Showing posts with label Vintage. Show all posts
Showing posts with label Vintage. Show all posts
Tuesday, February 14, 2012
Friday, February 10, 2012
Hans Zatzka (1959-1945)
These beautiful paintings take my breath away...
Biography credit e-vint.com
Hans Zatzka, also known as P. Ronsard,Zabateri, Pierre de Ronsard, Joseph Bernard and Bernárd Zatzka, was born March 8, 1859 in Vienna, to a builder and his Viennese actress wife, Hilde Sochor.
Zatzka showed an early interest in painting. From 1877 to 1882 he attended the Academy of Fine Arts in Vienna, studying under Christian Griepenkerl, Karl Wurzinger, and Carl of Blaas. In 1880, at the age of 20, he was awarded the Golden Fügermedal; the golden decoration for services to the city Vienna.
After several trips to Italy, Hans worked in the style of his predecessor, Hans Makart, as a free-lance painter in Vienna, painting ceiling frescoes in stairway houses and residential buildings, numerous murals for altars in churches, and portraits. It was during this time that he developed as special interest in academic genre paintings of idyllic women and cupids.
From these representations, Zatzka turned to painting guardian angel images, elves, sensuous female figures, genre scenes, allegories and other popular motifs. He was a greatly influenced by the operas of Richard Wagner and considered ground-breaking in the production of “bedroom pictures” or “towel format”, a term used to describe a format that fit the low ceiling and cramped spaces. By the 1920′s this style was the size of choice for most European homes.
By the turn of the century, Zatzkas’ pictures turned to picture postcard sales in the galleries of Viennese artists, and ultimately sold to other publishers. In 1906, Zatzka gave precise orders for mass production on a trial basis. By 1914, the first of Hans Zatzkas’ bedroom images were distributed.
Hans Zatzka did not make his living from postcards but from his religious frescoes in churches, altar paintings, and other large commissions such as hospitals in Vienna during the 1920′s. He lived in his home studio, never took in students or teaching jobs and painted until the 80th year of his life.
Hans Zatzka died December 17, 1945.
By 1980, demand for Hans Zatzka paintings in the United States enjoyed great popularity and significantly increased the value of his work. Zatka’s work is now sold internationally in galleries and auction houses, fetching large sums of money. In 2004, Somalia published special stamps with four motifs of images Zatzka: harem dancer, nymphs, spring goddess, and night sky.
Wednesday, November 9, 2011
Military Courtesy
The origin of Military Courtesy dates back to the Order of Knighthood in the eleventh century. Although, to give the devil his due, it is said that the Knights inherited this virtue from the Germanic Tribes. When the prospective Knight went to his training camp he was only seven to nine years old, and instead of spending two or three months in training, he devoted about twelve years to perfecting himself in the arts of a soldier. During this time he was called not a "cadet" or "candidate" but a "novice" in chivalry. He was taught skill in arms, fearlessness, truth and honor, and last but not least -courtesy. He was trained to be chivalrous to women, kind and gentle to the aged, weak, and infirm. When the novice proved himself to be a gentleman and a soldier and to be worthy of his commission, he as "dubbed" a Knight. He then promised to be loyal, to protect women, children, the aged and the infirm, never to lie or utter slander, and to live in harmony with his equals.
MILITARY COURTESY, BY Major Theodore L. Bailey, USA, 1919
MILITARY COURTESY, BY Major Theodore L. Bailey, USA, 1919
Saturday, February 26, 2011
Tuesday, February 22, 2011
Wednesday, February 2, 2011
Sunday, January 30, 2011
Wednesday, January 26, 2011
Vintage Incredible Beautiful and Bizarre
Extraños, bellos e increíbles tocados. El arte del vestuario en el cine
Hedy Lamarr, 1939. Lady of the Tropics
Brigitte Helm in Metropolis, film by Fritz Lang 1927
vivien leigh in Cleopatra 1945
Marion Davis
Thelma Todd
Yvonne De Carlo
Technorati Tags: vintage,vintage hats,hedy Lamarr,brigitte helm,vivien leigh,marion davis,thelma todd,yvonne de carlo,vintage actresses,vintage actress
Saturday, January 15, 2011
Sunday, December 26, 2010
Monday, December 6, 2010
Vintage and Victorian photos and prints
I always enjoy visiting Grapefruitmoon Gallery, where I can find lots of memorabilia items, as well as decorative beauties.
Here are some images I found so lovely:
MYTHOLOGICAL GODDESSES LEGEND OF THE LAKES BY ZATZKA NR
HARPER ART DECO FLAPPER AT MASQUERADE PARTY PRINT
EROTIC FLAPPER GIRL 1920s
Balenciaga: Spanish Master
From last 19th of November till the 19th of February 2011, The Queen Sofia Spanish Institute in New York is showing the first exhibition to consider the impact of Spain’s culture, history and art on one of its greatests twentieth-century sons, the legendary designer Cristobal Balenciaga (1895-1972). Hailed as “Fashion’s Picasso” by Cecil Beaton, Balenciaga’s innovations transformed the way women dressed, from the opening of his Paris fashion house in 1937 until his retirement in 1968. His visionary designs and impeccable standards seduced generations of the best-dressed women in the world.
Follow the story at spanishinstitute.org
Images:
Cristobal Balenciaga circa 1952. © Bettmann
Circa 1952. Chateau de Versailles. France. © Condé Nast Archive
Helen Bennet wears long-sleeved black woold crepe dress with a wide draped belt designed by Balenciaga and a turban made of silk printed in a “Persian” motif, with trailing scarf and dark gloves.
Circa 1938 . Photography: Horst P. Horst © Condé Nast Archive
Balenciaga Sleeves in satin circa 1953. Photography: John Rawlings © Condé Nast Archive
Vintage Subways for Christmas Season
NY1
“Many passengers are taking a ride through history aboard vintage subway cars.
For the next few weekends, the Metropolitan Transportation Authority will be rolling out the old subway cars every Sunday.
The cars first made their debut back in 1932 and ran throughout the city until the 1970s.
Many riders and transit enthusiasts say it's a rare opportunity to get an up-close look at an integral part of the city's history.
Tuesday, November 30, 2010
Sandwiches and Toasts recipes from yesteryear
I was having a look at a book
BETTER MEALS FOR
LESS MONEY
BY
MARY GREEN
1917
I find the sandwiches and toasts section very appealing.
SANDWICHES AND TOASTS
448.—BAKED BEAN AND LETTUCE SANDWICHES
Press cold baked beans through a sieve; spread bread with butter, cover with a lettuce leaf, cover lettuce with beans, and sprinkle beans with chopped mustard pickle. Cover with a second piece of buttered bread. Brown bread or any dark bread may be used.
449.—CELERY AND EGG
1 cup chopped celery
¼ cup mayonnaise
1 hard-cooked egg
Put celery and egg through the food chopper, using finest cutter; add mayonnaise, and salt if necessary; spread between thin slices of buttered brown bread.
450.—CHEESE AND NUT SANDWICHES
Mix equal parts of grated American cheese and chopped nut meats; season with salt and cayenne, moisten with cream, and spread between thin buttered slices of bread.
451.—CHEESE CLUB SANDWICHES
Cut bread in half-inch slices, remove crusts, spread with Mustard Butter (see No. 459), cover with a lettuce leaf, spread with salad dressing, cover with cheese cut in thin slices, sprinkle with chopped mixed pickles, and cover[Pg 164] with a second slice of bread spread with mustard butter. Cut in quarters diagonally.
452.—CHICKEN SANDWICHES
1 cup finely chopped chicken
Dash of celery salt
½ teaspoon salt
¼ cup salad dressing
Dash of cayenne
Season the chicken, add the dressing, and beat well. Butter circles of white bread, and spread with the chicken, mounding it in the center. Garnish with slices of pimolas.
453.—GIBLET SANDWICHES
Cook giblets until tender, put through food chopper, and mix with salad dressing. Spread between thin slices of buttered bread. A lettuce leaf may be added.
454.—HAM AND CHEESE SANDWICH (Hot)
Spread thin buttered slices of stale bread with finely chopped ham; cover with thin slices of American cheese; cover with another slice of bread spread with ham, and sauté in a little butter until brown. These sandwiches may be toasted if preferred.
455.—MARSHMALLOW SANDWICHES
Toast marshmallows and press while hot between ginger snaps, vanilla wafers, or butter thins.
456.—MOCK CRAB SANDWICHES
1 cup young America cheese cut fine
1 teaspoon anchovy paste
3 tablespoons milk
½ teaspoon paprika
Mix cheese to a paste with milk, anchovy, and paprika; spread between thin buttered slices of brown bread.
457.—PEANUT SANDWICH FILLING
Put freshly roasted peanuts through the food chopper, using the finest cutter, season with salt, and mix to a smooth paste with cream; or dilute peanut butter with a little milk until of consistency to spread easily.
458.—RAISIN BREAD AND CHEESE SANDWICHES
Cut raisin bread in thin slices, and spread with Cottage Cheese (see No. 234) mixed to a paste with a little fruit juice or cream. Trim neatly and cut in triangles.
459.—MUSTARD BUTTER
¼ cup butter
A few drops of vinegar or lemon juice
1 teaspoon dry English mustard
A few grains of cayenne
Cream the butter, add the mustard and seasonings, and beat well.
460.—BREWIS
1 cup brown bread crumbled
1/8 teaspoon salt
1 cup white bread crumbled
1 tablespoon butter
1 cup milk
Put crumbled bread in a shallow pan in a slow oven until browned; put in a saucepan with milk, salt, and butter, and cook about ten minutes, beating well. Serve as cereal or dessert. Left-over corn bread or muffins may be used.
461.—BROWN BREAD TOAST WITH CHEESE AND BACON
Toast brown bread, or crisp in the oven, dip quickly into hot salted water, and arrange on serving dish. Make a Sauce for Cream Toast (see No. 464), add to it one-half cup of cheese cut fine, pour over toast, and put a piece of crisp bacon on each piece.
462.—CELERY TOAST
2 cups celery cut in half-inch pieces
1/3 cup flour
3 cups hot stock or water
¼ cup milk
Salt
6 slices toast
1/8 teaspoon pepper
Cook celery in stock or water about half an hour, or until tender; add salt (if necessary), pepper, and flour mixed to a paste with the milk; stir until thickened, and simmer fifteen minutes; pour over toast, and garnish with toast points and celery tips. Use the coarser unbleached pieces of celery for cooking.
463.—CREAM TOAST
Cut six slices of bread in halves, toast slowly, or put into a moderate oven until light brown and crisp, dip each piece into Sauce for Cream Toast (see No. 464), and put into a covered serving dish; pour over remaining sauce, and cover for two or three minutes before serving.
464.—SAUCE FOR CREAM TOAST
2 cups milk
½ teaspoon salt
3 tablespoons flour
1 tablespoon butter
¼ cup cold water
Scald the milk; mix the flour to a smooth paste with water, add to milk and stir until thickened; cook over hot water fifteen minutes, stirring occasionally; add salt and butter, and pour over toast.
465.—CHEESE TOAST
To recipe for Cream Toast (see No. 463) add one-half cup of either soft cheese cut fine or grated cheese.
466.—CINNAMON TOAST
Cut stale bread into thin slices, remove crusts, and cut in halves; toast evenly, and spread first with butter, then with honey, and dust with cinnamon. Serve very hot.
467.—FRENCH TOAST
1 egg slightly beaten
¾ cup milk or coffee
¼ teaspoon salt
4 slices bread
1 tablespoon sugar
Mix egg, salt, sugar, and liquid in a shallow dish; soak bread in mixture, and cook on a hot, greased griddle until brown, turning when half cooked. Serve plain or spread with jam.
468.—GOLDENROD HAM TOAST
Follow recipe for Cream Toast (see No. 463); to the sauce add one-half cup finely chopped ham and the finely chopped whites of two hard-cooked eggs. When toast is in the serving dish, sprinkle with the hard-cooked yolks rubbed through a sieve.
469.—SUNDAY TOAST
Cut whole wheat bread into four one-inch slices, remove crusts, butter, and cut bread into three strips; mix one-third cup of brown sugar, one teaspoon of cinnamon, two tablespoons of seeded and chopped raisins, and a tablespoon of milk; spread paste on bread, and bake in a hot oven until brown. Serve hot.[Pg 168]
470.—TOMATO CREAM TOAST WITH EGG
½ can tomato
1/3 cup cold water
1/3 teaspoon salt
2/3 cup hot milk
1/3 teaspoon soda
1 tablespoon butter
1 teaspoon sugar
2 hard-cooked eggs
4 tablespoons flour
6 slices toast
Simmer tomato for fifteen minutes and press through a sieve; add salt, soda, and sugar; heat to boiling point, and thicken with flour mixed to a smooth paste with cold water; cook five minutes, and add hot milk and butter. Dip toast in sauce, place on platter, cover with remaining sauce, and garnish with egg cut into eighths lengthwise.
471.—TO FRESHEN STALE LOAF BREAD, ROLLS, MUFFINS, OR DOUGHNUTS
Dip quickly into cold water, put in a paper bag, fold top of bag firmly, and place in a hot oven until heated through.
472.—BUTTERED CRUMBS
Melt two tablespoons of butter, stir in one-half cup of coarse, dried bread crumbs until butter is absorbed.
473.—CROUSTADES
Cut stale bread in slices about an inch and a half thick, remove crusts, and cut in rounds, squares, triangles, or any shape desired; remove the centers, using a small, sharp knife, and leaving a wall one-third of an inch thick; brush with melted butter, and brown in oven; or fry, inverted, in hot, deep fat.
474.—CROUTONS
Cut stale bread in one-third-inch slices, cut slices into cubes, and brown in the oven or fry in deep fat. Cold toast may be used instead of bread.
475.—CRISP STICKS
Cut stale bread in half-inch slices, remove crusts, spread lightly with butter, cut in half-inch sticks, and put in slow oven until light brown and crisp.
Friday, November 12, 2010
Vintage Packages
As a lover of vintage and Pete Pan Book, I love seeing this vintage Peter Pan Peanut Butter Can.
Check out this THEDIELINE.COM for more
Saturday, November 6, 2010
Weekend Poll: What time do you belong to?
I was reading an article that speaks about Ditta Von Tyssen and I know the pinup style doesn’t fit me well. I mostly prefer the 20s , its fashion and the flapper era. But at times, I can also feel that I would why not could be living in the 1900s, those times filled with art, culture, expeditions and marvelous perfume creations.
So, I was thinking why not write about this as a poll? This is a great way to know your likes, what times you really love most and perhaps seeing these images those who wonder will finally get an idea of what times they really feel to fit in.
So here are some images, randomly selected. Just choose one (or two) that will let us know what times, what old and not so old times you really love.
I made a selection starting with the 1900s. I could go further back but perhaps this will be posted on another article, only to show a certain time, let’s say the Victorian and Edwardian era.
So, here are the pictures. Chose the one or two photos that make you feel good as if you were precisely in the photo.
Let’s start with 1800s
1900
1910s
1920s
1930s
(btw, she reminds me of Madonna)
1940s
1950s
1960s
1970s
1980s
Make your choice!
Image Credits:
Victorian Lady Preparing Her Bath ca. 1890s /Bettman
Woman Dress as Virgin Mary © Alinari Archives/ 1895 – 1900
French Ballet Dancer Wearing Feather Plume 1900-1910 © Alinari Archives
Model Alden Gay Wearing Cartier Jewelry 1924 © Condé Nast Archive
Woman in Satin Crepe Suit 1934 © Condé Nast Archive
Designer Charles James 1948 © Condé Nast Archive
Model Suzy Parker with flowers 1956 © Genevieve Naylor
1960s Woman Dancing In White Fringed Halter Top Mini-Dress Skirt And Go-Go Boots April 21, 1965 © H. Armstrong Roberts/ClassicStock
Nan Kempner ca. January 1974 © Condé Nast Archive
Marc Jacobs Runway Show Fall 1986 © Condé Nast Archive
Friday, November 5, 2010
Fabulous Vintage Fonts
This is a very long list of fonts on the web. But they are all Vintage, old scripture, old fashion… some at reasonable prices. Lucky to know that some of them I already have them. I personally like by order of appearance:
Garamond
Ollivette
Mr Leopolde
Londonderry Air
Simpathique
Too long to show here. More than 300 vintage fonts.
Check out MyFonts.Com
Thursday, October 28, 2010
My Favorite Etsy Items this morning
(I can have a feeling of a trip to yesteryear while sipping a hot coffee or chocolate in one of these)
(Great for antique shops)
(Lovely blue turquoise!)
(I'm amazed at these fine sculpures!)
(I like the tweet action:-)! )
I could spend hours here, there are always great surprises awaiting.
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