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Installation view of The Art of Power: Royal Armor and Portraits from Imperial Spain
Photo by Rob Shelley © 2009 Board of Trustees, National Gallery of Art, Washington

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Installation view of The Art of Power: Royal Armor and Portraits from Imperial Spain
Photo by Rob Shelley © 2009 Board of Trustees, National Gallery of Art, Washington

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Installation view of The Art of Power: Royal Armor and Portraits from Imperial Spain
Photo by Rob Shelley © 2009 Board of Trustees, National Gallery of Art, Washington

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Nicholas Shapiro tries on replicas of armored gloves, called gauntlets, at the resource table, located at the entrance to the exhibition, The Art of Power: Royal Armor and Portraits from Imperial Spain. The resource table is open Monday–Friday, 11:00 a.m.–1:00 p.m., Saturday 2:00–4:00 p.m., and Sunday 3:00–5:00 p.m.
Photo © 2009 National Gallery of Art, Washington

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Marco, Maria, and Luis Garranzo, with mother Pilar Asensio, learn about knights and armor at the resource table, located at the entrance to the exhibition, The Art of Power: Royal Armor and Portraits from Imperial Spain. The resource table is open Monday–Friday, 11:00 a.m.–1:00 p.m., Saturday 2:00–4:00 p.m., and Sunday 3:00–5:00 p.m.
Photo © 2009 National Gallery of Art, Washington

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Signature dish Empanada de pollos ensapados (chicken and bacon empanada with caramelized onion, raisins, and lemon), adapted by Chef José Andrés from Arte de Cocina by Francisco Martínez Montiño, Chef to Philip II, first published in 1611, for Garden Café España at the National Gallery of Art, Washington, May 4–November1, 2009. Photo by Rob Shelley © 2009 Board of Trustees, National Gallery of Art, Washington.

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Signature dish Flan al estilo de mi madre (Spanish flan in my mother's style), created by Chef José Andrés of THINKfoodGROUP, Washington, DC, for Garden Café España at the National Gallery of Art, Washington, May 4–November 1, 2009. Photo by Darko Zagar.

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Signature dish Gazpacho al estilo de Algerciras (classic chilled soup made with tomatoes, cucumbers, peppers, and bread, sharpened with sherry vinegar), created by Chef José Andrés for Garden Café España at the National Gallery of Art, Washington, May 4–November 1, 2009. Photo by Dean Beasom © 2009 Board of Trustees, National Gallery of Art, Washington.