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Miniature art includes paintings, engravings and sculptures that are very small; it has a long history that dates back to prehistory. The portrait miniature is the most common form in recent centuries, and from ancient times, engraved gems , often used as impression seals , and cylinder seals in various materials were very important.
One elaborate example of 1:12 scale miniature rooms are the 68 miniature Thorne Rooms, each with a different theme. They were designed by Narcissa Niblack Thorne and furniture for them was created by craftsmen in the 1930s and 1940s. They are now at the Art Institute of Chicago, Phoenix Art Museum. [1]
[4] [5] The Art Institute of Chicago's rooms are among the museum's most popular permanent collections. [5] The Knoxville Museum of Art is home to 9 of the remaining rooms, while The Children's Museum of Indianapolis and the Kaye Miniature Museum in Los Angeles have one each. [1] Some of the Thorne rooms are miniature replicas of actual rooms. [1]
Flax is a group of art supply stores spread across the United States. As of January 2024, Flax family owned and operated specialty retail stores are located in San Francisco, Oakland, Orlando and Chicago. Existing Flax stores in Atlanta and Los Angeles are owned and operated by former employees of those stores.
Atelier; Restaurant information; Head chef: Christian Hunter: Food type: American: Rating (Michelin Guide)Street address: 4835 N. Western Ave. City: Chicago: State ...
"Art on theMART" is a digital art display begun in 2018. It provides a 2.5 acre "canvas" (2 football fields) for digital artwork projected on the Chicago River facing facade of the Merchandise Mart. It featured works from the nonprofit organization Arts of Life. The project is intended to be the largest digital art projection in the world and ...
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Schwa is a tiny, 825 square feet (76.6 m 2) restaurant located in the Wicker Park neighborhood of Chicago, Illinois. [2] Seating 26, it features what chef Michael Carlson describes as a "pared-down" approach to food and has been described as being on the forefront of a new "molecular gastronomy" style of cooking.