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Butterfly ray skeleton

Smooth butterfly ray (Gymnura micrura)
Image: Adam Summers

One of the fishes done for his art exhibit called “Cleared,” featuring cleared and stained fish. More from the exhibit here!

"Cleared" fish are fish rendered translucent by a combination treatment: hydrogen peroxide to dissolve dark pigments, a digestive enzyme called trypsin to dissolve the flesh apart from collagen in the fish's skin and skeleton and glycerin to make skin and connective issue appear invisible. The technique Summers uses to clear and stain fish has been common practice of researchers for decades and relies on two dies: Alcian blue, which gives cartilage a blue hue, and Alizarin Red S, a red dye that acts on bone. Quote source

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Der Birkenwald (The Birch Forest) by Karl Mediz (1894)

Oil on canvas; Privately owned

"The Birch Forest! It was important, in the year of salvation 1894, one was really brave to paint the ordinary birch that we saw everywhere with us or did not see, and a whole forest of it. Now, as we know, the white-stalmed birch has already become a very popular object in the paintings of modern artists because of its fine color effect. And the idea to let a pair of faunas, who should only be at home in the idyllic south, get into this Nordic forest! Even without this staffage, the picture would certainly have its mood magic, but the forest is, what the artist had in mind, transferred to the fantastic fairytale area by the fauna couple. The trunks with their beautiful bark, the tangle of the branches with the few delicate foliage, the forest grass and the pair of fauns, everything is painted with the most tender delicacy. (Robert Bruck, Karl Mediz, Dresden 1904, p. 20)

Karl Mediz - as well as his wife Emilie Mediz-Pelikan - occupy a singular position in Austrian painting at the intersection of modernism, which is to be positioned between symbolism and naturalism. After studies in Vienna, Munich and Paris, Mediz captured the visible world in a kind of hyperrealism with old-master detail and precision, and, as Robert Bruck has already described, the viewer into a "dreamland of ideas ... in a time when the world was still populated by those fantastic mixed creatures, the demigods of the ancient Greeks." (Bruck, 1904, p. 22)

https://imkinsky.com/ergebnisse/134/697/1/87063

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foodporn·FoodPornbyDearMoogle

Granny's Meatball

Got a dish at Restaurant La Buche in Québec City called La Boulette À Mamie — beef patty, mashed potatoes, caramelized onions, sautéed peas and maple bacon, red wine meat gravy (wish I showed it better but it’s on the potatoes back there😆). I’d like to recreate something like this back home. Smelled and tasted as good as it looks on the plate, no filters necessary;)

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