書畫例行展〔筆墨見真章〕2020年第4季全新展件和大家見面!
Revelatory Brushwork: A Guided Journey Through the NPM's Collection of Chinese Calligraphy
【明 文徵明 書蘭亭敘(卷)】Preface to the Orchid Pavilion, Wen Zhengming (1470-1559), Ming dynasty
🔽關於文徵明
文徵明(1470-1559),江蘇長洲人。本名壁,字徵明,以字行,別號停雲生、衡山居士。詩文書畫俱工,亦精鑑藏。
Wen Zhengming (1470-1559) was a native of Changzhou in Jiangsu province. His given name was Bi, and he had the sobriquets He Who Stops the Clouds (Tingyunsheng) and the Recluse of Mount Heng (Hengshan Jushi), but he typically went by his style name, Zhengming. In addition to being an accomplished poet, prosaist, calligrapher, and painter, Wen was also an erudite connoisseur of the arts.
🔽書法賞析:
文氏好寫〈蘭亭敘〉,本卷末自題書於八十九歲。用筆、結字和章法與傳世王羲之(303-361)書〈蘭亭敘〉多不相同,應是意臨之作。筆法內斂含蓄,間架縝密,筆意連綿貫串處,極為自然生動。
Wen Zhengming was fond of making copies of the "Preface to the Orchid Pavilion." In his inscription on the tail end of this scroll, he noted that he was eighty-nine years of age at the time of writing. Wen's brushwork, the structures of the characters, and the overall composition markedly differ from the received version of the "Preface to the Orchard Pavilion" in Wang Xizhi's (303-361) hand, indicating that Wen was making a study of the spirit of Wang's writing, rather than its technical particulars. Here the brushwork is understated and reserved, allowing for finely-structured characters. The many places where brush strokes flow one into the other give the scroll an outstanding sense of natural movement.
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🌐中文:https://theme.npm.edu.tw/exh109/calligraphy10909/index.html
🌐English: https://theme.npm.edu.tw/exh109/calligraphy10909/en/page-1.html
🌐日本語:https://theme.npm.edu.tw/exh109/calligraphy10909/jp/page-1.html
同時也有6部Youtube影片,追蹤數超過57萬的網紅KIM THAI,也在其Youtube影片中提到,Hi friends, I love you! Xo. -K. Scroll down for awesome stuff... ❤ Business Inquiries: [email protected] ❤ Followers + Subscribers: askkimtha...
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本季的筆墨見真章,照例地,策展人依書法從古到今發展的歷程,為觀眾挑選了多件不同時代的名家精品(展件清單請看這 👉https://theme.npm.edu.tw/exh…/calligraphy10907/…/page-3.html),期待您蒞臨欣賞。
今天和大家一同來看一件可能是米芾(1052-1108) 臨仿之作的【傳晉 王羲之 大道帖】
【The Great Dao Inscription】Attributed to Wang Xizhi (303-361), Jin dynasty
🔽書法析賞:
此帖行草書兩行:「大道久不下,豈先未然耶。」拖尾有趙孟頫(1254-1322)至元丁亥年(1287)跋:「龍跳天門,虎臥鳳閣。」此帖筆畫腴潤圓柔,第一行「大」字到「下」字,連筆而書,最後一字「耶」的末筆拉長,收筆加粗,成彎弧狀。由於王羲之(303-361)沒有這類書法風格的作品 傳世,故多數論者認為可能是米芾(1052-1108)的臨仿之作。
🔽 This inscription comprises two lines written in cursive script (also called "grass script," from caoshu). The first reads, "The Great Way has not descended for some time, how were things not this way before?" Additional paper later attached to the scroll contains a calligraphic colophon written by Zhao Mengfu (1254-1322) in the Dinghai year of the Yuan dynasty (1287), which compares Wang's brushwork to a "dragon leaping through Heavens' Gate or a tiger lying at Phoenix Pavilion."
The brushstrokes in Wang's inscription are ample and rounded. In the first line, all of the characters—from the first one, "great," to the last one, "descended"—were written in a single flourish. The final brushstroke in the ultimate character, an exclamation pronounced " ye," was incredibly drawn-out, and then thickened at its tail end before turning in an arc. Because there are no other extant works by Wang Xizhi in this style, most theorists posit that it is likely a study of Wang's work by Mi Fei (1052-1108).
*************************
🌐中文:https://theme.npm.edu.tw/exh109/calligraphy10907/index.html
🌐English: https://theme.npm.edu.tw/exh…/calligraphy10907/…/page-1.html
🌐日本語:https://theme.npm.edu.tw/exh…/calligraphy10907/…/page-1.html
html scroll to 在 國立故宮博物院 National Palace Museum Facebook 的最讚貼文
本季的筆墨見真章,照例地,策展人依書法從古到今發展的歷程,為觀眾挑選了多件不同時代的名家精品(展件清單請看這 👉https://theme.npm.edu.tw/exh109/calligraphy10907/ch/page-3.html),期待您蒞臨欣賞。
今天和大家一同來看一件可能是米芾(1052-1108) 臨仿之作的【傳晉 王羲之 大道帖】
【The Great Dao Inscription】Attributed to Wang Xizhi (303-361), Jin dynasty
🔽書法析賞:
此帖行草書兩行:「大道久不下,豈先未然耶。」拖尾有趙孟頫(1254-1322)至元丁亥年(1287)跋:「龍跳天門,虎臥鳳閣。」此帖筆畫腴潤圓柔,第一行「大」字到「下」字,連筆而書,最後一字「耶」的末筆拉長,收筆加粗,成彎弧狀。由於王羲之(303-361)沒有這類書法風格的作品 傳世,故多數論者認為可能是米芾(1052-1108)的臨仿之作。
🔽 This inscription comprises two lines written in cursive script (also called "grass script," from caoshu). The first reads, "The Great Way has not descended for some time, how were things not this way before?" Additional paper later attached to the scroll contains a calligraphic colophon written by Zhao Mengfu (1254-1322) in the Dinghai year of the Yuan dynasty (1287), which compares Wang's brushwork to a "dragon leaping through Heavens' Gate or a tiger lying at Phoenix Pavilion."
The brushstrokes in Wang's inscription are ample and rounded. In the first line, all of the characters—from the first one, "great," to the last one, "descended"—were written in a single flourish. The final brushstroke in the ultimate character, an exclamation pronounced " ye," was incredibly drawn-out, and then thickened at its tail end before turning in an arc. Because there are no other extant works by Wang Xizhi in this style, most theorists posit that it is likely a study of Wang's work by Mi Fei (1052-1108).
*************************
🌐中文:https://theme.npm.edu.tw/exh109/calligraphy10907/index.html
🌐English: https://theme.npm.edu.tw/exh109/calligraphy10907/en/page-1.html
🌐日本語:https://theme.npm.edu.tw/exh109/calligraphy10907/jp/page-1.html
html scroll to 在 KIM THAI Youtube 的最讚貼文
Hi friends, I love you! Xo. -K.
Scroll down for awesome stuff...
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❤ Followers + Subscribers: askkimthai@yahoo.com
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html scroll to 在 ochikeron Youtube 的精選貼文
Slightly sweet and sour flavor is addictive ;)
Chinese Cabbage (or Napa Cabbage) is a tasty low calorie food. We call it Hakusai (白菜) in Japanese. It is a good source of vitamin C, calcium, iron, carotene, etc... especially in the white part of the cabbage. Thus, the broth is rich in nutrients!!!
No wonder, this is the perfect recipe for leftover Chinese cabbage.
---------------------------------
Tasty Simmered Pork and Chinese Cabbage Recipe
Difficulty: Easy
Time: 15min
Number of servings: 2
Ingredients:
550g (1.2lb.) Chinese Cabbage
100g (3.5oz.) thinly sliced pork
A
* 160cc water
* 1/2 consomme cube
* 1 tbsp. soy sauce
* 2 tbsp. ketchup
* 2 tbsp. vinegar
1 tbsp. starch with 1 tbsp. water
sesame oil
Directions:
1. Cut out the hard core and separate the leaves and the white parts (stalks). Cut the leaves into bite-size pieces. Thinly slice the white parts (stalks) diagonally into bite-size pieces (we call this diagonal cutting technique "Sogigiri").
2. Cut thinly sliced pork into bite-size pieces.
3. Heat sesame oil in a pan, add pork and stir-fry on medium until pink color is nearly gone (about 1 minute). Add the white parts of cabbage and cook on medium until crisp-tender (about 3 minutes).
4. Then add A, add cabbage leaves, cover, and simmer on low until the cabbage is tender (about 5 minutes).
5. Turn off the heat, add starch with water, heat on medium-high to thicken the broth.
レシピ(日本語)
http://cooklabo.blogspot.jp/2012/03/blog-post_25.html
---------------------------------
Scroll down the page and see the photo reports from people who made this recipe ;)
http://cookpad.com/recipe/176079
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Let It In (No Vocals)
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html scroll to 在 ochikeron Youtube 的最佳解答
Takikomi Gohan is flavored steamed rice. Gomoku means the rice is cooked with 5 ingredients.
The recipe is very easy! You just cut ingredients and cook in a rice cooker. It's my darling's favorite dish!!!
Currently 40 people photo reported me and said it was good. Please scroll down the page to view the photos.
http://cookpad.com/recipe/232280
For the seasoning, I used Nagasawake Sauce(長澤家 万能つゆ).
It's a versatile sauce (like mentsuyu) made of natural & domestic ingredients.
Nagasawake is famous for Japanese cooking channel on YouTube, as you know ;)
http://www.youtube.com/ngswcook
---------------------------------
Tuna Gomoku Takikomi Gohan
Difficulty: Easy
Time: 5min + rice cooking time
Number of servings: 4
Necessary Equipment:
suihanki (Japanese rice cooker)
Ingredients:
2 cups uncooked Japanese rice (short-grain rice)
80g (3oz.) tuna in oil
50g (1.7oz.) carrot
5g (0.2oz.) sliced dried shiitake mushrooms
100g (3.5oz.) takenoko (bamboo shoots)
1 abura-age (fried tofu)
A
* 2 tbsp. Nagasawake Sauce **
* 1 tbsp. sake
Directions:
1. Wash rice and leave for about 30 minutes.
2. Soak dried shiitake mushrooms in water until they become soft (or microwave for 2 minutes). Pour hot water over the abura-age (fried tofu) and wrap in paper towel to remove any excess water. Cut carrot, takenoko (bamboo shoots), and fried tofu into short and thin strips.
3. Place the rice and water (to the correct water level) in a Japanese rice cooker, then add A and tuna with its oil, and mix well. Put shitake mushrooms, fried tofu, carrot and takenoko on top and close the cooker and switch it on.
4. When it's done, don't open and leave it for about 10 minutes to blend the flavor.
5. Open, mix well, and serve!
** You can substitute Nagasawake Sauce with 50cc 3 times concentrated Yamasa Konbu Tsuyu
レシピ(日本語)
http://cookpad.com/recipe/232280
http://cooklabo.blogspot.com/2008/10/blog-post_03.html
---------------------------------
Mentsuyu Products:
Nagasawake Sauce 長澤家の万能つゆ *only available in Japan
完全無添加・国産厳選素材仕上げの万能調味料です。
You can make the sauce from scratch!
http://ameblo.jp/ngswcook/entry-10618408520.html
Yamasa Konbu Tsuyu ヤマサ 昆布つゆ *available overseas
3 times concentrated Konbu kelp seaweed soup stock
http://www.yamasa.com/konbutsuyu/product/index.html
Mummy Ebi (Shrimp) Tempura Udon is nominated for YouTube Video Awards Japan 2011
Voting starts from 12/23/2011
http://www.youtube.com/VideoAwardsJP2011
YouTube ビデオアワード2011 にノミネートされました!
投票は12/23から始まります!
http://www.youtube.com/VideoAwardsJP2011
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Pulse of the Earth
http://www.jamendo.com/en/
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眾所皆知HTML 錨點(anchor link)透過給定標籤id 屬性跳到頁面上特定位置的功能。不過這個效果感覺上就像是閃一下就切換到該位置。 ... <看更多>
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