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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.
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