Upcoming Classes.

Learn to draw on rocks and print from them! This class will introduce the art of stone lithography starting with the basics. You will be guided step by step through the process of creating a lithograph. You will learn how to prepare your stone, how to use drawing materials, how to use a press, how to prepare your paper, and how to produce your very own edition of prints. Led by Devraj Dakoji.The Elizabeth Foundation for the Arts
323 West 39th Street 3rd Floor
MAP
6 Thursdays, 6:30-9:30p
$300 members/$340 nonmembers
212-563 5855
info(at)efanyc.org

THE CENTER FOR BOOK ARTS:

Always lots of amazing options at CBA but here’s a couple of my upcoming favorites.

Adhesives, Size and Varnishes: A Cooking Class
:
 During this workshop we will focus on making traditional adhesives from scratch and then use them. With Karen Gorst, May 7.
Hot Stamping and Guillotine Training for Binders: Get trained to use the Center’s motorized guillotine paper cutter and our hot stamping equipment in one three-hour workshop.With CBA Staff, May 17. z
Sound and Light: This course devotes two days to making a book with Direct Current (DC) electricity. With Hooshang Partovi, May 21-22.
Panorama Concertina: Students will learn to make an accordion book with a series of floating panels. With Alice Austin, June 18.
Paper Marbling: This course will teach the basics of water-based (Turkish) paper marbling using acrylic and tempera paints. With Lauren Rowland, June 25 – 26. 

The Center for Book Arts 
28 West 27th Street, 3rd Floor
New York, New York 10001
MAP 

Historic Gastronomy @ Brooklyn Brainery.

HISTORIC GASTRONOMY classes complete with hints of political undertones and a sprinkling of vintage cookbook porn at Brooklyn Braniery start May 3rd. Read below for more info and CLICK HERE  to sign up.

Instructor: Sarah L.
Cost: $50
Meeting Schedule: Three Tuesdays, May 3, 10, and 17, 8:30-10:30pm
Semester: May 2011

In this course, we will explore the day-to-day cooking of the past 200 years: tasting; talking; and extracting inspiration from the past to inspire contemporary cooking. In this three-part course, you’ll become familiar with the popular flavors and recipes of different eras, then learn how to interpret historic and vintage recipes for a modern day kitchen.

Part 1: A Timeline of Taste

A Timeline of Taste will explore the history of American food through flavor: we’ll travel from 1796-1950, making a pit stop every 50 years to explore the tastes of a particular time. You’ll be allowed to smell and sample the spices, fruits, extracts, and other ingredients that defined the flavors of different time periods. From rosewater to vanilla; nutmeg to cinnamon; citron to reddi-whip, we’ll discuss why each of these flavors were popular and how they were used in day to day cooking.

Part 2: Iconic Dishes

What was being cooked in the kitchens of American can reflect the politics and popular culture of an era. Looking at the past 200 years, we’ll explore iconic recipes from each time and discuss why each was popular: including the legends behind them and the technology that made them possible. We’ll taste each of these recipes and talk about what they represented to families, communities and culture.

Part 3: Re-writing Recipes

In our final session, participants are invited to bring in their own vintage cookbooks and handwritten recipe cards from the past as we learn how to interpret historic recipes. We’ll unveil tricks to modernize these recipes for today’s kitchen: how to interpret amounts, flesh out directions, find comparable ingredients and most importantly, learn how to pull inspiration from these recipes to create unique contemporary dishes.

http://brooklynbrainery.com/courses/84-historic-gastronomy