving traditions of the Sama (Badjao) people, which are often highly individualistic and rectilinear.
Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. [1] Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird prepared in that way.