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Modernist Cuisine: The Art and Science of Cooking is a 2011 cookbook by Nathan Myhrvold, Chris Young and Maxime Bilet. The book is an encyclopedia and a guide to the science of contemporary cooking. The book is an encyclopedia and a guide to the science of contemporary cooking.
The Modern Art Museum of Fort Worth (widely referred to as The Modern) is an art museum of post-World War II art in Fort Worth, Texas with a collection of international modern and contemporary art. Founded in 1892, The Modern is located in the city's cultural district in a building designed by architect Tadao Ando which opened to the public in ...
He had two solo shows at the Fort Worth Art Center (now the Modern Art Museum of Fort Worth) – one in 1952, his first ever solo exhibition, and the other in 1957, [1] which included close to 50 of his works. [3] Other solo shows include: New Arts Gallery, Houston, 1958, 1960 [1] Nye Gallery, Dallas, 1960 [1] Fifth Avenue Gallery, Fort Worth ...
Both the Fort Worth Art Fair and the Main Street Arts Festival will run April 20-23. Visitors cross into Sundance Square, where the Fort Worth Art Fair features around 100 local artists, on Friday ...
Keep reading to find out if your favorite metropolis made it into this gallery of the most fun cities in the United States. ... Fort Worth, Texas - Total score: 39.48 ... cuisine, art, and activities.
[3] The proposed museum was given space in a 9.5 acre (3.8 hectare) site in Fort Worth's Cultural District, which was already home to three other museums, including the Fort Worth Art Museum-Center (now the Modern Art Museum of Fort Worth) and the Amon Carter Museum, specializing in art of the American West. [4]: 212
The Fort Worth Circle was a progressive art colony in Fort Worth, Texas.The colony was active during the 1940s and much of the 1950s and formed around younger artists, most of them native Texans under-30, who embraced themes not traditionally seen in Texas art up to that time.
Myhrvold received the James Beard Foundation Award for cookbook of the year in 2012 [59] and an honorary degree from The Culinary Institute of America in 2013 [60] for his book Modernist Cuisine: The Art and Science of Cooking. His book Modernist Bread received a James Beard Foundation book award in 2018. [61]